Bacillus subtilis 급여가 비육돈의 육질 특성, 생산성 및 분내 유해가스 발생에 미치는 영향

This study was conducted to evaluate the effects of dietary Bacillus subtilis on meat quality, growth performance and fecal malodor gas emission in finishing pigs. Thirty-six pigs (Landrace × Yorkshire × Duroc, 83.53±1.01 kg average initial body weight) were used in a 35 d growth assay, Dietary treatments were 1) CON (basal diet), 2) B1 (basal diet + B. subtilis 0.1%) and 3) B2 (basal diet + B. subtilis 0.2%). The pigs were distributed into four pigs per pen with three replicate pens per treatments by completely randomized design. For the entire period, the final weight, ADG, ADFI and gain/feed were not significantly different among the treatments. There were no significant differences in meat quality (sensory evalution, meat color, TBARS, water holding capacity, drip loss, cooking loss and M. longissimus dorsi area) among the treatments. H2S was significantly decreased in B2 treatment compared to CON and B1 treatments (p