ArticleAnimal bioscience2025
Effect of Bacillus amyloliquefaciens supplementation on intramuscular fat accumulation and meat quality in finishing pigs.
Article in Animal bioscience, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Effects ofAnimals : an open access journal from MDPI · 2026Article
- Effects ofAnimals : an open access journal from MDPI · 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
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThis study evaluated the potential of Bacillus amyloliquefaciens to improve growth performance and meat quality in finishing pigs.
methodsThirty-two female Landrace×Duroc pigs, 21 weeks old with initial body weight 77.45±3.29 kg, were divided into two groups: a control group (basal diet) and a probiotic group (basal diet with Bacillus amyloliquefaciens at 1×109 CFU/kg). Body weight and average daily gain (ADG) were recorded at the start and at fortnight intervals for a 56-d feeding trial. At the end of the experiment, carcass traits, meat quality and intramuscular fat related gene expression of longissimus dorsi muscle were analyzed.
resultsThe probiotic group showed significantly higher final body weight and D0-D56 ADG (p<0.05). Additionally, the probiotic group had greater carcass weight, back fat thickness and marbling score (p<0.05), while the lean meat percentage remained unchanged. Meat quality analysis revealed that the probiotic group had a higher b* value (5.47) (p<0.05), and a lower shear value (p<0.001), but there was no effect on the a* value and water holding capacity. Moreover, probiotic treatment increased the gene expression of fatty acid uptake and regulators, such as lipoprotein lipase (LPL), cluster of differentiation 36 (CD36), and solute carrier family 27 member 1 (SLC27A1) (p<0.05).
conclusionOur findings suggest that the supplementation of Bacillus amyloliquefaciens not only enhanced growth performance and carcass weight in finishing pigs, but also improved marbling and tenderness in the longissimus dorsi muscle through the upregulation of lipogenic-genes related to fat accumulation. This indicates its potential as feed additive to enhance pork quality.
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