Quilcate Carlos, Estrada Richard, Romero Yolanda, Rojas Diorman, Mamani Rolando, Hañari-Quispe Renán Dilton, Aliaga Mery, Galindo Walter, Vásquez Héctor V, Maicelo Jorge L, Arbizu Carlos I
Dirección de Desarrollo Tecnológico Agrario, Instituto Nacional de Innovación Agraria (INIA), Lima 15024, Peru.
Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional del Altiplano; Puno 21001, Peru.
Vet Sci. 2024 Nov 29;11(12):608. doi: 10.3390/vetsci11120608.
This study evaluated the gut microbiota and meat quality traits in 11 healthy female cattle from the Huaral region of Peru, including 5 Angus, 3 Braunvieh, and 3 F1 Simmental × Braunvieh. All cattle were 18 months old and maintained on a consistent lifelong diet. Meat quality traits, including loin area, fat thickness, muscle depth, and marbling, were assessed in vivo using ultrasonography. Fecal samples were collected for microbiota analysis, and DNA was extracted for 16S and 18S rRNA sequencing to characterize bacterial, fungal, and protist communities. Significant correlations were observed between microbial genera and meat traits: Christensenellaceae R-7 and Alistipes were positively associated with marbling and muscle area, while Rikenellaceae RC9 showed a negative correlation with fat thickness. Among fungi, Candida positively correlated with marbling, while Trichosporon was negatively associated with muscle depth. For protists, Entodinium negatively correlated with fat thickness and marbling. Alpha diversity varied by breed, with Angus showing greater bacterial diversity, and beta diversity analyses indicated a strong breed influence on microbial composition. These findings suggest that microbial composition, shaped by breed and dietary consistency, could serve as an indicator of meat quality, offering insights into gut microbiota's role in optimizing cattle production.
本研究评估了来自秘鲁瓦拉尔地区的11头健康雌性牛的肠道微生物群和肉质性状，其中包括5头安格斯牛、3头瑞士褐牛和3头西门塔尔×瑞士褐牛F1代。所有牛均为18月龄，且终生保持一致的饮食。使用超声在体内评估肉质性状，包括腰肉面积、脂肪厚度、肌肉深度和大理石花纹。采集粪便样本进行微生物群分析，并提取DNA进行16S和18S rRNA测序，以表征细菌、真菌和原生生物群落。观察到微生物属与肉质性状之间存在显著相关性：克里斯滕森菌科R-7和阿里斯杆菌与大理石花纹和肌肉面积呈正相关，而理研菌科RC9与脂肪厚度呈负相关。在真菌中，念珠菌与大理石花纹呈正相关，而丝孢酵母与肌肉深度呈负相关。对于原生生物，内毛虫与脂肪厚度和大理石花纹呈负相关。α多样性因品种而异，安格斯牛的细菌多样性更高，β多样性分析表明品种对微生物组成有强烈影响。这些发现表明，受品种和饮食一致性影响的微生物组成可作为肉质的指标，为肠道微生物群在优化养牛生产中的作用提供见解。
