# Effect of Synbiotics on Hygienic Quality of Feed and Pork

## TL;DR

This study shows that adding synbiotics to pig feed improves the hygiene of pork by reducing harmful bacteria.

## Contribution

The study introduces new multi-strain synbiotics that effectively reduce microbial contamination in pig feed and pork.

## Key findings

- Synbiotics A, B, and C reduced counts of AMB, TPC, and LAB in feed.
- Synbiotics A and C decreased Enterobacteriaceae contamination in pork raw materials.
- Higher synbiotic effectiveness correlates with more probiotic strains per preparation.

## Abstract

The study aimed to assess the effect of newly developed multi-strain synbiotics on the hygienic quality of feed for pigs and pork edible raw materials originating from supplemented animals. The bioassay was carried out in six groups corresponding to three synbiotic preparations (A, B, C), two positive controls (probiotics), and a negative control. The sows’ basal diet was supplemented with a feed additive before farrowing and during lactation. The diet of piglets was supplemented starting from two weeks of age until slaughter. Feed and animal raw materials were tested for the presence of Salmonella, Campylobacter, L. monocytogenes, Clostridium, C. perfringens, C. botulinum, and the count of AMB, TPC, fungi, ASFB, C. perfringens, Enterobacteriaceae family, E. coli, presumptive B. cereus, CoPS, HS, LAB, yeast probiotic strains, and Enterococcus. Statistically significant differences were found between individual groups in the count of C. perfringens, AMB, TPC, Enterococcus spp., and LAB in all feed. Synbiotics A, B, and C reduced the count of AMB, TPC, and LAB, and synbiotics A and C decreased Enterobacteriaceae family contamination in both total raw materials and raw materials of fatteners. Our study demonstrates that synbiotics alter C. perfringens occurrence in feed and reduce the microbial load of pork.

The study aimed to determine the effect of newly developed multi-strain synbiotics on the hygienic quality of feed for pigs and pork edible raw materials originating from animals supplemented with synbiotics. The trial was conducted on 54 feed samples and 54 pigs. Animals were divided into six groups corresponding to three synbiotic preparations (A, B, C), two positive controls with probiotics (D, E), and a negative control (K) with no feed additive. The supplementation of the sow’s basal diet with the feed additive started 10 days before farrowing and continued for 38 days, covering the lactation period. The diet of piglets from groups A-E was supplemented with the feed additive starting from two weeks of age until slaughter at 24 weeks of age. Feed and animal raw materials were tested for the presence of Salmonella spp., Campylobacter spp., L. monocytogenes, Clostridium spp., C. perfringens, C. botulinum, and the count of AMB, TPC, fungi, ASFB, C. perfringens, Enterobacteriaceae family, E. coli, presumptive B. cereus, CoPS, HS, LAB, yeast probiotic strains, and Enterococcus spp. Statistically significant differences were found between individual groups in the count of C. perfringens, AMB, TPC, Enterococcus spp., and LAB in all feeds tested. Moreover, synbiotics A, B, and C lowered the count of AMB, TPC, and LAB, and synbiotics A and C decreased Enterobacteriaceae family contamination in both total raw materials as well as raw materials of fatteners. The higher effectiveness of synbiotics was associated with a higher number of probiotic strains in one preparation. Our study found that dietary supplementation of synbiotics alters the occurrence of C. perfringens in feed and enhances the hygienic quality of edible pork raw materials.