State Key Laboratory of Swine and Poultry Breeding Industry, 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, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China; Guangdong Provincial Key Laboratory of Animal Nutrition Regulation, South China Agricultural University, Guangzhou, Guangdong 510642, China.
State Key Laboratory of Swine and Poultry Breeding Industry, 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, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China.
Meat Sci. 2025 Jan;219:109646. doi: 10.1016/j.meatsci.2024.109646. Epub 2024 Sep 6.
Consumer demand for tastier and higher-quality pork is increasing. Probiotics have been reported to improve meat quality, but the species of probiotics are limited, and efficacy is discrete. This study investigated the effects of dietary Brevibacillus laterosporus BL1 (live and heat-killed form) supplementation on the meat quality of finishing pigs. Results revealed that both live and heat-killed B. laterosporus BL1 supplementation increased pH and decreased drip loss (P < 0.05) compared to the control group (CON). Moreover, compared to the CON group, heat-killed B. laterosporus BL1 supplementation exhibited a stronger ability to improve meat quality (redness, shear force, inosine monophosphate, and intramuscular fat content, P < 0.05), antioxidant capacity, and free amino acid profiles of longissimus thoracis (LT) than live bacteria without impairing porcine growth performance. Further, heat-killed B. laterosporus BL1 supplementation favored up-regulating the expression of genes related to oxidative-type fiber in LT (P < 0.05). Proteomic analysis confirmed that Gene Ontology items related to oxidative metabolism were subsequently enriched with heat-killed B. laterosporus BL1 treatment in LT (P < 0.05). Overall, dietary heat-killed B. laterosporus BL1 supplementation may improve the meat quality of finishing pigs, which provides application guidance for B. laterosporus BL1 in producing higher-quality pork.
消费者对美味和更高品质猪肉的需求正在增加。益生菌已被报道可改善肉质，但益生菌的种类有限，且功效不显著。本研究探讨了日粮中添加短芽孢杆菌 BL1（活菌和热灭活菌）对育肥猪肉质的影响。结果表明，与对照组（CON）相比，活菌和热灭活 B. laterosporus BL1 补充剂均能提高 pH 值并降低滴水损失（P<0.05）。此外，与 CON 组相比，热灭活 B. laterosporus BL1 补充剂具有更强的改善肉质（红度、剪切力、肌苷单磷酸和肌内脂肪含量）、抗氧化能力和背最长肌游离氨基酸谱（P<0.05）的能力，而不会损害猪的生长性能。此外，热灭活 B. laterosporus BL1 补充剂有利于上调背最长肌中与氧化型纤维相关的基因表达（P<0.05）。蛋白质组学分析证实，热灭活 B. laterosporus BL1 处理后，与氧化代谢相关的基因本体论项目在背最长肌中随后富集（P<0.05）。总的来说，日粮中添加热灭活短芽孢杆菌 BL1 可能会改善育肥猪的肉质，为 BL1 在生产更高品质猪肉中的应用提供了指导。
