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Weng G, Yu M, Deng C, Liu Y, Song M, Deng J, Yin Y, Ma X, Deng D. Effects of dietary Brevibacillus laterosporus BL1 supplementation on meat quality, antioxidant capacity, and the profiles of muscle amino acids and fatty acids in finishing pigs. Meat Sci 2024; 219:109646. [PMID: 39260183 DOI: 10.1016/j.meatsci.2024.109646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 08/30/2024] [Accepted: 09/04/2024] [Indexed: 09/13/2024]
Abstract
Consumer demand for tastier and higher-quality pork is increasing. Probiotics have been reported to improve meat quality, but the species of probiotics are limited, and efficacy is discrete. This study investigated the effects of dietary Brevibacillus laterosporus BL1 (live and heat-killed form) supplementation on the meat quality of finishing pigs. Results revealed that both live and heat-killed B. laterosporus BL1 supplementation increased pH24h and decreased drip loss (P < 0.05) compared to the control group (CON). Moreover, compared to the CON group, heat-killed B. laterosporus BL1 supplementation exhibited a stronger ability to improve meat quality (redness, shear force, inosine monophosphate, and intramuscular fat content, P < 0.05), antioxidant capacity, and free amino acid profiles of longissimus thoracis (LT) than live bacteria without impairing porcine growth performance. Further, heat-killed B. laterosporus BL1 supplementation favored up-regulating the expression of genes related to oxidative-type fiber in LT (P < 0.05). Proteomic analysis confirmed that Gene Ontology items related to oxidative metabolism were subsequently enriched with heat-killed B. laterosporus BL1 treatment in LT (P < 0.05). Overall, dietary heat-killed B. laterosporus BL1 supplementation may improve the meat quality of finishing pigs, which provides application guidance for B. laterosporus BL1 in producing higher-quality pork.
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Affiliation(s)
- Guangying Weng
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China; Guangdong Provincial Key Laboratory of Animal Nutrition Regulation, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Miao Yu
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China
| | - Chenxi Deng
- Department of Animal Science and Technology, Jiangxi Biotech Vocational College, Nanchang, Jiangxi 330200, China
| | - Yucheng Liu
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China
| | - Min Song
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China
| | - Jinping Deng
- Guangdong Provincial Key Laboratory of Animal Nutrition Regulation, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Yulong Yin
- Guangdong Provincial Key Laboratory of Animal Nutrition Regulation, South China Agricultural University, Guangzhou, Guangdong 510642, China; Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
| | - Xianyong Ma
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China.
| | - Dun Deng
- State Key Laboratory of Swine and Poultry Breeding Industry, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China.
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2
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Ludwiczak A, Składanowska-Baryza J, Cieślak A, Stanisz M, Skrzypczak E, Sell-Kubiak E, Ślósarz P, Racewicz P. Effect of prudent use of antimicrobials in the early phase of infection in pigs on the performance and meat quality of fattening pigs. Meat Sci 2024; 212:109471. [PMID: 38428151 DOI: 10.1016/j.meatsci.2024.109471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 02/12/2024] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
The presented study was a part of the ThermoEye project. The study examined the effect of prudent antibiotic treatment in response to illness on the fattening performance, slaughter traits, and meat quality of the pig fatteners. Pigs were divided into an experimental group - EXP and a control - CON. In both groups, the body temperature was monitored, and diseases were confirmed by a veterinarian. In the EXP group, metaphylaxis was used in each case of confirmed disease. The EXP fatteners had greater slaughter weight (by 4.7 kg) and meatiness (by 2.1 percentage points) compared to the CON pigs. The pH in pork was lower in EXP compared to CON pigs. The longissimus thoracis et lumborum of EXP pigs was characterised by a lower cooking loss (28.30 vs. 30.45%) and yellower colour compared to the CON group. Among the amino acids, only the content of histidine (by 5.2%; P < 0.01) and tyrosine (by 7.2%; P < 0.01) was significantly greater in the meat of the CON group compared to EXP, with no effect of sex noted. The content of SFA (by 14.6%; P < 0.05), UFA (by 15.6%; P < 0.05), MUFA (by 17.8%; P < 0.05), MCFA (by 14.1%; P < 0.05), and LCFA (by 15.6%; P < 0.05) was also greater in CON compared to EXP meat. In conclusion, automated monitoring of pig body temperature during the fattening period enables more precise, prudent treatment and effective animal health control while reducing costs due to disease losses and pharmacotherapy. It allows optimal production and affects meat quality.
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Affiliation(s)
- A Ludwiczak
- Department of Animal Breeding and Product Quality Assessment, Poznan University of Life Sciences, Poznan, Poland
| | - J Składanowska-Baryza
- Department of Animal Breeding and Product Quality Assessment, Poznan University of Life Sciences, Poznan, Poland
| | - A Cieślak
- Department of Animal Nutrition, Poznan University of Life Sciences, Poznan, Poland.
| | - M Stanisz
- Department of Animal Breeding and Product Quality Assessment, Poznan University of Life Sciences, Poznan, Poland
| | - E Skrzypczak
- Department of Animal Breeding and Product Quality Assessment, Poznan University of Life Sciences, Poznan, Poland
| | - E Sell-Kubiak
- Department of Genetics and Animal Breeding, Poznan University of Life Sciences, Poznan, Poland
| | - P Ślósarz
- Department of Animal Breeding and Product Quality Assessment, Poznan University of Life Sciences, Poznan, Poland
| | - P Racewicz
- Department of Animal Breeding and Product Quality Assessment. Laboratory of Veterinary Public Health Protection, Poznan University of Life Sciences, Poznan, Poland.
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Wen C, Wang Q, Gu S, Jin J, Yang N. Emerging perspectives in the gut-muscle axis: The gut microbiota and its metabolites as important modulators of meat quality. Microb Biotechnol 2024; 17:e14361. [PMID: 37902307 PMCID: PMC10832551 DOI: 10.1111/1751-7915.14361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/30/2023] [Accepted: 10/11/2023] [Indexed: 10/31/2023] Open
Abstract
Animal breeding has made great genetic progress in increasing carcass weight and meat yield in recent decades. However, these improvements have come at the expense of meat quality. As the demand for meat quantity continues to rise, the meat industry faces the great challenge of maintaining and even increasing product quality. Recent research, including traditional statistical analyses and gut microbiota regulation research, has demonstrated that the gut microbiome exerts a considerable effect on meat quality, which has become increasingly intriguing in farm animals. Microbial metabolites play crucial roles as substrates or signalling factors to distant organs, influencing meat quality either beneficially or detrimentally. Interventions targeting the gut microbiota exhibit excellent potential as natural ways to foster the conversion of myofibres and promote intramuscular fat deposition. Here, we highlight the emerging roles of the gut microbiota in various dimensions of meat quality. We focus particularly on the effects of the gut microbiota and gut-derived molecules on muscle fibre metabolism and intramuscular fat deposition and attempt to summarize the potential underlying mechanisms.
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Affiliation(s)
- Chaoliang Wen
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
- Sanya Institute of China Agricultural UniversityHainanChina
| | - Qunpu Wang
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
| | - Shuang Gu
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
| | - Jiaming Jin
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
| | - Ning Yang
- State Key Laboratory of Animal Biotech Breeding and Frontier Science Center for Molecular Design BreedingChina Agricultural UniversityBeijingChina
- National Engineering Laboratory for Animal Breeding and Key Laboratory of Animal Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural AffairsChina Agricultural UniversityBeijingChina
- Department of Animal Genetics and Breeding, College of Animal Science and TechnologyChina Agricultural UniversityBeijingChina
- Sanya Institute of China Agricultural UniversityHainanChina
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4
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Dong J, Qiu H, Gao S, Hou L, Liu H, Zhu L, Chen F. A combination of selenium and Bacillus subtilis improves the quality and flavor of meat and slaughter performance of broilers. Front Vet Sci 2023; 10:1259760. [PMID: 38026674 PMCID: PMC10663308 DOI: 10.3389/fvets.2023.1259760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
This study aimed to investigate the effects of the combination of selenium and Bacillus subtilis (Se-BS) on the quality and flavor of meat and slaughter performance of broilers. A total of 240 one-day-old Arbor Acres broilers were randomly allotted to four treatments of a basal diet supplemented with no selenium (control), sodium selenite (SS), BS, or Se-BS and raised for 42 days. Compared with the control group, Se-BS significantly increased the carcass weight, the half-eviscerated weight, the completely eviscerated weight, the carcass rate, and redness in broiler muscles; improved the antioxidant state by increasing glutathione peroxidase (GPx) and glutathione S-transferase activities, the total antioxidant capacity, and GPx-1 and thioredoxin reductase 1 messenger RNA (mRNA) levels; promoted biological activity by increasing the contents of glutamate, phenylalanine, lysine, and tyrosine; and increased Se and five types of nitrogenous volatile substances in muscles. On the other hand, Se-BS treatment decreased the shear force, drip loss, and the malondialdehyde, glutathione, and lead contents in muscles. Se-BS exerted a better effect on slaughter performance, the physicochemical quality of meat, the redox status, the amino acid contents, the trace element contents, and volatile substances compared with SS and BS. In conclusion, Se-BS had a positive effect on the quality and flavor of meat and slaughter performance of broilers, suggesting that Se-BS may be a beneficial feed additive.
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Affiliation(s)
- Jihong Dong
- Laboratory of Animal Nutrition Metabolic and Poisoning Diseases, College of Veterinary Medicine, Qingdao Agricultural University, Qingdao, Shandong, China
| | - Huiling Qiu
- Laboratory of Animal Nutrition Metabolic and Poisoning Diseases, College of Veterinary Medicine, Qingdao Agricultural University, Qingdao, Shandong, China
- Haidu College, Qingdao Agricultural University, Laiyang, Shandong, China
| | - Shansong Gao
- Laboratory of Animal Nutrition Metabolic and Poisoning Diseases, College of Veterinary Medicine, Qingdao Agricultural University, Qingdao, Shandong, China
| | - Lele Hou
- Laboratory of Animal Nutrition Metabolic and Poisoning Diseases, College of Veterinary Medicine, Qingdao Agricultural University, Qingdao, Shandong, China
| | - Huawei Liu
- Laboratory of Animal Nutrition Metabolic and Poisoning Diseases, College of Veterinary Medicine, Qingdao Agricultural University, Qingdao, Shandong, China
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, Shandong, China
| | - Lianqin Zhu
- Laboratory of Animal Nutrition Metabolic and Poisoning Diseases, College of Veterinary Medicine, Qingdao Agricultural University, Qingdao, Shandong, China
| | - Fu Chen
- Laboratory of Animal Nutrition Metabolic and Poisoning Diseases, College of Veterinary Medicine, Qingdao Agricultural University, Qingdao, Shandong, China
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5
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Dou L, Liu C, Chen X, Yang Z, Hu G, Zhang M, Sun L, Su L, Zhao L, Jin Y. Supplemental Clostridium butyricum modulates skeletal muscle development and meat quality by shaping the gut microbiota of lambs. Meat Sci 2023; 204:109235. [PMID: 37301103 DOI: 10.1016/j.meatsci.2023.109235] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 05/06/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023]
Abstract
This study evaluated the contributions of Clostridium butyricum on skeletal muscle development, gastrointestinal flora and meat quality of lambs. Eighteen Dorper (♂) × Small Tailed Han sheep (♀) crossed ewe lambs of similar weight (27.43 ± 1.94 kg; age, 88 ± 5 days) were divided into two dietary treatments. The control group was fed the basal diet (C group), and the probiotic group was supplemented with C. butyricum on the basis of the C group (2.5 × 108 cfu/g, 5 g/day/lamb; P group) for 90 d. The results showed that dietary C. butyricum elevated growth performance, muscle mass, muscle fiber diameter and cross-sectional area, and decreased the shear force value of meat (P < 0.05). Moreover, C. butyricum supplementation accelerated protein synthesis by regulating the gene expression of IGF-1/Akt/mTOR pathway. We identified 54 differentially expressed proteins that regulated skeletal muscle development through different mechanisms by quantitative proteomics. These proteins were associated with ubiquitin-protease, apoptosis, muscle structure, energy metabolism, heat shock, and oxidative stress. The metagenomics sequencing results showed that Petrimonas at the genus level and Prevotella brevis at the species level in the rumen, while Lachnoclostridium, Alloprevotella and Prevotella at the genus level in the feces, were significantly enriched in the P group. Also, butyric acid and valeric acid levels were elevated in both rumen and feces of the P group. Overall, our results support the idea that C. butyricum could change gastrointestinal flora, and affect skeletal muscle development and meat quality of lambs by modulating gut-muscle axis.
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Affiliation(s)
- Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Chang Liu
- Inner Mongolia Vocational College of Chemical Engineering, Hohhot 010018, China
| | - Xiaoyu Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Zhihao Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Guanhua Hu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Min Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lina Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China.
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6
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Zhang Y, Yao D, Huang H, Zhang M, Sun L, Su L, Zhao L, Guo Y, Jin Y. Probiotics Increase Intramuscular Fat and Improve the Composition of Fatty Acids in Sunit Sheep through the Adenosine 5'-Monophosphate-Activated Protein Kinase (AMPK) Signaling Pathway. Food Sci Anim Resour 2023; 43:805-825. [PMID: 37701743 PMCID: PMC10493559 DOI: 10.5851/kosfa.2023.e37] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 07/13/2023] [Accepted: 07/17/2023] [Indexed: 09/14/2023] Open
Abstract
This experiment aims to investigate the impact of probiotic feed on growth performance, carcass traits, plasma lipid biochemical parameters, intramuscular fat and triglyceride content, fatty acid composition, mRNA expression levels of genes related to lipid metabolism, and the activity of the enzyme in Sunit sheep. In this experiment, 12 of 96 randomly selected Sunit sheep were assigned to receive the basic diet or the basic diet supplemented with probiotics. The results showed that supplementation with probiotics significantly increased the loin eye area, and decreased plasma triglycerides and free fatty acids, increasing the content of intramuscular fat and triglycerides in the muscle and improving the composition of the fatty acids. The inclusion of probiotics in the diet reduced the expression of adenosine 5'-monophosphate-activated protein kinase alpha 2 (AMPKα2) mRNA and carnitine palmitoyltransferase 1B (CPT1B) mRNA, while increasing the expression of acetyl-CoA carboxylase alpha (ACCα) mRNA, sterol regulatory element-binding protein-1c (SREBP-1c) mRNA, fatty acid synthase mRNA, and stearoyl-CoA desaturase 1 mRNA. The results of this study indicate that supplementation with probiotics can regulate fat deposition and improves the composition of fatty acids in Sunit sheep through the signaling pathways AMPK-ACC-CPT1B and AMPK-SREBP-1c. This regulatory mechanism leads to an increase in intramuscular fat content, a restructuring of muscle composition of the fatty acids, and an enhancement of the nutritional value of meat. These findings contribute to a better understanding of the food science of animal resources and provide valuable references for the production of meat of higher nutritional value.
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Affiliation(s)
- Yue Zhang
- College of Food Science and Engineering,
Inner Mongolia Agricultural University, Hohhot 010018,
China
- Integrative Research Base of Beef and Lamb
Processing Technology, Ministry of Agriculture and Rural Affairs of the
People’s Republic of China, Hohhot 010018, China
| | - Duo Yao
- Inner Mongolia Institute of Quality and
Standardization, Hohhot 010070, China
| | - Huan Huang
- College of Food Science and Engineering,
Inner Mongolia Agricultural University, Hohhot 010018,
China
| | - Min Zhang
- College of Food Science and Engineering,
Inner Mongolia Agricultural University, Hohhot 010018,
China
- Integrative Research Base of Beef and Lamb
Processing Technology, Ministry of Agriculture and Rural Affairs of the
People’s Republic of China, Hohhot 010018, China
| | - Lina Sun
- College of Food Science and Engineering,
Inner Mongolia Agricultural University, Hohhot 010018,
China
- Integrative Research Base of Beef and Lamb
Processing Technology, Ministry of Agriculture and Rural Affairs of the
People’s Republic of China, Hohhot 010018, China
| | - Lin Su
- College of Food Science and Engineering,
Inner Mongolia Agricultural University, Hohhot 010018,
China
- Integrative Research Base of Beef and Lamb
Processing Technology, Ministry of Agriculture and Rural Affairs of the
People’s Republic of China, Hohhot 010018, China
| | - LiHua Zhao
- College of Food Science and Engineering,
Inner Mongolia Agricultural University, Hohhot 010018,
China
- Integrative Research Base of Beef and Lamb
Processing Technology, Ministry of Agriculture and Rural Affairs of the
People’s Republic of China, Hohhot 010018, China
| | - Yueying Guo
- College of Food Science and Engineering,
Inner Mongolia Agricultural University, Hohhot 010018,
China
- Integrative Research Base of Beef and Lamb
Processing Technology, Ministry of Agriculture and Rural Affairs of the
People’s Republic of China, Hohhot 010018, China
| | - Ye Jin
- College of Food Science and Engineering,
Inner Mongolia Agricultural University, Hohhot 010018,
China
- Integrative Research Base of Beef and Lamb
Processing Technology, Ministry of Agriculture and Rural Affairs of the
People’s Republic of China, Hohhot 010018, China
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7
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Liu M, Gao Y, Shen R, Yang X, Zhang L, Ma G, Guo Z, Chen C, Shi X, Ma X. Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties. Foods 2023; 12:3092. [PMID: 37628091 PMCID: PMC10453782 DOI: 10.3390/foods12163092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 08/11/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0-4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (p < 0.05). Moreover, with the extension of storage time, the content of saturated fatty acids was significantly higher (p < 0.05), the content of monounsaturated and polyunsaturated fatty acids was significantly lower (p < 0.05), the content of amino acids was significantly lower (p < 0.05), and protein digestibility was significantly lower (p < 0.05) under all substitution ratios. Overall, beef patties with 75% and 100% substitution ratios had better digestibility characteristics. The results of this study provide a theoretical basis for gelatin's potential as a fat substitute for beef patties and for improving the quality of low-fat meat products.
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Affiliation(s)
| | | | | | | | - Li Zhang
- College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China; (M.L.); (Y.G.); (R.S.); (X.Y.); (G.M.); (Z.G.); (C.C.); (X.S.); (X.M.)
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8
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Xu Q, Wang W, Sun-Waterhouse D, Yan M, Zou Q, Liu X, Lan D, Wang Y. Exploring the fates and molecular changes of different diacylglycerol-rich lipids during in vitro digestion. Food Chem 2023; 416:135677. [PMID: 36898341 DOI: 10.1016/j.foodchem.2023.135677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 02/08/2023] [Accepted: 02/09/2023] [Indexed: 02/24/2023]
Abstract
This study aimed to support the pursuit of healthy oils and investigate the relationships between lipid compositions and digestion fates of diacylglycerol (DAG)-rich lipids using an in vitro digestion model. Soybean-, olive-, rapeseed-, camellia-, and linseed-based DAG-rich lipids (termed SD, OD, RD, CD, and LD, respectively) were selected. These lipids exhibited identical lipolysis degrees (92.20-94.36 %) and digestion rates (0.0403-0.0466 s-1). The lipid structure (DAG or triacylglycerol) was a more important factor affecting the lipolysis degree than other indices (glycerolipid composition and fatty acid composition). For RD, CD and LD with similar fatty acid compositions, the same fatty acid had different release levels, probably due to their different glycerolipid compositions (causing different distributions of the fatty acid in UU-DAG, USa-DAG and SaSa-DAG; U: unsaturated fatty acids, Sa: saturated fatty acids). This study provides insights into the digestion behaviors of different DAG-rich lipids and supports their food or pharmaceutical applications.
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Affiliation(s)
- Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
| | - Menglei Yan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qian Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xuan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Youmei Institute of Inteligent Bio-manufacturing Co., Ltd, Foshan, Guangdong 528200, China.
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9
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Saha S, Fukuyama K, Debnath M, Namai F, Nishiyama K, Kitazawa H. Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review. Microorganisms 2023; 11:1652. [PMID: 37512825 PMCID: PMC10385419 DOI: 10.3390/microorganisms11071652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 06/16/2023] [Accepted: 06/20/2023] [Indexed: 07/30/2023] Open
Abstract
Meat from small ruminants is considered a high quality and delicacy product in many countries. Several benefits have been perceived from probiotics as dietary supplements, such as improved carcass weight, color, tenderness, flavor, muscle fiber structure, water-holding capacity, and healthy fatty acid profile of the meat. Thus, the present review focuses on the effect of probiotics on improving the quality of meat from small ruminants. Though many benefits have been associated with the use of probiotics, the findings of all the considered articles are not always consistent, and the mechanisms behind improving meat quality are not appropriately defined. This variability of findings could be due to the use of different probiotic strains, dosage rates, number of days of experiment, nutrition, breed, age, and health status of the animals. Therefore, future research should emphasize specific strains, optimal dose and days of administration, route, and mechanisms for the specific probiotic strains to host. This review provides a comprehensive overview of the use of probiotics for small ruminants and their impact on meat quality.
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Affiliation(s)
- Sudeb Saha
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Tohoku University, Sendai 980-8572, Japan
- Department of Dairy Science, Faculty of Veterinary, Animal and Biomedical Sciences, Sylhet Agricultural University, Sylhet 3100, Bangladesh
| | - Kohtaro Fukuyama
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Tohoku University, Sendai 980-8572, Japan
| | - Marina Debnath
- Ministry of Public Administration, Government of the People's Republic of Bangladesh, Dhaka 1000, Bangladesh
| | - Fu Namai
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Tohoku University, Sendai 980-8572, Japan
| | - Keita Nishiyama
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Tohoku University, Sendai 980-8572, Japan
| | - Haruki Kitazawa
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Tohoku University, Sendai 980-8572, Japan
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Zhu Q, Azad MAK, Dong H, Li C, Li R, Cheng Y, Liu Y, Yin Y, Kong X. Sow-Offspring Diets Supplemented with Probiotics and Synbiotics Are Associated with Offspring's Growth Performance and Meat Quality. Int J Mol Sci 2023; 24:ijms24087668. [PMID: 37108828 PMCID: PMC10144797 DOI: 10.3390/ijms24087668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/14/2023] [Accepted: 04/19/2023] [Indexed: 04/29/2023] Open
Abstract
Probiotics and synbiotics supplementation have been shown to play potential roles in animal production. The present study aimed to evaluate the effects of dietary probiotics and synbiotics supplementation to sows during gestation and lactation and to offspring pigs (sow-offspring) on offspring pigs' growth performance and meat quality. Sixty-four healthy Bama mini-pigs were selected and randomly allocated into four groups after mating: the control, antibiotics, probiotics, and synbiotics groups. After weaning, two offspring pigs per litter were selected, and four offspring pigs from two litters were merged into one pen. The offspring pigs were fed a basal diet and the same feed additive according to their corresponding sows, representing the control group (Con group), sow-offspring antibiotics group (S-OA group), sow-offspring probiotics group (S-OP group), and sow-offspring synbiotics group (S-OS group). Eight pigs per group were euthanized and sampled at 65, 95, and 125 d old for further analyses. Our findings showed that probiotics supplementation in sow-offspring diets promoted growth and feed intake of offspring pigs during 95-125 d old. Moreover, sow-offspring diets supplemented with probiotics and synbiotics altered meat quality (meat color, pH45min, pH24h, drip loss, cooking yield, and shear force), plasma UN and AMM levels, and gene expressions associated with muscle-fiber types (MyHCI, MyHCIIa, MyHCIIx, and MyHCIIb) and muscle growth and development (Myf5, Myf6, MyoD, and MyoG). This study provides a theoretical basis for the maternal-offspring integration regulation of meat quality by dietary probiotics and synbiotics supplementation.
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Affiliation(s)
- Qian Zhu
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Md Abul Kalam Azad
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Haibo Dong
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
| | - Chenjian Li
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
| | - Ruixuan Li
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yating Cheng
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yang Liu
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
| | - Yulong Yin
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xiangfeng Kong
- Key Laboratory of Agro-ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
- Research Center of Mini-Pig, Huanjiang Observation and Research Station for Karst Ecosystems, Chinese Academy of Sciences, Huanjiang 547100, China
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Yang C, Zhu X, Liu W, Huang J, Xie Z, Yang F, Zhang L, Wei Y. Dietary Dried Jujube Fruit Powder (DJFP) Supplementation Improves Growth Performance, Antioxidant Stability, and Meat Composition in Broilers. Foods 2023; 12:foods12071463. [PMID: 37048283 PMCID: PMC10093937 DOI: 10.3390/foods12071463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/11/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Nowadays, broiler production is faced with great challenges due to intensive culture modes, and chickens are more susceptible to oxidative stress. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent oxidative stress. This study investigated how dietary dried jujube fruit powder (DJFP) supplementation influences the growth performance, antioxidant stability, meat composition, and nutritional quality of Cobb broilers. A total of 360 unsexed broilers (1-day-old) were randomly assigned to treatments that varied in DJFP levels: a basal diet without DJFP (control) and diets supplemented with 50 g/kg DJFP (P1), 100 g/kg DJFP (P2), and 150 g/kg DJFP (P3), with 9 replicates per treatment (90 broilers/treatment or 10 broilers/replicate). The results demonstrated improvement in the growth performance of broilers in terms of body weight (BW), body weight gain (WG), average daily body weight gain (ADG), average daily feed intake (ADFI), and feed conversion ratio (FCR) following dietary DJFP supplementation. In addition, the antioxidant stabilities in the DJFP-treated broilers were improved and inhibited the production of lipid oxidation products compared with the control, with those in the P2 group showing the most marked effect. Moreover, dietary DJFP supplementation significantly increased (p < 0.05) the activity of antioxidant enzymes in broilers. Furthermore, the breast meat of the broilers displayed an increased protein content with a simultaneous reduction in the fat content after DJFP treatment (p < 0.05). Essential amino acid levels were higher in the DJFP-supplemented groups (p < 0.05). The sum of saturated fatty acids was lower, and that of monounsaturated fatty acids (MUFAs) and the polyunsaturated fatty acid/saturated fatty acid ratio (PUFA/SFA) were higher in the DJFP-supplemented groups (p < 0.05). Together, these results indicate that up to 100 g/kg of dietary DJFP supplementation can enhance the growth performance and antioxidant capacity, meat composition, and amino acid and fatty acid composition in broiler breast meat. In conclusion, dietary DJFP supplementation is a healthy alternative to the use of synthetic antioxidants in broiler production, especially in regions rich in jujube resources.
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Affiliation(s)
- Chao Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xijin Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Wenyu Liu
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Jie Huang
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Zhijun Xie
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Farong Yang
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Li Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yuming Wei
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
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12
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Rao S, Cui Z, Zhang L, Ma S, Huang S, Feng L, Chen Y, Luo J, Li J, Qian S, Liu H, Liu Y, Yang L, Yin Y, Tan C. Effects of dietary adenosine and adenosine 5′-monophosphate supplementation on carcass characteristics, meat quality, and lipid metabolism in adipose tissues of finishing pigs. Meat Sci 2023; 201:109174. [PMID: 37054497 DOI: 10.1016/j.meatsci.2023.109174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/17/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023]
Abstract
This study investigated the effects of adenosine (ADO) and adenosine 5'-monophosphate (AMP) supplementation on the growth performance, carcass characteristics, meat quality, and lipid metabolism in adipose tissues of finishing pigs. The pigs were allocated to three treatment groups: the control diet, 0.2%ADO diet, or 0.2%AMP diet. Compared with CON group (CON), both ADO and AMP groups increased in carcass straight length (P < 0.05) and decreased in drip loss (P < 0.05), while AMP group tended to increase in redness value (P = 0.05) and decreased in free amino acid content in longissimus thoracis (LT) muscle (P < 0.05). Additionally, ADO or AMP supplementation increased the ADO or AMP content in serum, adipose tissue, and LT muscle (P < 0.05), as well as the protein level of adenosine 2A receptor (A2a) in adipose tissue (P < 0.05). Moreover, both ADO and AMP groups showed an increase in the expression of lipolysis genes (ATGL and HSL) in adipose tissue (P < 0.05). Overall, AMP supplementation could improve meat quality, and ADO and AMP supplementation regulate the lipid metabolism of finishing pigs.
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Affiliation(s)
- Sujuan Rao
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhijuan Cui
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Longmiao Zhang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Shuo Ma
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Shuangbo Huang
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Li Feng
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Yiling Chen
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Jinxi Luo
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Jinfeng Li
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Shiyu Qian
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Hanting Liu
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Yanzhi Liu
- Guangdong Yihao Local Pig Research Institute Co., Ltd., Zhanjiang, Guangdong 524000, China
| | - Linfang Yang
- Guangdong Yihao Local Pig Research Institute Co., Ltd., Zhanjiang, Guangdong 524000, China
| | - Yulong Yin
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China; National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, Hunan, China
| | - Chengquan Tan
- Guangdong Provincial Key Laboratory of Animal Nutrition Control, National Engineering Research Center for Breeding Swine Industry, Institute of Subtropical Animal Nutrition and Feed, College of Animal Science, South China Agricultural University, Guangzhou 510642, China.
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Kim JH, Ku BH, Ko GP, Kang MJ, Son KH, Bang MA, Park HY. Enzyme Feed Additive with Arazyme Improve Growth Performance, Meat Quality, and Gut Microbiome of Pigs. Animals (Basel) 2023; 13:ani13030423. [PMID: 36766312 PMCID: PMC9913082 DOI: 10.3390/ani13030423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/16/2023] [Accepted: 01/19/2023] [Indexed: 01/28/2023] Open
Abstract
The supplementation of pig diets with exogenous enzymes is widely used with the expectation that it will improve the efficiency of nutrient utilization, thereby, improving growth performance. This study aims to evaluate the effects of a 0.1% (v/v) multi-enzyme (a mixture of arazyme (2,500,000 Unit/kg), xylanase (200,000 Unit/kg) and mannanase (200,000 Unit/kg)) supplementation derived from invertebrate symbiotic bacteria on pig performance. Here, 256 growing pigs were assigned to control and treatment groups, respectively. The treatment group exhibited a significantly reduced average slaughter age; the final body weight and average daily gain increased compared with that of the control group. In the treatment group, the longissimus muscle showed a remarkable decrease in cooking loss, shear force, and color values with increased essential and non-essential amino acid concentrations. Furthermore, the concentrations of mono- and polyunsaturated fatty acids in the treatment group increased. Feed additive supplementation increased the family of Ruminococcaceae and genera Lactobacillus, Limosilactobacillus, Turicibacter, and Oscillibacter, which play a positive role in the host physiology and health. Predicted metabolic pathway analysis confirmed that operational taxonomic units and predicted amino acid biosynthesis pathways were strongly associated. The results suggest that applying exogenous enzymes derived from invertebrate symbiotic bacteria enhances animal performance.
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Affiliation(s)
- Jong-Hoon Kim
- Microbiome Convergence Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon 34141, Republic of Korea
| | - Bon-Hwan Ku
- Insect Biotech Co., Ltd., Daejeon 34054, Republic of Korea
| | - Gwang-Pyo Ko
- Microbiome Convergence Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon 34141, Republic of Korea
| | - Man-Jong Kang
- Department of Animal Science, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Kwang-Hee Son
- Microbiome Convergence Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon 34141, Republic of Korea
| | - Mi-Ae Bang
- Department of Food Industry Research Center, Jeonnam Bioindustry Foundation, Naju 58275, Republic of Korea
- Correspondence: (M.-A.B.); (H.-Y.P.)
| | - Ho-Yong Park
- Microbiome Convergence Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon 34141, Republic of Korea
- Correspondence: (M.-A.B.); (H.-Y.P.)
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14
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Haplotypes within the regulatory region of MYL4 are associated with pig muscle fiber size. Gene 2023; 850:146934. [DOI: 10.1016/j.gene.2022.146934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/08/2022] [Accepted: 09/26/2022] [Indexed: 11/05/2022]
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Weng G, Huang J, Ma X, Song M, Yin Y, Deng D, Deng J. Brevibacillus laterosporus BL1, a promising probiotic, prevents obesity and modulates gut microbiota in mice fed a high-fat diet. Front Nutr 2022; 9:1050025. [PMID: 36505236 PMCID: PMC9729748 DOI: 10.3389/fnut.2022.1050025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Accepted: 11/09/2022] [Indexed: 11/25/2022] Open
Abstract
Scope Probiotics are a potential preventive strategy for obesity. However, with discrete efficacy and limited species of probiotics, there is a demand for novel strains with excellent anti-obesity properties. This study aimed to investigate the effects of Brevibacillus laterosporus BL1 on preventing obesity in high-fat diet (HFD)-fed mice. Methods and results C57BL/6 male mice were randomly assigned to four groups (n = 10) and fed a control diet, HFD, HFD plus B. laterosporus BL1, and HFD plus supernatant of B. laterosporus BL1, respectively for 8 weeks. The results showed that prophylactic B. laterosporus BL1 treatment reduced body weight gain by 41.26% in comparison to the HFD group, and this difference was accompanied by a reduction in body fat mass and the weight of inguinal white adipose tissues and epididymal white adipose tissue (-33.39%, -39.07%, and -43.75%, respectively). Moreover, the B. laterosporus BL1-mediated improvements in lipid profile, insulin resistance, and chronic inflammation were associated with the regulation of gene expression related to lipid metabolism and enhancement of brown adipose tissue thermogenesis. Particularly, B. laterosporus BL1 intervention significantly improved HFD-induced gut flora dysbiosis, as evidenced by a reverse in the relative abundance of Bacillota and Bacteroidota, as well as an increase in the relative abundance of bacteria that produce short-chain fatty acids (SCFAs), which in turn increased SCFAs levels. Conclusion Our findings found for the first time that B. laterosporus BL1 may be a promising probiotic for prevention of obesity associated with the regulation of gut microbiota.
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Affiliation(s)
- Guangying Weng
- Guangdong Provincial Key Laboratory of Animal Nutrition Regulation, South China Agricultural University, Guangzhou, Guangdong, China,State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Jian Huang
- Institute for Quality & Safety and Standards of Agricultural Products Research, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Xianyong Ma
- State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Min Song
- State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Yulong Yin
- Guangdong Provincial Key Laboratory of Animal Nutrition Regulation, South China Agricultural University, Guangzhou, Guangdong, China
| | - Dun Deng
- State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China,*Correspondence: Dun Deng,
| | - Jinping Deng
- Guangdong Provincial Key Laboratory of Animal Nutrition Regulation, South China Agricultural University, Guangzhou, Guangdong, China,Jinping Deng,
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Ramsay TG, Arfken AM, Summers KL. Enteroendocrine peptides, growth, and the microbiome during the porcine weaning transition. Anim Microbiome 2022; 4:56. [DOI: 10.1186/s42523-022-00206-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Accepted: 09/28/2022] [Indexed: 11/19/2022] Open
Abstract
Abstract
Background
Growth rate in pigs can be affected by numerous factors that also affect feeding behavior and the microbiome. Recent studies report some communication between the microbiome and the enteroendocrine system. The present study examined if changes in the piglet microbiome between birth and during the weaning transition can be correlated either positively or negatively with growth rate and plasma concentrations of enteroendocrine peptides.
Results
During the post-weaning transition, a 49% reduction in average daily gain was observed at day 24 (P < 0.05) relative to day 21. Pigs recovered by day 28 with body weight and average daily gain increases of 17% and 175%, respectively relative to day 24 and the highest rate of gain was measured at day 35 (462 g/day). The time interval between day 21–24 had the highest number of correlations (n = 25) between the relative abundance differences in taxa over time and corresponding percent weight gain. Amplicon sequence variants with the greatest correlation with percent weight gain between day 21–24 belonged to families Prevotellaceae NK3B31 (ρ = 0.65, P < 0.001), Veillonellaceae (ρ = 0.63, P < 0.001) and Rikenellaceae RC9 (ρ = 0.62, P < 0.001). Seven taxa were positively correlated with percent weight gain between day 24–28. Eight taxa were positively correlated with percent weight gain between day 28–35, of which four were Clostridia. Only Lactobacillus reuteri was positively correlated across both day 24–28 and day 28–35 analyses. Insulin-like growth factor 1 (IGF-1; R2 = 0.61, P < 0.001), glucose-dependent insulinotropic polypeptide (GIP; R2 = 0.20, P < 0.001), glucagon-like peptide 1 (GLP-1; R2 = 0.51, P < 0.001), and glucagon-like peptide 2 (GLP-2; R2 = 0.21, P < 0.001) were significantly associated with the piglet fecal community NMDS, while serotonin showed no significant association (R2 = 0.03, P = 0.15). Higher concentrations of GLP-1 and GLP-2 characterized day 1 fecal communities, while GIP levels had the strongest relationship primarily with samples ordinated with the day 21 cluster.
Conclusions
Demonstration of an association of certain taxa with individual gut peptides at specific ages suggests the potential for the microbiome to elicit changes in the gut enteroendocrine system during early postnatal development in the pig.
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Dong F, Bi Y, Hao J, Liu S, Lv Y, Cui J, Wang S, Han Y, Rodas-González A. A Combination of Near-Infrared Hyperspectral Imaging with Two-Dimensional Correlation Analysis for Monitoring the Content of Alanine in Beef. BIOSENSORS 2022; 12:bios12111043. [PMID: 36421161 PMCID: PMC9688476 DOI: 10.3390/bios12111043] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/15/2022] [Accepted: 11/15/2022] [Indexed: 05/31/2023]
Abstract
Alanine (Ala), as the most important free amino acid, plays a significant role in food taste characteristics and human health regulation. The feasibility of using near-infrared hyperspectral imaging (NIR-HSI) combined with two-dimensional correlation spectroscopy (2D-COS) analysis to predict beef Ala content quickly and nondestructively is first proposed in this study. With Ala content as the external disturbance condition, the sequence of chemical bond changes caused by synchronous and asynchronous correlation spectrum changes in 2D-COS was analyzed, and local sensitive variables closely related to Ala content were obtained. On this basis, the simplified linear, nonlinear, and artificial neural network models developed by the weighted coefficient based on the feature wavelength extraction method were compared. The results show that with the change in Ala content in beef, the double-frequency absorption of the C-H bond of CH2 in the chemical bond sequence occurred prior to the third vibration of the C=O bond and the first stretching of O-H in COOH. Furthermore, the wavelength within the 1136-1478 nm spectrum range was obtained as the local study area of Ala content. The linear partial least squares regression (PLSR) model based on effective wavelengths was selected by competitive adaptive reweighted sampling (CARS) from 2D-COS analysis, and provided excellent results (R2C of 0.8141, R2P of 0.8458, and RPDp of 2.54). Finally, the visual distribution of Ala content in beef was produced by the optimal simplified combination model. The results show that 2D-COS combined with NIR-HSI could be used as an effective method to monitor Ala content in beef.
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Affiliation(s)
- Fujia Dong
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Yongzhao Bi
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Jie Hao
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Sijia Liu
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Yu Lv
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Jiarui Cui
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Songlei Wang
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Yafang Han
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Argenis Rodas-González
- Department of Animal Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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Luo Z, Wei R, Teng Y, Ning R, Bai L, Lu C, Deng D, Abdulai M, Li L, Liu H, Hu S, Wei S, Kang B, Xu H, Han C. Influence of different types of sugar on overfeeding performance-part of meat quality. Poult Sci 2022; 101:102149. [PMID: 36209604 PMCID: PMC9547294 DOI: 10.1016/j.psj.2022.102149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 08/16/2022] [Accepted: 08/19/2022] [Indexed: 11/23/2022] Open
Abstract
Previous research in our lab showed that 10% glucose, 10% fructose, and 10% sucrose can induce lipid deposition in goose fatty liver formation process more efficiently. However, whether the overfeeding diet supplement with sugar can affect the meat quality is unclear. The aim of this research was to estimate the meat quality of geese overfed with overfeeding diet adding with different types of sugar. The results indicated there were no significant differences in the diameter of muscle fiber, the muscle fiber density, pH0, pH24, the meat color, the cooking loss, the drip loss, the shear force and the dry matter in breast muscle and thigh muscle between corn flour groups and three sugars groups (P > 0.05). The crude fat content of breast muscle in fructose group was significantly higher than that in sucrose group (P < 0.05); the inosinic acid content of leg muscle in fructose group was significantly higher than that in the sucrose group (P < 0.05); the ratios of essential amino acids to total amino acids (EAA/TAA) in the breast muscle of maize flour group, fructose group, sucrose group and glucose group were 42%, 35%, 32% or 34%;57%, 64%, 64%, and 62%, respectively; the ratios of essential amino acids to total amino acids in leg muscle of maize flour group, fructose group, sucrose group and glucose group were 31%, 33%, 35%, and 34%, respectively. The contents of C16:1 and C18:1 n-9c in breast muscle in fructose group were significantly higher than that in sucrose group (P < 0.05). Compared with maize flour group, the contents of C18:0 and C20:0 were lower in leg muscle of sugar group (P < 0.05). Compared with the maize flour group, the activities of hydrogen peroxide (H2O2) and glutathione peroxidase (GSH-PX) in breast muscle were higher than those of sucrose group (P < 0.05), the total antioxidant capacity (T-AOC) levels in breast muscle was higher than that of fructose group and sucrose group (P < 0.05). Cluster analysis and principal component analysis (PCA) showed that there was no difference in meat quality between maize flour and sugar group. In conclusion, the overfeeding with maize flour supplement with 10% sugar had no evident influence on the meat quality.
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Affiliation(s)
- Zhaoyun Luo
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Rongxue Wei
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Yongqiang Teng
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Rong Ning
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Lili Bai
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Cangcang Lu
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Donghang Deng
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Mariama Abdulai
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Liang Li
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Hehe Liu
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Shengqiang Hu
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Shouhai Wei
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Bo Kang
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Hengyong Xu
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China
| | - Chunchun Han
- Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Sichuan Agricultural University, PR China; Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, PR China.
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Xu Q, Qin X, Lan D, Liu X, Yang B, Liao S, Wang W, Wang Y. Water-in-oil emulsions enriched with alpha-linolenic acid in diacylglycerol form: Stability, formation mechanism and in vitro digestion analysis. Food Chem 2022; 391:133201. [PMID: 35609461 DOI: 10.1016/j.foodchem.2022.133201] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 04/18/2022] [Accepted: 05/08/2022] [Indexed: 11/30/2022]
Abstract
This study developed an alpha-linolenic acid (ALA) supplement with emulsion form using ALA-rich diacylglycerol (ALA-DAG) and ALA-DAG stearin (DAG-SF) as a new source of ALA and emulsifier. Stable, commercial surfactant-free W/O emulsions with 90 wt% oil phase (including DAG-SF and ALA-DAG with 10:90 - 20:80 wt ratio) was fabricated. Microstructure and Raman spectra revealed that the compact crystal networks and high amounts of solid acyl chains were responsible for high emulsion stability. These emulsions exhibited good potential in improving the ALA nutritional status (with ALA release level of 60.49% - 62.98%). Furthermore, the emulsifier-to-oil ratio greatly impacted the emulsion texture (solid-like or liquid-like) and emulsions showed great oxidation stability (2.80 - 3.09 meq/kg lipid of peroxide value at 6th week). The tunable texture and high oxidation stability make this emulsion system useful for a wide range of food products. This developed emulsion system could provide valuable information for other important fatty acids supplement.
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Affiliation(s)
- Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Xiaoli Qin
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Xuan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Bo Yang
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, PR China
| | - Sentai Liao
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China
| | - Weifei Wang
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
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20
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Synbiotics and Their Antioxidant Properties, Mechanisms, and Benefits on Human and Animal Health: A Narrative Review. Biomolecules 2022; 12:biom12101443. [PMID: 36291652 PMCID: PMC9599591 DOI: 10.3390/biom12101443] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/04/2022] [Accepted: 10/07/2022] [Indexed: 12/01/2022] Open
Abstract
Antioxidants are often associated with a variety of anti-aging compounds that can ensure human and animal health longevity. Foods and diet supplements from animals and plants are the common exogenous sources of antioxidants. However, microbial-based products, including probiotics and their derivatives, have been recognized for their antioxidant properties through numerous studies and clinical trials. While the number of publications on probiotic antioxidant capacities and action mechanisms is expanding, that of synbiotics combining probiotics with prebiotics is still emerging. Here, the antioxidant metabolites and properties of synbiotics, their modes of action, and their different effects on human and animal health are reviewed and discussed. Synbiotics can generate almost unlimited possibilities of antioxidant compounds, which may have superior performance compared to those of their components through additive or complementary effects, and especially by synergistic actions. Either combined with antioxidant prebiotics or not, probiotics can convert these substrates to generate antioxidant compounds with superior activities. Such synbiotic-based new routes for supplying natural antioxidants appear relevant and promising in human and animal health prevention and treatment. A better understanding of various component interactions within synbiotics is key to generating a higher quality, quantity, and bioavailability of antioxidants from these biotic sources.
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21
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Dietary Supplementation of a Commercial Prebiotic, Probiotic and Their Combination Affected Growth Performance and Transient Intestinal Microbiota of Red Drum ( Sciaenops ocellatus L.). Animals (Basel) 2022; 12:ani12192629. [PMID: 36230372 PMCID: PMC9559286 DOI: 10.3390/ani12192629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/12/2022] [Accepted: 09/27/2022] [Indexed: 11/17/2022] Open
Abstract
In the present study, the potential synergism between beneficial lactic acid bacteria (Pediococcus acidilactici) contained in a probiotic and a mixture of fermentable complex carbohydrates and autolyzed brewer's yeast (or prebiotic) were explored in red drum. Four experimental diets were formulated from practical ingredients, and the basal diet was supplemented with either probiotic, prebiotic, or both supplements. Red drum juveniles (~5.5 g) were offered the four experimental diets for 56 days, and at the end of the feeding trial fish fed diets supplemented with probiotic had significantly better weight gain than those fed the non-supplemented diets, and higher protein content in their whole-body composition. Transient intestinal microbiome alpha and beta diversity were significantly affected by the dietary treatments. Interestingly, a higher relative abundance of the lactic acid genus Pediococcus was observed for fish fed diets supplemented with the prebiotic. A higher relative abundance was also observed for the predicted functions of the microbial metagenome, and many of these pathways involved the biosynthesis of essential amino acids, vitamins, and nucleotides. Even though no potential synergistic effect was observed, the individual inclusion of these prebiotic and probiotic supplements positively affected the intestinal health and growth performance of red drum, respectively.
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22
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Hou G, Yin J, Wei L, Li R, Peng W, Yuan Y, Huang X, Yin Y. Lactobacillus delbrueckii might lower serum triglyceride levels via colonic microbiota modulation and SCFA-mediated fat metabolism in parenteral tissues of growing-finishing pigs. Front Vet Sci 2022; 9:982349. [PMID: 36246311 PMCID: PMC9557183 DOI: 10.3389/fvets.2022.982349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Accepted: 09/02/2022] [Indexed: 11/13/2022] Open
Abstract
Gut microbiota and its metabolites play a key role in host metabolism. Our previous study found supplemental Lactobacillus delbrueckii affected lipid metabolism of pigs, however, the underlying mechanism is unclear. In this study, we investigated the effects of L. delbrueckii on colonic bacteria composition and its metabolites, serum lipids and hormone levels, fat metabolism related enzyme activity and gene expression in various tissues of growing-finishing pigs. Twelve pigs were randomly distributed into two groups (n = 6), and pigs in each group were fed diets with (Con + LD) or without (Con) 0.1 % L. delbrueckii for 28 days. Results exhibited the deceased triglyceride (TG) levels and elevated free fatty acid (FFA) contents in serum and increased concentrations of butyric acid in colonic digesta after L. delbrueckii supplementation. Dietary L. delbrueckii increased abundance of Lactobacillus and Butyrivibri and tended to increase abundance of Akkermansia and Megasphaera in colonic digesta. L. delbrueckii consumption up-regulated glucagon-like peptide1 (GLP-1), monocarboxylate transporter1 (MTC1) and sodium-dependent monocarboxylate transporter1 (SMCT1) expression in colonic tissue. Administration of L. delbrueckii tended to increase lipoprotein lipase (LPL) activity, up-regulated CPT-1, angiopoietin-like protein 4 (Angpt14), LPL and triglyceride hydrolase (TGH) expression and down-regulated fatty acid synthetase (FAS), G protein-coupled receptor 41(GPR41) and GPR43 expression in the liver. L. delbrueckii addition increased adenosine monophosphate activated protein kinase (AMPK) expression in longissimus dorsi, upregulated LPL, CPT-1, Angptl4 and cluster of differentiation 36 (CD36) expression in subcutaneous fat, and enhanced LPL, CPT-1, TGH, adipocyte determination and differentiation-dependent factor 1 (ADD1) and hormone sensitive lipase (HSL) expression in leaf lard. These findings suggested that L. delbrueckii might enhance lipolysis and fatty acid β-oxidation to lower serum TG levels via colonic microbiota modulation and short chain fatty acids-mediated lipid metabolism of growing-finishing pigs.
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Affiliation(s)
- Gaifeng Hou
- Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Poultry Breeding Pollution Control and Resource Technology, Hunan Research Center of Livestock and Poultry Sciences, South Central Experimental Station of Animal Nutrition and Feed Science in the Ministry of Agriculture, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
- College of Animal Science and Technology, Hunan Co-Innovation Center of Animal Production Safety, Hunan Agricultural University, Changsha, China
| | - Jie Yin
- College of Animal Science and Technology, Hunan Co-Innovation Center of Animal Production Safety, Hunan Agricultural University, Changsha, China
| | - Liangkai Wei
- College of Animal Science and Technology, Hunan Co-Innovation Center of Animal Production Safety, Hunan Agricultural University, Changsha, China
| | - Rui Li
- Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Poultry Breeding Pollution Control and Resource Technology, Hunan Research Center of Livestock and Poultry Sciences, South Central Experimental Station of Animal Nutrition and Feed Science in the Ministry of Agriculture, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
- *Correspondence: Rui Li
| | - Wei Peng
- College of Animal Science and Technology, Hunan Co-Innovation Center of Animal Production Safety, Hunan Agricultural University, Changsha, China
| | - Yong Yuan
- College of Animal Science and Technology, Hunan Co-Innovation Center of Animal Production Safety, Hunan Agricultural University, Changsha, China
| | - Xingguo Huang
- College of Animal Science and Technology, Hunan Co-Innovation Center of Animal Production Safety, Hunan Agricultural University, Changsha, China
| | - Yulong Yin
- Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Poultry Breeding Pollution Control and Resource Technology, Hunan Research Center of Livestock and Poultry Sciences, South Central Experimental Station of Animal Nutrition and Feed Science in the Ministry of Agriculture, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
- College of Animal Science and Technology, Hunan Co-Innovation Center of Animal Production Safety, Hunan Agricultural University, Changsha, China
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Liu C, Hou Y, Su R, Luo Y, Dou L, Yang Z, Yao D, Wang B, Zhao L, Su L, Jin Y. Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs. Food Sci Nutr 2022; 10:2646-2658. [PMID: 35959277 PMCID: PMC9361438 DOI: 10.1002/fsn3.2869] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 02/21/2022] [Accepted: 03/22/2022] [Indexed: 12/18/2022] Open
Abstract
This study investigated the effects of probiotics on growth performance, meat quality, muscle fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total of 24 Sunit lambs were randomly allocated into two groups, each consisting of three replicates of four lambs. Throughout the experiment period, the lambs were fed with based diet (CON) and 10 g probiotics/d supplemented diet (PRO). Compared with the CON group, the number of lactic acid bacteria in fecal samples of PRO group was significantly increased (p < .05) and the coliforms were significantly decreased (p < .05). Dietary probiotics supplementation decreased pH24h, L*, and shear force (p < .05). The muscle fibers were switched from type IIB to type I, with a decrease in the mean cross-sectional area (CSA) (p < .05) of longissimus thoracis (LT) muscle. Also, probiotics altered the composition of meat volatile flavor compounds, such as nonanal, undecanal, 1-pentanol, 1-hexanol, and 2,3-octanedione. In addition, probiotics increased the total antioxidative capacity (T-AOC) and catalase (CAT) activity of LT muscle, while it decreased superoxide dismutase (SOD) activity (p < .05). Overall, these results indicated that probiotics could be used as an effective feed additive by improving meat tenderness and flavor.
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Affiliation(s)
- Chang Liu
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Yanru Hou
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
- School of Food and WineNingxia UniversityYinchuanChina
| | - Rina Su
- Inner Mongolia Vocational college of Chemical EngineeringHohhotChina
| | - Yulong Luo
- School of Food and WineNingxia UniversityYinchuanChina
| | - Lu Dou
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Zhihao Yang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Duo Yao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Bohui Wang
- Ordos City Inspection and Testing CenterOrdosChina
| | - Lihua Zhao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Lin Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Ye Jin
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
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24
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Effects of the Probiotic, Lactobacillus delbrueckii subsp. bulgaricus, as a Substitute for Antibiotics on the Gastrointestinal Tract Microbiota and Metabolomics Profile of Female Growing-Finishing Pigs. Animals (Basel) 2022; 12:ani12141778. [PMID: 35883325 PMCID: PMC9311557 DOI: 10.3390/ani12141778] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 07/04/2022] [Accepted: 07/07/2022] [Indexed: 11/16/2022] Open
Abstract
Lactobacillus delbrueckii subsp. bulgaricus (LDB) is an approved feed additive on the Chinese ‘Approved Feed Additives’ list. However, the possibility of LDB as an antibiotic replacement remains unclear. Particularly, the effect of LDB on microbiota and metabolites in the gastrointestinal tract (GIT) requires further explanation. This study aimed to identify the microbiota and metabolites present in fecal samples and investigate the relationship between the microbiota and metabolites to evaluate the potential of LDB as an antibiotic replacement in pig production. A total of 42 female growing-finishing pigs were randomly allocated into the antibiotic group (basal diet + 75 mg/kg aureomycin) and LDB (basal diet + 3.0 × 109 cfu/kg LDB) groups. Fecal samples were collected on days 0 and 30. Growth performance was recorded and assessed. 16S rRNA sequencing and liquid chromatography-mass spectrometry-based non-targeted metabolomics approaches were used to analyze the differences in microbiota and metabolites. Associations between the differences were calculated using Spearman correlations with the Benjamini−Hochberg adjustment. The LDB diet had no adverse effect on feed efficiency but slightly enhanced the average daily weight gain and average daily feed intake (p > 0.05). The diet supplemented with LDB increased Lactobacillus abundance and decreased that of Prevotellaceae_NK3B31_group spp. Dietary-supplemented LDB enhanced the concentrations of pyridoxine, tyramine, D-(+)-pyroglutamic acid, hypoxanthine, putrescine and 5-hydroxyindole-3-acetic acid and decreased the lithocholic acid concentration. The Lactobacillus networks (Lactobacillus, Peptococcus, Ruminococcaceae_UCG-004, Escherichia-Shigella, acetophenone, tyramine, putrescine, N-methylisopelletierine, N1-acetylspermine) and Prevotellaceae_NK3B31_group networks (Prevotellaceae_NK3B31_group, Treponema_2, monolaurin, penciclovir, N-(5-acetamidopentyl)acetamide, glycerol 3-phosphate) were the most important in the LDB effect on pig GIT health in our study. These findings indicate that LDB may regulate GIT function through the Lactobacillus and Prevotellaceae_NK3B31_group networks. However, our results were restrained to fecal samples of female growing-finishing pigs; gender, growth stages, breeds and other factors should be considered to comprehensively assess LDB as an antibiotic replacement in pig production.
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Zhu Q, Song M, Azad MAK, Ma C, Yin Y, Kong X. Probiotics and Synbiotics Addition to Bama Mini-Pigs' Diet Improve Carcass Traits and Meat Quality by Altering Plasma Metabolites and Related Gene Expression of Offspring. Front Vet Sci 2022; 9:779745. [PMID: 35873696 PMCID: PMC9301501 DOI: 10.3389/fvets.2022.779745] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Accepted: 06/01/2022] [Indexed: 11/13/2022] Open
Abstract
This study evaluated the effects of maternal probiotics and synbiotics addition on several traits and parameters in offspring. A total of 64 Bama mini pigs were randomly allocated into the control (basal diet), antibiotic (50 g/t virginiamycin), probiotics (200 mL/day probiotics), or synbiotics (500 g/t xylo-oligosaccharides and 200 mL/day probiotics) group and fed with experimental diets during pregnancy and lactation. After weaning, two piglets per litter and eight piglets per group were selected and fed with a basal diet. Eight pigs per group were selected for analysis at 65, 95, and 125 days of age. The results showed that the addition of probiotics increased the average daily feed intake of the pigs during the 66- to 95-day-old periods and backfat thickness at 65 and 125 days of age, and that the addition of synbiotics increased backfat thickness and decreased muscle percentage and loin-eye area at 125 days of age. The addition of maternal probiotics increased the cooking yield and pH45min value at 65 and 95 days of age, respectively, the addition of synbiotics increased the meat color at 95 days of age, and the addition of probiotics and synbiotics decreased drip loss and shear force in 65- and 125-day-old pigs, respectively. However, maternal antibiotic addition increased shear force in 125-day-old pigs. Dietary probiotics and synbiotics addition in sows' diets increased several amino acids (AAs), including total AAs, histidine, methionine, asparagine, arginine, and leucine, and decreased glycine, proline, isoleucine, α-aminoadipic acid, α-amino-n-butyric acid, β-alanine, and γ-amino-n-butyric acid in the plasma and longissimus thoracis (LT) muscle of offspring at different stages. In the LT muscle fatty acid (FA) analysis, saturated FA (including C16:0, C17:0, and C20:0) and C18:1n9t contents were lower, and C18:2n6c, C16:1, C20:1, and unsaturated FA contents were higher in the probiotics group. C10:0, C12:0, and C14:0 contents were higher in 65-day-old pigs, and C20:1 and C18:1n9t contents were lower in the synbiotics group in 95- and 125-day-old pigs, respectively. The plasma biochemical analysis revealed that the addition of maternal probiotics and synbiotics decreased plasma cholinesterase, urea nitrogen, and glucose levels in 95-day-old pigs, and that the addition of synbiotics increased plasma high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, and total cholesterol concentrations in 65-day-old pigs and triglyceride concentration in 125-day-old pigs. The addition of maternal probiotics and synbiotics regulated muscle fiber type, myogenic regulation, and lipid metabolism-related gene expression of LT muscle in offspring. In conclusion, the addition of maternal probiotics and synbiotics improved the piglet feed intake and altered the meat quality parameters, plasma metabolites, and gene expression related to meat quality.
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Affiliation(s)
- Qian Zhu
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Mingtong Song
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Md. Abul Kalam Azad
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
| | - Cui Ma
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Yulong Yin
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
- University of Chinese Academy of Sciences, Beijing, China
- Yulong Yin
| | - Xiangfeng Kong
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China
- University of Chinese Academy of Sciences, Beijing, China
- Research Center of Mini-Pig, Huanjiang Observation and Research Station for Karst Ecosystems, Chinese Academy of Sciences, Huanjiang, China
- *Correspondence: Xiangfeng Kong
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Gao K, Luo Z, Han S, Li Z, Choe HM, Paek HJ, Quan B, Kang J, Yin X. Analysis of meat color, meat tenderness and fatty acid composition of meat in second filial hybrid offspring of MSTN mutant pigs. Meat Sci 2022; 193:108929. [DOI: 10.1016/j.meatsci.2022.108929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/15/2022] [Accepted: 07/25/2022] [Indexed: 11/12/2022]
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Afzal A, Saeed F, Afzaal M, Maan AA, Ikram A, Hussain M, Usman I, Shah YA, Anjum W. The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: an overview. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Atka Afzal
- Department of Food Science Government College University Faisalabad
| | - Farhan Saeed
- Department of Food Science Government College University Faisalabad
| | - Muhamamd Afzaal
- Department of Food Science Government College University Faisalabad
| | - Abid Aslam Maan
- National Institute of Food Science & Technology University of Agriculture Faisalabad
| | - Ali Ikram
- Department of Food Science Government College University Faisalabad
| | - Muzzamal Hussain
- Department of Food Science Government College University Faisalabad
| | - Ifrah Usman
- Department of Food Science Government College University Faisalabad
| | - Yasir Abass Shah
- Department of Food Science Government College University Faisalabad
| | - Waqas Anjum
- Department of Food Science Government College University Faisalabad
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Liang F, Yan L, Li Y, Jin Y, Zhang J, Che H, Diao J, Gao Y, He Z, Sun R, He Y, Zhou C. Effect of season on slaughter performance, meat quality, muscle amino acid and fatty acid composition, and metabolism of pheasants (Phasianus colchicus). Anim Sci J 2022; 93:e13735. [PMID: 35644952 DOI: 10.1111/asj.13735] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 04/01/2022] [Accepted: 04/14/2022] [Indexed: 11/01/2022]
Abstract
This study aimed to investigate the effect of summer and winter on slaughter performance, muscle quality, flavor-related substance content, and gene expression levels related to the fat metabolism of pheasants. One-hundred 1-day-old pheasants were fed for 5 months starting in March and July and then, respectively, slaughtered in summer (August) and winter (December). The results revealed that compared with summer, winter not only increased pheasant live weight, dressed percentage, full-eviscerated yield, and muscle yield (p < 0.05) but also enhanced the activities of SOD and CAT in serum (p < 0.05). Winter significantly increased meat color, the contents of inosinic acid, and flavor amino acid in muscle. Amino acid contents in leg muscles of pheasants in winter were significantly higher than in summer except for histidine (p < 0.05). Winter increased the contents of muscle mono-unsaturated fatty acid, reducing saturated fatty acid. Summer improved fat synthesis in liver, promoted the deposition of triglycerides and cholesterol, and reduced the expression levels of fat metabolism-related genes in muscle, while winter increased the expression levels of genes related to muscle fat metabolism to provide energy for body and affect muscle fatty acid profile. Overall, pheasants fed in winter had better sensory quality and flavor than summer.
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Affiliation(s)
- Fangfang Liang
- College of Animal Science, Jilin University, Changchun, China
| | - Lei Yan
- New Hope Liuhe Co., Ltd./Quality Control for Feed and Products of Livestock and Poultry Key Laboratory of Sichuan Province, Chengdu, China
| | - Yumei Li
- College of Animal Science, Jilin University, Changchun, China
| | - Yongcheng Jin
- College of Animal Science, Jilin University, Changchun, China
| | - Jing Zhang
- College of Animal Science, Jilin University, Changchun, China
| | - Haoyu Che
- College of Animal Science, Jilin University, Changchun, China
| | - Jizhe Diao
- College of Animal Science, Jilin University, Changchun, China
| | - Yequn Gao
- College of Animal Science, Jilin University, Changchun, China
| | - Zhaolan He
- College of Animal Science, Jilin University, Changchun, China
| | - Ruihong Sun
- College of Animal Science, Jilin University, Changchun, China
| | - Yuntong He
- College of Animal Science, Jilin University, Changchun, China
| | - Changhai Zhou
- College of Animal Science, Jilin University, Changchun, China
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Boskovic Cabrol M, Martins JC, Malhão LP, Alfaia CM, Prates JAM, Almeida AM, Lordelo M, Raymundo A. Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris. Foods 2022; 11:foods11091345. [PMID: 35564067 PMCID: PMC9103800 DOI: 10.3390/foods11091345] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 04/17/2022] [Accepted: 04/25/2022] [Indexed: 11/16/2022] Open
Abstract
The incorporation of sustainable protein sources in animal feeding is a growing trend. So far, no study has investigated in vitro digestion of meat, from broilers fed microalgae, in a human model. This research aimed to evaluate the effect of incorporating Chlorella vulgaris in the broilers diet on human protein digestibility, and mineral bioaccessibility. The study used 240 male Ross 308 broilers randomly allocated to groups fed a control diet or a diet where soybean meal was replaced with 10% (CV10%), 15% (CV15%), or 20% (CV15%) of C. vulgaris for 40 days. The microalga supplementation increased the protein and lowered the fat content in the muscle. Results on the percentages of amino acids highlighted that arginine and threonine proportions increased and lysine and cysteine proportions decreased with microalga inclusion. CV15% and CV20% meat had higher amount of K, Ca, Mg, P, and Fe in raw breasts, improving the nutrient composition of the meat. Cooking caused a decrease in Na and K and an increase in other minerals. CV20% had higher bioaccessibility of K, Ca, Mg, P, and Mg, compared to the control. Replacing soybean meal in broiler feed with higher concentrations of C. vugaris could improve the digestibility of meat protein and minerals.
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Affiliation(s)
- Marija Boskovic Cabrol
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (J.C.M.); (L.P.M.); (A.M.A.); (M.L.); (A.R.)
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Belgrade, 11000 Belgrade, Serbia
- Correspondence:
| | - Joana C. Martins
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (J.C.M.); (L.P.M.); (A.M.A.); (M.L.); (A.R.)
| | - Leonardo P. Malhão
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (J.C.M.); (L.P.M.); (A.M.A.); (M.L.); (A.R.)
| | - Cristina M. Alfaia
- CIISA—Centro Interdisciplinar de Investigação em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Alto da Ajuda, 1300-477 Lisboa, Portugal; (C.M.A.); (J.A.M.P.)
| | - José A. M. Prates
- CIISA—Centro Interdisciplinar de Investigação em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Alto da Ajuda, 1300-477 Lisboa, Portugal; (C.M.A.); (J.A.M.P.)
| | - André M. Almeida
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (J.C.M.); (L.P.M.); (A.M.A.); (M.L.); (A.R.)
| | - Madalena Lordelo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (J.C.M.); (L.P.M.); (A.M.A.); (M.L.); (A.R.)
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (J.C.M.); (L.P.M.); (A.M.A.); (M.L.); (A.R.)
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Yao D, Su R, Zhang Y, Wang B, Hou Y, Luo Y, Sun L, Guo Y, Jin Y. Impact of dietary Lactobacillus supplementation on intramuscular fat deposition and meat quality of Sunit sheep. J Food Biochem 2022; 46:e14207. [PMID: 35502134 DOI: 10.1111/jfbc.14207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 03/29/2022] [Accepted: 04/05/2022] [Indexed: 12/01/2022]
Abstract
To investigate the impacts of dietary Lactobacillus supplementation on meat quality such as edible quality and nutritional value of Sunit sheep, a 90-day feeding experiment (Lactobacillus dietary group, R group; non-Lactobacillus dietary group, C group) using twelve 3-month-old Sunit sheep was conducted. The deposition of intramuscular fat (IMF) was increased (p < .05) while the share force and cooking loss were decreased (p < .05) in the R group compared with the C group. The proportions of seven kinds of fatty acids (FAs) have changed significantly (p < .05), especially with higher functional FAs and lower trans-FA in the R group. Metabonomics analysis showed that the metabolites and pathway-related lipid syntheses, such as carnitine cycle, tricarboxylic acid cycle, and glycerophosphocholine metabolic pathway, have significantly changed in the R group. The Lactobacillus dietary supplements impacted the variation of IMF deposition and FAs composition by altering the lipid metabolism pathways of Sunit sheep and then changed the edible quality and nutritional value. PRACTICAL APPLICATIONS: It is well known that the intramuscular fat (IMF) and fatty acids composition in livestock is positively correlated with various aspects of meat quality such as edible quality and nutritional value, which are related to consumer preference. The present study analyzed the effects of Lactobacillus supplement on the intramuscular fat deposition and meat quality of Sunit sheep, which resulted in the increase of IMF, and the differences of fatty acids composition, especially the functional fatty acids. It was explored the mechanism of Lactobacillus affect the variation of lipid metabolism pathways and key metabolites in sheep, which suggested that altering the feeding regimen could improve the meat quality of agri-animals.
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Affiliation(s)
- Duo Yao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.,Inner Mongolia Institute of Quality and Standardization, Inner Mongolia Administration for Market Regulation, Hohhot, China
| | - Rina Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yue Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Bohui Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yanru Hou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yulong Luo
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lina Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yueying Guo
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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Zagorska J, Degola L, Strazdins I, Gramatina I, Kince T, Galoburda R. Effects of Lactobionic Acid on Pig Growth Performance and Chemical Composition of Pork. Animals (Basel) 2022; 12:1138. [PMID: 35565564 PMCID: PMC9104116 DOI: 10.3390/ani12091138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/25/2022] [Accepted: 04/27/2022] [Indexed: 02/01/2023] Open
Abstract
Lactobionic acid is an innovative product obtained in the fermentation process of cheese or curd whey, and it has several beneficial properties. Therefore, it may have potential application in animal feeding. Currently, lactobionic acid is not widely used yet in feeding farm animals. Therefore, the aim of our study was to evaluate the effect of lactobionic acid (LBA) on pig growth performance and pork quality. Two groups of pigs (control and trial, 26 piglets each) were completed. The control group received compound feed, whereas the trial group's feed was supplemented with LBA (0.17 kg per 100 kg of feed). Carcass weight and meat pH were determined. The subcutaneous fat layer S (mm) was measured. Lean meat content was determined using the SEUROP classification. Amino acids and fatty acids in pork were evaluated. The addition of LBA to pig feed significantly increased the live weight gain and slaughter yield of pigs, but the samples had a slightly thicker backfat layer. Results obtained showed higher concentration of amino acids in the trial group but slightly lower pork fat quality in the same group. Lactobionic acid has the potential for applications in pig feeding.
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Affiliation(s)
- Jelena Zagorska
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, Latvia; (I.G.); (T.K.); (R.G.)
| | - Lilija Degola
- Faculty of Agriculture, Latvia University of Life Sciences and Technologies, Liela Street 2, LV-3001 Jelgava, Latvia;
| | | | - Ilze Gramatina
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, Latvia; (I.G.); (T.K.); (R.G.)
| | - Tatjana Kince
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, Latvia; (I.G.); (T.K.); (R.G.)
| | - Ruta Galoburda
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, Latvia; (I.G.); (T.K.); (R.G.)
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Preliminary Investigation of Mixed Orchard Hays on the Meat Quality, Fatty Acid Profile, and Gastrointestinal Microbiota in Goat Kids. Animals (Basel) 2022; 12:ani12060780. [PMID: 35327177 PMCID: PMC8944599 DOI: 10.3390/ani12060780] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 02/07/2023] Open
Abstract
This preliminary investigation was designed to study the effects of different mixed orchard hays on meat quality, fatty acids, amino acids, rumen intestinal microflora, and the relationship between rumen bacteria and fatty acids in the longissimus dorsi muscle of Saanen dairy goats. In this preliminary investigation, goats were separately fed crop straws (corn and wheat straws) and alfalfa (Medicago sativa L.) (CK group), alfalfa + oats (Avena sativa L.) (group I), alfalfa + perennial ryegrass (Lolium perenne L.) (group II), and hairy vetch (Vicia villosa Roth.) + perennial ryegrass (group III). There were differences in shear force and cooking loss between treatments. The contents of saturated fatty acids (SFAs) C14:0, C16:0, and C18:0 in the CK group were significantly higher than those in other three groups (p < 0.001). The 16S rDNA sequencing results showed that the relative abundance of Proteobacteria in group II were higher than those in other three groups (p < 0.05). Association analysis showed that Prevotella_1 was negatively correlated with C18:0 and significantly positively correlated with C16:1, while Clostridium and Romboutsia showed a positive correlation with monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Therefore, feeding mixed hays can increase beneficial fatty acids and the percentages of associated bacteria in rumen and intestines.
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Melara EG, Avellaneda MC, Valdivié M, García-Hernández Y, Aroche R, Martínez Y. Probiotics: Symbiotic Relationship with the Animal Host. Animals (Basel) 2022; 12:719. [PMID: 35327116 PMCID: PMC8944810 DOI: 10.3390/ani12060719] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 02/09/2022] [Accepted: 02/15/2022] [Indexed: 02/06/2023] Open
Abstract
Antibiotic growth-promoters in animal feeding are known to generate bacterial resistance on commercial farms and have proven deleterious effects on human health. This review addresses the effects of probiotics and their symbiotic relationship with the animal host as a viable alternative for producing healthy meat, eggs, and milk at present and in the future. Probiotics can tolerate the conditions of the gastrointestinal tract, such as the gastric acid, pH and bile salts, to exert beneficial effects on the host. They (probiotics) may also have a beneficial effect on productivity, health and wellbeing in different parameters of animal performance. Probiotics stimulate the native microbiota (microbes that are present in their place of origin) and production of short-chain fatty acids, with proven effects such as antimicrobial, hypocholesterolemic and immunomodulatory effects, resulting in better intestinal health, nutrient absorption capacity and productive responses in ruminant and non-ruminant animals. These beneficial effects of probiotics are specific to each microbial strain; therefore, the isolation and identification of beneficial microorganisms, as well as in vitro and in vivo testing in different categories of farm animals, will guarantee their efficacy, replicability and sustainability in the current production systems.
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Affiliation(s)
- Elvia Guadalupe Melara
- Master Program in Sustainable Tropical Agriculture, Graduate Department, Zamorano University, P.O. Box 93, Valle de Yeguare, San Antonio de Oriente 11101, Honduras;
| | - Mavir Carolina Avellaneda
- Plant Pathology, Diagnosis and Molecular Research Lab, Agricultural Sciences and Production Department, Zamorano University, P.O. Box 93, San Antonio de Oriente 11101, Honduras;
| | - Manuel Valdivié
- National Center for Laboratory Animal Production, P.O. Box 6240, Santiago de las Vegas, Rancho Boyeros, Havana 10900, Cuba;
| | - Yaneisy García-Hernández
- Departamento de Animales Monogástricos, Instituto de Ciencia Animal, Carretera Central km 47 ½, San José de las Lajas 32700, Cuba;
| | - Roisbel Aroche
- Department of Animal Husbandry, Faculty of Agricultural Sciences, University of Granma, Bayamo 85100, Cuba;
| | - Yordan Martínez
- Poultry Research and Teaching Center, Agricultural Science and Production Department, Zamorano University, P.O. Box 93, Valle de Yeguare, San Antonio de Oriente 11101, Honduras
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Kober AKMH, Riaz Rajoka MS, Mehwish HM, Villena J, Kitazawa H. Immunomodulation Potential of Probiotics: A Novel Strategy for Improving Livestock Health, Immunity, and Productivity. Microorganisms 2022; 10:microorganisms10020388. [PMID: 35208843 PMCID: PMC8878146 DOI: 10.3390/microorganisms10020388] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/23/2022] [Accepted: 02/03/2022] [Indexed: 02/06/2023] Open
Abstract
Over the past decade, the use of probiotics as feed supplements in animal production has increased considerably due to the ban on antibiotic growth promoters in livestock. This review provides an overview of the current situation, limitation, and prospects for probiotic formulations applied to livestock. Recently, the use of probiotics in livestock has been suggested to significantly improve their health, immunity, growth performance, nutritional digestibility, and intestinal microbial balance. Furthermore, it was reported that the use of probiotics in animals was helpful in equilibrating their beneficial microbial population and microbial turnover via stimulating the host immune response through specific secretions and competitive exclusion of potentially pathogenic bacteria in the digestive tract. Recently, there has been great interest in the understanding of probiotics targeted diet and its ability to compete with harmful microbes and acquire their niches. Therefore, the present review explores the most commonly used probiotic formulations in livestock feed and their effect on animal health. In summary, this article provides an in-depth knowledge about the formulation of probiotics as a step toward a better alternative to antibiotic healthy growth strategies.
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Affiliation(s)
- A. K. M. Humayun Kober
- Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; (M.S.R.R.); (H.M.M.)
- Livestock Immunology Unit, International Education and Research Centre for Food and Agricultural Immunology, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Department of Dairy and Poultry Science, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong 4225, Bangladesh
- Correspondence: or (A.K.M.H.K.); (H.K.); Tel.: +880-1712-164794 (A.K.M.H.K.); +81-22-757-4372 (H.K.)
| | - Muhammad Shahid Riaz Rajoka
- Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; (M.S.R.R.); (H.M.M.)
- Livestock Immunology Unit, International Education and Research Centre for Food and Agricultural Immunology, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - Hafiza Mahreen Mehwish
- Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; (M.S.R.R.); (H.M.M.)
- Livestock Immunology Unit, International Education and Research Centre for Food and Agricultural Immunology, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - Julio Villena
- Laboratory of Immunobiotechnology, Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman 4000, Argentina;
| | - Haruki Kitazawa
- Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; (M.S.R.R.); (H.M.M.)
- Livestock Immunology Unit, International Education and Research Centre for Food and Agricultural Immunology, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
- Correspondence: or (A.K.M.H.K.); (H.K.); Tel.: +880-1712-164794 (A.K.M.H.K.); +81-22-757-4372 (H.K.)
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Koyun OY, Callaway TR, Nisbet DJ, Anderson RC. Innovative Treatments Enhancing the Functionality of Gut Microbiota to Improve Quality and Microbiological Safety of Foods of Animal Origin. Annu Rev Food Sci Technol 2022; 13:433-461. [DOI: 10.1146/annurev-food-100121-050244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The gastrointestinal tract, or gut, microbiota is a microbial community containing a variety of microorganisms colonizing throughout the gut that plays a crucial role in animal health, growth performance, and welfare. The gut microbiota is closely associated with the quality and microbiological safety of foods and food products originating from animals. The gut microbiota of the host can be modulated and enhanced in ways that improve the quality and safety of foods of animal origin. Probiotics—also known as direct-fed microbials—competitive exclusion cultures, prebiotics, and synbiotics have been utilized to achieve this goal. Reducing foodborne pathogen colonization in the gut prior to slaughter and enhancing the chemical, nutritional, or sensory characteristics of foods (e.g., meat, milk, and eggs) are two of many positive outcomes derived from the use of these competitive enhancement–based treatments in food-producing animals. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Osman Y. Koyun
- Department of Animal and Dairy Science, University of Georgia, Athens, Georgia, USA
| | - Todd R. Callaway
- Department of Animal and Dairy Science, University of Georgia, Athens, Georgia, USA
| | - David J. Nisbet
- Food and Feed Safety Research Unit, Southern Plains Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture, College Station, Texas, USA
| | - Robin C. Anderson
- Food and Feed Safety Research Unit, Southern Plains Agricultural Research Center, Agricultural Research Service, United States Department of Agriculture, College Station, Texas, USA
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Xu Y, Xie X, Zhang W, Yan H, Peng Y, Jia C, Li M, Qi J, Xiong G, Xu X, Zhou G. Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104240] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Carcass and Pork Quality and Gut Environment of Pigs Fed a Diet Supplemented with the Bokashi Probiotic. Animals (Basel) 2021; 11:ani11123590. [PMID: 34944365 PMCID: PMC8697968 DOI: 10.3390/ani11123590] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary The use of an EM®Bokashi probiotic preparation containing specific Lactobacillus and yeasts strains as a feed additive resulted in the improved slaughter value, content of macroelements (Mg, Ca, Na) and chromatic color traits (b*, C*) of meat, but diminished the technological quality (pH, drip loss, TY, shear force) of pork. It additionally resulted in a significant increase in lactic acid bacteria (LAB) and yeast counts and a decrease in the population numbers of Clostridium and Enterobacteriaceae in gut microbiota. Abstract The aim of this study was to determine the effect of probiotics on gut microbiota, on carcass and meat quality and on mineral contents in the longissimus lumborum (LL) muscle in pigs. The research was carried out with 120 hybrid pigs deriving from Naïma sows and P-76 boars. Pigs from the experimental group received the EM®Bokashi probiotic (Greendland Technologia EM®, Janowiec n/Wisłą, Poland) in their feed (containing Saccharomyces cerevisiae, Lactobacillus casei and Lactobacillus plantarum). The study showed that EM®Bokashi probiotic supplementation resulted in a significantly higher count of lactic acid bacteria (LAB) and yeasts in the feed, a lower number of Clostridium in the mucosa and colorectal digesta as well as a lower Enterobacteriaceae count in the colorectal digesta. The research showed that carcasses of the pigs who received the EM®Bokashi probiotic had a higher lean percentage and lower fat content than the carcasses of the control fatteners. Diet supplementation with the EM®Bokashi probiotic resulted in a lower pH and technological yield (TY) and a higher drip loss and shear force at a lower protein content in LL muscle. Moreover, the administration of the probiotic to fatteners resulted in higher yellowness (b*) and saturation (C*) and higher concentrations of Na, Mg and Se in meat.
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Zamojska D, Nowak A, Nowak I, Macierzyńska-Piotrowska E. Probiotics and Postbiotics as Substitutes of Antibiotics in Farm Animals: A Review. Animals (Basel) 2021; 11:ani11123431. [PMID: 34944208 PMCID: PMC8697875 DOI: 10.3390/ani11123431] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/16/2021] [Accepted: 11/29/2021] [Indexed: 12/27/2022] Open
Abstract
Simple Summary Breeders are searching for methods to protect farming animals against diseases caused by pathogenic bacteria. The easiest way to fight bacteria is to use antibiotics. Unfortunately, their abuse results in the presence of bacteria resistant to the most commonly used antibiotics in the environment. The restrictions on the use of antibiotics have forced the search for natural and safe ways to protect animals. It has been shown that the use of probiotics based on lactic acid bacteria may have a positive effect on the growth and use of feed by broilers, on the stabilization of the intestinal microbiota of chickens and pigs, and in the prevention of mastitis in dairy cows. The use of probiotics (live, nonpathogenic microorganisms) and postbiotics (inanimate bacteria, cell components or post-fermentation by-products) reduces the occurrence of pathogens in large-scale farms. Abstract Since 2006, the use of growth-promoting antibiotics has been banned throughout the European Union. To meet the expectations of livestock farmers, various studies have been carried out with the use of lactic acid bacteria. Scientists are trying to obtain the antimicrobial effect against the most common pathogens in large-scale farms. Supplementing the diet of broilers with probiotics (live, nonpathogenic microorganisms) stabilized the intestinal microbiota, which improved the results of body weight gain (BWG) and feed intake (FI). The positive effect of probiotics based on lactic acid bacteria has been shown to prevent the occurrence of diarrhea during piglet weaning. The antagonistic activity of postbiotics (inanimate bacteria, cell components, or post-fermentation by-products) from post-culture media after lactobacilli cultures has been proven on Staphylococcus aureus—the pathogen most often responsible for causing mastitis among dairy cows. The article aims to present the latest research examining the antagonistic effect of lactic acid bacteria on the most common pathogens in broilers, piglets, pigs, and cow farms.
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Affiliation(s)
- Daria Zamojska
- Polwet-Centrowet Sp. z o.o., M. Konopnickiej 21, 98-100 Lask, Poland;
- Department of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland
- Correspondence: (D.Z.); (A.N.)
| | - Adriana Nowak
- Department of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, Poland
- Correspondence: (D.Z.); (A.N.)
| | - Ireneusz Nowak
- Faculty of Law and Administration, University of Lodz, Kopcinskiego 8/12, 90-232 Lodz, Poland;
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Wu P, Fu X, Wang H, Hou M, Shang Z. Effect of Silage Diet (Sweet Sorghum vs. Whole-Crop Corn) and Breed on Growth Performance, Carcass Traits, and Meat Quality of Lambs. Animals (Basel) 2021; 11:3120. [PMID: 34827853 PMCID: PMC8614279 DOI: 10.3390/ani11113120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 11/16/2022] Open
Abstract
Diet and breed directly affect ruminant carcass traits and meat quality. Therefore, this research aimed to evaluate the effect of silage diet and breed on growth performance, carcass traits, and meat quality of lambs. A total of 28, 3-4 months old female lambs consisting of 14 Dorper lambs (DP) and 14 Thin-tailed Han lambs (TH) were allocated in a 2 × 2 factorial design and offered two experimental diets (sweet sorghum silage: SS; whole-crop corn silage: WS) for 90 days. Lambs fed the WS diet had a higher growth performance (p < 0.01), intramuscular fat content (p < 0.05), and bright meat color (p < 0.01) than lambs fed the SS diet. The lambs fed the SS diet showed a higher polyunsaturated fatty acid (PUFA) content than the lambs fed the WS diet (p < 0.01); there was no significant difference in growth performance and carcass characteristics between DP and TH lambs (p > 0.05). The meat of the DP lambs showed lower values of initial pH, shear force, lightness (L*), redness (a*), and saturated fatty acid (SFA) content (p < 0.05). The lamb breed influenced fewer variables of growth performance and carcass characteristics compared to the diet. The lambs fed the SS diet had higher nutritional quality meat than lambs fed the WS diet.
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Affiliation(s)
- Pu Wu
- State Key Laboratory of Grassland Agro-Ecosystems, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China; (P.W.); (X.F.); (M.H.)
| | - Xiaoyue Fu
- State Key Laboratory of Grassland Agro-Ecosystems, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China; (P.W.); (X.F.); (M.H.)
| | - Hucheng Wang
- State Key Laboratory of Grassland Agro-Ecosystems, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China; (P.W.); (X.F.); (M.H.)
| | - Mingjie Hou
- State Key Laboratory of Grassland Agro-Ecosystems, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China; (P.W.); (X.F.); (M.H.)
| | - Zhanhuan Shang
- State Key Laboratory of Grassland Agro-Ecosystems, College of Life Sciences, Lanzhou University, Lanzhou 730000, China;
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Li S, Liang J, Ma Y, Ding Y, Luo J, Yu H, Sun J, Liu Y. Physicochemical properties of red millet: A novel Chinese rice wine brewing material. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Suping Li
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Jingjing Liang
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Yanli Ma
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Yufeng Ding
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Jiancheng Luo
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Haiyan Yu
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Jianfeng Sun
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Yaqiong Liu
- College of Food Science and Technology Hebei Agricultural University Baoding China
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Slozhenkina M, Gorlov I, Miroshnik A, Nikolaev D. Influence of the innovative prebiotic complex on physiological state of pigs and quality indicators of pork. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213204004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The article presents an analysis of the use of antibiotic therapy in pig breeding and offered an alternative to them in the form of prebiotic supplements. Studies were conducted on the effect of probiotic drugs on the body of large white pigs in the farm-breeding plant Named after Lenin of Surovikinsky District of Volgograd Region and lasted until 180 days of age. For the experiment, 2 groups of Large White piglets of 2 months of age were formed. Each experimental group consisted of 15 pigs. Animals of the control group received standart farm animal diet (SD), analogs of the first experimental group SD + mixture of dietary supplements “LactuVet-1” and “Chlorelact” at a dosage of 0.2 mg / kg of live weight each. Deep studies were conducted on the effect of probiotic supplements to live weight gain, natural resistance, immunoglobulin reactivity, and slaughter indicators of piglets. Superiority of pigs from the experimental group in almost all the studied indicators over the peers of the control group was established.
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