Effect of fermented liquid food and zinc bacitracin on microbial metabolism in the gut and sensoric profile of m. longissimus dorsi from entire male and female pigs

摘要: The aim of this work in pigs was to evaluate the effect fermented liquid food (FLF) and combination FLF plus short-term addition an antibiotic additive zinc bacitracin (FLF + ZB) compared with fed non-pelleted dry (NPDF), on microbial metabolism gut effects flavour odour attributes profiles pig meat as well boar from entire male female pigs. At average start weight 60 kg, 108 (54 males 54 females) were equally allocated three treatments according pen-replicate, litter sex. Microbial studied 24 pigs, eight each treatment. For sensory profile evaluation (flavour, tenderness) pork loins m. longissimus dorsi, 48 (24 selected. different qualities tenderness cooked (LD) done by a taint (skatole androstenone) trained taste panel. To flavour, analysis performed which involved following attributes: total off-odour/off-flavour, pig, urine, manure, naphthalene, rancid, sweet sweat whole sample including both fat. Giving significantly changed microbiota gastro-intestinal tract NPDF. In particular, density coliform bacteria reduced FLF. demonstrated no skatole concentration caecum, colon, blood backfat attributes, whereas administration ZB decreased concentrations typical odours, manure odour, especially However, given either or without had smaller but worsened scores for — rancid off-flavour NPDF affected sexes. This seems point significant worsening that is independent sex problems androstenone).