Veterinary Medicine International

Research Article

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

Table 6

Effects of probiotics addition in pigs’ postweaning diets on fatty acid profile and contents in meat samples (relative % fatty acids).


Fatty acid	Control	S. boulardii	P. pentosaceus	value

C14 : 0	1.09 ± 0.31^b	1.27 ± 0.04^b	0.70 ± 0.07^a	0.023
C16 : 0	18.04 ± 4.56^ab	21.21 ± 2.56^b	12.99 ± 1.12^a	0.045
C18 : 0	7.80 ± 0.74^a	11.01 ± 2.73^a	9.95 ± 1.92^a	0.207
C20 : 0	6.96 ± 3.76^b	1.29 ± 0.61^a	14.19 ± 0.27^c	0.001
C22 : 0	5.55 ± 3.00^a	11.72 ± 1.51^b	10.42 ± 2.72^ab	0.051
ƩSFA	39.44 ± 1.16^a	46.49 ± 3.21^b	48.25 ± 3.71^b	0.022
C18 : 1 (n‒9) trans	24.46 ± 5.02^ab	30.9 ± 3.59^b	18.04 ± 1.22^a	0.014
C18 : 1 (n‒9) cis	14.13 ± 2.01^b	16.3 ± 1.50^b	8.28 ± 0.56^a	0.001
ƩMUFA	38.58 ± 7.03^b	47.28 ± 5.09^b	26.32 ± 1.79^a	0.007
C18 : 2 (n‒6) trans	1.06 ± 0.15^b	1.30 ± 0.08^c	0.55 ± 0.08^a	0.001
C18 : 2 (n‒6) cis	2.37 ± 0.16^c	0.26 ± 0.05^a	1.94 ± 0.16^b	<0.0001
C18 : 3 (n‒3) cis	2.70 ± 1.49^a	3.30 ± 0.41^a	6.32 ± 1.15^b	0.015
ƩPUFA	6.14 ± 1.50^a	4.87 ± 0.45^a	8.80 ± 1.28^b	0.016
Ʃn‒3 PUFA	2.70 ± 1.49^a	3.30 ± 0.41^b	6.32 ± 1.15^b	0.015
Ʃn‒6 PUFA	3.44 ± 0.01^c	1.57 ± 0.04^a	2.48 ± 0.13^b	<0.0001
PUFA/SFA	0.15 ± 0.03^b	0.10 ± 0.01^a	0.18 ± 0.01^b	0.0102
Ʃtrans	25.52 ± 5.17^ab	32.20 ± 3.67^b	18.59 ± 1.25^a	0.012
Ʃcis	19.20 ± 0.36^b	19.95 ± 1.87^b	16.54 ± 0.74^a	0.027
n‒6 PUFA/n‒3 PUFA	1.64 ± 1.06^b	0.48 ± 0.05^ab	0.4 ± 0.05^a	0.083
TI	0.88 ± 0.18^ab	0.96 ± 0.05^b	0.70 ± 0.03^a	0.070
AI	0.50 ± 0.07^a	0.50 ± 0.01^a	0.45 ± 0.03^a	0.333
NVI	2.61 ± 0.24^a	2.75 ± 0.04^a	2.81 ± 0.25^a	0.508

Means in the same row with a common letter are not significantly different according to Fisher’s protected LSD test (). Values are expressed as the means ± SD (n = 3). C14 : 0, miristic acid; C16 : 0, palmitic acid; C18 : 0, stearic acid; C20 : 0, arachidic acid; C22 : 0, behenic acid; C18 : 1 (n ‒ 9) trans, elaidic acid; C18 : 1 (n ‒ 9) cis, oleic acid; C18 : 2 (n ‒ 6) trans, linolelaidic acid; C18 : 2 (n ‒ 6) cis, linoleic acid; C18 : 3 (n ‒ 3) cis, linolenic acid. SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid. TI: thrombogenic index. AI: atherogenic index. NVI: nutritive value.