文献类型： 外文期刊
作者： Han, Qi 1 ; Huang, Xingguo 1 ; Yan, Fuyong 2 ; Yin, Jie 1 ; Xiao, Yingping 3 ;
作者机构： 1.Hunan Agr Univ, Coll Anim Sci & Technol, Changsha 410128, Peoples R China
2.Hunan Jiuding Technol Grp Co Ltd, Changsha 410007, Peoples R China
3.Zhejiang Acad Agr Sci, State Key Lab Managing Biot & Chem Threats Qual &, Inst Qual & Stand Agroprod, Hangzhou 310021, Peoples R China
关键词： gut microbiota; pork; muscle fiber; fat deposition; host genetics; diet composition
期刊名称：ANTIBIOTICS-BASEL （ 影响因子：5.222； 五年影响因子：5.396 ）
ISSN： 2079-6382
年卷期： 2022 年 11 卷 6 期
页码：
收录情况： SCI
摘要： Pork quality is a factor increasingly considered in consumer preferences for pork. The formation mechanisms determining meat quality are complicated, including endogenous and exogenous factors. Despite a lot of research on meat quality, unexpected variation in meat quality is still a major problem in the meat industry. Currently, gut microbiota and their metabolites have attracted increased attention in the animal breeding industry, and recent research demonstrated their significance in muscle fiber development and fat deposition. The purpose of this paper is to summarize the research on the effects of gut microbiota on pig muscle and fat deposition. The factors affecting gut microbiota composition will also be discussed, including host genetics, dietary composition, antibiotics, prebiotics, and probiotics. We provide an overall understanding of the relationship between gut microbiota and meat quality in pigs, and how manipulation of gut microbiota may contribute to increasing pork quality for human consumption.
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