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Related Experiment Video

Updated: Jun 15, 2025

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Walnut meal improves meat quality by modulating intestinal microbes in white feather broilers.

Xingjiao Jiang1,2, Jiangrui Yang1,2, Lihui Yu1,3

  • 1Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China.

Heliyon
|August 22, 2024
PubMed
Summary
This summary is machine-generated.

Adding walnut meal to broiler diets significantly enhances meat quality by increasing essential amino acids and beneficial fatty acids. This dietary strategy also promotes a healthier gut microbiome, contributing to improved broiler meat characteristics.

Keywords:
Intestinal microbesMeat qualityNutritionWalnut mealWhite feather broiler

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Area of Science:

  • Animal Science
  • Nutritional Biochemistry
  • Food Science

Background:

  • Meat quality is crucial for consumer satisfaction and is influenced by dietary factors.
  • While genetic traits are studied, the regulatory mechanisms of meat quality, particularly concerning diet, require further investigation.
  • Enhancing dietary amino acid and unsaturated fatty acid content is a recognized strategy for improving meat quality.

Purpose of the Study:

  • To evaluate the impact of varying supplemental levels of walnut meal (WM) on white feather broilers.
  • To analyze the effects on growth performance, amino acid and fatty acid profiles, gut microbial composition, and overall meat quality.
  • To understand the relationship between dietary WM, nutrient composition, microbial changes, and meat quality attributes.

Main Methods:

  • White feather broilers (n=120) were fed diets with 0% (CK), 5% (WM-L), or 10% (WM-H) walnut meal for a defined period.
  • Growth performance, breast muscle amino acid and fatty acid composition were analyzed.
  • Gut microbial composition was assessed using 16S rRNA sequencing and functional prediction.
  • Meat quality parameters including pH, color (L* 24h), and tenderness were evaluated.

Main Results:

  • Walnut meal supplementation increased the L* 24h (brightness) of breast muscle (p < 0.05).
  • Dietary WM dose-dependently elevated essential amino acids (e.g., isoleucine, methionine) and polyunsaturated fatty acids (PUFA/SFA ratio, n-3 and n-6 PUFA).
  • 16S rRNA sequencing revealed that WM increased the relative abundance of beneficial bacteria such as *Bacteroides*, *Bifidobacterium*, and *Enterococcus faecalis*, positively influencing amino acid metabolism.
  • Correlation analysis indicated that amino acid and fatty acid profiles are key factors influencing meat pH, color, and tenderness.

Conclusions:

  • Dietary supplementation with walnut meal effectively improves the essential amino acid and unsaturated fatty acid content in white feather broilers.
  • Walnut meal positively modulates the gut microbial community, promoting beneficial bacteria associated with improved meat flavor metabolism.
  • Incorporating walnut meal into broiler diets is a significant strategy for enhancing overall meat quality attributes.