Cao Yanan, Wang Fei, Wang Haifei, Wu Shenglong, Bao Wenbin
Key Laboratory for Animal Genetics, Breeding, Reproduction and Molecular Design, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China.
Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China.
Vet Sci. 2022 Sep 27;9(10):527. doi: 10.3390/vetsci9100527.
The backfat thickness of pigs not only affects the physical properties and taste of meat, but it also closely relates to the reproduction performance of sows. Accumulating evidence indicates that, apart from genetic factors, gut microbiota can also modulate the fat deposition and muscle growth. However, the differential microbiota in pigs with different backfat thickness, and whether microbiota affects backfat thickness, remains elusive. Firstly, 16S ribosomal RNA (16S rRNA) gene sequencing was performed on 62 fecal samples from pigs with different backfat thicknesses, and the compositions of microbiota among different groups with different backfat thicknesses were different. The abundance of Lactobacillus. reuteri (L. reuteri) and Prevotella sp RS2 was significantly higher in pigs with low-backfat thickness than that in pigs with middle and high-backfat thickness; meanwhile, the abundance of Desulfovibrio piger was significantly lower (p < 0.05) in pigs with low-backfat thickness. Furthermore, the functional profiling of microbial communities suggested that the abundance of isoquinoline alkaloid biosynthesis and styrene degradation were significantly lower (p < 0.05) in the low-backfat thickness group than that in middle and high-backfat thickness groups. Finally, L. reuteri fed to Meishan piglets was capable of improving the production performance and had the potential to reduce backfat thickness. This study provides new evidence that microbiota can regulate the phenotype of the host, and dietary supplementation with L. reuteri can improve the production performance of piglets.
猪的背膘厚度不仅影响肉的物理性质和口感，还与母猪的繁殖性能密切相关。越来越多的证据表明，除遗传因素外，肠道微生物群也可调节脂肪沉积和肌肉生长。然而，不同背膘厚度猪的微生物群差异以及微生物群是否影响背膘厚度仍不清楚。首先，对62份来自不同背膘厚度猪的粪便样本进行16S核糖体RNA（16S rRNA）基因测序，不同背膘厚度组之间的微生物群组成不同。低背膘厚度猪中罗伊氏乳杆菌（L. reuteri）和普氏菌属RS2的丰度显著高于中、高背膘厚度猪；同时，低背膘厚度猪中脱硫弧菌的丰度显著较低（p < 0.05）。此外，微生物群落的功能分析表明，低背膘厚度组中异喹啉生物碱生物合成和苯乙烯降解的丰度显著低于中、高背膘厚度组（p < 0.05）。最后，给梅山仔猪饲喂罗伊氏乳杆菌能够提高生产性能，并有可能降低背膘厚度。本研究提供了新的证据，证明微生物群可调节宿主表型，日粮中添加罗伊氏乳杆菌可提高仔猪的生产性能。
