ArticleAnimals : an open access journal from MDPI2021
Effect of Inulin Source and a Probiotic Supplement in Pig Diets on Carcass Traits, Meat Quality and Fatty Acid Composition in Finishing Pigs.
Article in Animals : an open access journal from MDPI, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Probiotics supplements on fattening guinea pigs: effects on carcass traits and non-carcass components.Tropical animal health and production · 2026Article
- Article
- Dietary inulin modulates pork quality and systemic health via gut microbiome and metabolome changes in finishing pigs.Animal microbiome · 2026Article
- Effects of Host-Specific Multi-Lactic Acid Bacterial Probiotics on Performance, Carcass Traits, Meat Quality, and Gut Microbiome in Fattening Pigs.Veterinary sciences · 2026Article
- Evaluation of genetic effects on the fatty acid composition of intramuscular fat and backfat of the endangered Angler Saddleback pig.Archives animal breeding · 2026Article
- Gut microbiota and metabolites in lipid metabolism and intramuscular fat deposition: mechanisms and implications for meat quality.Journal of animal science and biotechnology · 2025Review
- Nutritional assessment of pork versus chicken as primary protein sources in canine diets.Journal of animal science and technology · 2025Article
- Integrating microbiome and metabolome analyses to unravel the role of inulin in enhancing the meat quality and bone health of ducks.Scientific reports · 2025Article
- Optimizing Finishing Pig Performance and Sustainability: The Role of Protein Levels and Eco-Friendly Additive.Animals : an open access journal from MDPI · 2025Article
- Gut microbes-muscle axis in muscle function and meat quality.Science China. Life sciences · 2025Review
- Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity.Food chemistry: X · 2025Article
- Article
- The Effects of Microbial Additive Supplementation on Growth Performance, Blood Metabolites, Fecal Microflora, and Carcass Characteristics of Growing-Finishing Pigs.Animals : an open access journal from MDPI · 2024Article
- The effects of synbiotics-glyconutrients on growth performance, nutrient digestibility, gas emission, meat quality, and fatty acid profile of finishing pigs.Journal of animal science and technology · 2024Article
- Synbiotic-Glyconutrient Additive Reveals a Conducive Effect on Growth Performance, Fatty Acid Profile, Sensory Characteristics, and Texture Profile Analysis in Finishing Pig.Foods (Basel, Switzerland) · 2023Article
- Phytobiotic-Prebiotic Feed Additive Containing a Combination of Carob Pulp, Chicory, and Fenugreek Improve Growth Performance, Carcass Traits, and Fecal Microbiota of Fattening Pigs.Animals : an open access journal from MDPI · 2023Article
- Effects of Different Types of Dietary Fibers on Lipid Metabolism and Bile Acids in Weaned Piglets.Animals : an open access journal from MDPI · 2023Article
- The Effect of Prebiotic Supplements on the Gastrointestinal Microbiota and Associated Health Parameters in Pigs.Animals : an open access journal from MDPI · 2023Review
- Effect of Dietary Supplementation ofFoods (Basel, Switzerland) · 2023Article
- Effects of the Probiotic,Animals : an open access journal from MDPI · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 × Penarlan P76) were divided into six groups and fattened from 30 to 114 kg. The meat proximate composition, pH, color, texture, shear force, water-holding capacity, sensory attributes, and thiobarbituric-acid-reactive substances were measured. Normal post-mortem meat glycolysis was demonstrated and no meat defects were present. The chemical constituents in muscle tissues were similar, except for intramuscular fat (IMF). The addition of the prebiotics resulted in a higher IMF level, whereas a significantly lower content was found after the probiotic supplementation. Meat from both prebiotic groups was lighter, less red, and more yellow and showed a higher hue angle. The addition of both prebiotics significantly improved the antioxidant status of meat (by approximately 16% and 18%) and the water-holding capacity (less free water and higher M/T ratios), but reduced shear force (by 17%,
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