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KMID : 1024620080280030327
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Food Science of Animal Resources
2008 Volume.28 No. 3 p.327 ~ p.332
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Effects of Dietary Bacillus subtilis Supplementation on Meat Quality, Growth Performance and Fecal Malodor Gas Emission in Finishing Pigs
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Jang Hae-Dong
Yoo Jong-Sang
Lee Je-Hyun
Kim Hyo-Jin
Shin Seung-Oh
Hwang Yan
Zhou Tian-Xiang
Chen Ying-Jie
Kang Dae-Kyung
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Abstract
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This study was conducted to evaluate the effects of dietary Bacillus subtilis on meat quality, growth performance and fecal malodor gas emission in finishing pigs. Thirty-six pigs (Landrace Yorkshire Duroc, average initial body weight) were used in a 35 d growth assay. Dietary treatments were 1) CON (basal diet), 2) B1 (basal diet + B. subtilis 0.1%) and 3) B2 (basal diet + B. subtilis 0.2%). The pigs were distributed into four pigs per pen with three replicate pens per treatments by completely randomized design. For the entire period, the final weight, ADO, ADFI and gain/feed were not significantly different among the treatments. There were no significant differences in meat quality (sensory evalution, meat color, TBARS, water holding capacity, drip loss, cooking loss and M. longissimus dorsi area) among the treatments. was significantly decreased in B2 treatment compared to CON and B1 treatments (p<0.05). However, ammonia, mercaptans and acetic acid were not significantly different among the treatments. In conclusion, B. subtilis 0.2% treatments decreased fecal gas emission in finishing pigs.
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KEYWORD
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Bacillus subtilis, meat quality, growth performance, fecal malodor gas emission, finishing pigs
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