Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition,...

Autores: Parada, Julian; Magnoli, Alejandra Paola; Alonso, Veronica Andrea; Diaz Vergara, Ladislao Ivan; Corti Isgro, Maite; Posse, J. J. T.; Montenegro, Mariana Angélica; Cavaglieri, Lilia Reneé
Año de publicación: 2024
Idioma: inglés
Tipo de recurso: artículo
Estado: versión publicada
Descripción: The postweaning is recognized as one of the most challenging stages of pig growth that can affect their lifetime productivity. The aim of the study was to evaluate the inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a probiotic additive in pigs’ postweaning diets and its effect on meat composition, carcass characteristics, and fatty acids profile after slaughter. The following three treatments (550 animals each) were included: T1: control balanced diet (CD), T2: CD with S. boulardii RC009 (1 × 109 CFU/kg feed), and T3: CD with P. pentosaceus RC007 (1 × 109 CFU/kg feed). The additive was administered throughout the postweaning phase (49 d), and then the pigs were moved to a fattening house where they no longer received probiotics in the feed. At 115 ± 5 kg, the animals were transferred to the slaughterhouse. Analyses of carcass composition, muscle depth, protein content, total fat and ash, drip and cooking water loss, and fatty acids were performed. Pigs consuming the probiotic additives had improvements in some of the production parameters. According to our results, we could observe that some modifications in meat composition after slaughter were observed in the group of pigs that consumed the probiotic additives during the postweaning, which could be considered as an improvement in meat quality. Pigs consuming probiotics had higher percentages of essential omega-3 fatty acids such as linolenic acid, and pigs consuming S. cerevisiae var. boulardii RC009 increased lean percentage and reduced the eicosanoic contents in meat. Also, an improvement in water retention capacity was observed in both groups treated with probiotics. While these results are promising, further studies are needed to evaluate the possible effect of these additives closer to slaughter, as well as their combined use.
Fil: Parada, Julian. Universidad Nacional de Río Cuarto. Facultad de Agronomía y Veterinaria. Departamento de Patología Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Magnoli, Alejandra Paola. Universidad Nacional de Río Cuarto. Facultad de Agronomía y Veterinaria. Departamento de Producción Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Alonso, Veronica Andrea. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Diaz Vergara, Ladislao Ivan. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica. - Universidad Nacional de Villa Maria. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica.; Argentina
Fil: Corti Isgro, Maite. Universidad Nacional de Río Cuarto. Facultad de Agronomía y Veterinaria. Departamento de Patología Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Posse, J. J. T.. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Salud Publica; Argentina
Fil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica. - Universidad Nacional de Villa Maria. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica.; Argentina
Fil: Cavaglieri, Lilia Reneé. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Materia: MEAT
PROBIOTIC
PIGS
PRODUCTIVE PARAMETERS
Nivel de accesibilidad: acceso abierto
Condiciones de uso: https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
Institución: Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador: oai:ri.conicet.gov.ar:11336/231143

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spelling	Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after SlaughterParada, JulianMagnoli, Alejandra PaolaAlonso, Veronica AndreaDiaz Vergara, Ladislao IvanCorti Isgro, MaitePosse, J. J. T.Montenegro, Mariana AngélicaCavaglieri, Lilia ReneéMEATPROBIOTICPIGSPRODUCTIVE PARAMETERShttps://purl.org/becyt/ford/4.2https://purl.org/becyt/ford/4The postweaning is recognized as one of the most challenging stages of pig growth that can affect their lifetime productivity. The aim of the study was to evaluate the inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a probiotic additive in pigs’ postweaning diets and its effect on meat composition, carcass characteristics, and fatty acids profile after slaughter. The following three treatments (550 animals each) were included: T1: control balanced diet (CD), T2: CD with S. boulardii RC009 (1 × 109 CFU/kg feed), and T3: CD with P. pentosaceus RC007 (1 × 109 CFU/kg feed). The additive was administered throughout the postweaning phase (49 d), and then the pigs were moved to a fattening house where they no longer received probiotics in the feed. At 115 ± 5 kg, the animals were transferred to the slaughterhouse. Analyses of carcass composition, muscle depth, protein content, total fat and ash, drip and cooking water loss, and fatty acids were performed. Pigs consuming the probiotic additives had improvements in some of the production parameters. According to our results, we could observe that some modifications in meat composition after slaughter were observed in the group of pigs that consumed the probiotic additives during the postweaning, which could be considered as an improvement in meat quality. Pigs consuming probiotics had higher percentages of essential omega-3 fatty acids such as linolenic acid, and pigs consuming S. cerevisiae var. boulardii RC009 increased lean percentage and reduced the eicosanoic contents in meat. Also, an improvement in water retention capacity was observed in both groups treated with probiotics. While these results are promising, further studies are needed to evaluate the possible effect of these additives closer to slaughter, as well as their combined use.Fil: Parada, Julian. Universidad Nacional de Río Cuarto. Facultad de Agronomía y Veterinaria. Departamento de Patología Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Magnoli, Alejandra Paola. Universidad Nacional de Río Cuarto. Facultad de Agronomía y Veterinaria. Departamento de Producción Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Alonso, Veronica Andrea. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Diaz Vergara, Ladislao Ivan. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica. - Universidad Nacional de Villa Maria. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica.; ArgentinaFil: Corti Isgro, Maite. Universidad Nacional de Río Cuarto. Facultad de Agronomía y Veterinaria. Departamento de Patología Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Posse, J. J. T.. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Salud Publica; ArgentinaFil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica. - Universidad Nacional de Villa Maria. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica.; ArgentinaFil: Cavaglieri, Lilia Reneé. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaHindawi Publishing Corporation2024-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/231143Parada, Julian; Magnoli, Alejandra Paola; Alonso, Veronica Andrea; Diaz Vergara, Ladislao Ivan; Corti Isgro, Maite; et al.; Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter; Hindawi Publishing Corporation; Veterinary Medicine International; 2024; 6658120; 2-2024; 1-92090-8113CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.hindawi.com/journals/vmi/2024/6658120/info:eu-repo/semantics/altIdentifier/doi/10.1155/2024/6658120info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:47:58Zoai:ri.conicet.gov.ar:11336/231143instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:47:59.059CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv	Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter
title	Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter
spellingShingle	Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter Parada, Julian MEAT PROBIOTIC PIGS PRODUCTIVE PARAMETERS
title_short	Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter
title_full	Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter
title_fullStr	Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter
title_full_unstemmed	Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter
title_sort	Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter
dc.creator.none.fl_str_mv	Parada, Julian Magnoli, Alejandra Paola Alonso, Veronica Andrea Diaz Vergara, Ladislao Ivan Corti Isgro, Maite Posse, J. J. T. Montenegro, Mariana Angélica Cavaglieri, Lilia Reneé
author	Parada, Julian
author_facet	Parada, Julian Magnoli, Alejandra Paola Alonso, Veronica Andrea Diaz Vergara, Ladislao Ivan Corti Isgro, Maite Posse, J. J. T. Montenegro, Mariana Angélica Cavaglieri, Lilia Reneé
author_role	author
author2	Magnoli, Alejandra Paola Alonso, Veronica Andrea Diaz Vergara, Ladislao Ivan Corti Isgro, Maite Posse, J. J. T. Montenegro, Mariana Angélica Cavaglieri, Lilia Reneé
author2_role	author author author author author author author
dc.subject.none.fl_str_mv	MEAT PROBIOTIC PIGS PRODUCTIVE PARAMETERS
topic	MEAT PROBIOTIC PIGS PRODUCTIVE PARAMETERS
purl_subject.fl_str_mv	https://purl.org/becyt/ford/4.2 https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv	The postweaning is recognized as one of the most challenging stages of pig growth that can affect their lifetime productivity. The aim of the study was to evaluate the inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a probiotic additive in pigs’ postweaning diets and its effect on meat composition, carcass characteristics, and fatty acids profile after slaughter. The following three treatments (550 animals each) were included: T1: control balanced diet (CD), T2: CD with S. boulardii RC009 (1 × 109 CFU/kg feed), and T3: CD with P. pentosaceus RC007 (1 × 109 CFU/kg feed). The additive was administered throughout the postweaning phase (49 d), and then the pigs were moved to a fattening house where they no longer received probiotics in the feed. At 115 ± 5 kg, the animals were transferred to the slaughterhouse. Analyses of carcass composition, muscle depth, protein content, total fat and ash, drip and cooking water loss, and fatty acids were performed. Pigs consuming the probiotic additives had improvements in some of the production parameters. According to our results, we could observe that some modifications in meat composition after slaughter were observed in the group of pigs that consumed the probiotic additives during the postweaning, which could be considered as an improvement in meat quality. Pigs consuming probiotics had higher percentages of essential omega-3 fatty acids such as linolenic acid, and pigs consuming S. cerevisiae var. boulardii RC009 increased lean percentage and reduced the eicosanoic contents in meat. Also, an improvement in water retention capacity was observed in both groups treated with probiotics. While these results are promising, further studies are needed to evaluate the possible effect of these additives closer to slaughter, as well as their combined use. Fil: Parada, Julian. Universidad Nacional de Río Cuarto. Facultad de Agronomía y Veterinaria. Departamento de Patología Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina Fil: Magnoli, Alejandra Paola. Universidad Nacional de Río Cuarto. Facultad de Agronomía y Veterinaria. Departamento de Producción Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina Fil: Alonso, Veronica Andrea. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina Fil: Diaz Vergara, Ladislao Ivan. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica. - Universidad Nacional de Villa Maria. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica.; Argentina Fil: Corti Isgro, Maite. Universidad Nacional de Río Cuarto. Facultad de Agronomía y Veterinaria. Departamento de Patología Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina Fil: Posse, J. J. T.. Universidad Nacional de Rio Cuarto. Facultad de Agronomia y Veterinaria. Departamento de Salud Publica; Argentina Fil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica. - Universidad Nacional de Villa Maria. Instituto Multidisciplinario de Investigacion y Transferencia Agroalimentaria y Biotecnologica.; Argentina Fil: Cavaglieri, Lilia Reneé. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
description	The postweaning is recognized as one of the most challenging stages of pig growth that can affect their lifetime productivity. The aim of the study was to evaluate the inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a probiotic additive in pigs’ postweaning diets and its effect on meat composition, carcass characteristics, and fatty acids profile after slaughter. The following three treatments (550 animals each) were included: T1: control balanced diet (CD), T2: CD with S. boulardii RC009 (1 × 109 CFU/kg feed), and T3: CD with P. pentosaceus RC007 (1 × 109 CFU/kg feed). The additive was administered throughout the postweaning phase (49 d), and then the pigs were moved to a fattening house where they no longer received probiotics in the feed. At 115 ± 5 kg, the animals were transferred to the slaughterhouse. Analyses of carcass composition, muscle depth, protein content, total fat and ash, drip and cooking water loss, and fatty acids were performed. Pigs consuming the probiotic additives had improvements in some of the production parameters. According to our results, we could observe that some modifications in meat composition after slaughter were observed in the group of pigs that consumed the probiotic additives during the postweaning, which could be considered as an improvement in meat quality. Pigs consuming probiotics had higher percentages of essential omega-3 fatty acids such as linolenic acid, and pigs consuming S. cerevisiae var. boulardii RC009 increased lean percentage and reduced the eicosanoic contents in meat. Also, an improvement in water retention capacity was observed in both groups treated with probiotics. While these results are promising, further studies are needed to evaluate the possible effect of these additives closer to slaughter, as well as their combined use.
publishDate	2024
dc.date.none.fl_str_mv	2024-02
dc.type.none.fl_str_mv	info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo
format	article
status_str	publishedVersion
dc.identifier.none.fl_str_mv	http://hdl.handle.net/11336/231143 Parada, Julian; Magnoli, Alejandra Paola; Alonso, Veronica Andrea; Diaz Vergara, Ladislao Ivan; Corti Isgro, Maite; et al.; Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter; Hindawi Publishing Corporation; Veterinary Medicine International; 2024; 6658120; 2-2024; 1-9 2090-8113 CONICET Digital CONICET
url	http://hdl.handle.net/11336/231143
identifier_str_mv	Parada, Julian; Magnoli, Alejandra Paola; Alonso, Veronica Andrea; Diaz Vergara, Ladislao Ivan; Corti Isgro, Maite; et al.; Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter; Hindawi Publishing Corporation; Veterinary Medicine International; 2024; 6658120; 2-2024; 1-9 2090-8113 CONICET Digital CONICET
dc.language.none.fl_str_mv	eng
language	eng
dc.relation.none.fl_str_mv	info:eu-repo/semantics/altIdentifier/url/https://www.hindawi.com/journals/vmi/2024/6658120/ info:eu-repo/semantics/altIdentifier/doi/10.1155/2024/6658120
dc.rights.none.fl_str_mv	info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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rights_invalid_str_mv	https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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dc.publisher.none.fl_str_mv	Hindawi Publishing Corporation
publisher.none.fl_str_mv	Hindawi Publishing Corporation
dc.source.none.fl_str_mv	reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas
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instname_str	Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv	CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv	dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition,...

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