EFFECTS OF SACCHAROMYCES-CEREVISIAE ON FA TTENING PIGS .2. RESULTS OFTHE SLAUGHTERING INVESTIGATION

The addition of 1 x 10(9) CFU/kg of Saccharomyces cerevisiae only resu lted in a significant reduction in the dorsal muscle intersection of 2 .6 cm2 and in an increase in the bacon gauge of 3.6 mm in the withers area. The bacon gauges between the 13th and 14th ribs around the lumba r vertebrae and the other bacon gauges were not influenced. The meat-f at relation and the proportion of muscular meat also remained unchange d. Similarly the addition of the yeast did not cause any changes in th e pH values for cutlets and ham after one and after 24 hours post mort em. The meat colour and the intramuscular fat content of the musculus longissimus dorsi also remained unchanged. Regarding the classificatio n according to the PSE category no differences from the control could be observed.