Enhancing Bullfrog Meat Texture and Health Value through Probiotic Intervention

Area of Science:

• Aquaculture
• Animal Nutrition
• Microbiology

Background:

• Bullfrogs (Lithobates catesbeianus) are valuable in aquaculture but face growth and health challenges in high-density systems.
• Probiotics are explored to enhance performance and health in farmed aquatic species.

Purpose of the Study:

• To evaluate the efficacy of four distinct probiotic strains (Clostridium butyricum, Lactobacillus reuteri, Lactobacillus sakei, Lactococcus lactis) on bullfrog growth, meat quality, and intestinal microbiota.
• To determine strain-specific effects of probiotics in amphibian aquaculture.

Main Methods:

• A 6-week feeding trial was conducted with bullfrogs supplemented with four different probiotic strains.
• Growth performance, mortality rates, meat quality parameters, and intestinal microbiota composition were analyzed.
• Statistical analysis was used to determine significant differences (P < 0.05).

Main Results:

• Lactobacillus reuteri significantly improved bullfrog growth performance and reduced mortality.
• Lactobacillus sakei enhanced meat texture, while Clostridium butyricum increased trans-linoleic acid content.
• Lactococcus lactis negatively impacted growth and survival, despite increasing L-carnosine and microbial diversity.

Conclusions:

• Probiotic efficacy in bullfrog aquaculture is strain-dependent, with varying effects on growth, meat quality, and gut microbiota.
• Lactobacillus reuteri shows promise for improving bullfrog aquaculture productivity.
• Further research is needed to optimize probiotic selection for amphibian aquaculture.