Ndlandla Thami Wiseman, Cheng Fu Yuan, Huang Chao Wei, Yang Kuo Tai
Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan.
Department of Animal Science, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan.
Anim Biosci. 2025 Mar;38(3):551-559. doi: 10.5713/ab.24.0399. Epub 2024 Oct 25.
This study evaluated the potential of Bacillus amyloliquefaciens to improve growth performance and meat quality in finishing pigs.
Thirty-two female Landrace×Duroc pigs, 21 weeks old with initial body weight 77.45±3.29 kg, were divided into two groups: a control group (basal diet) and a probiotic group (basal diet with Bacillus amyloliquefaciens at 1×109 CFU/kg). Body weight and average daily gain (ADG) were recorded at the start and at fortnight intervals for a 56-d feeding trial. At the end of the experiment, carcass traits, meat quality and intramuscular fat related gene expression of longissimus dorsi muscle were analyzed.
The probiotic group showed significantly higher final body weight and D0-D56 ADG (p<0.05). Additionally, the probiotic group had greater carcass weight, back fat thickness and marbling score (p<0.05), while the lean meat percentage remained unchanged. Meat quality analysis revealed that the probiotic group had a higher b* value (5.47) (p<0.05), and a lower shear value (p<0.001), but there was no effect on the a* value and water holding capacity. Moreover, probiotic treatment increased the gene expression of fatty acid uptake and regulators, such as lipoprotein lipase (LPL), cluster of differentiation 36 (CD36), and solute carrier family 27 member 1 (SLC27A1) (p<0.05).
Our findings suggest that the supplementation of Bacillus amyloliquefaciens not only enhanced growth performance and carcass weight in finishing pigs, but also improved marbling and tenderness in the longissimus dorsi muscle through the upregulation of lipogenic-genes related to fat accumulation. This indicates its potential as feed additive to enhance pork quality.
本研究评估了解淀粉芽孢杆菌对育肥猪生长性能和肉质的改善潜力。
将32头21周龄、初始体重77.45±3.29 kg的长白×杜洛克二元杂交母猪分为两组：对照组（基础日粮）和益生菌组（基础日粮+1×109 CFU/kg解淀粉芽孢杆菌）。在为期56天的饲养试验开始时及每两周记录一次体重和平均日增重（ADG）。实验结束时，分析背最长肌的胴体性状、肉质和肌内脂肪相关基因表达。
益生菌组的末体重和D0-D56期ADG显著更高（p<0.05）。此外，益生菌组的胴体重、背膘厚和大理石纹评分更高（p<0.05），而瘦肉率保持不变。肉质分析表明，益生菌组的b值更高（5.47）（p<0.05），剪切值更低（p<0.001），但对a值和持水力无影响。此外，益生菌处理增加了脂肪酸摄取和调节因子如脂蛋白脂肪酶（LPL）、分化簇36（CD36）和溶质载体家族27成员1（SLC-27A1）的基因表达（p<0.05）。
我们的研究结果表明，添加解淀粉芽孢杆菌不仅提高了育肥猪的生长性能和胴体重，还通过上调与脂肪积累相关的生脂基因改善了背最长肌的大理石纹和嫩度。这表明其作为饲料添加剂提高猪肉品质的潜力。
