College of Veterinary Medicine, South China Agricultural University, 483 Wushan Road, Guangzhou, Guangdong 510640, China.
Guangdong Dahuanong Animal Health products Co., Ltd, 6 Dongtibei Road, Xinxing, Guangdong 527499, China.
Poult Sci. 2017 Jul 1;96(7):2264-2273. doi: 10.3382/ps/pex017.
In order to evaluate the effects of Bacillus coagulans-fermented Ginkgo biloba (FG) and non-fermented G. biloba (NFG) on abdominal fat deposition and meat quality, 270 female Peking ducks were randomly assigned to the following experimental groups: a control group (fed a basal diet), an NFG group (fed a basal diet + 0.3% NFG), and an FG group (fed a basal diet + 0.3% FG). Body weight and feed intake were recorded weekly, and feed conversion ratio was calculated to assess growth performance. After 6 wk, 18 ducks from each group were killed. Abdominal fat ratio and pH (at 45 min and 24 h postmortem), color parameters (lightness, redness, and yellowness), water-holding capacity, cooking loss, shear force, and intramuscular fat and fatty acid contents were measured. Six more ducks were killed to isolate RNA from their abdominal fat tissue for measurements of peroxisome proliferator-activated receptor-γ (PPARγ), obese (leptin), and adiponectin (ADP) expression using real-time polymerase chain reaction. The results revealed that body weight gain was higher in the FG group than in the control and NFG groups, whereas feed conversion ratio was lower (P < 0.05). The abdominal fat contents were lower in the NFG and FG groups than in the control group (P < 0.05). The NFG and FG groups had lower levels of saturated fatty acids (mainly palmitic acid) and higher levels of polyunsaturated fatty acids (mainly linoleic acid and arachidonic acid) than the control group. The mRNA expressions of PPARγ, leptin, and ADP in abdominal fat tissue were significantly increased in the NFG and FG groups, and the mRNA expression of PPARγ was higher in the FG group than in the NFG group (P < 0.05). These results suggest that fermenting G. biloba reduces the deposition of abdominal fat and improves the fatty acid profile of Peking duck meat.
为了评估凝结芽孢杆菌发酵银杏（FG）和未发酵银杏（NFG）对腹部脂肪沉积和肉质的影响，将 270 只雌性北京鸭随机分为以下实验组：对照组（饲喂基础日粮）、NFG 组（饲喂基础日粮+0.3% NFG）和 FG 组（饲喂基础日粮+0.3% FG）。每周记录体重和采食量，并计算饲料转化率，以评估生长性能。6 周后，每组处死 18 只鸭。测量腹脂率和 pH 值（宰后 45min 和 24h）、颜色参数（亮度、红色和黄色）、持水力、蒸煮损失、剪切力以及肌内脂肪和脂肪酸含量。再处死 6 只鸭，从其腹部脂肪组织中分离 RNA，采用实时聚合酶链反应法测量过氧化物酶体增殖物激活受体-γ（PPARγ）、肥胖（瘦素）和脂联素（ADP）的表达。结果表明，FG 组的体重增重高于对照组和 NFG 组，而饲料转化率较低（P＜0.05）。NFG 和 FG 组的腹部脂肪含量低于对照组（P＜0.05）。与对照组相比，NFG 和 FG 组的饱和脂肪酸（主要是棕榈酸）水平较低，多不饱和脂肪酸（主要是亚油酸和花生四烯酸）水平较高。NFG 和 FG 组腹部脂肪组织中 PPARγ、瘦素和 ADP 的 mRNA 表达均显著增加，FG 组的 PPARγ mRNA 表达高于 NFG 组（P＜0.05）。这些结果表明，发酵银杏可减少腹部脂肪沉积，改善北京鸭肌肉脂肪酸谱。
