Effect of fermented beverage of plant extract by-product (FPEB) for meat production and gut microbiota in barrows

Abstract

In this study, the fermented beverage of plant extract by-product (FPEB) was fed to barrows during fattening stage, and effects on their growth rate, meat production, meat quality, and fatty acid composition in muscle and fat tissue were analyzed. Moreover, the relationship between malodorous substances (indole, skatole) in fat tissue of pigs and their gut microbiota composition was investigated. Feeding with FPEB did not influence the growth rate of fattening pigs, and one of the meat taste components. However, linoleic acid concentrations were significantly decreased (subcutaneous fat: P <0.01, intermuscular fat: P <0.01, intramuscular fat: P <0.05) in all tissues of pigs fed FPEB. In addition, indole and skatole concentrations were decreased in subcutaneous fat of FPEB fed pigs (indole:P <0.05,skatole:P <0.01). Feeding with FPEB tended to change gut microbiota composition, with an increase in Bacteroidetes and a decrease in Firmicutes observed. As a recycled product, FPEB may be suitable as eco-feed for pig production. FPEB may also have further utility for meat quality improvement.