Effect of Inulin Source and a Probiotic Supplement in Pig Diets on Carcass Traits, Meat Quality and Fatty Acid Composition in Finishing Pigs

Effect of Inulin Source and a Probiotic Supplement in Pig Diets on Carcass Traits, Meat Quality and Fatty Acid Composition in Finishing Pigs

In this experiment, we investigated the effect of the supplementation of probiotic bacteria in the diet with inulin or dried Jerusalem artichoke tubers on the performance, meat quality, and fatty acid composition in the meat and backfat of fatteners. One hundred and forty-four crossbred pigs (PIC ×...

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Bibliographic Details
Main Authors: Eugeniusz R. Grela, Małgorzata Świątkiewicz, Mariusz Florek, Maciej Bąkowski, Grzegorz Skiba
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Animals
Subjects:
prebiotics
inulin
artichoke
probiotic bacteria
meat quality
physicochemical traits
Online Access:https://www.mdpi.com/2076-2615/11/8/2438

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