Effect of EM® probiotic on gut microbiota, growth performance, carcass and meat quality of pigs

The study showed that 0.3% and 0.5% EM (R) probiotics supplementation resulted in a significantly higher count of lactic acid bacteria (LAB) in the feed, lower ADG (average daily gain) in the last four weeks before slaughter, along with higher electrical conductivity (EC2), higher cooking loss, and lower juiciness of the longissimus lumborum (LL) muscle compared to the control group. The 0.5% supplemented group had a higher count of LAB in the mucosa, and a lower number of Enterobacteriaceae in the mucosa and colorectal content, as well as a higher EC24, higher drip and thaw loss, higher shear force and lower score in the color assessment of cooked meat, compared to the 0.3% and control groups, along with the highest redness (a*), yellowness (b*) and chroma (C*), and the lowest hue angle (h(o)).