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

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2024-09-06 DOI:10.1016/j.meatsci.2024.109646

Guangying Weng , Miao Yu , Chenxi Deng , Yucheng Liu , Min Song , Jinping Deng , Yulong Yin , Xianyong Ma , Dun Deng

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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 pH_24h 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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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

消费者对口感更好、质量更高的猪肉的需求与日俱增。有报道称益生菌可改善肉质，但益生菌的种类有限，且功效不一。本研究调查了在日粮中添加红孢乳杆菌 BL1（活体和热杀菌型）对育成猪肉质的影响。结果表明，与对照组（CON）相比，补充活的和热杀灭的红球菌BL1都能提高24小时的pH值并降低滴水损失（P <0.05）。此外，与对照组（CON）相比，补充热处理杀死的红球菌（B. laterosporus BL1）比补充活菌更能改善肉质（红度、剪切力、单磷酸肌苷和肌内脂肪含量，P < 0.05）、抗氧化能力和胸长肌（LT）的游离氨基酸谱，而不会影响猪的生长性能。此外，补充热杀死的红球菌 BL1 有利于上调胸肌长肌氧化型纤维相关基因的表达（P < 0.05）。蛋白质组分析证实，热处理杀死的红球菌BL1处理LT后，与氧化代谢相关的基因本体项目随之富集（P <0.05）。总之，日粮中补充热处理红球菌 BL1 可改善育成猪的肉质，这为红球菌 BL1 在生产优质猪肉中的应用提供了指导。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

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.