饮食中的水解素通过微生物调节来调节胡羊的尸体性能和肉质特征
1College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China.
Animal : an international journal of animal bioscience
|March 14, 2026
概括
在胡羊的饮食中补充酸改善了屠宰性能,减少了损失. 它还改变了肠微生物群,对瘦肉脂肪酸成分和质量产生了积极影响.
科学领域:
- 动物科学动物科学
- 营养科学 营养科学
- 微生物学 微生物学
背景情况:
- 众所周知,桑宁通过改善利用,抗氧化和抗寄生虫作用,有利于反动物.
- 单宁对反动物微生物代谢,生物化和随后在绵羊中的肉类脂肪酸概况的具体影响仍然不完全理解.
研究的目的:
- 为了研究酸 (TA) 补充对屠宰性能,长腰肌肉 (LL) 肉质量和胡羊肠微生物群组成的影响.
- 阐明饮食中的TA,小肠微生物转移和羊肉脂肪酸概况之间的关系.
主要方法:
- 36只胡羊被随机分配到对照饮食或补充20g/kg干物质 (DM) 酸的饮食中,持续75天.
- 评估的屠宰前生体重,尸体体重,LL肌肉损失,pH和颜色 (L*值).
- 分析了在属和属级别的肠微生物组成,并与肉类脂肪酸含量相关联的发现.
主要成果:
- 酸组显示出明显更高的屠宰前活体重量和尸体重量 (P < 0.05).
- 饮食中的酸显著降低了LL肌肉损失 (2.89%,P = 0.009),并降低了终端pH (P = 0.003) 和L*值 (P = 0.002).
- 酸改变了小肠微生物群,增加了Firmicutes (P = 0.014) 和减少了Bacteroidota (P < 0.001) 的丰富度;Acetitomaculum (P = 0.008) 增加,与单不和脂肪酸相关,而Prevotella (P = 0.033) 减少.
结论:
- 食酸 (20g/kg DM) 提高了屠宰性能,并改善了胡羊的肉质特性.
- 丹尼酸补充剂调节了小肠微生物群落,增加了短链脂肪酸,并改变了诸如Acetitomaculum之类的关键品种的丰富性,这影响了LL肌肉的不和脂肪酸特征.
- 这些由酸引起的微生物转变在调节瘦肉的脂肪酸结构方面发挥着至关重要的作用,最终改善了整体肉质.
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