Effects Of Two Probiotics On Growth Performance And Meat Quality Of Finishing Pigs

The objective of this study was to investigate the effects of different probiotics on the growth performance and meat quality of finishing pigs.The experiment provided a scientific basis for the rational application of probiotics in pig production.In this experiment,fifty-four finishing pigs(landrace � large white),which similar in weight(74�4 kg),were randomly divided into three groups,there were three repeats in each group and six pigs in each repeats.The control group was fed with basal diet,the experimental group 1 was fed with basal diet + 3 g�kg-1 probiotics 1(Bacillus subtilis 1�104 cfu�g-1)and the experimental group 2 was fed with basal diet + 3 g�kg-1 probiotics 2(Lactobacillus 1�105 cfu�g-1,Bacillus subtilis 1�107 cfu�g-1,Saccharomyce 1�107 cfu�g-1).Experiment lasted for 50 days.The feed intake and final weight were recorded and the growth performance was measured.The fecal samples were collected on the 30 th,31st and 32 nd days to determine the nutrient digestibility.The fresh fecal samples were collected on the 48 th,49th and 50 th days of the experiment to determine the microbial bacteria.At the end of the experiment,one pig was selected for slaughter,blood samples were collected,and immunoglobulin content was determined;the longissimus muscle was collected,and the color,p H,shear force,drip loss,crude protein,crude fat,and amino acid were determined.The results are as follows:(1)Growth performance: There was no significant difference in body weight at the end of the experiment(P>0.05),and there were no significant difference about ADFI,ADG and F/G compared with the control group,the apparent digestibility were not significant in every group(P>0.05).(2)Immune function: The Ig G levels in the two experimental groups were 175.39%(P<0.05)and 168.96%(P<0.05)significantly higher than the control group,and the difference of Ig A and Ig M levels was not significant(P>0.05).Compared with control group,the number of Lactobacillus in probiotics groups was significantly increased(P<0.05),and there was a significantly increase in the number of Bacillus subtilis(P<0.05)and a significantly decrease in the number of Escherichia coli(P<0.05).(3)Meat quality traits: There were no significant difference in shear force,drip loss,p H value,meat colour(L*,a* and b* values)in treatment(P>0.05).Compared with the control group,there was no significant difference in the crude protein content and fat content in muscle.The total amino acids,essential amino acids,essential amino acids to total amino acid was not significant(P>0.05).The delicious amino acid accounted for total amino acid in group1 was increased by 6.52%(P<0.05),while it in group 2 was increased by 2.17%(P>0.05).The delicious amino acid proline in the experimental group 1 was increased by 45.31%(P<0.05),and the alanine was increased by 5.56%(P<0.05).Compared with the control group,delicious amino acid alanine in the experimental group 2 increased by 5.56%(P<0.05).Based on the analysis of the above indicators,probiotics supplementation in diet could improve the immune function and meat quality of finishing pigs in the later growth stage to some extent,but has no significant effect on growth performance.Moreover,the role of the two probiotic preparations selected under the experiment conditions was not significant.