Guangying Weng , Miao Yu , Chenxi Deng , Yucheng Liu , Min Song , Jinping Deng , Yulong Yin , Xianyong Ma , Dun Deng
{"title":"日粮中添加红球菌（Brevibacillus laterosporus BL1）对育成猪肉质、抗氧化能力以及肌肉氨基酸和脂肪酸组成的影响","authors":"Guangying Weng , Miao Yu , Chenxi Deng , Yucheng Liu , Min Song , Jinping Deng , Yulong Yin , Xianyong Ma , Dun Deng","doi":"10.1016/j.meatsci.2024.109646","DOIUrl":null,"url":null,"abstract":"<div><p>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 <em>Brevibacillus laterosporus</em> BL1 (live and heat-killed form) supplementation on the meat quality of finishing pigs. Results revealed that both live and heat-killed <em>B. laterosporus</em> BL1 supplementation increased pH<sub>24h</sub> and decreased drip loss (<em>P</em> < 0.05) compared to the control group (CON). Moreover, compared to the CON group, heat-killed <em>B. laterosporus</em> BL1 supplementation exhibited a stronger ability to improve meat quality (redness, shear force, inosine monophosphate, and intramuscular fat content, <em>P</em> < 0.05), antioxidant capacity, and free amino acid profiles of <em>longissimus thoracis</em> (LT) than live bacteria without impairing porcine growth performance. Further, heat-killed <em>B. laterosporus</em> BL1 supplementation favored up-regulating the expression of genes related to oxidative-type fiber in LT (<em>P</em> < 0.05). Proteomic analysis confirmed that Gene Ontology items related to oxidative metabolism were subsequently enriched with heat-killed <em>B. laterosporus</em> BL1 treatment in LT (<em>P</em> < 0.05). Overall, dietary heat-killed <em>B. laterosporus</em> BL1 supplementation may improve the meat quality of finishing pigs, which provides application guidance for <em>B. laterosporus</em> BL1 in producing higher-quality pork.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109646"},"PeriodicalIF":7.1000,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"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\",\"authors\":\"Guangying Weng , Miao Yu , Chenxi Deng , Yucheng Liu , Min Song , Jinping Deng , Yulong Yin , Xianyong Ma , Dun Deng\",\"doi\":\"10.1016/j.meatsci.2024.109646\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 <em>Brevibacillus laterosporus</em> BL1 (live and heat-killed form) supplementation on the meat quality of finishing pigs. Results revealed that both live and heat-killed <em>B. laterosporus</em> BL1 supplementation increased pH<sub>24h</sub> and decreased drip loss (<em>P</em> < 0.05) compared to the control group (CON). Moreover, compared to the CON group, heat-killed <em>B. laterosporus</em> BL1 supplementation exhibited a stronger ability to improve meat quality (redness, shear force, inosine monophosphate, and intramuscular fat content, <em>P</em> < 0.05), antioxidant capacity, and free amino acid profiles of <em>longissimus thoracis</em> (LT) than live bacteria without impairing porcine growth performance. Further, heat-killed <em>B. laterosporus</em> BL1 supplementation favored up-regulating the expression of genes related to oxidative-type fiber in LT (<em>P</em> < 0.05). Proteomic analysis confirmed that Gene Ontology items related to oxidative metabolism were subsequently enriched with heat-killed <em>B. laterosporus</em> BL1 treatment in LT (<em>P</em> < 0.05). Overall, dietary heat-killed <em>B. laterosporus</em> BL1 supplementation may improve the meat quality of finishing pigs, which provides application guidance for <em>B. laterosporus</em> BL1 in producing higher-quality pork.</p></div>\",\"PeriodicalId\":389,\"journal\":{\"name\":\"Meat Science\",\"volume\":\"219 \",\"pages\":\"Article 109646\"},\"PeriodicalIF\":7.1000,\"publicationDate\":\"2024-09-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0309174024002237\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174024002237","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
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
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.
期刊介绍：
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
