Effect of Bacillus amyloliquefaciens supplementation on intramuscular fat accumulation and meat quality in finishing pigs
Our findings suggest that the supplementation of Bacillus amyloliquefaciens not only enhanced growth performance and carcass weight in finishing pigs, but also improved marbling and tenderness in the longissimus dorsi muscle through the upregulation of lipogenic-genes related to fat accumulation. This indicates its potential as feed additive to enhance pork quality.
Authors
- Fu Yuan Cheng (ORCID: https://orcid.org/0000-0002-2447-3238)
- Kuo‐Tai Yang (ORCID: https://orcid.org/0000-0002-3162-7709)
- Chao‐Wei Huang (ORCID: https://orcid.org/0000-0002-2760-7721)
- Thami Wiseman Ndlandla
Institutions
- National Pingtung University of Science and Technology (TW)
Publication Details
- Journal
- Animal Bioscience
- Published
- 2024-10-25
- DOI
- https://doi.org/10.5713/ab.24.0399
- Citations
- 2
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.68