Effect of Natto on Meat Quality and Skatole Content in TOPIGS Pigs
This study investigated the effect of Bacillus subtilis (B. subtilis) natto on meat quality and skatole in TOPIGS pigs. Sixty TOPIGS pigs were randomly assigned to 3 groups (including 5 pens per group, with 4 pigs in each pen) and fed with basic diet (control group), basic diet plus 0.1% B. subtilis...
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| Format: | Article |
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Asian-Australasian Association of Animal Production Societies
2016-05-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-29-5-716.pdf |
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| author | Q. K. Sheng K. F. Zhou H. M. Hu H. B. Zhao Y. Zhang W. Ying |
| author_facet | Q. K. Sheng K. F. Zhou H. M. Hu H. B. Zhao Y. Zhang W. Ying |
| author_sort | Q. K. Sheng |
| collection | DOAJ |
| description | This study investigated the effect of Bacillus subtilis (B. subtilis) natto on meat quality and skatole in TOPIGS pigs. Sixty TOPIGS pigs were randomly assigned to 3 groups (including 5 pens per group, with 4 pigs in each pen) and fed with basic diet (control group), basic diet plus 0.1% B. subtilis natto (B group), and basic diet plus 0.1% B. subtilis natto plus 0.1% B. coagulans (BB group), respectively. All pigs were sacrificed at 100 kg. Growth performance, meat quality, serum parameters and oxidation status in the three groups were assessed and compared. Most parameters regarding growth performance and meat quality were not significantly different among the three groups. However, compared with the control group, meat pH24, fat and feces skatole and the content of Escherichia coli (E. Coli), Clostridium, NH3-N were significantly reduced in the B and BB groups, while serum total cholesterol, high density lipoprotein, the levels of liver P450, CYP2A6, and CYP2E1, total antioxidant capability (T-AOC) and glutathione peroxidase and Lactobacilli in feces were significantly increased in the B and BB groups. Further, the combined supplementation of B. subtilis natto and B. coagulans showed more significant effects on the parameters above compared with B. subtilis, and Clostridium, and NH3-N. Our results indicate that the supplementation of pig feed with B. subtilis natto significantly improves meat quality and flavor, while its combination with B. coagulans enhanced these effects. |
| first_indexed | 2024-04-13T11:11:21Z |
| format | Article |
| id | doaj.art-c043ec75b4bb491ba8cc43aab0fd081a |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-04-13T11:11:21Z |
| publishDate | 2016-05-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-c043ec75b4bb491ba8cc43aab0fd081a2022-12-22T02:49:07ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172016-05-0129571672110.5713/ajas.15.047823378Effect of Natto on Meat Quality and Skatole Content in TOPIGS PigsQ. K. Sheng0K. F. Zhou1H. M. Hu2H. B. Zhao3Y. Zhang4W. Ying5 Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, China Shandong Chief Animal Husbandry and Veterinarian Station, Jinan 250002, China Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, China Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, China Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, China Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, ChinaThis study investigated the effect of Bacillus subtilis (B. subtilis) natto on meat quality and skatole in TOPIGS pigs. Sixty TOPIGS pigs were randomly assigned to 3 groups (including 5 pens per group, with 4 pigs in each pen) and fed with basic diet (control group), basic diet plus 0.1% B. subtilis natto (B group), and basic diet plus 0.1% B. subtilis natto plus 0.1% B. coagulans (BB group), respectively. All pigs were sacrificed at 100 kg. Growth performance, meat quality, serum parameters and oxidation status in the three groups were assessed and compared. Most parameters regarding growth performance and meat quality were not significantly different among the three groups. However, compared with the control group, meat pH24, fat and feces skatole and the content of Escherichia coli (E. Coli), Clostridium, NH3-N were significantly reduced in the B and BB groups, while serum total cholesterol, high density lipoprotein, the levels of liver P450, CYP2A6, and CYP2E1, total antioxidant capability (T-AOC) and glutathione peroxidase and Lactobacilli in feces were significantly increased in the B and BB groups. Further, the combined supplementation of B. subtilis natto and B. coagulans showed more significant effects on the parameters above compared with B. subtilis, and Clostridium, and NH3-N. Our results indicate that the supplementation of pig feed with B. subtilis natto significantly improves meat quality and flavor, while its combination with B. coagulans enhanced these effects.http://www.ajas.info/upload/pdf/ajas-29-5-716.pdf NattoMeat QualitySkatoleTOPIGS Pig |
| spellingShingle | Q. K. Sheng K. F. Zhou H. M. Hu H. B. Zhao Y. Zhang W. Ying Effect of Natto on Meat Quality and Skatole Content in TOPIGS Pigs Asian-Australasian Journal of Animal Sciences Natto Meat Quality Skatole TOPIGS Pig |
| title | Effect of Natto on Meat Quality and Skatole Content in TOPIGS Pigs |
| title_full | Effect of Natto on Meat Quality and Skatole Content in TOPIGS Pigs |
| title_fullStr | Effect of Natto on Meat Quality and Skatole Content in TOPIGS Pigs |
| title_full_unstemmed | Effect of Natto on Meat Quality and Skatole Content in TOPIGS Pigs |
| title_short | Effect of Natto on Meat Quality and Skatole Content in TOPIGS Pigs |
| title_sort | effect of natto on meat quality and skatole content in topigs pigs |
| topic | Natto Meat Quality Skatole TOPIGS Pig |
| url | http://www.ajas.info/upload/pdf/ajas-29-5-716.pdf |
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