Carcass characteristics and meat quality of pigs fed diets containing probiotic preparation based on Lactobacillus plantarum
Bučko O.1, Lehotayová A.2, Imrich I.1, Bahelka I. 3
The aim of the study was to evaluate the impression of probiotic food additive on production parameters of the pigs and nutritional composition of the meat. The feed mixture of the experimental group was enriched with a potential probiotic preparation based on Lactobacillus plantarum CCM 7102 at a concentration of 3g per day per pig. The results of the carcass parameters showed a positive effect of probiotic addition, the difference was statistically highly significant (P≤0.01) in the weight of the thigh and statistically significant in the backfat thickness (P≤0.05). It was found statistically significant differences (P≤0.05) in the chemical composition of pork between the compared groups, in the parameter total water content, content of intramuscular fat and cholesterol content.
Key Words: Carcass, meat, pigs, Lactobacillus plantarum