Korean Journal of Agricultural Science (Korean J. Agric. Sci.; KJOAS)
Indexed in KCI (Korea Citation Index), Open Access, Peer Reviewed.
pISSN 2466-2402
eISSN 2466-2410

Effects of glycozyme addition on fatty acid and meat quality characteristics of growing pigs



Munezero O, Kim IH. Effects of glycozyme addition on fatty acid and meat quality characteristics of growing pigs. Korean Journal of Agricultural Science 50:337-346. https://doi.org/10.7744/kjoas.20230024

Korean Journal of Agricultural Science (Korean J. Agric. Sci.) 2023 June, Volume 50, Issue 2, pages 50:337-346. https://doi.org/10.7744/kjoas.20230024

Received on 16 March 2023, Revised on 26 April 2023, Accepted on 11 May 2023, Published on 30 June 2023.

Effects of glycozyme addition on fatty acid and meat quality characteristics of growing pigs

Olivier Munezero, In Ho Kim*

Animal Resource and Science Department, Dankook University, Cheonan 31116, Korea

*Corresponding auhtor: inhokim@dankook.ac.kr


Synbiotics help to improve gut health by promoting the growth of beneficial bacteria while glyconutrients provide a source of energy for the gut bacteria and may also have immune-modulating effects. The aim of the present study was to assess the effect of this combination on fatty acid and meat quality characteristics of growing pigs. In a five-week experiment, 804 growing three-way crossbred ([Landrace × Yorkshire] × Duroc) pigs with an initial body weight of 31.90 ± 2.6 kg on average were assigned to two treatments: 1) CON (basal diet) and 2) TRT1 (basal diet + 0.3% glycozyme [synbiotics and glyconutrient]), each consisting of 402 pigs. The TRT1 groups showed significantly higher values ​​of palmitoleic acid (C16:1), capric acid (C10:0), myristic acid (C14:0), lauric acid (C12:0), elaidic acid (C18:1, t), pentadecylic acid (C15:0), gondoic acid (C20:1), lignoceric acid (C24:0), and omega-6 : omega-3 in fat than the CON groups. Moreover, in the lean tissues of the pig, the levels of C12:0, C14:0, C17:0, and C20:1 were significantly higher in TRT1 than in CON. However, significant differences were not observed after glycozyme addition in pH, water holding capacity, cooking loss, longissimus muscle area, drip loss, meat color, and sensory evaluation parameters. To conclude, the positive results of the fatty acid composition indicate that glycozyme may be an effective pig feed additive.


fatty acids, glyconutrient, pork quality, prebiotic, probiotic


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Auhotrs Information

Olivier Munezero, https://orcid.org/0000-0003-4574-0494

In Ho Kim, https://orcid.org/0000-0001-6652-2504

Conflicts of interest
No potential conflict of interest relevant to this article was reported.