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Dietary inositol supplementation improves meat quality by modulating amino acid metabolism and gut microbiota composition of finishing pigs
Animal Nutrition ( IF 6.1 ) Pub Date : 2024-09-17 , DOI: 10.1016/j.aninu.2024.05.012
Enfa Yan, Haijun Sun, Linjuan He, Boyang Wan, Ming Shen, Qiyuan Miao, Jingdong Yin, Xin Zhang
Animal Nutrition ( IF 6.1 ) Pub Date : 2024-09-17 , DOI: 10.1016/j.aninu.2024.05.012
Enfa Yan, Haijun Sun, Linjuan He, Boyang Wan, Ming Shen, Qiyuan Miao, Jingdong Yin, Xin Zhang
Intramuscular fat (IMF) content influences various meat quality traits, including tenderness, flavor, juiciness and nutritional value. This study aimed to investigate the effects of dietary inositol supplementation on meat quality, metabolic profiles, and gut microbiota composition of finishing pigs. A total of 144 finishing pigs (initial body weight 70.41 ± 0.78 kg) were randomly divided into control, 0.075%, 0.15%, and 0.3% inositol groups. The data showed that inositol increased backfat thickness at the 6th to 7th rib and 10th rib, IMF content, and improved tenderness (P ≤ 0.05, n = 8). Paralleling an increase in fat deposition, 0.3% inositol also increased the protein level of PPARγ in the subcutaneous fat (P ≤ 0.05) and longissimus thoracis (LT) muscle (P = 0.062). Inositol elevated the content of amino acids in LT muscle and enhanced amino acid metabolism of finishing pigs, including lysine degradation, tyrosine metabolism, and arginine and proline metabolism. The 16S ribosomal RNA (rRNA) sequencing showed that 0.3% inositol supplementation altered the profiles of microbes in the colon, particularly decreasing the abundance of Firmicutes (P < 0.01) and increasing the abundance of Bacteroidota (P ≤ 0.05). Correlation analysis showed that differential microbes had strong correlation with differential metabolites in serum, including amino acids. In conclusion, this study demonstrated that dietary inositol supplementation could effectively improve IMF content and tenderness of pork, enhance amino acid metabolism, and regulate gut microbiota composition of finishing pigs.
中文翻译:
膳食肌醇补充剂通过调节育肥猪的氨基酸代谢和肠道微生物群组成来改善肉质
肌内脂肪 (IMF) 含量会影响各种肉质特征,包括嫩度、风味、多汁性和营养价值。本研究旨在探讨日粮中添加肌醇对育肥猪肉质、代谢特征和肠道菌群组成的影响。将 144 头育肥猪 (初始体重 70.41 ± 0.78 kg) 随机分为对照组、0.075%、0.15% 和 0.3% 肌醇组。数据显示肌醇增加了第 6 至 7 肋和第 10 肋的背膘厚度、IMF 含量并改善了压痛 (P ≤ 0.05,n = 8)。在脂肪沉积增加的同时,0.3% 肌醇还增加了皮下脂肪 (P ≤ 0.05) 和胸最长肌 (LT) 肌肉 (P = 0.062) 中 PPARγ 的蛋白质水平。肌醇提高了 LT 肌肉中氨基酸的含量,并增强了育肥猪的氨基酸代谢,包括赖氨酸降解、酪氨酸代谢以及精氨酸和脯氨酸代谢。16S 核糖体 RNA (rRNA) 测序显示,添加 0.3% 肌醇改变了结肠中微生物的谱,特别是降低了厚壁菌门的丰度 (P < 0.01) 和增加了拟杆菌门的丰度 (P ≤ 0.05)。相关性分析表明,差异微生物与血清中的差异代谢物(包括氨基酸)具有很强的相关性。综上所述,日粮中添加肌醇可有效提高猪肉 IMF 含量和嫩度,增强氨基酸代谢,调节育肥猪肠道菌群组成。
更新日期:2024-09-17
中文翻译:
膳食肌醇补充剂通过调节育肥猪的氨基酸代谢和肠道微生物群组成来改善肉质
肌内脂肪 (IMF) 含量会影响各种肉质特征,包括嫩度、风味、多汁性和营养价值。本研究旨在探讨日粮中添加肌醇对育肥猪肉质、代谢特征和肠道菌群组成的影响。将 144 头育肥猪 (初始体重 70.41 ± 0.78 kg) 随机分为对照组、0.075%、0.15% 和 0.3% 肌醇组。数据显示肌醇增加了第 6 至 7 肋和第 10 肋的背膘厚度、IMF 含量并改善了压痛 (P ≤ 0.05,n = 8)。在脂肪沉积增加的同时,0.3% 肌醇还增加了皮下脂肪 (P ≤ 0.05) 和胸最长肌 (LT) 肌肉 (P = 0.062) 中 PPARγ 的蛋白质水平。肌醇提高了 LT 肌肉中氨基酸的含量,并增强了育肥猪的氨基酸代谢,包括赖氨酸降解、酪氨酸代谢以及精氨酸和脯氨酸代谢。16S 核糖体 RNA (rRNA) 测序显示,添加 0.3% 肌醇改变了结肠中微生物的谱,特别是降低了厚壁菌门的丰度 (P < 0.01) 和增加了拟杆菌门的丰度 (P ≤ 0.05)。相关性分析表明,差异微生物与血清中的差异代谢物(包括氨基酸)具有很强的相关性。综上所述,日粮中添加肌醇可有效提高猪肉 IMF 含量和嫩度,增强氨基酸代谢,调节育肥猪肠道菌群组成。