Ruan Dong, Jiang Jiashuai, Huang Wenjie, Fouad Ahmed M, El-Senousey Hebatallah K, Lin Xiajing, Zhang Sai, Sun Lihua, Yan Shijuan, Jiang Zongyong, Jiang Shouqun
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 Key Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Guangdong Key Laboratory for Crop Germplasm Resources Preservation and Utilization, Agro-Biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Anim Nutr. 2024 Jul 17;19:453-465. doi: 10.1016/j.aninu.2024.04.024. eCollection 2024 Dec.
This study was to evaluate the effects of different dietary oils in chicken diets on meat quality, lipid metabolites, the composition of volatile compounds, and gut microbiota. Nine hundred female 817 crossbred broilers at one day old with an average body weight of 43.56 ± 0.03 g were randomly divided into five treatments, each consisting of 6 replicates of 30 birds. The control group received soybean oil (SO); other groups received diets supplemented with rice bran oil (RO), lard (LO), poultry fat (PO), and blended oil (BO), respectively. All diets were formulated as isoenergic and isonitrogenous. Compared with SO, RO decreased ADG and 42 d BW ( < 0.05). Compared with the RO, BO increased ADG and 42 d BW and decreased FCR ( < 0.05). Compared with SO, BO increased 24 h redness (a∗) value and reduced the malondialdehyde concentration ( < 0.05), and further improved drip loss of breast muscle ( > 0.05). The proportions of C18:0 and saturated fatty acid were the highest in LO, and the proportions of C16:1, C18:1, and monounsaturated fatty acids were the highest in BO. The content of C18:2, C18:3, and polyunsaturated fatty acids were the highest in SO. The contents of glyceryl triglycerides and total esters in BO were significantly higher than those in the SO and LO group ( < 0.05). There was a substantial increment in the relative abundance of peroxisome proliferator activated receptor alpha (), acyl-CoA oxidase 1 (), and carnitine palmitoyl-transferase 1 () transcripts in breast of chickens fed BO ( < 0.05). Further, dietary BO increased the relative cecal abundance of Firmicutes phylum, and genera, and decreased that of Campylobacterota, Proteobacteria, and ( < 0.05). Genera and may mainly be involved in the formation of volatile flavor compounds in breast muscle. In conclusion, dietary BO improved the flavor of chickens by increasing the concentration of triglycerides and volatile flavor compounds, improving gut microbiota structure, and suppressing lipid oxidation. The potential positive effects of BO may be associated with the regulation of lipid metabolism.
本研究旨在评估鸡日粮中不同食用油对肉质、脂质代谢产物、挥发性化合物组成和肠道微生物群的影响。900只1日龄平均体重为43.56±0.03 g的817杂交雌性肉鸡被随机分为5组，每组6个重复，每个重复30只鸡。对照组饲喂大豆油（SO）；其他组分别饲喂添加米糠油（RO）、猪油（LO）、禽脂肪（PO）和混合油（BO）的日粮。所有日粮均配制为等能量和等氮日粮。与SO相比，RO降低了平均日增重（ADG）和42日龄体重（<0.05）。与RO相比，BO提高了ADG和42日龄体重，并降低了料重比（<0.05）。与SO相比，BO提高了24小时红度（a∗）值并降低了丙二醛浓度（<0.05），并进一步改善了胸肌的滴水损失（>0.05）。LO中C18:0和饱和脂肪酸的比例最高，BO中C16:1、C18:1和单不饱和脂肪酸的比例最高。SO中C18:2、C18:3和多不饱和脂肪酸的含量最高。BO中甘油三酯和总酯的含量显著高于SO和LO组（<0.05）。饲喂BO的鸡胸部过氧化物酶体增殖物激活受体α（）、酰基辅酶A氧化酶1（）和肉碱棕榈酰转移酶1（）转录本的相对丰度大幅增加（<0.05）。此外，日粮BO增加了盲肠中厚壁菌门、属和属的相对丰度，并降低了弯曲杆菌门、变形菌门和属的相对丰度（<0.05）。属和属可能主要参与胸肌中挥发性风味化合物的形成。总之，日粮BO通过增加甘油三酯和挥发性风味化合物的浓度、改善肠道微生物群结构和抑制脂质氧化来改善鸡肉风味。BO的潜在积极作用可能与脂质代谢的调节有关。
