Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements.

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.

A Candidate Single Nucleotide Polymorphism in the 3' Untranslated Region of Stearoyl-CoA Desaturase Gene for Fatness Quality and the Gene Expression in Berkshire Pigs.

Fatness qualities in pigs measured by the amount of fat deposition and composition of fatty acids (FAs) in pork have considerable effect on current breeding goals. The stearoyl-CoA desaturase (SCD) gene plays a crucial role in the conversion of saturated FAs into monounsaturated FAs (MUFAs), and hence, is among the candidate genes responsible for pig fatness traits. Here, we identified a single nucleotide polymorphism (SNP, c.*2041T>C) in the 3' untranslated region by direct sequencing focused on coding and regulatory regions of porcine SCD. According to the association analysis using a hundred of Berkshire pigs, the SNP was significantly associated with FA composition (MUFAs and polyunsaturated FAs [PUFAs]), polyunsaturated to saturated (P:S) FA ratio, n-6:n-3 FA ratio, and extent of fat deposition such as intramuscular fat and marbling (p<0.05). In addition, the SNP showed a significant effect on the SCD mRNA expression levels (p = 0.041). Based on our results, we suggest that the SCD c.*2041T>C SNP plays a role in the gene regulation and affects the fatness qualities in Berkshire pigs.

Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage.

The objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuruk, Jeotgal, and mudflats on the west coast of South Korea. Two strains were identified as Penicillium nalgiovense (SD01 and SJ02), a traditional starter used in the production of fermented sausages. A comparative analysis was performed between SD01 and SJ02 using the commercial starter culture (M600). Strain SJ02 exhibited superior lipolytic and proteolytic activities, as well as an enhanced growth rate at the optimal salinity level of 2% NaCl compared to M600. No significant differences were observed in thiobarbituric acid reactive substances values, sausage colors, and texture properties between SJ02 and M600 fermented sausages, except for adhesiveness. Profiles of mycotoxin-related genes were similar for both strains. Electronic nose analysis revealed distinct aroma profiles between SJ02 and M600 fermented sausages, with a relatively higher levels of propan-2-one and butyl butanoate in SJ02, and a higher level of ethanol and propanal in M600. In electronic tongue analysis, there was no significant differences in taste characteristics between SJ02 and M600. These results indicate that P. nalgiovense SJ02 is a potential starter culture to produce dry fermented sausages, enhancing Korean style cured meat processing industry.

Determination of optimal energy system and level for growing pigs.

This study mainly evaluated the responses in growth performance of growing pigs to different energy systems and energy levels in diets. Subsequently, we compared the nutrient digestibility and digestible nutrient concentrations of each energy level diet. In experiment 1, a total of 144 growing pigs with an average initial body weight (BW) of 26.69 ± 7.39 kg were randomly allotted to six dietary treatments (four pigs/pen; six replicates/treatment) according to a 2 × 3 factorial arrangement resulting from two energy systems (metabolizable energy [ME] and net energy [NE]) and three energy levels (low [LE], recommended [C], and high energy [HE]). Pigs were fed the experimental diets for 6 weeks and were allowed free access to feed and water during the experimental period. In experiment 2, 12 growing pigs with an average initial BW of 27.0 ± 1.8 kg were randomly allotted to individual metabolism crates and fed the six diets in a replicated 6 × 6 Latin square design. The six dietary treatments were identical to those used in the growth trial. Pigs were fed their respective diets at 2.5 times the estimated energy requirement for maintenance per day, and this was divided into two equal meals provided twice per day during the experimental period. Differences in energy systems and energy levels had no significant effect on the growth performance or nutrient digestibility (except acid-hydrolyzed ether extract [AEE]) of growing pigs in the current study. However, the digestible concentrations of ether extract, AEE, and acid detergent fiber (g/kg dry matter [DM]) in diets significantly increased (p < 0.05) with increasing energy levels. Additionally, there was a tendency (p = 0.09) for an increase in the digestible crude protein content (g/kg DM) as the energy content of the diet increased. Consequently, differences in energy systems and levels did not affect the BW, average daily gain, and average daily feed intake of growing pigs. This implies that a higher variation in dietary energy levels may be required to significantly affect growth performance and nutrient digestibility when considering digestible nutrient concentrations.

Change in the Gut Microbiota of Lactating Sows and Their Piglets by Inclusion of Dietary Spray-Dried Plasma in Sow Diets.

This study aimed to investigate the effects of dietary spray-dried plasma (SDP) on the gut microbiota of lactating sows and their piglets. A total of 12 sows were randomly assigned to one of two dietary treatment groups in a completely randomized design. The treatments were a sow diet based on corn and soybean meal (CON), and a CON diet with an added 1% SDP. The sows were fed the dietary treatments from d 30 before farrowing to weaning (d 28). The fecal samples of three sows from each treatment and two of their randomly selected piglets were collected to verify their fecal microbiota. There were no differences in the alpha diversity and distinct clustering of the microbial communities in the sows and their piglets when SDP was added to the sow diets from late gestation to weaning. The fecal microbiota of the lactating sows and their piglets showed a higher relative abundance of the phylum Bacteroidota and genus Lactobacillus and Ruminococcus and showed a lower relative abundance of the phylum Bacillota and genus Bacteroides, Escherichia/Shigella, and Clostridium in the sows fed the SDP diet than those fed the CON diet. Overall, these results show that the addition of SDP to the sow diet during lactation altered the gut environment with positive microbial composition changes. These results were similar in the nursing piglets, suggesting that the control of the sow diets during lactation may contribute to the intestinal health and growth in piglets after weaning.

Cutting-edge knowledge on the roles of phytobiotics and their proposed modes of action in swine.

With the ban on antibiotics in the swine industry, the exploration of alternative options has highlighted phytobiotics as a promising substitute for antibiotic growth promoters, aiming to foster a more sustainable swine industry. Phytobiotics are non-nutritive natural bioactive components derived from plants that offer numerous health benefits. They exhibit antioxidative, antimicrobial, and anti-inflammatory effects. Phytobiotics can be utilized in various forms, including solid, dried, ground, or as extracts, either in crude or concentrated form. They are characterized by low residual levels, a lack of resistance development, and minimal adverse effects. These qualities make phytobiotics an attractive choice for enhancing health and productivity in swine, presenting them as a viable alternative to antibiotics. While there is a general understanding of the effects of phytobiotics, there is still a need for detailed information regarding their effectiveness and mechanisms of action in practical settings. Therefore, the purpose of this mini review was to summarize the current knowledge supporting the roles of phytobiotics and their proposed modes of action, with a specific focus on swine.

Comparison of Antioxidant Properties and Metabolite Profiling of Acer pseudoplatanus Leaves of Different Colors.

Acer pseudoplatanus (maple) is a widely grown ornamental plant. In addition to its ornamental and ecological value, it also has potentially high economic value. It is a rich source of polyphenols and exhibits antioxidant activity. However, the relationship between polyphenol content and antioxidant activity in maple leaves of different colors (green, yellow, and red) has not yet been investigated. In this study, the total polyphenol (TP), total flavonoid (TFlav), tannin (TET), chlorophyll a and b (Chl a and b), total anthocyanin (TAN), and total carotene (TAC) contents in maple leaves of different colors were evaluated. Their antioxidant activities were determined based on the inhibition of lipid oxidation, DPPH scavenging, ferric ion-reducing antioxidant power, and iron-chelating abilities. The concentrations of TP, TET, TFlav, TAN, and TAC in red maple leaves were higher than those in green and yellow maple leaves. In addition, red maple leaves showed a higher antioxidant effect than the leaves of the other two colors. We observed that antioxidant activity was positively correlated with TP, TFlav, and TAN and negatively correlated with Chl a and b. Finally, we analyzed the metabolites of the different colored (i.e., green, yellow, and red) maple leaves using gas chromatography/mass spectrometry (GC/MS) and found that the metabolite profile significantly varied between the different colors. These results suggest that red leaves are a good source of polyphenols and antioxidants and have potential use in the development of functional foods and medicinal applications.

Effects of Aging Methods and Periods on Quality Characteristics of Beef.

The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4°C refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2°C-4°C with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.

The Ingestion of Dietary Prebiotic Alternatives during Lactation Promotes Intestinal Health by Modulation of Gut Microbiota.

Palm kernel expeller (PKE), a by-product of palm oil extraction, contains higher amounts of fiber than corn and soybean meal, but offers low energy density, protein value, and amino acid (AA) composition, limiting its use for swine. Recently however, it was reported that dietary fiber has a positive effect on the gut microbiota of the host, and therefore it is necessary to study the effect of PKE feeding on the intestinal microbiota of swine. In this study, we investigated the effects of supplementation with PKE in lactation diets on the gut microbiota composition of lactating sows and their litters. A total of 12 sows were randomly assigned to two dietary treatment groups in a completely randomized design. The treatments were a diet based on corn-soybean meal (CON) and CON supplemented with 20% of PKE. Sow and piglet fecal samples were collected before farrowing, on days 7 and 28 (weaning) after farrowing, and on days 7 and 28 (weaning) after farrowing, respectively, to verify gut microbiota composition by pyrosequencing analysis. The beta-diversity result showed a significant difference only in weaning-stage piglets, but dietary PKE altered the gut microbiota in sows by increasing the abundance of Lactobacillus compared with CON. In piglets, dietary PKE decreased the abundance of opportunistic pathogen Proteus and increased the abundance of potentially beneficial bacteria, such as Prevotellaceae and Prevotella. Our results can be helpful in developing feeding strategies and support the beneficial effects of dietary PKE to improve the gut health of animals.

Modification of Gut Microbiota and Immune Responses via Dietary Protease in Soybean Meal-Based Protein Diets.

Plant-based protein sources such as soybean meal have low digestibility and are generally promoted accumulation of undigested proteins into the intestine by enzymatic treatments. Moreover, potential intestinal pathogens ferment undigested proteins, producing harmful substances, such as ammonia, amines and phenols, leading to an overactive immune response and diarrhea in weaned pigs. As a solution, dietary proteases hydrolyze soybean-based antinutritive factors, which negatively affect immune responses and gut microbiota. In this study, we investigated the effects of dietary proteases (PRO) in a low-crude protein (CP) commercial diet on the immune responses and gut microbiota of weaned pigs. The experimental design consisted of three dietary treatments: a commercial diet as a positive control (PC; phase1 CP = 23.71%; phase 2 CP: 22.36%), a lower CP diet than PC as negative control (NC; 0.61% less CP than PC), and NC diet supplement with 0.02% PRO. We found that PRO tended to decrease the frequency of diarrhea in the first two weeks after weaning compared with PC and NC. In addition, pigs fed PRO showed decreased TNF-α and TGF-ß1 levels compared with those fed PC and NC. The PRO group had a higher relative proportion of the genus Lactobacillus and lower levels of the genus Streptococcus than the PC and NC groups. In conclusion, the addition of PRO to a low CP commercial weaned diet attenuated inflammatory responses and modified gut microbiota in weaned pigs.

Changes in the quality of pork loin after short-term (ten-day) storage in a supercooling refrigerator.

The study aimed to evaluate pork loin quality after short-term (ten-day) storage in a supercooling refrigerator. Pork loin samples were stored for 10 days in a traditional refrigerator (control) and a commercially available supercooling refrigerator (SC). Pork quality measurements included meat pH, meat color, water holding capacity (drip loss and cooking loss), tenderness (hardness), and a sensory evaluation. Temperature changes of 0.45 ± 0.2°C and 0.02 ± 0.25°C occurred in the control and the SC, respectively, during 10 days of storage. The temperature in the SC chamber did not remain below freezing point, failing to meet expectations. Regarding the pork quality measurements, only the drip losses in the control and the SC were significantly different (4.45% vs. 2.59%, p < 0.01) after 10 days of storage. There were no significant differences between the two types of refrigerator in terms of the other measurements. Additionally, the overall acceptability of the pork loin did not vary significantly between the control and the SC when the sensory evaluation was performed. Therefore, a commercial SC could prove beneficial in terms of water holding capacity during the short-term storage of meat. Further research should be performed to evaluate quality changes that occur during long-term storage of meat in SC s and evaluate a wide range of meat, such as beef and chicken.

Effects of dietary inactivated probiotics on growth performance and immune responses of weaned pigs.

This experiment was performed to verify whether dietary heat-killed Lactobacillus rhamnosus (LR) improves growth performance and modulates immune responses of weaned pigs. Ninety-six weaned pigs ([Landrace × Yorkshire] × Duroc; 6.95 ± 0.25 kg body weight [BW]; 28 d old) were randomly allocated to four treatments: 1) a basal diet without heat-killed LR (CON), 2) T1 (CON with 0.1% heat-killed LR), 3) T2 (CON with 0.2% heat-killed LR), and 4) T3 (CON with 0.4% heat-killed LR). Each treatment had six pens with four pigs (6 replicates per treatment) in a randomized completely block design. The heat-killed LR used in this study contained 1 × 109 FU/g of LR in a commercial product. Pigs were fed each treatment for four weeks using a two-phase feeding program to measure growth performance and frequency of diarrhea. During the last week of this study, all diets contained 0.2% chromic oxide as an indigestible marker. Fecal sampling was performed through rectal palpation for the consecutive three days after the four adaptation days to measure apparent total tract digestibility (ATTD) of dry matter, crude protein, and gross energy (GE). Blood sampling was also performed on day 1, 3, 7, and 14 after weaning to measure immune responses such as serum tumor necrosis factor-α (TNF-α), transforming growth factor-ß1 (TGF-ß1), C-reactive protein (CRP), and cortisol. The heat-killed LR increased (p < 0.05) growth rate, feed efficiency, and ATTD of GE for overall experimental period compared with CON, but reduced (p < 0.05) post-weaning diarrhea. In addition, pigs fed diets contained heat-killed had lower concentrations of serum TNF-α (d 7; p < 0.05), TGF-ß1 (d 7; p < 0.10), and cortisol (d 3 and 7; p < 0.05) than pigs fed CON. In conclusion, dietary heat-killed LR improved growth rate, modified immune responses of weaned pigs, and alleviated post-weaning diarrhea.

Potential use of ground brown rice for weanling pigs.

The purpose of the current study was to assess the effects of substituting corn with ground brown rice on growth performance, immune status, and gut microbiota in weanling pigs. Seventy-two weanling pigs (28 d old with 6.78 ± 0.94 kg body weight [BW]) were randomly allotted to two dietary treatments with six pens and six pigs (three barrows and gilts) per pen within a randomized complete block design. The control pigs were fed a typical diet for weanling pigs based on corn and soybean meal diet (control diet: CON), and the other pigs were fed a formulated diet with 100% replacement of corn with ground brown rice for 35d (treatment diet: GBR). Growth performance, immune status, and gut microbiota of weanling pigs were measured. The substitution of corn with GBR did not affect growth performance or diarrhea frequency. Additionally, there were no differences in white blood cell number, hematocrit, cortisol, C-reactive protein, and serum tumor necrosis factor-alpha levels between pigs fed CON or GBR for the first 2 wk after weaning. However, weanling pigs fed GBR had lower (P < 0.05) serum transforming growth factor-beta 1 level than those fed CON. Furthermore, weanling pigs fed GBR had increased (P < 0.05) relative abundance of phylum Firmicutes and genus Lactobacillus and Streptococcus and decreased (P < 0.05) relative abundance of phylum Bacteroidetes and genus Clostridium and Prevotella in the gut microbiota compared with those fed CON. In conclusion, there was no significant difference in growth performance when corn was replaced with ground brown rice in diets for weanling pigs. Furthermore, the substitution of corn with ground brown rice in weaning diet modulated immune status and gut microbiota of pigs by increasing beneficial microbial communities and reducing harmful microbial communities. Overall, ground brown rice-based diet is a potential alternative to corn-based diet without negative effects on growth performance, immune status, and gut microbiota changes of weanling pigs.

Dietary Yeast Cell Wall Improves Growth Performance and Prevents of Diarrhea of Weaned Pigs by Enhancing Gut Health and Anti-Inflammatory Immune Responses.

Dietary yeast cell wall products (YCW) are recognized as a feed additive due to multifunctional benefits by the biological response modulators. Thus, this study was conducted to verify a potential advantage of YCW for improving growth performance, nutrient digestibility, immune responses, and intestinal health and microbiota of weaned pigs. A total of 112 weaned pigs (7.99 ± 1.10 kg of body weight; 28 days old) were arbitrarily allocated to two experimental treatments with eight pigs (four barrows and four gilts) per pen and seven replicate pens per treatment in a completely randomized block design (block = BW and sex): (1) a basal diet based on corn and soybean meal (CON) and (2) CON + 0.05% YCW. The experimental period was for 4 weeks. There were no differences in final body weight, average daily feed intake, and gain-to-feed ratio between dietary treatments. In contrast, pigs fed YCW had higher average daily gain (p = 0.088) and apparent ileal digestibility of DM (p < 0.05) and energy (p = 0.052) and lower diarrhea frequency (p = 0.083) than those fed control diet (CON). Pigs fed YCW also had a higher (p < 0.05) ratio between villus height and crypt depth, villus width and area, and goblet cell counts in the duodenum and/or jejunum than those fed CON. Dietary YCW decreased (p < 0.05) serum TNF-α and IL-1ß of weaned pigs on day 7 and 14, respectively, compared with CON. Furthermore, pigs fed YCW had higher (p < 0.05) ileal gene expression of claudin family, occludin, MUC1, INF-γ, and IL-6 and lower (p < 0.05) that of TNF-α than those fed CON. Lastly, there were no differences in the relative abundance of bacteria at the phylum level between CON and YCW. However, dietary YCW increased (p < 0.05) the relative abundance of genera Prevotella and Roseburia compared with CON. This study provided that dietary YCW improved growth rate, nutritional digestibility, and intestinal health and modified immune responses and intestinal microbiota of weaned pigs.

Dietary Glutamic Acid Modulates Immune Responses and Gut Health of Weaned Pigs.

Dietary glutamic acid (GLU) is used as a feed additive because of its functional characteristics that may affect the growth performance and health of pigs. This study was carried out to determine the effects of dietary GLU on growth performance, nutrient digestibility, immune responses, and intestinal health of weaned pigs. A total of ninety-six weaned pigs (8.07 ± 1.17 kg of body weight; 28 days of age) were assigned to two dietary treatments (8 pigs/pen; 6 replicates/treatment) in a randomized complete block design (block: body weight): (1) a typical weaner diet (CON) and (2) CON supplemented with 0.5% GLU. The experimental period was for 4 weeks. All data and sample collections were performed at the specific time points during the experimental period. Pigs fed GLU had higher average daily gain and average daily feed intake for the first two weeks and nutrient digestibility than pigs fed CON. In addition, dietary GLU increased villus height to crypt depth ratio, number of goblet cells, and ileal gene expression of claudin family and occludin compared with CON, but decreased serum TNF-α and IL-6 and ileal gene expression of TNF-α. Moreover, pigs fed GLU had increased relative composition of bacterial communities of genus Prevotella and Anaerovibrio and decreased genus Clostridium and Terrisporobacter compared with those fed CON. This study suggests that dietary GLU influences growth performance and health of weaned pigs by modulating nutrient digestibility, intestinal morphology, ileal gene expression of tight junction proteins and cytokines, immune responses, and microbial community in the gut.

Dietary protease improves growth rate and protein digestibility of growing-finishing pigs.

This research was performed to investigate the hypothesis that dietary mono-component protease (PRO) might improve growth performance, nutrient digestibility, and carcass characteristics of growing-finishing pigs. A total of eighty-four pigs [Duroc × (Landrace × Yorkshire), 25.3 ± 2.16 kg initial body weight] were randomly assigned to three dietary treatments (7 replicates/treatment; 2 barrows and 2 gilts/replicate) in a randomized complete block design (block = sex). The dietary treatments were prepared as follows; (1) a positive control (PC) as a typical growing-finishing diet based on corn and soybean meal, (2) PC added with 0.015% of PRO (PCPRO), and (3) a negative control (NC) added with 0.015% of PRO (NCPRO). The NC had a lower concentration of crude protein (CP) compared with PC. The PRO was a commercial product that contained 75,000 protease units/g and derived from Nocardiopsis prasina produced in Bacillus licheniformis. Dietary treatments were offered to pigs during growing and finishing periods. Measurements were growth performance, apparent total tract digestibility (ATTD) of nutrients, and carcass characteristics. The PCPRO and/or NCPRO increased average daily gain (ADG) and gain to feed ratio (G:F) during growing (p < 0.10), finishing (p < 0.05), and growing-finishing periods (p < 0.10) compared with PC. Furthermore, pigs fed PCPRO and NCPRO had higher (p < 0.05) ATTD of CP and energy during growing and/or finishing periods than those fed PC. In conclusion, the supplementation of PRO in diets improved growth performance and protein digestibility of growing-finishing pigs.

The GSK-3ß-FBXL21 Axis Contributes to Circadian TCAP Degradation and Skeletal Muscle Function.

FBXL21 is a clock-controlled E3 ligase modulating circadian periodicity via subcellular-specific CRYPTOCHROME degradation. How FBXL21 regulates tissue-specific circadian physiology and what mechanism operates upstream is poorly understood. Here we report the sarcomere component TCAP as a cytoplasmic substrate of FBXL21. FBXL21 interacts with TCAP in a circadian manner antiphasic to TCAP accumulation in skeletal muscle, and circadian TCAP oscillation is disrupted in Psttm mice with an Fbxl21 hypomorph mutation. GSK-3ß phosphorylates FBXL21 and TCAP to activate FBXL21-mediated, phosphodegron-dependent TCAP degradation. GSK-3ß inhibition or knockdown diminishes FBXL21-Cul1 complex formation and delays FBXL21-mediated TCAP degradation. Finally, Psttm mice show significant skeletal muscle defects, including impaired fiber size, exercise tolerance, grip strength, and response to glucocorticoid-induced atrophy, in conjunction with cardiac dysfunction. These data highlight a circadian regulatory pathway where a GSK-3ß-FBXL21 functional axis controls TCAP degradation via SCF complex formation and regulates skeletal muscle function.

Effects of dietary mixture of protease and probiotics on growth performance, blood constituents, and carcass characteristics of growing-finishing pigs.

This study was conducted to evaluate the effects of dietary mixture of protease and probiotics on growth performance, blood constituents, and carcass characteristics of growing-finishing pigs. A total of 48 growing pigs were randomly allotted into 2 dietary (6 pigs/pen; 4 replicates/treatment). The treatments were a diet based on corn and soybean meal (CON) and CON supplemented with 0.01% of dietary mixture of protease and probiotics (MULTI). No differences were found on growth performance (average daily gain, ADG; overall, 874.06 vs. 881.14 g/d; p > 0.05), blood constituents (white blood cell, WBC; phase I, 17.51 vs. 19.96 × 103 /µL; phase II, 19.65 vs. 21.95 × 103 /µL; p > 0.05), and carcass characteristics during overall experimental period between CON and MULTI. In conclusion, the addition of dietary mix-ture of protease and probiotics in growing-finishing pig diet did not have any beneficial effects.

Effects of dietary carbohydrases on productive performance and immune responses of lactating sows and their piglets.

This study was conducted to evaluate effects of dietary multi-carbohydrases (MCS) in a lactating sow diet on productive performance and immune responses of sows and their piglets. A total of 12 sows (218.37 ± 5.5 kg BW; 2 parity) were randomly assigned to 2 dietary treatments: a diet based on corn-soybean meal (CON) and CON with 0.01% MCS. The MCS contained xylanase (2,700 units/g), ß-glucanase (700 units/g), and cellulase (800 units/g). Sows were fed the dietary treatments for 28 days (weaning) after farrowing. Blood samples were collected from sows on d 0, 3, and 7 after farrowing and randomly selected 2 nursing piglets in each sow on d 3, 7, and 14 after birth. Measurements were productive performance of sows, frequency of diarrhea of piglets, and immune responses of sows and their piglets. Sows fed MCS had lower (p < 0.05) their body weight change than those fed CON. Piglets from sows fed MCS had higher (p < 0.05) average weight gain and body weight at weaning day and lower (p < 0.10) frequency of diarrhea than those from sows fed CON. Sows fed MCS had lower number of white blood cells (WBC) on d 3 (p < 0.05) and TGF-ß1 on d 7 (p < 0.10) during lactation than those fed CON. Similarly, piglets from sows fed MCS had also lower (p < 0.05) number of WBC on d 3 and d 7 and TGF-ß1 and C-reactive protein on d 7 during lactation than those from sows fed CON. In addition, piglets from sows fed MCS had higher (p < 0.10) immunoglobulin G and M on d 7 during lactation those from sows fed CON. In conclusion, addition of dietary MCS in the lactating sow diet based on corn and soybean meal improved productive performance of sows and their litters and modulated their immune responses.

Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages.

This research evaluated the utilization of winter mushrooms as a replacement for phosphate in emulsion-type sausages. Winter mushroom powder (WMP) was added to the sausages at 0, 0.5, 1.0, 1.5, and 2.0% (w/w), and phosphate was added at 0.3% as a positive control. The WMP additions above 1.0% increased the pH of meat batter and efficiently inhibited the exudation of fat from the sausages (p < 0.05). Lipid oxidation of sausages was inhibited by the addition of WMP (p < 0.05). On the other hand, the addition of phosphate and WMP provided different instrumental texture properties. However, no adverse effects were observed with respect to the color and sensory properties of the sausages containing WMP, except for that containing 2.0% WMP. Therefore, this research indicates that WMP can effectively replace phosphate in meat products, and that the most effective addition level may be 1.0% WMP.