Effect of oral administration of Lactobacillus plantarum on growth performance, blood biochemistry, carcass traits, and meat quality in growing pigs

This study evaluated the effects of oral supplementation with Lactobacillus plantarum CAM-6 on the biochemical profile, carcass traits, textural properties, chemical composition, and meat quality of growing pigs. Thirty-six castrated male pigs [(Landrace × Pietrain) × Duroc] were randomly allocated to three dietary treatments (n = 12 per group) from 49 to 139 days of age: a basal diet without additives (CTRL), a positive control supplemented with a subtherapeutic antibiotic (TRT1), and the basal diet supplemented with 5 mL/day of a preparation containing L. plantarum CAM-6 (10⁹ CFU/pig/day; TRT2). Pigs supplemented with L. plantarum CAM-6 exhibited lower serum glucose, triglycerides, and total cholesterol concentrations, along with increased phosphorus reabsorption (p < 0.05). Carcass evaluation revealed improved edible yield and reduced dorsal fat deposition in TRT2 compared with TRT1 (p < 0.05). Meat from the probiotic group also displayed reduced crude fat content and cooking loss (p < 0.05), as well as superior sensory characteristics, including lower toughness and enhanced aroma, flavor, and color, relative to CTRL and TRT1. These findings indicate that L. plantarum CAM-6 supplementation enhances metabolic health, carcass performance, and meat quality in growing pigs, supporting its use as a viable alternative to subtherapeutic antibiotic growth promoters.