Fatty acid profile and lipid indices of the porker meat supplemented with pro-health herbal probiotics, ascorbic acid and allicin

Abstract

PurposeThe objective of this study is to assess whether pro-health herbal probiotics, ascorbic acid and allicin added to the finishing diets of hybrid pig influenced the intramuscular fat (IMF) content in longissimus lumborum (LL) muscle, the fatty acid profile and lipid quality indices, as it has an impact on human health.Design/methodology/approachAfter 80 days of equal fattening, the pigs were divided into the control group (CT, n = 30 received commercially allowed and applicable antibiotics) and the experimental group (EX, n = 30), which until 95 days of rearing were supplied with fermented herbs extract (FHE Multikraft® Austria) with probiotics Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus plantarum, L-ascorbic acid and extract of garlic (10% allicin). After slaughter, crude fat content and fatty acid profile were determined in LL muscle samples, and on that basis lipid indices were calculated.FindingsSupplementation with FHE, probiotics, L-ascorbic acid and allicin has significantly impacted the crude fat content in the meat and the percentage of fatty acids content: tricosanoic (C23:0), heptadecanoid (C17:1 n-7), eicosanic (C22:1 11cis n-9) and eicosatrienoic (C20:3 11cis n-3), in comparison to CT group. Amongst lipid quality indices, IMF in LL of pigs from EX group, the C18:2 n-6/C18:3 n-3 ratio is characterised by a significantly higher value and thus is more beneficial to the health of the consumer.Originality/valueThe authors have indicated that using FHE, probiotic supplements with ascorbic acid and allicin in commercial fattening of pigs, as an alternative for antibiotic growth promoters (AGP), improves the fatty acid profile of the meat.

Research advances in probiotic fermentation of Chinese herbal medicines

“…Saccharomyces have been used to ferment Glycyrrhiza uralensis Fisch [ 91 ] and Gegen Qinlian decoction [ 92 ]; and G. lucidum has been used to ferment Artemisia capillaris leaves [ 93 ] (Table 2 ). Currently, most CHM fermentation is still limited to a single‐strain fermentation of single Chinese herb, and few studies on fermentation of CHM with multiple probiotics or synthetic microbiota were reported [ 19 , 94 , 95 ]. As diverse probiotics or probiotic combinations are available in nature, screening novel probiotic strains or building synthetic probiotic microbiota might improve CHM fermentation [ 96 , 97 ].…”