The effects of synbiotics-glyconutrients on growth performance, nutrient digestibility, gas emission, meat quality, and fatty acid profile of finishing pigs

Abstract

Glyconutrients help in the body’s cell communication. Glyconutrients and synbiotics are promising options for improving immune function. Therefore, we hypothesized that combining synbiotics and glyconutrients will enhance pig nutrient utilization. 150 pigs (Landrace × Yorkshire × Duroc), initially weighing 58.85 ± 3.30 kg of live body weight (BW) were utilized to determine the effects of synbiotics-glyconutrients (SGN) on the pigs’ performance, feed efficiency, gas emission, pork traits, and composition of fatty acids. The pigs were matched by BW and sex and chosen at random to 1 of 3 diet treatments: control = Basal diet; TRT1 = Basal diet + SGN 0.15%; TRT2 = Basal diet + SGN 0.30%%. The trials were conducted in two phases (weeks 1–5 and weeks 5–10). The average daily gain was increased in pigs fed a basal diet with SGN ( p = 0.036) in weeks 5–10. However, the apparent total tract digestibility of dry matter, nitrogen, and gross energy did not differ among the treatments ( p > 0.05). Dietary treatments had no effect on NH 3 , H 2 S, methyl mercaptans, acetic acids, and CO 2 emissions ( p > 0.05). Improvement in drip loss on day 7 ( p = 0.053) and tendency in the cooking loss were observed ( p = 0.070) in a group fed basal diets and SGN at 0.30% inclusion level. The group supplemented with 0.30% of SGN had higher levels of palmitoleic acid (C16:1), margaric acid (C17:0), omega-3 fatty acid, omega-6 fatty acid, and ω-6: ω-3 ratio ( p = 0.034, 0.020, 0.025, 0.007, and 0.003, respectively) in the fat of finishing pigs. Furthermore, group supplemented with 0.30% of SGN improved margaric acid (C17:0), linoleic acid (C18:2n6c), arachidic acid (C20:0), omega 6 fatty acid, omega-6 to omega-3 ratio, unsaturated fatty acid, and monounsaturated fatty acid (p = 0.037, 0.05, 0.0142, 0.036, 0.033, 0.020, and 0.045, respectively) in the lean tissues of finishing pigs compared to pigs fed with the control diets. In conclusion, the combination of probiotics, prebiotics, and glyconutrients led to higher average daily gain, improved the quality of pork, and more favorable fatty acid composition. Therefore, these results contributed to a better understanding of the potential of SGN combinations as a feed additive for pigs.

Feeding dietary non-starch polysaccharides supplemented with xylanase could improve the performance of broilers

“…A higher NSP level diet was advantageous to satisfy an ideal enzyme-substrate concentration for optimal enzymatic activity. In addition, the fraction of water-soluble NSP in the diet can function as a source of beneficial fermentable substrates for gut microbiota through selective fermentation, which promote the integrity of the intestinal lining, improving the digestibility of nutrient and energy, and reducing the ability of pathogenic bacteria to proliferate therefore improving the growth performance of birds [22,23].…”

Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig

“…In line with this study, Chlebicz-Wójcik et al [ 31 ] reported that symbiotic additives contribute to better weight gain in weaning-finishing pigs. On the other hand, Munezero et al [ 32 ] stated that the inclusion of 0.5% SB-GLN to the finishing pig diet revealed better growth performance. Awad et al [ 17 ] reported the dietary inclusion of synbiotics at the concentration of 1 g/kg showed improved body weight gain (BWG) and feed conversion ratio (FCR) in broilers.…”

Сriterion for selection of feed additives with different biological effect in the feeding of growing pigs

“…Adding certain substrates to the diet of animals can also stimulate the development of commensal microflora. Synbiotics are a successful combination of drugs with probiotic and prebiotic effect (Duarte et al, 2020;Munezero et al, 2023). They not only positively affect the animal productivity, but also influence product quality (Saracila et al, 2021).…”