This study aimed to explore the effects of glutamate (Glu) supplementation on the growth performance,carcass traits,meat quality,composition of amino acids and fatty acids in the longissimus dorsi muscle,and the colon...This study aimed to explore the effects of glutamate (Glu) supplementation on the growth performance,carcass traits,meat quality,composition of amino acids and fatty acids in the longissimus dorsi muscle,and the colonic microbial community of Shaziling pigs.A total of 48 healthy male Shaziling pigs (150 d,31.56±0.95 kg) were randomly assigned to two groups,and fed a basal diet with no supplement (control group) or supplemented with 1% Glu (Glu group) for 51 d,and 6 pigs per group were finally slaughtered.Glu significantly increased the average daily gain (P=0.039),lean percentage (P=0.023),and intramuscular fat (IMF) content (P=0.015),and decreased the fat percentage (P=0.021) of Shaziling pigs.In the muscle,Glu increased the concentrations of inosine-5'-monophosphate (P=0.094),Fe (P=0.002),Cu (P=0.052),and monounsaturated fatty acids (MUFAs)(P=0.024),and decreased the content of C18:2n6 (P=0.011),n-6 polyunsaturated fatty acids (n-6 PUFAs)(P=0.014),and PUFAs (P=0.014).Moreover,Glu significantly upregulated the mRNA expression of adipogenesis-related genes (FAS,SREBP-1C)(P=0.032,P=0.026) and muscle growth-related genes (MyHCⅡb,MyHCⅡx)(P=0.038,P=0.019) in the muscle,and increased the relative abundance of Spirochaetota (P<0.001) and the acetic acid content in the colon (P=0.039).Correlation analysis indicated that the acetic acid content was positively correlated with the relative Spirochaetota abundance and the IMF content,and a negative trend with the fat percentage of Shaziling pigs.In conclusion,these results indicated that Glu could simultaneously increase the lean percentage and IMF content and decrease the fat percentage of Shaziling pigs,and these beneficial effects may be related to increased colonic Spirochaetota abundance and acetic acid concentrations.展开更多
Pork meat is closely related to physicochemical alterations during growth and development,resulting in differences in nutritional value and meat flavor.This study aimed to evaluate the composition of amino acids,fatty...Pork meat is closely related to physicochemical alterations during growth and development,resulting in differences in nutritional value and meat flavor.This study aimed to evaluate the composition of amino acids,fatty acids,and metabolic profiles in the longissimus thoracis muscle(LM)of Shaziling pigs aged 30,90,150,210,and 300 days.The results showed that the predominant fatty acids identified in the LM of Shaziling pigs were C16:0,C16:1,C18:0,C18:1n9c,and C18:2n6c.An opposite correlation was observed for C18:2n6c and n6/n3 polyunsaturated fatty acids(P<0.05).Alanine,aspartate,glutamate,Dglutamine,and D-glutamate metabolism were the main metabolic pathways for the Shaziling pig meat flavor(P<0.05).Moreover,the correlation coefficients revealed that the contents of anserine,C16:0,C16:1,and C18:1n9c were positively correlated with intramuscular fat and/or p H24hand were negatively correlated with the values of L^(*)(lightness)and b^(*)(yellowness)(P<0.05).In conclusion,age greatly affected the meat quality of Shaziling pigs,and the contents of muscular anserine,C16:0,C16:1,and C18:1n9c might be promising indicators for better meat quality.展开更多
Shaziling pig,a Chinese indigenous breed,has been classified as a fatty pig model.However,the gut microbial development and role in lipid metabolism in Shaziling pigs has been rarely reported.Here,we compared the lipi...Shaziling pig,a Chinese indigenous breed,has been classified as a fatty pig model.However,the gut microbial development and role in lipid metabolism in Shaziling pigs has been rarely reported.Here,we compared the lipid metabolic and microbial profiles at 30,60,90,150,210,and 300 d of age between Shaziling and Yorkshire pigs.Predictably,there were marked differences in the liver lipids(i.e.,cholesterol,glucose,and low-density lipoprotein)and the lipid related expressions(i.e.,SREBP1/2,LXRa/b,DGAT1/2,and FABP1-3)between Shaziling and Yorkshire pigs.Bacteria sequencing in the ileal digesta and mucosa showed that Shaziling pigs had a higher a-diversity and higher abundances of probiotics,such as Lactobacillus johnsonii,Lactobacillus amylovorus,and Clostridium butyricum.Thirty-five differentiated metabolites were further identified in the mucosa between Shaziling and Yorkshire pigs,which were enriched in the carbohydrate,protein,glucose and amino acid metabolism and bile acid biosynthesis.Furthermore,7 differentiated microbial species were markedly correlated with metabolites,indicating the role of gut microbiota in the host metabolism.Next,the role of differentiated L.johnsonii in lipid metabolism was validated in Duroc×Landrace×Yorkshire(DLY)pigs and the results showed that L.johnsonii mono-colonization promoted lipid deposition and metabolism by altering gut microbiota(i.e.,Megasphaera elsdenii and L.johnsonii)and DGAT1/DGAT2/CD36-PPARg gene expressions.In conclusion,Shaziling pigs exhibited different metabolic and microbial profiles compared with Yorkshire pigs,which might have contributed to the diverse metabolic phenotypes,and the significant enrichment of L.johnsonii in Shaziling pigs promoted lipid metabolism and obesity of DLY pigs,which provided a novel idea to improve the fat content of lean pigs.展开更多
This study aims to compare the meat quality of Shaziling and Yorkshire pigs and to find the potential indicator in serum for superior meat quality.Six Shaziling and Yorkshire pigs at 30,60,90,150,210,and 300 d of age ...This study aims to compare the meat quality of Shaziling and Yorkshire pigs and to find the potential indicator in serum for superior meat quality.Six Shaziling and Yorkshire pigs at 30,60,90,150,210,and 300 d of age were selected to examine carcass traits,meat quality,and serum metabolome.The results showed that the body weight,carcass length,and loin eye area of Shaziling pigs at 150,210,and 300 d of age were significantly lower than those of Yorkshire pigs(P<0.05).Shaziling pigs at 150 and 300 d of age had significantly lower backfat thickness than Yorkshire pigs(P<0.05).Compared with Yorkshire pigs,Shaziling pigs at all 6 ages had a lower lean percentage and a higher fat percentage(P<0.05).At 60,90,and 150 d of age,the post-mortem pH-decline,b*value(yellowness),and drip loss of Shaziling pigs were significantly lower than those of Yorkshire pigs(P<0.05).Moreover,at 150 d of age,Shaziling pigs had significantly higher a^(*)value(redness)and intramuscular fat(IMF)content than Yorkshire pigs(P<0.05).Correlation analysis between the top 40 metabolites and phenotypes indicated that L-carnitine had positive correlations with fat percentage,pH24h,and IMF content,but had negative correlations with lean percentage,L^(*)value(lightness),and b^(*)value(P<0.05).Serum L-carnitine content,fat percentage,pH24h,and IMF content all decreased first and then increased as the pigs grew,which verified the positive correlations between L-carnitine and these phenotypes.In conclusion,Shaziling pigs have a slower growth rate but a better meat quality than Yorkshire pigs.The meat quality of Shaziling pigs is the best from 150 to 210 d of age.This study suggests that a higher serum L-carnitine content is a promising indicator for better meat quality.展开更多
基金supported by the National Key Research and Development Programs of China(2023YFD1301305)the science and technology innovation Program of Hunan Province(2022RC1159)+1 种基金the Changsha Natural Science Funds for Distinguished Young Scholar(kq2009020)the National Natural Science Foundation of China(U19A2037).
文摘This study aimed to explore the effects of glutamate (Glu) supplementation on the growth performance,carcass traits,meat quality,composition of amino acids and fatty acids in the longissimus dorsi muscle,and the colonic microbial community of Shaziling pigs.A total of 48 healthy male Shaziling pigs (150 d,31.56±0.95 kg) were randomly assigned to two groups,and fed a basal diet with no supplement (control group) or supplemented with 1% Glu (Glu group) for 51 d,and 6 pigs per group were finally slaughtered.Glu significantly increased the average daily gain (P=0.039),lean percentage (P=0.023),and intramuscular fat (IMF) content (P=0.015),and decreased the fat percentage (P=0.021) of Shaziling pigs.In the muscle,Glu increased the concentrations of inosine-5'-monophosphate (P=0.094),Fe (P=0.002),Cu (P=0.052),and monounsaturated fatty acids (MUFAs)(P=0.024),and decreased the content of C18:2n6 (P=0.011),n-6 polyunsaturated fatty acids (n-6 PUFAs)(P=0.014),and PUFAs (P=0.014).Moreover,Glu significantly upregulated the mRNA expression of adipogenesis-related genes (FAS,SREBP-1C)(P=0.032,P=0.026) and muscle growth-related genes (MyHCⅡb,MyHCⅡx)(P=0.038,P=0.019) in the muscle,and increased the relative abundance of Spirochaetota (P<0.001) and the acetic acid content in the colon (P=0.039).Correlation analysis indicated that the acetic acid content was positively correlated with the relative Spirochaetota abundance and the IMF content,and a negative trend with the fat percentage of Shaziling pigs.In conclusion,these results indicated that Glu could simultaneously increase the lean percentage and IMF content and decrease the fat percentage of Shaziling pigs,and these beneficial effects may be related to increased colonic Spirochaetota abundance and acetic acid concentrations.
基金jointly supported by the National Natural Science Foundation of China (U19A2037)the Changsha Natural Science Funds for Distinguished Young Scholars (kq2009020)+6 种基金Young Elite Scientists Sponsorship Program by CAST (2020-2022QNRC003)the Natural Science Foundation of Hunan Province (2021JJ20044)the Natural Science Foundation of Guangxi Province (2020JJA130102)China Agriculture Research System of MOF and MARA (CARS-35)the Strategic Priority Research Program of the Chinese Academy of Sciences (XDA24030204)the National Key Research and Development Program of China (2022YFD1300503)the Science and Technology Innovation Program of Hunan Province (2022RC1159)。
文摘Pork meat is closely related to physicochemical alterations during growth and development,resulting in differences in nutritional value and meat flavor.This study aimed to evaluate the composition of amino acids,fatty acids,and metabolic profiles in the longissimus thoracis muscle(LM)of Shaziling pigs aged 30,90,150,210,and 300 days.The results showed that the predominant fatty acids identified in the LM of Shaziling pigs were C16:0,C16:1,C18:0,C18:1n9c,and C18:2n6c.An opposite correlation was observed for C18:2n6c and n6/n3 polyunsaturated fatty acids(P<0.05).Alanine,aspartate,glutamate,Dglutamine,and D-glutamate metabolism were the main metabolic pathways for the Shaziling pig meat flavor(P<0.05).Moreover,the correlation coefficients revealed that the contents of anserine,C16:0,C16:1,and C18:1n9c were positively correlated with intramuscular fat and/or p H24hand were negatively correlated with the values of L^(*)(lightness)and b^(*)(yellowness)(P<0.05).In conclusion,age greatly affected the meat quality of Shaziling pigs,and the contents of muscular anserine,C16:0,C16:1,and C18:1n9c might be promising indicators for better meat quality.
基金the National Natural Science Foundation(32172761,U19A2037,and U20A2055)Earmarked Fund for China Agriculture Research System(CARS-35)+1 种基金Young Elite Scientists Sponsorship Program by CAST(2019-2021QNRC001)Hunan Science Foundation for Outstanding Young Scholars(2020JJ3023).
文摘Shaziling pig,a Chinese indigenous breed,has been classified as a fatty pig model.However,the gut microbial development and role in lipid metabolism in Shaziling pigs has been rarely reported.Here,we compared the lipid metabolic and microbial profiles at 30,60,90,150,210,and 300 d of age between Shaziling and Yorkshire pigs.Predictably,there were marked differences in the liver lipids(i.e.,cholesterol,glucose,and low-density lipoprotein)and the lipid related expressions(i.e.,SREBP1/2,LXRa/b,DGAT1/2,and FABP1-3)between Shaziling and Yorkshire pigs.Bacteria sequencing in the ileal digesta and mucosa showed that Shaziling pigs had a higher a-diversity and higher abundances of probiotics,such as Lactobacillus johnsonii,Lactobacillus amylovorus,and Clostridium butyricum.Thirty-five differentiated metabolites were further identified in the mucosa between Shaziling and Yorkshire pigs,which were enriched in the carbohydrate,protein,glucose and amino acid metabolism and bile acid biosynthesis.Furthermore,7 differentiated microbial species were markedly correlated with metabolites,indicating the role of gut microbiota in the host metabolism.Next,the role of differentiated L.johnsonii in lipid metabolism was validated in Duroc×Landrace×Yorkshire(DLY)pigs and the results showed that L.johnsonii mono-colonization promoted lipid deposition and metabolism by altering gut microbiota(i.e.,Megasphaera elsdenii and L.johnsonii)and DGAT1/DGAT2/CD36-PPARg gene expressions.In conclusion,Shaziling pigs exhibited different metabolic and microbial profiles compared with Yorkshire pigs,which might have contributed to the diverse metabolic phenotypes,and the significant enrichment of L.johnsonii in Shaziling pigs promoted lipid metabolism and obesity of DLY pigs,which provided a novel idea to improve the fat content of lean pigs.
基金This study was jointly supported by the National Natural Science Foundation of China(U19A2037,31802077)the Changsha Natural Science Funds for Distinguished Young Scholar(kq2009020)+6 种基金the Natural Science Foundation of Guangxi Province(2020JJA130102,2018JJB130239)Young Elite Scientists Sponsorship Program by CAST(2020QNRC001)Special funds for the construction of innovative provinces in Hunan Project(2019NK2193,2019RS3022)China Agriculture Research System of MOF and MARA(CARS-35)the‘Strategic Priority Research Program’of the Chinese Academy of Sciences(XDA24030204)Open Fund of Key Laboratory of Agroecological Processes in Subtropical Region,Chinese Academy of Sciences(ISA2020203)Taishan industry leading talent project special funds.
文摘This study aims to compare the meat quality of Shaziling and Yorkshire pigs and to find the potential indicator in serum for superior meat quality.Six Shaziling and Yorkshire pigs at 30,60,90,150,210,and 300 d of age were selected to examine carcass traits,meat quality,and serum metabolome.The results showed that the body weight,carcass length,and loin eye area of Shaziling pigs at 150,210,and 300 d of age were significantly lower than those of Yorkshire pigs(P<0.05).Shaziling pigs at 150 and 300 d of age had significantly lower backfat thickness than Yorkshire pigs(P<0.05).Compared with Yorkshire pigs,Shaziling pigs at all 6 ages had a lower lean percentage and a higher fat percentage(P<0.05).At 60,90,and 150 d of age,the post-mortem pH-decline,b*value(yellowness),and drip loss of Shaziling pigs were significantly lower than those of Yorkshire pigs(P<0.05).Moreover,at 150 d of age,Shaziling pigs had significantly higher a^(*)value(redness)and intramuscular fat(IMF)content than Yorkshire pigs(P<0.05).Correlation analysis between the top 40 metabolites and phenotypes indicated that L-carnitine had positive correlations with fat percentage,pH24h,and IMF content,but had negative correlations with lean percentage,L^(*)value(lightness),and b^(*)value(P<0.05).Serum L-carnitine content,fat percentage,pH24h,and IMF content all decreased first and then increased as the pigs grew,which verified the positive correlations between L-carnitine and these phenotypes.In conclusion,Shaziling pigs have a slower growth rate but a better meat quality than Yorkshire pigs.The meat quality of Shaziling pigs is the best from 150 to 210 d of age.This study suggests that a higher serum L-carnitine content is a promising indicator for better meat quality.
