Effect of long-term dietary probiotic Lactobacillus reuteri 1 or antibiotics on meat quality, muscular amino acids and fatty acids in pigs
文献类型： 外文期刊
作者： Tian, Zhimei 1 ; Cui, Yiyan 1 ; Lu, Huijie 1 ; Wang, Gang 1 ; Ma, Xianyong 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Guangdong Engn Technol Res Ctr Anim Meat Qual & S, Key Lab Anim Nutr & Feed Sci South China,Guangdon, Inst Anim Sci,Minist Agr & Rural Affairs,State Ke, Guangzhou 510640, Peoples R China
关键词： Lactobacillus reuteri 1; Meat quality; Amino acid; Fatty acid; Pigs
期刊名称：MEAT SCIENCE （ 影响因子：5.209； 五年影响因子：5.305 ）
ISSN： 0309-1740
年卷期： 2021 年 171 卷
页码：
收录情况： SCI
摘要： This study investigated effects of 175-d dietary treatment with Lactobacillus reuteri 1 (LR1) or antibiotics (olaquindox and aureomycin) on the longissimus thoracis (LT) of pigs. Results showed that antibiotics decreased pork quality by increasing drip loss, shear force, and altering myofiber characteristics including diameter, cross-sectional area and myosin heavy chain isoforms compared to LR1. Pigs fed antibiotics had lower muscle contents of free glutamic acid, inosinic acid, and higher glutamine compared to pigs fed the controls and LR1 diets (P <= .05). Furthermore, antibiotics decreased free isoleucine, leucine, methionine in LT compared to the control (P <= .05). Compared to antibiotics, LR1 likely improved protein synthesis by modulating expression of amino acid transport and ribosomal protein S6 kinase 1 (S6K1) genes, and altered fatty acid profile by regulating metabolic pathways. Overall, LR1 improved pork quality compared to antibiotics by decreasing drip loss and shear force, increasing inosinic acid and glutamic acid that may improve flavor, and altering muscle fiber characteristics.
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