Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic.

The aim of this study was to determine the effect of probiotics on gut microbiota, on carcass and meat quality and on mineral contents in the (LL) muscle in pigs. The research was carried out with 120 hybrid pigs deriving from Naïma sows and P-76 boars. Pigs from the experimental group received the EMBokashi probiotic (Greendland Technologia EM®, Janowiec n/Wisłą, Poland) in their feed (containing , and ). The study showed that EMBokashi probiotic supplementation resulted in a significantly higher count of lactic acid bacteria (LAB) and yeasts in the feed, a lower number of in the mucosa and colorectal digesta as well as a lower count in the colorectal digesta. The research showed that carcasses of the pigs who received the EMBokashi probiotic had a higher lean percentage and lower fat content than the carcasses of the control fatteners. Diet supplementation with the EMBokashi probiotic resulted in a lower pH and technological yield (TY) and a higher drip loss and shear force at a lower protein content in LL muscle. Moreover, the administration of the probiotic to fatteners resulted in higher yellowness (b*) and saturation (C*) and higher concentrations of Na, Mg and Se in meat.