A feeding trial for 90 days was conducted in Twenty-four Large White Yorkshire piglets distributed into four treatment groups, fed respectively with basal diet without probiotic, basal diet with freeze dried Lactobacillus acidophilus (1.0 x106 CFU/g of feed, basal diet with freeze dried Lactobacillus plantarum (1.0 x106 CFU/g of feed), basal diet with freeze dried Lactobacillus acidophilus (1.0 x103 CFU/g of feed and Lactobacillus plantarum (1.0 x103 CFU/g of feed). No significant (P<0.05) variation was observed in carcass weight, dressing percentage, back fat thickness, carcass length, internal organ weights, jowl, picnic shoulder, loin and ham percentage. Piglets in probiotic supplemented groups showed significantly higher percentage of, Boston Butt and Loin. Significantly highest (P<0.05) oleic, linolenic, palmitoleic and eicosopentanoic acid was in piglets supplemented Lactobacillus plantarum1.0 x103 CFU/g of feed and Lactobacillus acidophilus 1.0 x103 CFU/g of feed.

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