Distinct functional roles of Lactobacillus strains in modulating lipid metabolism, adipose accumulation, inflammatory responses, and carcass characteristics in heavy finishing pigs

Description

Wan and colleagues fed two probiotic strains to heavy finishing pigs in 2026 to compare how each shapes fat, inflammation, and meat quality. Two hundred eighty-eight pigs were split into three diet groups for forty-two days: plain feed, or feed with one of two Lactobacillus strains, given daily. Probiotics are marketed to trim fat, but strains are often lumped together despite different habits.

Both strains lowered stress hormone and inflammation signals in blood, raised a calming immune factor, and cut saturated fat in the loin muscle. The second strain went further on fat: thinner backfat, more lean meat, and smaller fat cells, through a metabolic switch pathway the team measured. The first strain instead improved the meat itself, making it more tender with less internal fat. The authors say producers should pick strains by goal.

Catalog record

Source: https://europepmc.org/article/MED/PMC13572313