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Related Experiment Video

Updated: Sep 23, 2025

Author Spotlight: Advancing Intestinal Bacteria Cultivation for Poultry

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Published on: May 10, 2024

Intestinal Microbiota Regulate Certain Meat Quality Parameters in Chicken.

Jiaqi Lei¹, Yuanyang Dong², Qihang Hou¹

¹State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China.

Frontiers in Nutrition

|May 13, 2022

Summary

This summary is machine-generated.

Modulating broiler intestinal microbiota, specifically increasing Lachnoclostridium, improves meat quality by reducing drip loss and enhancing muscle characteristics. This highlights the gut microbiota-muscle axis for optimizing broiler production.

Keywords:

FMT MYOD1 drip losing rate intestinal microbiota native breed

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Area of Science:

Animal Science
Microbiology
Meat Science

Background:

The intestinal microbiota-muscle axis offers potential for enhancing broiler meat quality.
Water-holding capacity, indicated by low drip loss, is a key meat quality trait.
Understanding microbiota's role in broiler muscle development is crucial for commercial value.

Purpose of the Study:

To investigate the relationship between intestinal microbiota and muscle water-holding capacity in broilers.
To explore the impact of fecal microbiota transplantation (FMT) on broiler growth and meat quality.
To identify specific bacterial genera associated with meat quality traits.

Main Methods:

Comparison of microbiota composition and meat quality in two native broiler breeds.
Fecal microbiota transplantation (FMT) from Beijing-You to Arbor Acres broilers.
16S rDNA sequencing for bacterial identification and correlation analysis.

Main Results:

Intestinal microbiota and water-holding capacity became similar between breeds under the same environment.
FMT with Beijing-You microbiota increased Arbor Acres broilers' body weight, abdominal fat, and muscle fiber diameter, while decreasing drip loss.
Lachnoclostridium was identified as the sole bacterial genus correlated with drip loss, muscle fiber diameter, body weight, and abdominal fat rate.

Conclusions:

Intestinal microbiota composition significantly influences broiler meat quality and production traits.
Lachnoclostridium abundance is a potential regulator of broiler body weight and meat drip loss.
Targeting specific gut bacteria like Lachnoclostridium presents a viable strategy for improving broiler meat quality.