Goluch Zuzanna, Rybarczyk Artur, Poławska Ewa, Haraf Gabriela
Department of Food Technology and Nutrition, Wrocław University of Economics & Business, ul. Komandorska 118-120, 53-345 Wrocław, Poland.
Department of Animal Nutrition and Feed Science, Wrocław University of Environmental and Life Science, Chełmońskiego 38C, 51-630 Wrocław, Poland.
Animals (Basel). 2023 Oct 23;13(20):3298. doi: 10.3390/ani13203298.
The study aimed to assess the effect of supplementation of pig diet with the Bokashi probiotic on the fatty acid profile of () muscles and backfat. The research involved 120 hybrid pigs deriving from Naïma sows and P-76 boars. The experimental group's pigs received probiotics in their feed (containing , , and ). To analyze the fatty acid profile in intramuscular fat (IMF) of and backfat, 24 pig carcasses from the control group and 26 from the probiotic-supplemented group were randomly selected. Probiotic supplementation increased the Atherogenic Index, reduced the proportion of C20:4, and increased C12:0 and C18:2 n-6 in IMF , without affecting ΣSFA, ΣMUFA, and ΣPUFA. In backfat, probiotic supplementation decreased C18:1 and C18:2 n-6 proportion and increased C18:3 n-3, C20:3 n-6 and C20:4 n-6. These changes resulted in significantly higher ΣMUFA, ΣPUFA, PUFA Σn-3/Σn-6, and lower Saturation Index (SI). From a consumer health and technological point of view, probiotic supplementation improved the lipid profile of backfat to a greater extent than muscle. Bokashi, at a dose of 3 g/kg of feed in the last stage of pig production, had no significant effect on the fatty acid profile of the meat.
本研究旨在评估在猪日粮中添加米糠益生菌对（）肌肉和背膘脂肪酸组成的影响。该研究涉及120头源自奈马母猪和P - 76公猪的杂交猪。实验组的猪在饲料中接受了益生菌（含有、和）。为了分析和背膘中肌内脂肪（IMF）的脂肪酸组成，从对照组随机选取24头猪胴体，从添加益生菌组随机选取26头猪胴体。添加益生菌增加了动脉粥样硬化指数，降低了C20:4的比例，并增加了IMF中C12:0和C18:2 n - 6的含量，而不影响总饱和脂肪酸（ΣSFA）、总单不饱和脂肪酸（ΣMUFA）和总多不饱和脂肪酸（ΣPUFA）。在背膘中，添加益生菌降低了C18:1和C18:2 n - 6的比例，并增加了C18:3 n - 3、C20:3 n - 6和C20:4 n - 6。这些变化导致总单不饱和脂肪酸、总多不饱和脂肪酸、多不饱和脂肪酸n - 3/总n - 6显著升高，饱和指数（SI）降低。从消费者健康和工艺角度来看，添加益生菌对背膘脂质组成的改善程度大于肌肉。在猪生产的最后阶段，以3 g/kg饲料的剂量添加米糠益生菌对肉的脂肪酸组成没有显著影响。
