Effect of <i>Bacillus subtilis</i> Natto on Meat Quality and Skatole Content in TOPIGS Pigs

Abstract

This study investigated the effect of Bacillus subtilis (B. subtilis) natto on meat quality and skatole in TOPIGS pigs. Sixty TOPIGS pigs were randomly assigned to 3 groups (including 5 pens per group, with 4 pigs in each pen) and fed with basic diet (control group), basic diet plus 0.1% B. subtilis natto (B group), and basic diet plus 0.1% B. subtilis natto plus 0.1% B. coagulans (BB group), respectively. All pigs were sacrificed at 100 kg. Growth performance, meat quality, serum parameters and oxidation status in the three groups were assessed and compared. Most parameters regarding growth performance and meat quality were not significantly different among the three groups. However, compared with the control group, meat pH24, fat and feces skatole and the content of Escherichia coli (E. Coli), Clostridium, NH3-N were significantly reduced in the B and BB groups, while serum total cholesterol, high density lipoprotein, the levels of liver P450, CYP2A6, and CYP2E1, total antioxidant capability (T-AOC) and glutathione peroxidase and Lactobacilli in feces were significantly increased in the B and BB groups. Further, the combined supplementation of B. subtilis natto and B. coagulans showed more significant effects on the parameters above compared with B. subtilis, and Clostridium, and NH3-N. Our results indicate that the supplementation of pig feed with B. subtilis natto significantly improves meat quality and flavor, while its combination with B. coagulans enhanced these effects.

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

“…In this study, the diet supplemented with FO decreased b* at 45 min and 48 hr, and increased a* at 48 hr, suggesting a regulatory role of FO on meat quality in pigs. These results likely because S. cerevisiae, B. subtilis, and L. plantarum had prebiotic effects on improving pork quality such as pH, hardness, stickiness, meat color, and fat content (Baowei, Guoqing, Qiaoli, & Bin, 2011;Kovacs-Zomborszky, Feher, & Soos, 1997;Sheng et al, 2016;Suo et al, 2012).Therefore, FO seems to serve as a functional feed to improve pork quality by regulating meat color such as b* and a* values, especially at 48 hr postmortem. Previous research declared that a* values were correlated to pigment content and redox state, but b* was only related to redox state rather than pigment content (Lindahl, Lundstrom, & Tornberg, 2001;Mancini & Hunt, 2005), which accorded to results in this study.…”

A Newly Isolated Bacillus subtilis Strain Named WS-1 Inhibited Diarrhea and Death Caused by Pathogenic Escherichia coli in Newborn Piglets

“…Currently, several studies have confirmed that B. subtilis has great application value in animal husbandry. It was reported that pig feed with B. subtilis natto could significantly improve meat quality and flavor (Sheng et al, 2016). Liu et al (2017) also demonstrated that dietary corn bran fermented by B. subtilis MA139 could decrease gut cellulolytic bacteria and microbiota diversity in finishing pigs.…”

Regulation of odor gas emission and performance by probiotic Bacillus in livestock industry

“…as probiotics can also affect the production of malodorous substances such as skatole. Skatole is a malodorous compound in meat and fecal that causes an off-flavor, so called "boar taint" [32]. Sheng et al [33] demonstrated that dietary B. subtilis natto and B. coagulans supplementation decreased the skatole content of meat and feces.…”

“…Davis et al [39] also reported that two probiotic Bacillus strains (B. licheniformis and B. subtilis) were ineffective in improving the growth performance in growing and finishing pigs, when they were supplied in feed during test period. Moreover, Sheng et al [32] also found that the dietary supplementation of two probiotic complex (B. subtilis natto and B. coagulans) did not show a remarkable improvement of growth performance in growing pigs, but indicate dramatical effects in terms of meat quality, antioxidant function, and the skatole content of meat. The effects of Bacillus-based probiotics are influenced by a variety of factors, (e.g., age of the pigs, diet composition, differences in strains of bacteria, dosage levels, and breeding environment) [41].…”