Effect of BioPlus YC Probiotic Supplementation on Gut Microbiota, Production Performance, Carcass and Meat Quality of Pigs

Rybarczyk, A.; Bogusławska-Wąs, Elżbieta; Dłubała, Alicja

doi:10.3390/ani11061581

Cited by 9 publications

(10 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The natural features of selected and probiotic LAB predispose these microorganisms for competitive displacement of other species [ 34 ]. As a result of the colonization of the environment, the health-promoting mechanisms of the higher organisms are stimulated and the accompanying microbiota’s diversification changes [ 18 , 33 ]. The effects of microbiological conversion are also observed at the level of technological properties of the obtained raw material.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic

Rybarczyk

Bogusławska-Wąs²,

Pilarczyk³

2021

Animals

Self Cite

View full text Add to dashboard Cite

The aim of this study was to determine the effect of probiotics on gut microbiota, on carcass and meat quality and on mineral contents in the longissimus lumborum (LL) muscle in pigs. The research was carried out with 120 hybrid pigs deriving from Naïma sows and P-76 boars. Pigs from the experimental group received the EM®Bokashi probiotic (Greendland Technologia EM®, Janowiec n/Wisłą, Poland) in their feed (containing Saccharomyces cerevisiae, Lactobacillus casei and Lactobacillus plantarum). The study showed that EM®Bokashi probiotic supplementation resulted in a significantly higher count of lactic acid bacteria (LAB) and yeasts in the feed, a lower number of Clostridium in the mucosa and colorectal digesta as well as a lower Enterobacteriaceae count in the colorectal digesta. The research showed that carcasses of the pigs who received the EM®Bokashi probiotic had a higher lean percentage and lower fat content than the carcasses of the control fatteners. Diet supplementation with the EM®Bokashi probiotic resulted in a lower pH and technological yield (TY) and a higher drip loss and shear force at a lower protein content in LL muscle. Moreover, the administration of the probiotic to fatteners resulted in higher yellowness (b*) and saturation (C*) and higher concentrations of Na, Mg and Se in meat.

show abstract

Section: Discussionmentioning

confidence: 99%

“…The PCR reaction was conducted in 25 µL of the reaction mixture containing: 10.0 µL of MIX PCR (A&A Biotechnology), 1.0 µL of each primer and 2.0 µL of DNA template. The PCR reaction was described in an earlier study by Rybarczyk et al [ 33 ].…”

Section: Methodsmentioning

confidence: 99%

Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic

Rybarczyk

Bogusławska-Wąs²,

Pilarczyk³

2021

Animals

Self Cite

View full text Add to dashboard Cite

show abstract

“…doses ranged at 1048.6 ± 1796.0 mg/d, with a minimum of 48.6 mg/d [ 40 ] and maximum of 6480 mg/d [ 21 ]; the median ranged at 469.9 mg/d. The ME (MJ/kg DM) in the diets was between 13 and 14 MJ ME/kg DM, except for Rybarczk et al [ 33 ], which was lower (11.70 MJ ME/kg DM). Crude protein (CP) concentrations ranged from 138 to 185 g/kg DM, apart from Fu et al [ 32 ] and Patarapreecha et al [ 30 ] (126 and 144 g/kg DM, respectively).…”

Section: Resultsmentioning

confidence: 99%

“…The present studies used several species of Bacillus spp., including B. subtillis , B. licheniformis , B. coagulans , and B. amyloliquefaciens . Giang et al [ 21 ], Patarapreecha et al [ 30 ], and Silva et al [ 31 ] used only B. subtilis , and Fu et al [ 32 ] used B. coagulans , while Rybarczk et al [ 33 ] and Upadhaya et al [ 28 ] used a combination of B. licheniformis and B. subtilis and van der Peet-Schwering et al [ 34 ] used a combination of B. subtilis and B. amyloliquefaciens . Balasubramanian et al [ 27 ] was the only one who used a combination of three bacillus, B. licheniformis , B. subtilis , and B. coagulans.…”

Section: Resultsmentioning

confidence: 99%

Effect of the Inclusion of Bacillus spp. in Growing–Finishing Pigs’ Diets: A Meta-Analysis

Ronquillo

Villegas-Estrada

Jiménez

et al. 2022

Animals

View full text Add to dashboard Cite

This meta-analysis determined the effect of Bacillus spp. on growth performance of growing–finishing pigs and then assessed causes for the heterogeneity of responses detected using meta-regression. A database of 22 articles published from 2000 to 2020 was identified, and 9 articles fitted the selection criteria and were integrated in the final database. Statistical analysis was performed to analyze the effect size for ADG, average daily feed intake (ADFI), and F:G ratio using a standardized means difference (SMD) at a 95% confidence interval. A meta-regression analysis was used to investigate the cause of heterogeneity, using the individual SMD for each study assessment as the outcome and the associated SE as the measure of variance. Dietary Bacillus spp. supplementation had no effect on ADFI (SMD: −0.052, p = 0.138) and numerically increased ADG (SMD: 0.113, p = 0.081) and reduced the F:G ratio SMD: −0.127, p < 0.001). Meta-regression outcomes suggested that the number of animals per group was an essential component promoting heterogeneity in ADG. Overall, the inclusion of Bacillus spp. (median 486 mg/d) in growing–finishing pigs can increase ADG and can decrease the F:G ratio.

show abstract

“…Although some bacteria are pathogenic and can cause diseases, others can have beneficial effects on health. Using bacteria, including those that produce lactic acid, as probiotic agents is a strategy that is well advanced and for which several recent studies demonstrate a high efficiency in pigs [131][132][133][134]. A similar approach is to use bioactive molecules produced by probiotic bacteria (proteobiotics).…”

Section: Alternatives To Antibioticsmentioning

confidence: 99%

Antibiotic Resistance: From Pig to Meat

et al. 2021

View full text Add to dashboard Cite

Pork meat is in high demand worldwide and this is expected to increase. Pork is often raised in intensive conditions, which is conducive to the spread of infectious diseases. Vaccines, antibiotics, and other biosafety measures help mitigate the impact of infectious diseases. However, bacterial strains resistant to antibiotics are more and more frequently found in pig farms, animals, and the environment. It is now recognized that a holistic perspective is needed to sustainably fight antibiotic resistance, and that an integrated One Health approach is essential. With this in mind, this review tackles antibiotic resistance throughout the pork raising process, including their microbiome; many factors of their environment (agricultural workers, farms, rivers, etc.); and an overview of the impact of antibiotic resistance on pork meat, which is the end product available to consumers. Antibiotic resistance, while a natural process, is a public health concern. If we react, and act, collectively, it is expected to be, at least partially, reversible with judicious antibiotic usage and the development of innovative strategies and tools to foster animal health.

show abstract

Effect of BioPlus YC Probiotic Supplementation on Gut Microbiota, Production Performance, Carcass and Meat Quality of Pigs

Cited by 9 publications

References 25 publications

Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic

Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic

Effect of the Inclusion of Bacillus spp. in Growing–Finishing Pigs’ Diets: A Meta-Analysis

Antibiotic Resistance: From Pig to Meat

Contact Info

Product

Resources

About