Laforge Pascal, Vincent Antony T, Duchaine Caroline, Feutry Perrine, Dion-Fortier Annick, Plante Pier-Luc, Pouliot Éric, Fournaise Sylvain, Saucier Linda
Département des sciences animales, Université Laval, Québec, QC, Canada.
Institut sur la nutrition et les aliments fonctionnels, Université Laval, Québec, QC, Canada.
Front Syst Biol. 2023 Jul 12;3:1183868. doi: 10.3389/fsysb.2023.1183868. eCollection 2023.
A thorough understanding of the microbial ecology within the swine value chain is essential to develop new strategies to optimize the microbiological quality of pork products. To our knowledge, no study to date has followed the microbiota through the value chain from live farm animals to the cuts of meat obtained for market. The objective of this study is to evaluate how the microbiota of pigs and their environment influence the microbial composition of samples collected throughout the value chain, including the meat plant and meat cuts. Results from 16S rDNA sequencing, short-chain fatty acid concentrations and metabolomic analysis of pig feces revealed that the microbiota from two farms with differing sanitary statuses were distinctive. The total aerobic mesophilic bacteria and counts from samples collected at the meat plant after the pre-operation cleaning and disinfection steps were at or around the detection limit and the pigs from the selected farms were the first to be slaughtered on each shipment days. The bacterial counts of individual samples collected at the meat plant did not vary significantly between the farms. Alpha diversity results indicate that as we move through the steps in the value chain, there is a clear reduction in the diversity of the microbiota. A beta diversity analysis revealed a more distinct microbiota at the farms compared to the meat plant which change and became more uniform as samples were taken towards the end of the value chain. The source tracker analysis showed that only 12.92% of the microbiota in shoulder samples originated from the farms and 81% of the bacteria detected on the dressed carcasses were of unknown origin. Overall, the results suggest that with the current level of microbial control at farms, it is possible to obtain pork products with similar microbiological quality from different farms. However, broader studies are required to determine the impact of the sanitary status of the herd on the final products.
全面了解猪产业链中的微生物生态对于制定优化猪肉产品微生物质量的新策略至关重要。据我们所知，迄今为止尚无研究追踪从农场活体动物到市场上切割肉类的整个产业链中的微生物群。本研究的目的是评估猪及其环境中的微生物群如何影响整个产业链中采集的样本（包括肉类加工厂和切割肉）的微生物组成。对猪粪便进行的16S rDNA测序、短链脂肪酸浓度和代谢组学分析结果表明，来自两个卫生状况不同的农场的微生物群具有明显差异。在肉类加工厂进行术前清洁和消毒步骤后采集的样本中的总需氧嗜温菌数量处于或接近检测限，所选农场的猪是每批运输日首批屠宰的。在肉类加工厂采集的各个样本的细菌计数在不同农场之间没有显著差异。α多样性结果表明，随着我们在产业链中逐步推进，微生物群的多样性明显降低。β多样性分析显示，与肉类加工厂相比，农场的微生物群更为独特，随着样本采集向产业链末端推进，微生物群发生变化并变得更加均匀。源追踪分析表明，肩部样本中只有12.92%的微生物群来自农场，在屠宰后的胴体上检测到的81%的细菌来源不明。总体而言，结果表明，在目前农场的微生物控制水平下，有可能从不同农场获得微生物质量相似的猪肉产品。然而，需要更广泛的研究来确定猪群卫生状况对最终产品的影响。
