Effects of dietary Brevibacillus laterosporus BL1 supplementation on meat quality, antioxidant capacity, and the profiles of muscle amino acids and fatty acids in finishing pigs

文献类型： 外文期刊

第一作者： Weng, Guangying

作者： Weng, Guangying;Yu, Miao;Liu, Yucheng;Song, Min;Ma, Xianyong;Deng, Dun;Weng, Guangying;Deng, Jinping;Yin, Yulong;Yin, Yulong;Deng, Chenxi

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关键词： Brevibacillus laterosporus BL1; Heat-killed bacteria; Meat quality; Lipidomics; Proteomics; Pigs

期刊名称：MEAT SCIENCE （ 影响因子：6.1； 五年影响因子：6.8 ）

ISSN： 0309-1740

年卷期： 2024 年 218 卷

页码：

收录情况： SCI

摘要： Consumer demand for tastier and higher-quality pork is increasing. Probiotics have been reported to improve meat quality, but the species of probiotics are limited, and efficacy is discrete. This study investigated the effects of dietary Brevibacillus laterosporus BL1 (live and heat-killed form) supplementation on the meat quality of finishing pigs. Results revealed that both live and heat-killed B. laterosporus BL1 supplementation increased pH24h and decreased drip loss (P < 0.05) compared to the control group (CON). Moreover, compared to the CON group, heat-killed B. laterosporus BL1 supplementation exhibited a stronger ability to improve meat quality (redness, shear force, inosine monophosphate, and intramuscular fat content, P < 0.05), antioxidant capacity, and free amino acid profiles of longissimus thoracis (LT) than live bacteria without impairing porcine growth performance. Further, heat-killed B. laterosporus BL1 supplementation favored up-regulating the expression of genes related to oxidative-type fiber in LT (P < 0.05). Proteomic analysis confirmed that Gene Ontology items related to oxidative metabolism were subsequently enriched with heat-killed B. laterosporus BL1 treatment in LT (P < 0.05). Overall, dietary heat-killed B. laterosporus BL1 supplementation may improve the meat quality of finishing pigs, which provides application guidance for B. laterosporus BL1 in producing higher-quality pork.

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