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Nowadays, there is much research carried out to improve the meat fatty acid profile, increasing unsaturated fatty acids and decreasing saturated fatty acids levels. The meat fatty acid profile might be influenced by modifications in animal diet; thus, probiotic administration to animals could be a novel, easy and an important way to improve the nutritional quality of pig meat. The aim of this work was to evaluate the administration of Lactobacillus amylovorus and Enterococcus faecium on the meat fatty acid profile in post-weaned pigs. A total of 30 (25 d-old) Yorkshire male pigs were randomly distributed into 2 groups: a nontreated control group (n = 15) and a probiotic-supplemented group (n = 15). Animals were housed five pigs per pen (3 pens/treatment). Each experimental group was fed ad libitum on a commercial diet for 35 days. A total of 3 ml of L. amylovorus and E. faecium mixed culture (108 CFU/ml) was daily orally delivered to the probiotic group whereas the control group received sterile water. At the end of the assay, six pigs randomly selected from each group were slaughtered and muscle samples (Longissimus dorsi) were taken for fatty acid analysis. Data were statistically evaluated by analysis of variance (ANOVA).
Saturated fatty acid (SFA) concentration was significantly (P < 0.05) lower in the probiotic group (521.20±11.00 vs. 468.00±15.70 mg/g). Tissues from the probiotic group animals exhibited an increase in monounsaturated (332.80±6.00 vs. 349.70±5.30 mg/g) and polyunsaturated (141.20±4.80 vs. 174.74±5.40 mg/g) fatty acids; furthermore, linoleic acid (C18:2), linolenic acid (18:3), and cis-9,trans-11 conjugated linoleic acid (CLA) concentrations were significantly higher (P < 0.05) compared to the control group.
L. amylovorus and E. faecium could be widely used to modify the pig meat fatty acid profile, being an important alternative treatment to provide CLA-enriched products for human consumption.
GR Ross, CP Van Nieuwenhove, SN González. 2012. Fatty acid profile of pig meat after probiotic administration. Journal of Agricultural and Food Chemistry, 60:5974-5978. dx.doi.org/10.1021/jf205360h.