No CrossRef data available.
Article contents
Bacillus subtilis and Enterococcus faecium co-fermented feed alters antioxidant capacity, muscle fibre characteristics and lipid profiles of finishing pigs
Published online by Cambridge University Press: 15 December 2023
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) (49:4), Hex2Cer (d50:6), cardiolipin (CL) (72:8) and phosphatidylcholine (PC) (33:0e) 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.
- Type
- Research Article
- Information
- Copyright
- © The Author(s), 2023. Published by Cambridge University Press on behalf of The Nutrition Society
References
Buła, M, Przybylski, W, Jaworska, D et al. (2019) Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters. Food Chem 276, 511–519.CrossRefGoogle ScholarPubMed
Xu, M, Chen, X, Huang, Z et al. (2022) Effects of dietary grape seed proanthocyanidin extract supplementation on meat quality, muscle fiber characteristics and antioxidant capacity of finishing pigs. Food Chem 367, 130781.CrossRefGoogle ScholarPubMed
Bai, X, Yin, F, Ru, A et al. (2022) Muscle fiber composition affects the postmortem redox characteristics of yak beef. Food Chem 397, 133797.CrossRefGoogle ScholarPubMed
Kim, GD, Jeong, JY, Jung, EY et al. (2013) The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs. Meat Sci 94, 267–273.CrossRefGoogle ScholarPubMed
Wang, L, Zhang, S, Huang, Y et al. (2022) CLA improves the lipo-nutritional quality of pork and regulates the gut microbiota in Heigai pigs. Food Funct 13, 12093–12104.CrossRefGoogle ScholarPubMed
Yi, W, Huang, Q, Wang, Y et al. (2023) Lipo-nutritional quality of pork: the lipid composition, regulation, and molecular mechanisms of fatty acid deposition. Animal Nutr 13, 373–385.CrossRefGoogle ScholarPubMed
Wu, Y, Sun, G, Zhou, X et al. (2020) Pregnancy dietary cholesterol intake, major dietary cholesterol sources, and the risk of gestational diabetes mellitus: a prospective cohort study. Clin Nutr 39, 1525–1534.CrossRefGoogle ScholarPubMed
Qian, L, Tian, S, Jiang, S et al. (2022) DHA-enriched phosphatidylcholine from Clupea harengus roes regulates the gut-liver axis to ameliorate high-fat diet-induced non-alcoholic fatty liver disease. Food Funct 13, 11555–11567.CrossRefGoogle ScholarPubMed
Fahy, E, Subramaniam, S, Brown, HA et al. (2005) A comprehensive classification system for lipids. J Lipid Res 46, 839–861.CrossRefGoogle ScholarPubMed
Yoon, H, Shaw, JL, Haigis, MC et al. (2021) Lipid metabolism in sickness and in health: emerging regulators of lipotoxicity. Mol Cell 81, 3708–3730.CrossRefGoogle ScholarPubMed
Rossi, R, Pastorelli, G, Cannata, S et al. (2013) Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork. Meat Sci 95, 542–548.CrossRefGoogle ScholarPubMed
Shakoor, A, Zhang, C, Xie, J et al. (2022) Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties. Food Chem 393, 133416.CrossRefGoogle ScholarPubMed
Jin, CL, Gao, CQ, Wang, Q et al. (2018) Effects of pioglitazone hydrochloride and vitamin E on meat quality, antioxidant status and fatty acid profiles in finishing pigs. Meat Sci 145, 340–346.CrossRefGoogle ScholarPubMed
Hao, L, Su, W, Zhang, Y et al. (2020) Effects of supplementing with fermented mixed feed on the performance and meat quality in finishing pigs. Anim Feed Sci Technol 266, 114501.CrossRefGoogle Scholar
Liu, S, Du, M, Tu, Y et al. (2022) Fermented mixed feed alters growth performance, carcass traits, meat quality and muscle fatty acid and amino acid profiles in finishing pigs. Anim Nutr 12, 87–95.CrossRefGoogle Scholar
Ding, X, Li, H, Wen, Z et al. (2020) Effects of fermented tea residue on fattening performance, meat quality, digestive performance, serum antioxidant capacity, and intestinal morphology in fatteners. Animal (Basel) 10, 185.Google ScholarPubMed
Wang, C, Lin, C, Su, W et al. (2018) Effects of supplementing sow diets with fermented corn and soybean meal mixed feed during lactation on the performance of sows and progeny. J Anim Sci 96, 206–214.CrossRefGoogle ScholarPubMed
Kolar, K (1990) Colorimetric determination of hydroxyproline as measure of collagen content in meat and meat products: NMKL collaborative study. J Assoc Anal Chem 73, 54–57.Google ScholarPubMed
Xu, Z, Chen, W, Wang, L et al. (2021) Cold exposure affects lipid metabolism, fatty acids composition and transcription in pig skeletal muscle. Front Physiol 12, 748801.CrossRefGoogle ScholarPubMed
Xu, Z, You, W, Zhou, Y et al. (2019) Cold-induced lipid dynamics and transcriptional programs in white adipose tissue. BMC Biol 17, 74.CrossRefGoogle ScholarPubMed
You, W, Xu, Z, Sun, Y et al. (2020) GADD45α drives brown adipose tissue formation through upregulating PPARγ in mice. Cell Death Dis 11, 585.CrossRefGoogle ScholarPubMed
Chen, G, Li, Z, Liu, S et al. (2023) Fermented Chinese herbal medicine promoted growth performance, intestinal health, and regulated bacterial microbiota of weaned piglets. Anim (Basel) 13, 476.Google ScholarPubMed
He, T, Zheng, Y, Piao, X et al. (2022) Determination of the available energy, standardized ileal digestibility of amino acids of fermented corn germ meal replacing soybean meal in growing pig diets. Anim Nutr 9, 259–268.CrossRefGoogle ScholarPubMed
Zhang, Y, Yin, C, Schroyen, M et al. (2021) Effects of the inclusion of fermented mulberry leaves and branches in the gestational diet on the performance and gut microbiota of sows and their offspring. Microorganisms 9, 604.CrossRefGoogle ScholarPubMed
Liu, S, Tu, Y, Sun, J et al. (2023) Fermented mixed feed regulates intestinal microbial community and metabolism and alters pork flavor and umami. Meat Sci 201, 109177.CrossRefGoogle ScholarPubMed
Su, W, Jiang, Z, Wang, C et al. (2022) Co-fermented defatted rice bran alters gut microbiota and improves growth performance, antioxidant capacity, immune status and intestinal permeability of finishing pigs. Anim Nutr 11, 413–424.CrossRefGoogle ScholarPubMed
Yao, Y, Li, H, Li, J et al. (2021) Anaerobic solid-state fermentation of soybean meal with bacillus sp. to improve nutritional quality. Front Nutr 8, 706977.CrossRefGoogle ScholarPubMed
Lerfall, J, Roth, B, Skare, EF et al. (2015) Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage. Food Chem 175, 157–165.CrossRefGoogle ScholarPubMed
Edwards, LN, Engle, TE, Correa, JA et al. (2010) The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs. Meat Sci 85, 435–440.CrossRefGoogle ScholarPubMed
Yan, J, Nian, Y, Zou, B et al. (2022) Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers. Meat Sci 184, 108699.CrossRefGoogle ScholarPubMed
Zhang, C, Luo, J, Yu, B et al. (2015) Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status. Meat Sci 102, 15–21.CrossRefGoogle ScholarPubMed
Schiaffino, S & Reggiani, C (2011) Fiber types in mammalian skeletal muscles. Physiol Rev 91, 1447–1531.CrossRefGoogle ScholarPubMed
Qiu, Y, Li, K, Zhao, X et al. (2020) Fermented feed modulates meat quality and promotes the growth of longissimus thoracis of late-finishing pigs. Anim (Basel) 10, 1682.Google ScholarPubMed
Petkevicius, K, Virtue, S, Bidault, G et al. (2019) Accelerated phosphatidylcholine turnover in macrophages promotes adipose tissue inflammation in obesity. Elife 8, e47990.CrossRefGoogle ScholarPubMed
Vo, L, Schmidtke, MW, Da Rosa-Junior, NT et al. (2023) Cardiolipin metabolism regulates expression of muscle transcription factor MyoD1 and muscle development. J Biol Chem 299, 102978.CrossRefGoogle ScholarPubMed
Śpitalniak-Bajerska, K, Szumny, A, Pogoda-Sewerniak, K et al. (2020) Effects of n-3 fatty acids on growth, antioxidant status, and immunity of preweaned dairy calves. J Dairy Sci 103, 2864–2876.CrossRefGoogle ScholarPubMed
Wang, W, Li, F, Duan, Y et al. (2022) Effects of dietary chlorogenic acid supplementation derived from lonicera macranthoides hand-mazz on growth performance, free amino acid profile, and muscle protein synthesis in a finishing pig model. Oxid Med Cell Longev 2022, 6316611.Google Scholar
Frayn, KN, Arner, P & Yki-Järvinen, H (2006) Fatty acid metabolism in adipose tissue, muscle and liver in health and disease. Essays Biochem 42, 89–103.Google ScholarPubMed
Zhang, Z, Zang, M, Zhang, K et al. (2021) Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems. Food Res Int 139, 109918.CrossRefGoogle ScholarPubMed
You, W, Liu, S, Ji, J et al. (2023) Growth arrest and DNA damage-inducible α regulates muscle repair and fat infiltration through ATP synthase F1 subunit alpha. J Cachexia Sarcopenia Muscle 14, 326–341.CrossRefGoogle ScholarPubMed
Zhou, J, Zhang, Y, Wu, J et al. (2021) Proteomic and lipidomic analyses reveal saturated fatty acids, phosphatidylinositol, phosphatidylserine, and associated proteins contributing to intramuscular fat deposition. J Proteomics 241, 104235.CrossRefGoogle ScholarPubMed