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In vivo Abstract for subscribers

Bacillus subtilis and Enterococcus faecium co-fermented feed alters antioxidant capacity, muscle fibre characteristics and lipid profiles of finishing pigs

Liu S, Du M, Sun J, Tu Y, Gu X, Cai P 2024 The British journal of nutrition

Abstract

This study aimed to assess how Bacillus subtilis and Enterococcus faecium co-fermented feed (FF) affects the antioxidant capacity, muscle fibre types and muscle lipid profiles of finishing pigs. In this study, a total of 144 Duroc × Berkshire × Jiaxing Black finishing pigs were randomly assigned into three groups with…

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Studied ingredients

Enterococcus faecium (DSM 7134) Bacillus subtilis (DSM 27273) Bacillus subtilis (DSM 28343)

Species involved

Pigs

Keywords

PorkAntioxidant capacityLipidomicsMuscle Fibre TypesCo-fermented Feed

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