新型酿酒酵母培养物对育肥猪生产性能、肌肉品质和肠道微生物的影响

doi:10.11924/j.issn.1000-6850.casb20190600268

中国农学通报 ›› 2020, Vol. 36 ›› Issue (21): 145-154.doi: 10.11924/j.issn.1000-6850.casb20190600268

所属专题：畜牧兽医

• 畜牧·动物医学·蚕·蜂 • 上一篇下一篇

新型酿酒酵母培养物对育肥猪生产性能、肌肉品质和肠道微生物的影响

郑文涌¹, 杨涛¹, 李双全², 吕常旭², 石敏¹, 马立保¹, 晏向华¹()

¹ 农业微生物学国家重点实验室,华中农业大学动物科学技术学院,武汉 430070
² 湖北绿科乐华生物科技有限公司,湖北黄冈 438000

收稿日期:2019-06-11 修回日期:2019-07-27 出版日期:2020-07-25 发布日期:2020-07-21
通讯作者: 晏向华
作者简介:郑文涌,男,1994年出生,湖北咸宁人,硕士研究生,主要从事动物分子营养学研究。通信地址：430070 湖北省武汉市洪山区狮子山1号湖北省华中农业大学动物科学技术学院,E-mail：zwy@webmail.hzau.edu.cn。
基金资助:
企业横向课题“酿酒酵母培养物对育肥猪生长性能和肌肉品质的影响及机理研究”(102-707118004);国家重点研发计划项目(2018YFD0500404)

Novel Saccharomyces cerevisiae Culture: Effects on Performance, Muscle Quality and Intestinal Microorganisms of Fattening Pig

Zheng Wenyong¹, Yang Tao¹, Li Shuangquan², Lv Changxu², Shi Min¹, Ma Libao¹, Yan Xianghua¹()

¹ State Key Laboratory of Agricultural Microbiology, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070
² Hubei Luke Lehua Biotechnology Co., Ltd., Huanggang Hubei 438000

Received:2019-06-11 Revised:2019-07-27 Online:2020-07-25 Published:2020-07-21
Contact: Yan Xianghua

摘要/Abstract

摘要：

本试验旨在研究日粮中新型酿酒酵母培养物(YCB)添加量对育肥猪生产性能、肌肉品质和肠道微生物的影响。选取440头初始体重为(61.49±0.36 kg)的健康三元杂交（杜×长×大）育肥猪,随机分为4组,基础日粮中未添加酿酒酵母培养物为试验Ⅰ组,添加2.5%传统酵母培养物(YCA)为试验Ⅱ组、添加2.5%新型酵母培养物(YCB)为试验Ⅲ组、添加5% YCB为试验Ⅳ组,试验期60天。结果表明：（1）基础日粮中添加YCA和YCB对育肥猪的平均日增重、饲料利用率均有所改善,其中试验Ⅳ组料重比最低,但差异不显著。（2）与试验Ⅰ组相比,试验Ⅱ、Ⅲ和Ⅳ组可显著降低肌肉滴水损失率和剪切力(P<0.05),其中试验Ⅳ组最低;与试验Ⅰ组相比,试验Ⅱ、Ⅲ和Ⅳ组肌内脂肪分别提高2.8%、6.7%和6.9%,但差异不显著;通过透射电镜发现,试验Ⅱ和Ⅳ组肌原纤维蛋白微量降解,试验Ⅰ组和Ⅲ组肌原纤维蛋白明显降解。（3）试验Ⅲ组和Ⅳ组粪便中瘤胃球菌属、颤螺菌属和粪球菌属等纤维分解菌属的丰度上升,显著增强育肥猪的脂质代谢、碳水化合物代谢、淀粉和蔗糖代谢(P<0.05),改善胆汁酸代谢和脂质代谢。综上可知,在育肥猪生产上添加YCB可以改善育肥猪的生产性能和肌肉品质,通过调节肠道微生物进而影响机体代谢,其生产中适宜添加量为5%。

关键词: 新型酿酒酵母培养物, 育肥猪, 生产性能, 肌肉品质, 肠道微生物

Abstract:

The purpose is to investigate the effects of the addition of new S. cerevisiae culture (YCB) in the diet on the performance, muscle quality and intestinal microbes of fattening pigs. 440 healthy three-way hybrid (Duroc × Landrace × Yorkshine) fattening pigs with an initial body weight of (61.49±0.36 kg) were randomly divided into 4 groups. The basal diet with no S. cerevisiae culture was test group I, adding 2.5% traditional yeast culture (YCA) was test group II, adding 2.5% new yeast culture (YCB) was test group III, and adding 5% YCB was test group IV. The test period was 60 days. The results showed that: (1) the addition of YCA and YCB in the basic diet improved the average daily gain and feed utilization rate of the fattening pigs, and the feed-weight ratio of the test IV group was the lowest, but no significant difference was shown (P >0.05); (2) compared with the test group I, the muscle drip loss rate and shear force in the test group II, III and IV were significantly reduced (P<0.05), and they were the lowest in the test group IV; compared with the test group I, the intramuscular fat in the test group II, III and IV increased by 2.8%, 6.7%, and 6.9%, respectively, but the differences were not significant; transmission electron microscopy revealed that the fibrillin protein in the test group II and IV was slightly degraded, and the myofibrillar proteins in the test group I and III were significantly degraded; (3) the abundance of genus Fibrinolytics such as Ruminococcus, Treponema, and Staphylococcus was increased in the feces of group III and IV, and lipid metabolism, carbohydrate metabolism, starch and sucrose metabolism were significantly enhanced (P<0.05), to improve bile acid metabolism and lipid metabolism. In summary, the addition of YCB to the fattening pig production can improve the performance and muscle quality of the fattening pigs. By regulating the intestinal microbes and then affecting the body metabolism, the suitable addition amount in the production is 5%.

Key words: novel Saccharomyces cerevisiae culture, fattening pig, production performance, muscle quality, intestinal microbes

中图分类号:

S828

郑文涌, 杨涛, 李双全, 吕常旭, 石敏, 马立保, 晏向华. 新型酿酒酵母培养物对育肥猪生产性能、肌肉品质和肠道微生物的影响[J]. 中国农学通报, 2020, 36(21): 145-154.

Zheng Wenyong, Yang Tao, Li Shuangquan, Lv Changxu, Shi Min, Ma Libao, Yan Xianghua. Novel Saccharomyces cerevisiae Culture: Effects on Performance, Muscle Quality and Intestinal Microorganisms of Fattening Pig[J]. Chinese Agricultural Science Bulletin, 2020, 36(21): 145-154.

图/表 15

参考文献 26

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成分	某传统酵母培养物(YCA)	新型酵母培养物(YCB)
粗蛋白CP	12	53.1
粗脂肪EE	3	1.7
粗纤维CF	6.5	10.1
粗灰分CA	8	8.4

成分	某传统酵母培养物(YCA)	新型酵母培养物(YCB)
粗蛋白CP	12	53.1
粗脂肪EE	3	1.7
粗纤维CF	6.5	10.1
粗灰分CA	8	8.4

原料	组别
原料	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
玉米	66.50	67.00	67.00	67.60
豆粕	20.50	17.50	17.50	14.40
麸皮	7.00	7.00	7.00	7.00
传统酵母培养物(YCA)	—	2.50	—	—
新型酵母培养物(YCB)	—	—	2.50	5.00
大豆油	2.00	2.00	2.00	2.00
预混料^a	4.00	4.00	4.00	4.00
合计	100.00	100.00	100.00	100.00
营养水平
消化能 DE/(Mcal/kg)	3.28	3.27	3.27	3.27
粗蛋白(CP)	15.25	15.29	15.29	15.29
粗脂肪(EE)	4.96	4.96	4.96	4.96
粗纤维(CF)	2.75	2.83	2.83	2.83
粗灰分(Ash)	2.46	2.50	2.49	2.49
钙(Ca)	0.61	0.61	0.63	0.62
总磷(TP)	0.47	0.47	0.49	0.48

原料	组别
原料	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
玉米	66.50	67.00	67.00	67.60
豆粕	20.50	17.50	17.50	14.40
麸皮	7.00	7.00	7.00	7.00
传统酵母培养物(YCA)	—	2.50	—	—
新型酵母培养物(YCB)	—	—	2.50	5.00
大豆油	2.00	2.00	2.00	2.00
预混料^a	4.00	4.00	4.00	4.00
合计	100.00	100.00	100.00	100.00
营养水平
消化能 DE/(Mcal/kg)	3.28	3.27	3.27	3.27
粗蛋白(CP)	15.25	15.29	15.29	15.29
粗脂肪(EE)	4.96	4.96	4.96	4.96
粗纤维(CF)	2.75	2.83	2.83	2.83
粗灰分(Ash)	2.46	2.50	2.49	2.49
钙(Ca)	0.61	0.61	0.63	0.62
总磷(TP)	0.47	0.47	0.49	0.48

指标	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
平均始重/kg	60.66±0.38	61.42±0.55	61.76±0.80	61.40±0.79
平均末重/kg	111.16±2.75	114.24±4.19	112.62±1.83	113.18±3.50
平均日增重/kg	0.84±0.05	0.88±0.07	0.85±0.03	0.86±0.05
平均日采食量/kg	2.68±0.27	2.68±0.08	2.56±0.02	2.58±0.07
料重比	3.20±0.46	3.06±0.23	3.02±0.08	3.00±0.21

新型酿酒酵母培养物对育肥猪生产性能、肌肉品质和肠道微生物的影响

Novel Saccharomyces cerevisiae Culture: Effects on Performance, Muscle Quality and Intestinal Microorganisms of Fattening Pig

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指标	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
粗蛋白	81.80±1.04	82.56±1.79	81.43±2.96	82.72±3.22
粗脂肪	86.83±2.17	85.87±2.32	84.49±2.28	84.14±3.64
粗纤维	71.57±0.71a	80.42±7.19b	82.78±0.98b	75.49±4.33a
粗灰分	41.50±3.23	40.44±2.54	41.74±6.51	42.86±7.27
钙	63.03±0.29a	63.87±0.25b	63.55±1.07ab	62.30±0.47a
总磷	54.41±0.39ab	55.08±0.20b	55.11±0.52b	53.19±1.04a

指标	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
头均采食量/kg	160.87±16.25	154.40±5.56	157.60±5.66	154.87±4.64
日粮成本/（元/kg）	2.60	3.06	2.63	2.65
头均成本/元	418.25±42.25a	472.85±17.02b	413.70±14.87a	410.17±12.29a
头均增重/kg	50.50±3.04	52.80±4.33	50.87±1.59	51.78±2.81
单价/（元/kg）	14.40	14.40	14.40	14.40
头增价值/元	727.20±43.72	760.35±62.34	732.51±22.83	745.65±40.42
毛利/（元/头）	308.95±73.06	287.49±54.00	318.81±13.01	335.49±46.45

指标	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
水分	72.49±0.44	71.68±1.49	71.51±1.08	72.39±1.49
粗蛋白	23.75±0.22	23.59±0.40	23.96±0.61	23.49±0.44
肌内脂肪	2.88±0.29	2.96±0.65	3.07±0.39	3.08±0.51
胶原蛋白	1.35±0.02	1.39±0.04	1.37±0.04	1.40±0.02

指标	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
pH_30min	6.50±0.09	6.52±0.04	6.56±0.04	6.49±0.03
pH_24h	5.59±0.03a	5.61±0.01a	5.74±0.04b	5.72±0.04b
滴水损失率/%	5.00±0.45a	3.80±0.39b	4.17±0.42b	3.74±0.64b
剪切力/N	33.13±0.49a	27.18±0.75b	29.75±1.32b	25.48±1.37b
肉色	3.20±0.20	3.40±0.24	3.80±0.20	3.60±0.24
大理石纹	3.10±0.33	3.00±0.31	3.60±0.24	3.60±0.24

项目	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
OTU数量	794.40±52.98ab	753.00±32.63a	853.40±33.64ab	884.00±19.33b
Chao指数	891.97±55.22ab	864.08±27.57a	962.07±28.78ab	985.71±16.54b
Ace指数	882.72±56.72ab	860.94±25.94a	955.96±29.90ab	978.58±15.56b
Shannon指数	4.80±0.08	4.71±0.16	5.13±0.15	4.98±0.21
Simpson指数	0.028±0.021ab	0.031±0.068a	0.016±0.049b	0.014±0.004b

菌门	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
拟杆菌门	48.77±3.31ab	55.12±3.69a	47.44±2.76ab	44.04±1.77b
厚壁菌门	42.13±2.56	37.34±2.35	45.29±1.80	45.37±3.14
螺旋体门	5.09±1.63	4.63±1.59	4.52±1.26	5.92±0.89
变形菌门	2.61±0.58	2.00±0.48	1.39±0.18	2.49±0.45
软壁菌门	0.72±0.15ab	0.43±0.07a	0.72±0.14ab	1.13±0.17b

菌属	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
普雷沃氏菌属	48.77±3.31ab	55.12±3.69a	47.44±2.76ab	44.04±1.77b
颤螺菌属	3.00±0.37ab	2.20±0.41a	3.59±0.49bc	4.46±0.30c
瘤胃球菌属	1.96±0.16a	1.79±0.20a	2.76±0.27b	2.20±0.27ab
粪球菌属	1.06±0.10a	1.27±0.58a	1.82±0.13b	1.95±0.24b
拟杆菌属	0.22±0.08	0.16±0.05	0.26±0.06	0.26±0.04

功能	试验Ⅰ组	试验Ⅱ组	试验Ⅲ组	试验Ⅳ组
碳水化合物代谢	13656±515a	15244±417b	17558±324c	14276±192ab
能量代谢	101715±3959a	105321±3123ab	112728±890b	103862±2263ab
脂肪酸代谢	21118±1122	20116±1842	21087±201	22035±431
脂质代谢	13462±482a	14732±219b	15891±321c	14766±404b
胆汁酸代谢	217.4±78.84	224.6±76.87	188.2±31.04	286.2±31.84
淀粉和蔗糖代谢	99684±3393a	111452±3261b	122179±3491c	103488±1266ab

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