College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China.
College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China.
Meat Sci. 2023 Jul;201:109177. doi: 10.1016/j.meatsci.2023.109177. Epub 2023 Mar 30.
This study aimed to determine the effects of fermented mixed feed (FMF) supplementation (0%, 5% and 10%) on the intestinal microbial community and metabolism, and the compositions of volatile flavor compounds and inosine monophosphate (IMP) contents in the longissimus thoracis. In this study, 144 finishing pigs (Duroc × Berkshire × Jiaxing Black) were randomly allocated to 3 groups with 4 replicate pens per group and 12 pigs per pen. The experiment lasted 38 days after 4 days of acclimation. The 16S rRNA gene sequences and an untargeted metabolomics analysis showed FMF altered the profiles of microbes and metabolites in the colon. Heracles flash GC e-nose analysis showed that 10% FMF (treatment 3) had a greater influence on the compositions of volatile flavor compounds than 5% FMF (treatment 2). Compared to 0% FMF (treatment 1), the contents of total aldehydes, (E,E)-2,4-nonadienal, dodecanal, nonanal and 2-decenal were significantly increased by treatment 3, and treatment 3 increased IMP concentrations and gene expressions related to its synthesis. Correlations analysis showed significantly different microbes and metabolites had strong correlations with the contents of IMP and volatile flavor compounds. In conclusion, treatment 3 regulated intestinal microbial community and metabolism, that in turn altered the compositions of volatile compounds, which contributed to improving pork flavor and umami.
本研究旨在确定发酵混合饲料（FMF）补充（0％、5％和 10％）对肠道微生物群落和代谢的影响，以及胸最长肌中挥发性风味化合物和肌苷单磷酸（IMP）含量的组成。在这项研究中，144 头育肥猪（杜洛克×伯克夏×嘉兴黑）被随机分配到 3 组，每组 4 个重复栏，每个栏 12 头猪。适应期 4 天后，实验持续 38 天。16S rRNA 基因序列和非靶向代谢组学分析表明，FMF 改变了结肠中微生物和代谢物的特征。Heracles flash GC e-nose 分析表明，10％FMF（处理 3）对挥发性风味化合物的组成有更大的影响，而 5％FMF（处理 2）则影响较小。与 0％FMF（处理 1）相比，处理 3 显著增加了总醛、（E，E）-2,4-壬二烯醛、十二醛、壬醛和 2-癸烯醛的含量，处理 3 还增加了 IMP 浓度和与合成相关的基因表达。相关性分析表明，具有显著差异的微生物和代谢物与 IMP 和挥发性风味化合物的含量具有很强的相关性。综上所述，处理 3 调节了肠道微生物群落和代谢，进而改变了挥发性化合物的组成，有助于改善猪肉的风味和鲜味。
