Effects of Silage Diet on Meat Quality through Shaping Gut Microbiota in Finishing Pigs

• DOI: 10.1128/spectrum.02416-22
• Publication Date: 2022-12-12T09:03:21Z
• Authors: Jiakuan Niu; Xiao Liu; Junying Xu; Fen Li; Jincan Wang; Xixi Zhang; Xu Yang; Lin Wang; Sen Ma; Defeng Li; Xiaoyan Zhu; Chengzhang Wang; Yinghua Shi; Yalei Cui
• Keywords: Silage; Lachnospiraceae; Marbled meat; Intramuscular fat

With increasing demand for high-quality pork, development of green and healthy feed finishing pigs is urgently needed. In this study, the effects mechanisms mulberry paper silages on growth performance, meat quality, intestinal health were explored. Intestinal microbiota profiled, microbially produced short-chain fatty acids (SCFAs) measured. The average daily gain (ADG) conversion rate (FCR) with not significantly different from those control. Meat quality as measured by pork marbling in longissimus dorsi was better silage. highest concentration SCFAs also According to 16S rRNA sequencing, Clostridium_sensu_stricto_1, Terrisporobacter, Lachnospiraceae, which are important SCFA production, biomarkers PICRUSt functional analysis microbes indicated that galactose metabolism, starch sucrose carbohydrate digestion absorption decreased silage treatments but increased Correlations between Lachnospiraceae closely associated acid contents. results could increase content through shaping affect deposition acids, laid a solid theoretical foundation improving quality. IMPORTANCE To avoid competition people animals food, it essential develop nontraditional feeds. unconventional resources examined. diet, improved color, score, beneficial muscle. Pigs fed had concentrations (SCFAs), sequencing identified biomarkers, production. Functions two groups primarily involved amino metabolism Clostridium_sensu_stricto-1, contents intestine dorsi.