Table-4.
Effect of probiotics on carcass characteristics, physicochemical parameters of meat, and intestinal morphology in grower pigs.
| Attributes | Treatment* | p-value | ||
|---|---|---|---|---|
| C | TLacto | TPedic | ||
| PSW (kg) | 68.50±0.50 | 71.0±1.00 | 72.00±2.00 | 0.299 |
| ECW (Kg) | 48.50a±0.50 | 55.50b±1.50 | 57.00b±2.00 | 0.050 |
| Dressing percentage | 70.81a±1.24 | 78.15b±1.01 | 78.86b±0.86 | 0.021 |
| Vital organ weight (% of ECW) | 8.40a±0.04 | 15.04b±0.04 | 14.23b±0.85 | 0.004 |
| Physicochemical parameters | ||||
| pH | 4.93±0.11 | 5.06±0.03 | 5.05±0.02 | 0.421 |
| WHC (cm2) | 6.14±0.62 | 4.24±0.06 | 3.95±0.35 | 0.059 |
| ERV (ml) | 68.00±14.00 | 56.00±6.00 | 52.50±7.50 | 0.568 |
| DM (%) | 24.51±0.03 | 28.28±2.34 | 25.08±0.08 | 0.252 |
| CP (%) | 19.96a±0.16 | 20.95ab±0.10 | 21.10b±0.35 | 0.031 |
| EE (%) | 2.65b±0.05 | 2.43a±0.03 | 2.43a±0.08 | 0.040 |
| Total ash (%) | 1.29a±0.01 | 1.37b±0.02 | 1.59c±0.01 | 0.001 |
| Intestinal morphology | ||||
| Villi height (μm) | 629.9a±22.97 | 680.0b±14.14 | 700.3b±2.57 | 0.027 |
| Crypt depth (μm) | 69.43a±2.56 | 71.39b±3.51 | 123.70b±8.52 | 0.024 |
*
No probiotics (C), Lactobacillus acidophilus (TLact), Pediococcus acidilactici FT28 (TPedic),
ab
Means bearing different superscripts in a column differ significantly (p<0.05), PSW=Pre-slaughter weight, WHC=Water holding capacity, ERV=Extract release volume, DM=Dry matter, CP=Crude protein, ECW=Extra-cellular water, EE=Ether extract