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KMID : 1025520050470060937
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Journal of Animal Science and Technology
2005 Volume.47 No. 6 p.937 ~ p.946
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Effect of Dietary Bacillus subtilis on Growth Performance, Immunological Cells Change, Fecal NH3-N Concentration and Carcass Meat Quality Characteristics in Finishing Pigs
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Cho Jin-Ho
Chen Ying-Jie
Min Bung-Jun
Kim H.-J.
Shon Kyoung-Seung
Kwon O.-S.
Kim Jin-Dong
Kim In-Ho
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Abstract
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This experiment was conducted to investigate the effects of dietary Bacillus subtilis on growth performance, nutrient digestibility, immunological cells change, fecal noxious gas and carcass meat quality characteristics in finishing pigs. The dietary treatments were 1) CON(basal diet), 2) BS0.1(basal diet+ 0.1% Bacillus subtilis) and 3)BS0.2(basal diet+0.2% Bacillus subtilis). Sixty crossbred(Landrace× Yorkshire×Duroc) pigs(89.5±0.11kg average initial body weight) were used in a 42 days growth trial. The pigs were assigned to the treatments according to body weight and each treatment had 5 replicates of 4 pigs per pen in a randomized complete block design. Through the entire experimental period, average daily gain(ADG) and average daily feed intake(ADFI) were not significantly different among the treatments. Pigs fed BS0.1 diet significantly increased their gain/feed compared to pigs fed CON and BS0.2 diets(P<0.05). Also, dry matter(DM) and nitrogen(N) digestibilities were greater in the pigs fed BS0.1 diet than those fed CON diet(P<0.05). There were no significant differences in fecal NH3-N concentration among the treatments. In blood assay for immunological cells change investigations, red blood cells(RBC) counts increased in the pigs fed BS0.2 diet compared to pigs fed CON and BS0.1 diets. There were no significant differences in carcass pH, drip loss, marbling and firmness. However, sensual color and a*(redness) value of meat in the pigs fed BS0.2 diet were higher than in pigs fed CON diet(P<0.05). Therefore, this experiment suggested that Bacillus subtilis supplementation could improve nutrient digestibility, RBC counts and carcass meat color of pigs.
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KEYWORD
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Bacillus subtilis, Growth, Immonological cells change, Carcass meat quality characteristics, Pigs
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