低蛋白饮食对猪的生产性能和肠道微生物组成的影响
Dong Wang1, Guoshun Chen1, Wenzhong Li1
1College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China.
Veterinary sciences
|November 24, 2023
概括
低蛋白饮食并没有显著影响猪生产性能,但增强了肠道菌群的丰富性和多样性. 这表明在生长和养猪中对肠道健康有潜在的益处.
科学领域:
- 动物科学动物科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 了解食蛋白质水平对牲畜的影响对于优化生产和动物健康至关重要.
- 肠道微生物群在宿主新陈代谢,免疫力和整体健康中起着至关重要的作用.
研究的目的:
- 调查低蛋白饮食 (14.0%和12.0%) 对黑西猪的生产表现和肠道微生物群的影响.
- 评估肉类质量参数的变化,包括屠宰率,剪切力,损耗和肌肉颜色.
主要方法:
- 27只河西猪被随机分配到三个组:对照组 (16.0%蛋白质),低蛋白1组 (14.0%蛋白质) 和低蛋白2组 (12.0%蛋白质) 进行60天的试验.
- 分析了生产表现,肉质特征和肠道微生物群组成 (骨和).
- 微生物群分析包括多样性指数 (ACE,Simpson,Shannon,Chao1) 和特定细菌种群的相对丰度.
主要成果:
- 低蛋白饮食并没有显著影响整体生产绩效,但显示了增加屠宰率和减少剪切力和损失的趋势.
- 在低蛋白质群体中观察到状菌群丰富性和多样性的显著增加,在蛋白质细菌,活性细菌和乳杆菌的丰富性中出现了显著的变化.
- 的微生物群也显示出丰富多样性的增加,其中Spirochaetes,Verrucomicrobia和Lactobacillus的丰度发生变化.
结论:
- 低蛋白饮食可以增强肠道菌群的丰富性和多样性,在生长和完成猪的过程中,不影响生产性能.
- 饮食蛋白质操纵提供了一个潜在的策略来调节肠道微生物群的组成,这可能会对猪的健康和肉质产生影响.
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