Sampath Vetriselvi, Park Jae Hong, Kim In Ho
Department of Animal Resource and Science, Dankook University, Cheonan 330-714, Chungnam, Republic of Korea.
Smart Animal Bio Institute, Dankook University, Cheonan 330-714, Chungnam, Republic of Korea.
Foods. 2023 Dec 28;13(1):105. doi: 10.3390/foods13010105.
This study aims to investigate the effect of synbiotic-glyconutrients (SB-GLN) additive on growth performance, fatty acid profile, sensory characteristics, and texture profile analysis in finishing pig. Landrace × Yorkshire ♀ × (Duroc ♂) ( = 60) pigs with average body weight of 54.88 ± 1 kg were allocated into one of three dietary treatment groups in a complete randomized block design with four replicates of five pigs (two barrows and three gilts) per pen. The test treatments (TRT) were CON-corn-soybean meal basal diet; TRT 1-CON+ 0.25% SB-GLN; and TRT 2-CON + 0.5% SB-GLN. SB-GLN contains 1 × 10 CFU/g each of: , , and , and 5% yeast cell wall β-Glucans (from S. Cerevisiae), and 14% of glyconutrients (N-acetylglucosamine, D-xylose, and Fucose). Pigs fed SB-GLN supplement showed linearly increased ( < 0.05) body weight, daily gain, and daily feed at the end of week 5, 10, and the overall experimental period. In addition, G:F showed a tendency to decrease ( < 0.1) at the end of week 10 and the overall experimental period. In addition, pigs that received a graded level of SB-GLN showed a tendency to increase ( < 0.1) their longiness muscle area and decreased ( < 0.05) cooking loss. The sensory results of pork belly (tenderness and juiciness) and loin (flavor) meat, and the texture profile analysis parameters of hardness 1, cohesiveness, and gumminess (belly), and hardness 2, chewiness, and springiness (loin) meat were linearly higher ( < 0.05) in the SB-GLN group. The values of fatty acid like butyric acid, caproic acid, undecylic acid, tridecylic acid, myristic acid, pentadecyclic acid, palmitic acid, margaric acid, stearic acid, eicosapentaenoic acid, and lignoceric acid were higher in pork belly fat of the SB-GLN-treated group compared to CON. Moreover, pigs that received SB-GLN exhibited higher crude fat and lauric acid, myristic acid, pentacyclic acid, palmitic acid, margaric acid, Octadecanoic acid, Oleic acid, linoleic acid, and eicosapentaenoic acid FA profiles in belly-lean meat. Also, the FA profile of the SB-GLN-treated group loin-lean meat showed increased lauric acid, myristic acid, palmitic acid, margaric acid, stearic acid, oleic acid, linoleic acid, alpha-linoleic acid, and eicosapentaenoic acid. The SB-GLN-treated group pork belly fat, belly lean meat, and loin-lean meat showed linearly increased docosahexaenoic acid, nervonic acid, omega 3, omega 6, ω-6: ω-3, Σ saturated FA, Σ un-SFA, Σ mono-USFA, Σ poly-USFA, MUFA/SFA, and PUFA/SFA. Therefore, we infer that the inclusion of 0.5% SB-GLN additive to finishing pig diet would be more beneficial to enhance their performance, and to increase the essential FA profile of pork meat for human consumption.
本研究旨在探讨合生元 - 糖营养素（SB - GLN）添加剂对育肥猪生长性能、脂肪酸组成、感官特性和质地剖面分析的影响。将平均体重为54.88±1千克的长白×大白♀×（杜洛克♂）（n = 60）猪，按照完全随机区组设计分配到三个日粮处理组之一，每组四个重复，每个重复五头猪（两头公猪和三头母猪）。试验处理（TRT）为：CON - 玉米 - 豆粕基础日粮；TRT 1 - CON + 0.25% SB - GLN；TRT 2 - CON + 0.5% SB - GLN。SB - GLN包含每克1×10⁸CFU的嗜酸乳杆菌、双歧杆菌和粪肠球菌，5%酵母细胞壁β - 葡聚糖（来自酿酒酵母），以及14%的糖营养素（N - 乙酰葡糖胺、D - 木糖和岩藻糖）。在第5周、第10周结束时以及整个试验期，饲喂SB - GLN补充剂的猪体重、日增重和日采食量呈线性增加（P < 0.05）。此外，在第10周结束时和整个试验期，料重比有降低趋势（P < 0.1）。另外，接受不同水平SB - GLN的猪，其背最长肌面积有增加趋势（P < 0.1），蒸煮损失降低（P < 0.05）。SB - GLN组猪腹肉（嫩度和多汁性）和腰肉（风味）的感官结果，以及腹肉的硬度1、内聚性和胶黏性，腰肉的硬度2、咀嚼性和弹性的质地剖面分析参数呈线性升高（P < 0.05）。与CON组相比，SB - GLN处理组猪腹脂中丁酸、己酸、十一烷酸、十三烷酸、肉豆蔻酸、十五烷酸、棕榈酸、十七烷酸、硬脂酸、二十碳五烯酸和木蜡酸等脂肪酸含量更高。此外，接受SB - GLN的猪腹瘦肉中粗脂肪以及月桂酸、肉豆蔻酸、十五烷酸、棕榈酸、十七烷酸、十八烷酸、油酸、亚油酸和二十碳五烯酸的脂肪酸组成含量更高。而且，SB - GLN处理组腰瘦肉的脂肪酸组成显示月桂酸、肉豆蔻酸、棕榈酸、十七烷酸、硬脂酸、油酸、亚油酸、α - 亚麻酸和二十碳五烯酸含量增加。SB - GLN处理组猪腹脂、腹瘦肉和腰瘦肉中二十二碳六烯酸、神经酸、ω - 3、ω - 6、ω - 6:ω - 3、饱和脂肪酸总量、不饱和脂肪酸总量、单不饱和脂肪酸总量、多不饱和脂肪酸总量、单不饱和脂肪酸/饱和脂肪酸以及多不饱和脂肪酸/饱和脂肪酸呈线性增加。因此，我们推断在育肥猪日粮中添加0.5% SB - GLN添加剂更有利于提高其生产性能，并增加供人类食用猪肉的必需脂肪酸组成。
