中文摘要：本研究探索了用罗伊氏乳杆菌1（LR1）或抗生素（奥拉多司和金霉素）饲喂猪175 d对胸长肌(LT)的影响。结果显示，与LR1相比，抗生素会增加滴水损失、剪切力和改变肌纤维直径、横截面积和肌球蛋白重链亚型等特性，降低猪肉品质。与对照组和LR1饲粮组相比，抗生素组的猪肌肉中游离谷氨酸、肌苷酸含量较低，谷氨酰胺含量较高。此外，抗生素组LT中游离异亮氨酸、亮氨酸和蛋氨酸比对照组低。LR1可能通过调节氨基酸转运和核糖体蛋白S6激酶1（S6K1）基因的表达促进蛋白质合成，并通过调节代谢途径改变脂肪酸结构。总之，LR1能减少滴水损失和剪切力，增加肌苷酸和谷氨酸，改善猪肉风味，改变肌肉纤维特性，最终改善猪肉品质。
外文摘要：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.
外文关键词：actobacillus reuteri 1；Meat quality；Amino acid；Fatty acid；Pigs
作者：Tian, ZM；Cui, YY；Lu, HJ；Wang, G；Ma, XY
作者单位：Guangdong Acad Agr Sci
期刊名称：MEAT SCIENCE
期刊影响因子：3.644
出版年份：2021
出版刊次：171
点击下载：长期在猪饲粮中添加益生菌罗伊氏乳杆菌1或抗生素对猪肉质、肌肉氨基酸和脂肪酸的影响