Effects of Lactobacillus Lactis Supplementation on Growth Performance, Hematological Parameters, Meat Quality and Intestinal Flora in Growing-Finishing Pigs.

Objective: The study was conducted to assess the effect of supplementation with (LL) on growth performance, hematological parameters, meat quality and intestinal flora in pigs from growing until slaughter.

Methods: A total of 72 growing pigs (30.46 ± 3.08 kg) were randomly assigned to 3 groups (including 3 pens for each group, with 8 pigs in each pen). The three treatments comprised a basal diet (O-0) and two experimental diets supplemented for 14 weeks with 0.01% (O-100) and 0.03% (O-300) LL, respectively.

Results: The final body weights of the pigs in the O-100 and O-300 groups were significantly higher ( < 0.05) than those of the O-0 group. In the grower phase, the average daily weight gain (ADG) and average daily feed intake (ADFI) of pigs fed the O-300 diet were higher ( < 0.05) than those of pigs fed the O-0 diet during the grower phase. BUN and MDA were significantly higher ( < 0.05 for all) in the O-0 group than in the O-100 and O-300 groups during the grower phase. No difference ( > 0.05) was observed in the hematological parameters among the three groups during the finisher phase. Counts of LL in the stomach were significantly higher ( < 0.05) in the O-300 group than in the O-0 group. Counts of in the jejunum were significantly higher ( < 0.05) in the O-0 group than in the O-300 group. Furthermore, the hardness, cohesiveness, gumminess and resilience of longissimus dorsi muscle collected from pigs fed the O-300 diet were higher ( < 0.01; = 0.024; = 0.003; = 0.014, respectively) than those of tissue collected from pigs fed the O-0 diet.

Conclusion: Dietary LL supplementation increased final body weight, increased ADG in the grower phase and enhanced meat quality.