长期食用益生菌干酪乳杆菌 1 或抗生素对猪肉质、肌肉氨基酸和脂肪酸的影响。
Effect of long-term dietary probiotic Lactobacillus reuteri 1 or antibiotics on meat quality, muscular amino acids and fatty acids in pigs.
机构信息
Institute of Animal Science, Guangdong Academy of Agricultural Sciences, 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, Guangdong Engineering Technology Research Center of animal Meat quality and Safety Control and Evaluation, Guangzhou 510640, China.
Institute of Animal Science, Guangdong Academy of Agricultural Sciences, 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, Guangdong Engineering Technology Research Center of animal Meat quality and Safety Control and Evaluation, Guangzhou 510640, China.
出版信息
Meat Sci. 2021 Jan;171:108234. doi: 10.1016/j.meatsci.2020.108234. Epub 2020 Jul 5.
This study investigated effects of 175-d dietary treatment with Lactobacillus reuteri 1 (LR1) or antibiotics (olaquindox and aureomycin) on the longissimus thoracis (LT) of pigs. Results showed that antibiotics decreased pork quality by increasing drip loss, shear force, and altering myofiber characteristics including diameter, cross-sectional area and myosin heavy chain isoforms compared to LR1. Pigs fed antibiotics had lower muscle contents of free glutamic acid, inosinic acid, and higher glutamine compared to pigs fed the controls and LR1 diets (P ≤ .05). Furthermore, antibiotics decreased free isoleucine, leucine, methionine in LT compared to the control (P ≤ .05). Compared to antibiotics, LR1 likely improved protein synthesis by modulating expression of amino acid transport and ribosomal protein S6 kinase 1 (S6K1) genes, and altered fatty acid profile by regulating metabolic pathways. Overall, LR1 improved pork quality compared to antibiotics by decreasing drip loss and shear force, increasing inosinic acid and glutamic acid that may improve flavor, and altering muscle fiber characteristics.
本研究调查了 175 天的嗜酸乳杆菌 1（LR1）或抗生素（喹乙醇和金霉素）饮食处理对猪背最长肌（LT）的影响。结果表明，与 LR1 相比，抗生素通过增加滴水损失、剪切力以及改变肌纤维特征（包括直径、横截面积和肌球蛋白重链同工型）来降低猪肉品质。与对照组和 LR1 饮食组相比，饲喂抗生素的猪的肌肉中游离谷氨酸、肌苷酸和谷氨酰胺含量较低（P≤.05）。此外，与对照组相比，抗生素降低了 LT 中游离异亮氨酸和亮氨酸、蛋氨酸的含量（P≤.05）。与抗生素相比，LR1 可能通过调节氨基酸转运和核糖体蛋白 S6 激酶 1（S6K1）基因的表达来改善蛋白质合成，并通过调节代谢途径来改变脂肪酸谱。总的来说，LR1 通过降低滴水损失和剪切力、增加可能改善风味的肌苷酸和谷氨酸，以及改变肌肉纤维特征，与抗生素相比改善了猪肉品质。
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