The effect of a probiotic based on Bacillus amyloliquefaciens VKPM B-11475 on the composition of intramuscular fat and the amino acid composition of goat meat protein was studied

Background. The article presents the results of an experimental study evaluating the effect of the probiotic strain Bacillus amyloliquefaciens VKPM B-11475, used in dosages of 4×109 and 4×107 CFU, on the metabolic profile of Zaanen goats, with an emphasis on the modulation of the composition of volatile fatty acids in intramuscular fat and the amino acid spectrum of muscle protein in the age periods of 8 months and 4 of the year. It was found that probiotic intervention induced a statistically significant modification of lipid metabolism, expressed in an increase in the proportion of saturated fatty acids by 5.22-7.23% (8 months) and 1.62% (4 years), monounsaturated – by 1.14-2.95% and 0.4-2.26%, polyunsaturated – by 0.67-1.53% and 0.46–0.81%, as well as an increase in the level of linoleic acid by 0.83-1.13% and 0.05-0.24%, with a concomitant decrease in the concentration of linolenic acid by 0.19-0.49% and 0.04-0.17%, respectively. The data obtained highlight the potential of B. amyloliquefaciens as a functional additive for targeted correction of the nutritional status of productive animals.

Purpose. To study the effect of the probiotic Bacillus amyloliquefaciens on the amino acid composition of goat meat

Materials and methods. A probiotic based on Bacillus amyloliquefaciens VKPM B-11475 (B. amyloliquefaciens) was produced in the research laboratory of the individual entrepreneur and head of the farm “Tsirulev Evgeny Pavlovich”. The preparation is a light-brown liquid with an average concentration of 4×109 CFU. An experimental study was conducted at the goat milk production and processing farm of Semkina O.V. in the Privolzhsky District, Samara Region. Kids were selected as matched pairs, 10 animals per group, at 2 months of age. Three groups of animals, 10 animals each, were created for the experiment. The control group included young kids on a basic feeding ration. Goats in the first experimental group received a probiotic at a dose of 4×109, while those in the second experimental group received 4×107 30 minutes before feeding, one capsule per head once daily for one month, administered using a bolus dispenser. Animals were slaughtered at the age of 8 months. A similar experiment was conducted with animals aged 4 years; they were also given the probiotic annually for 2 months. The experiment examined the effect of the probiotic on the fatty acid composition of intramuscular fat (studied using FT-MIR spectroscopy) and the amino acid composition of meat protein (studied using the method described in GOST 34132-2017, method for amino acid analysis).

Results. A significant quality indicator is not only the fat content but also the fatty acid composition of its lipid fraction. Animal fats contain essential polyunsaturated fatty acids, such as linoleic and linolenic acids, which play a vital role in metabolic processes. Like essential amino acids, they are not synthesized in the body, or are synthesized to a limited extent. A prolonged lack of polyunsaturated acids in the diet leads to growth retardation, necrotic skin lesions, and changes in capillary permeability.

Conclusion. The use of a probiotic based on Bacillus amyloliquefaciens VKPM B-11475 in raising Saanen goats demonstrates a positive effect on the lipid and amino acid composition of meat. In the short term (8 months), an increase in the proportion of saturated fatty acids by 5.22-7.23%, monounsaturated fatty acids by 1.14-2.95%, and polyunsaturated fatty acids by 0.67-1.53% was observed, including an increase in linoleic acid content by 0.83-1.13%, while linolenic acid decreased by 0.19–0.49%. In the long-term experiment (4 years), the changes persist, but are more pronounced: an increase in saturated fatty acids by 1.62%, monounsaturated by 0.4-2.26%, polyunsaturated by 0.46-0.81% and linoleic acid by 0.05-0.24%, as well as a decrease in the content of linolenic acid by 0.04-0.17%.