College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Inner Mongolia Agricultural University, Hohhot 010018, China.
Inner Mongolia Vocational College of Chemical Engineering, Hohhot 010018, China.
Meat Sci. 2023 Oct;204:109235. doi: 10.1016/j.meatsci.2023.109235. Epub 2023 Jun 2.
This study evaluated the contributions of Clostridium butyricum on skeletal muscle development, gastrointestinal flora and meat quality of lambs. Eighteen Dorper (♂) × Small Tailed Han sheep (♀) crossed ewe lambs of similar weight (27.43 ± 1.94 kg; age, 88 ± 5 days) were divided into two dietary treatments. The control group was fed the basal diet (C group), and the probiotic group was supplemented with C. butyricum on the basis of the C group (2.5 × 10 cfu/g, 5 g/day/lamb; P group) for 90 d. The results showed that dietary C. butyricum elevated growth performance, muscle mass, muscle fiber diameter and cross-sectional area, and decreased the shear force value of meat (P < 0.05). Moreover, C. butyricum supplementation accelerated protein synthesis by regulating the gene expression of IGF-1/Akt/mTOR pathway. We identified 54 differentially expressed proteins that regulated skeletal muscle development through different mechanisms by quantitative proteomics. These proteins were associated with ubiquitin-protease, apoptosis, muscle structure, energy metabolism, heat shock, and oxidative stress. The metagenomics sequencing results showed that Petrimonas at the genus level and Prevotella brevis at the species level in the rumen, while Lachnoclostridium, Alloprevotella and Prevotella at the genus level in the feces, were significantly enriched in the P group. Also, butyric acid and valeric acid levels were elevated in both rumen and feces of the P group. Overall, our results support the idea that C. butyricum could change gastrointestinal flora, and affect skeletal muscle development and meat quality of lambs by modulating gut-muscle axis.
本研究评估了丁酸梭菌对羔羊骨骼肌发育、胃肠道菌群和肉质的贡献。18 只杜泊（♂）×小尾寒羊（♀）杂交羔羊体重相近（27.43±1.94kg；年龄，88±5 天），分为两组日粮处理。对照组饲喂基础日粮（C 组），益生菌组在 C 组基础上添加丁酸梭菌（2.5×10cfu/g，5g/天/羊；P 组），共 90d。结果表明，日粮丁酸梭菌提高了生长性能、肌肉质量、肌纤维直径和横截面积，降低了肉的剪切力值（P<0.05）。此外，丁酸梭菌通过调节 IGF-1/Akt/mTOR 通路的基因表达来加速蛋白质合成。通过定量蛋白质组学，我们鉴定了 54 种差异表达蛋白，它们通过不同的机制调节骨骼肌发育。这些蛋白与泛素蛋白酶体、细胞凋亡、肌肉结构、能量代谢、热休克和氧化应激有关。宏基因组测序结果表明，在瘤胃中属水平的 Petrimonas 和种水平的 Prevotella brevis，以及粪便中属水平的 Lachnoclostridium、Alloprevotella 和 Prevotella 在 P 组中显著富集。此外，P 组瘤胃和粪便中丁酸和戊酸水平升高。总之，我们的研究结果支持丁酸梭菌通过调节肠道-肌肉轴改变胃肠道菌群，影响羔羊骨骼肌发育和肉质的观点。
