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Bacillus subtilis and Enterococcus faecium co-fermented feed alters antioxidant capacity, muscle fibre characteristics and lipid profiles of finishing pigs.
Liu, Shiqi; Du, Man; Sun, Jiabao; Tu, Yuang; Gu, Xin; Cai, Peiran; Lu, Zeqing; Wang, Yizhen; Shan, Tizhong.
Afiliación
  • Liu S; College of Animal Sciences, Zhejiang University, Hangzhou, People's Republic of China.
  • Du M; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, People's Republic of China.
  • Sun J; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, People's Republic of China.
  • Tu Y; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, People's Republic of China.
  • Gu X; College of Animal Sciences, Zhejiang University, Hangzhou, People's Republic of China.
  • Cai P; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, People's Republic of China.
  • Lu Z; Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Hangzhou, People's Republic of China.
  • Wang Y; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, People's Republic of China.
  • Shan T; College of Animal Sciences, Zhejiang University, Hangzhou, People's Republic of China.
Br J Nutr ; 131(8): 1298-1307, 2024 Apr 28.
Article en En | MEDLINE | ID: mdl-38098370
ABSTRACT
This study aimed to assess how Bacillus subtilis and Enterococcus faecium co-fermented feed (FF) affects the antioxidant capacity, muscle fibre types and muscle lipid profiles of finishing pigs. In this study, a total of 144 Duroc × Berkshire × Jiaxing Black finishing pigs were randomly assigned into three groups with four replicates (twelve pigs per replication). The three treatments were a basal diet (0 % FF), basal diet + 5 % FF and basal diet + 10 % FF, respectively. The experiment lasted 38 d after 4 d of acclimation. The study revealed that 10 % FF significantly increased the activity of superoxide dismutase (SOD) and catalase (CAT) compared with 0 % FF group, with mRNA levels of up-regulated antioxidant-related genes (GPX1, SOD1, SOD2 and CAT) in 10 % FF group. 10 % FF also significantly up-regulated the percentage of slow-twitch fibre and the mRNA expression of MyHC I, MyHC IIa and MyHC IIx, and slow MyHC protein expression while reducing MyHC IIb mRNA expression. Lipidomics analysis showed that 5 % FF and 10 % FF altered lipid profiles in longissimus thoracis. 10 % FF particularly led to an increase in the percentage of TAG. The Pearson correlation analysis indicated that certain molecular markers such as phosphatidic acid (PA) (494), Hex2Cer (d506), cardiolipin (CL) (728) and phosphatidylcholine (PC) (330e) could be used to indicate the characteristics of muscle fibres and were closely related to meat quality. Together, our findings suggest that 10 % FF improved antioxidant capacity, enhanced slow-twitch fibre percentage and altered muscle lipid profiles in finishing pigs.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Enterococcus faecium / Antioxidantes Límite: Animals Idioma: En Revista: Br J Nutr Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Enterococcus faecium / Antioxidantes Límite: Animals Idioma: En Revista: Br J Nutr Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido