Effects of Probiotics on Meat Quality of Pigs
CUI Yiyan
ZHOU Ningqiang
MAI Xiaopeng
HUANG Zijun
TANG Ke
LUO Xuehui
MA Xianyong
YU Miao
Abstract：Meat quality is one of the determining factors for consumers'decision to purchase pork.More and more research is dedicated to producing high-quality and delicious pork to meet the needs of consumers.At present,Bacillus and lactic acid bacteria are probiotics commonly used to improve pork quality,which can improve meat color,reduce drip loss and shear force,increase the content of muscle nutrients and flavor substances,and enhance meaty traits and nutritional value in pork.Probiotics regulate the expression of genes related to nutrient metabolism,improving intestinal metabolism and deposition of fat and protein in meat.It can also affect the expression of genes related to fiber type,growth and development of muscle,reduce muscle lipid peroxidation by maintaining cell membrane integrity,lower water loss rate,and thus improve meat quality.This article reviews commonly used probiotics and their applications in meat quality of pigs,in order to provide scientific basis for the application of probiotics in improving meat quality
Keywords：BacillusLactic acid bacteriaPigMeat quality
Publication Date：2025-04-18
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 51-58 )