益生菌对苏尼特羊胃肠道菌群、代谢物及肉品质的影响

doi:10.7506/spkx1002-6630-20190714-181

食品科学 ›› 2020, Vol. 41 ›› Issue (11): 14-21.doi: 10.7506/spkx1002-6630-20190714-181

益生菌对苏尼特羊胃肠道菌群、代谢物及肉品质的影响

杜瑞，靳烨，王柏辉，罗玉龙，宝勒格，赵丽华，苏琳

（1.内蒙古农业大学食品科学与工程学院，内蒙古呼和浩特 010018；2.内蒙古巴彦淖尔市乌拉特中旗农牧和科技局，内蒙古巴彦淖尔 015300）

出版日期:2020-06-15 发布日期:2020-06-22
基金资助:
“十三五”国家重点研发计划重点专项（2016YFE0106200）；国家自然科学基金地区科学基金项目（31660439）；内蒙古自治区自然科学基金面上项目（2018MS03050）

Dietary Probiotics Affect Gastrointestinal Microflora and Metabolites and Consequently Improves Meat Quality in Sunit Lambs

DU Rui, JIN Ye, WANG Bohui, LUO Yulong, BAO Lege, ZHAO Lihua, SU Lin

(1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China；2. Agriculture, Animal Husbandry and Science and Technology Bureau of Urat Central Banne, Bayannaoer 015300, China)

Online:2020-06-15 Published:2020-06-22

摘要/Abstract

摘要： 实验选取3 月龄的苏尼特羊12 只（体质量（16.72±1.32）kg）随机分为对照组（基础饲粮，6 只）和益生菌组（基础饲粮、1.50×109 CFU/g复合益生菌，6 只）进行90 d的饲养实验，屠宰后测定肉羊胃肠道菌群、代谢物、血脂指标及肉品质。结果表明：益生菌组的胃肠道菌群结构发生变化，益生菌组瘤胃菌群中拟杆菌门（Bacteroidetes）、拟杆菌属（Bacteroides）和f-Bacteroidales-BS11-gut-group的相对丰度显著高于对照组（P＜0.05）；益生菌组肠道菌群中毛螺菌（f-Lachnospiraceae）和Ruminococcaceae-UCG-002的相对丰度显著高于对照组（P＜0.05）；益生菌组胃肠道代谢物的丁酸含量均低于对照组（P＜0.05），益生菌组血液中的高密度脂蛋白胆固醇（high-density lipoprotein cholesterol，HDL-C）浓度显著高于对照组（P＜0.05），低密度脂蛋白胆固醇（low-density lipoprotein cholesterol，LDL-C）浓度显著低于对照组（P＜0.05），益生菌组羊肉的pH24值和剪切力值显著低于对照组（P＜0.05），而a*值显著高于对照组（P＜0.05）。通过相关性分析可知，瘤胃菌群中的拟杆菌门相对丰度与乙酸、丙酸含量呈显著正相关（P＜0.05）；肠道菌群的Ruminococcaceae-UCG-002相对丰度与异丁酸、异戊酸含量呈显著正相关（P＜0.05）；瘤胃菌群的普雷沃菌属-1（Prevotella-1）相对丰度与HDL-C浓度呈极显著负相关（P＜0.01）；瘤胃菌群的厚壁菌门（Firmicutes）相对丰度与熟肉率呈极显著负相关（P＜0.01）；肠道菌群的厚壁菌门相对丰度与a*值呈显著正相关（P＜0.05）。整体上饲粮中添加益生菌能调整肉羊胃肠道菌群的结构，改变代谢物和血脂指标，进而改善羊肉品质。

关键词: 苏尼特羊, 胃肠道菌群, 代谢物, 血脂指标, 肉品质

Abstract: The aim of this study was to investigate the effect of probiotics on rumen and intestinal microbial abundance and metabolites, plasma lipid parameters and meat quality in Sunit lambs. Totally 12 Sunit lambs at 3 months of age were randomly divided into two groups of 6 animals each: control group (fed on a basal diet) and probiotics group (fed on the same diet supplemented with a probiotic combination at 1.50 × 109 CFU/g), and the feeding period lasted for 90 days. The results showed that the structure of rumen and intestinal microflora in the probiotics group differed from that in the control group. The abundance of rumen Bacteroidetes, Bacteroides and f-Bacteroidales-BS11-gut-group as well as intestinal f-Lachnospiraceae and Ruminococceae-UCG-002 in the probiotics group was significantly higher than that in the control group (P < 0.05) and the opposite was true for the levels of butyric acid as gastrointestinal metabolites (P < 0.05). The probiotics group exhibited a significant increase in plasma high-density lipoprotein cholesterol (HDL-C) concentration and significant decrease in plasma low-density lipoprotein cholesterol (LDL-C) concentration (P < 0.05). The pH24 and shear force of lamb meat in the probiotics group were significantly lower than those in the control group (P < 0.05), while a* value was significantly higher than that in the control group (P < 0.05). Correlation analysis showed that the abundance of rumen Bacteroidetes was positively correlated with acetic acid and propionic acid levels (P < 0.05); the abundance of intestinal Ruminococcaceae-UCG-002 was positively correlated with isobutyric acid and isovaleric acid levels (P < 0.05); the abundance of rumen Prevotella-1 was negatively correlated with plasma HDL-C (P < 0.01); the abundance of rumen of Firmicutes was negatively correlated with cooked meat percentage (P < 0.01); and the abundance of intestinal Firmicutes was positively correlated with meat a* value (P < 0.05). Overall, this study concluded that dietary supplementation of probiotics can change the gastrointestinal microfloral structure and metabolites as well as plasma lipid parameters and consequently improve meat quality.

Key words: Sunit lamb, gastrointestinal microflora, metabolites, plasma lipid parameters, meat quality

中图分类号:

TS251.1

杜瑞，靳烨，王柏辉，罗玉龙，宝勒格，赵丽华，苏琳. 益生菌对苏尼特羊胃肠道菌群、代谢物及肉品质的影响[J]. 食品科学, 2020, 41(11): 14-21.

DU Rui, JIN Ye, WANG Bohui, LUO Yulong, BAO Lege, ZHAO Lihua, SU Lin. Dietary Probiotics Affect Gastrointestinal Microflora and Metabolites and Consequently Improves Meat Quality in Sunit Lambs[J]. FOOD SCIENCE, 2020, 41(11): 14-21.

[1]	吴晨燕，杨梅，王珂莉，刘鑫洁，刘思佳，马俪珍. 反复冻融过程中开背调味鱼品质及蛋白特性的变化[J]. 食品科学, 2021, 42(9): 206-213.
[2]	黄琳琳，张一敏，朱立贤，梁荣蓉，罗欣，成海建，毛衍伟. 蛋白质氧化和翻译后修饰对肉品质的影响及机制研究进展[J]. 食品科学, 2021, 42(9): 241-247.
[3]	侯艳茹，苏琳，侯普馨，白艳苹，孙冰，赵丽华，黄凯飚，吕科，靳烨. 饲养方式对苏尼特羊肌纤维组成和肉品质的影响及其调控机理[J]. 食品科学, 2021, 42(7): 83-89.
[4]	尤孝鹏，汪兰，熊光权，乔宇，吴文锦，李新，丁安子，孙卫青. 运输应激对鱼类生理特性和肌肉品质影响的研究进展[J]. 食品科学, 2021, 42(7): 311-318.
[5]	王彩霞，白婵，熊光权，王炬光，李宁，鉏晓艳，李海蓝，廖涛. 丁香酚麻醉辅助加州鲈无水活运的效果[J]. 食品科学, 2021, 42(5): 228-236.
[6]	李文博，罗玉龙，郭月英，刘畅，窦露，赵丽华，苏琳，靳烨. 苏尼特羊宰后成熟过程中肌原纤维蛋白特性与肉品质的变化分析[J]. 食品科学, 2021, 42(3): 48-55.
[7]	戴尽波，沈洁，何啸峰，聂荣荣，董文静，梁沁娴. QuEChERS-超高效液相色谱-串联质谱法检测禽源性食品中氟虫腈及其代谢物[J]. 食品科学, 2021, 42(2): 325-332.
[8]	柴多，王美婷，姜雨萌，刘泷泽，肖琳，王缤晨，董亮. 苦荞麦不同部位代谢轮廓及活性成分分布[J]. 食品科学, 2021, 42(2): 212-217.
[9]	罗辉，何雨薇，张杏亚，阮振甜，罗瑞明，李亚蕾. 秦川牛肉冷藏期间能量代谢变化及其对肉品质的影响[J]. 食品科学, 2021, 42(17): 201-209.
[10]	韩卫娟，曹坤，索玉静，刁松锋，孙鹏，李华威，傅建敏. CO2脱涩处理对‘平核无’柿果实生理品质的影响[J]. 食品科学, 2021, 42(17): 43-53.
[11]	王珂雯，徐雷，徐贞贞，王雪，杨曙明. 基于液相色谱-四极杆飞行时间质谱方法分析冰鲜鸡肉代谢标志物[J]. 食品科学, 2021, 42(16): 293-303.
[12]	张丽媛，于英博，赵子莹，于润众，李志江，张东杰. 不同品种绿豆中代谢产物的分离鉴定及代谢机制分析[J]. 食品科学, 2021, 42(16): 169-175.
[13]	马丽莎，谢文平，尹怡，单奇，刘书贵，李丽春，赵成，郑光明. QuEChERS-高效液相色谱-串联质谱法测定稻田水产品中氟虫腈及其代谢物残留[J]. 食品科学, 2021, 42(14): 308-314.
[14]	高霞，陈辉，谭敏，李玉秀，何泓霖. 气相色谱-负化学源电离-质谱法测定蔬菜中氟虫腈及其代谢物残留[J]. 食品科学, 2021, 42(14): 333-338.
[15]	窦露，刘畅，巴吉木色，杨致昊，苏琳，赵丽华，田建军，郭月英，靳烨. 日粮添加乳酸菌对苏尼特羊生长、肉品质、风味物质和抗氧化能力的影响[J]. 食品科学, 2021, 42(1): 25-32.

益生菌对苏尼特羊胃肠道菌群、代谢物及肉品质的影响

Dietary Probiotics Affect Gastrointestinal Microflora and Metabolites and Consequently Improves Meat Quality in Sunit Lambs

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价