Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter

Table 1

Centesimal composition and calculated values of diets provided to the animals in the experimental period.

Item	Unit	Phase 1	Phase 2	Phase 3	Phase 4
Dry matter	%	92.01	90.61	88.84	88.76
Crude protein	%	22.70	22.23	19.87	19.99
Metabolizable energy	Kcal	3,676.61	3,595.31	3,429.34	3,402.43
Total lysine	%	1.66	1.60	1.42	0.00
Dig lysine	%	1.55	1.50	1.31	1.19
Dig methioine	%	0.61	0.61	0.55	0.45
Dig cysteine	%	0.33	0.29	0.25	0.26
Dig met + cyst	%	0.93	0.90	0.88	0.00
Dig tryptophan	%	0.36	0.34	0.24	0.23
Dig threoine	%	1.01	0.97	0.84	0.77
Dig arginine	%	1.14	1.19	0.00	0.00
Dig valine	%	0.64	0.74	0.00	0.00
Crude fat	%	9.15	8.39	4.96	4.71
Crude fiber	%	1.91	2.39	3.49	4.00
Calcium	%	0.86	0.85	0.67	0.81
Total phosphorus	%	0.59	0.57	0.65	0.72
Available phosphorus	%	0.57	0.50	0.44	0.43
Lactose	%	15.00	7.50	0.00	0.00
Linoleic acid (C18 : 2)	%	2.71	3.07	2.45	0.00
Choline	mg/kg	735.00	735.00	593.22	315.00
Zinc	ppm	3,000.00	3,000.00	1,639.12	139.12
Copper	ppm	266.20	266.20	263.50	263.50
Selenium	ppm	0.40	0.40	0.34	0.34
Iron	ppm	90.39	90.39	75.47	75.45
Sodium	%	0.46	0.34	0.22	0.17
Chlorine	%	0.51	0.37	0.30	0.24
Ash	%	5.98	5.73	4.62	5.13