Sichuan Animal Science Academy, Animal Breeding and Genetics Key Laboratory of Sichuan Province, Chengdu 610066, China.
Sichuan Animal Science Academy, Animal Breeding and Genetics Key Laboratory of Sichuan Province, Chengdu 610066, China.
Poult Sci. 2022 Nov;101(11):102122. doi: 10.1016/j.psj.2022.102122. Epub 2022 Aug 30.
Studies have shown that prebiotics can affect meat quality; however, the underlying mechanisms remain poorly understood. This study aimed to investigate whether prebiotics affect the flavor of chicken meat via the gut microbiome and metabolome. The gut content was collected from chickens fed with or without prebiotics (galacto-oligosaccharides or xylo-oligosaccharides) and subjected to microbiome and metabolome analyses, whereas transcriptome sequencing was performed using chicken breast. Prebiotic supplementation yielded a slight improvement that was not statistically significant in the growth and production performance of chickens. Moreover, treatment with prebiotics promoted fat synthesis and starch hydrolysis, thus increasing meat flavor by enhancing lipase and α-amylase activity in the blood of broiler chickens. The prebiotics altered the proportions of microbiota in the gut at different levels, especially microbiota in the phyla Bacteroidetes and Firmicutes, such as members of the Alistipes, Bacteroides, and Faecalibacterium genera. Furthermore, the prebiotics altered the content of cecal metabolites related to flavor substances, including 8 types of lysophosphatidylcholine (lysoPC) and 4 types of amino acid. Differentially expressed genes (DEGs) induced by prebiotics were significantly involved in fatty acid accumulation processes, such as lipolysis in adipocytes and the adipocytokine signaling pathway. Changes in gut microbiota were correlated with metabolites, for example, Bacteroidetes and Firmicutes were positively and negatively correlated with lysoPC, respectively. Finally, DEGs interacted with cecal metabolites, especially meat-flavor-related amino acids and their derivatives. The findings of this study integrated and incorporated associations among the gut microbiota, metabolites, and transcriptome, which suggests that prebiotics affect the flavor of chicken meat.
研究表明，益生元可以影响肉质；然而，其潜在机制仍知之甚少。本研究旨在探讨益生元是否通过肠道微生物组和代谢组来影响鸡肉的风味。收集了饲喂或不饲喂益生元（半乳糖寡糖或木寡糖）的鸡的肠道内容物，并进行了微生物组和代谢组分析，而鸡胸脯则进行了转录组测序。益生元的补充对鸡的生长和生产性能略有改善，但无统计学意义。此外，益生元的处理促进了脂肪合成和淀粉水解，从而通过增强肉鸡血液中的脂肪酶和α-淀粉酶活性来增强肉味。益生元改变了肠道中微生物群落在不同水平的比例，特别是厚壁菌门和拟杆菌门的微生物群，如 Alistipes、Bacteroides 和 Faecalibacterium 属的成员。此外，益生元改变了与风味物质相关的盲肠代谢物的含量，包括 8 种溶血磷脂酰胆碱（lysoPC）和 4 种氨基酸。益生元诱导的差异表达基因（DEGs）显著参与脂肪酸积累过程，如脂肪细胞中的脂肪分解和脂肪细胞因子信号通路。肠道微生物群的变化与代谢物相关，例如，拟杆菌门和厚壁菌门分别与 lysoPC 呈正相关和负相关。最后，DEGs 与盲肠代谢物相互作用，特别是与肉味相关的氨基酸及其衍生物。本研究的结果整合并纳入了肠道微生物组、代谢物和转录组之间的关联，表明益生元影响鸡肉的风味。
