Effects of lactobacillus plantarum ZJ316 on pig growth and pork quality.
Effects of lactobacillus plantarum ZJ316 on pig growth and pork quality.
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植物乳杆菌ZJ316对猪生长及猪肉品质的影响
DOI：
10.1186/1746-6148-8-89
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发表时间：
2012-06-25
影响因子：
2.6
通讯作者：
Gu Q
中科院分区：
文献类型：
--
作者：
Suo C;Yin Y;Wang X;Lou X;Song D;Wang X;Gu Q
植物乳杆菌是一种与植物相关的细菌，但它也存在于人类、小鼠和猪的胃肠道中。它可以发酵广谱的植物碳水化合物;它耐受胆盐和低pH值，并且它对肠道病原体具有拮抗潜力。然而，实验报告使用L。作为益生菌的植物是有限的。在本研究中，L.研究了从仔猪粪样中分离的植物病原菌ZJ 316对猪生长和猪肉品质的影响。随机选取150头新断奶仔猪，分为5组。第1组饲喂添加抗生素甲喹的日粮，第2、3和4组饲喂添加L.第5组饲喂甲喹和L.植物在60天的初始处理后，收集样品用于评价。结果表明，L. plantarum ZJ 316对猪的生长具有益生作用，并且这些作用是剂量依赖性的。1 × 109 CFU/d的剂量比5 × 109 CFU/d或1 × 1010 CFU/d的剂量效果更明显。在第2组（1 × 109 CFU/d）中，腹泻率（p = 0.000）和死亡率（p = 0.448）低于驱虫处理猪（第1组），日增重（p = 0.001）和食物转化率（p = 0.005）更好。提高猪肉品质与乳酸菌治疗。乳酸杆菌处理的猪（第2组）的pH值（45 min，p = 0.020）、硬度（p = 0.000）、粘性（p = 0.044）、咀嚼性（p = 0.000）、胶粘性（p = 0.000）和恢复力（p = 0.004）均显著改善。虽然我们发现L.植物源益生菌对猪的生长和猪肉品质有一定的促进作用，其作用机制有待进一步研究。聚合酶链反应-变性梯度凝胶电泳结果表明，乳酸菌和乳酸菌处理猪肠道细菌群落结构非常相似，乳酸菌数量显著高于乳酸菌。植物ZJ 316的DGGE条带测序结果低于检测限。短链脂肪酸的浓度在乳酸杆菌和益生菌处理的粪便样品中没有显著差异（p = 0.086）。然而，发现乳酸菌处理显著改善了回肠（p = 0.003）、空肠（p = 0.000）和回肠（p = 0.036）的绒毛高度。L.植物源ZJ 316具有益生作用，可促进猪生长和改善猪肉品质。益生菌的作用机制可能与L.植物定植和肠道细菌群落的改变。相反，它可能与抑制条件致病菌的生长和促进绒毛高度增加有关。
Lactobacillus plantarum is a plant-associated bacterial species but it has also been found in human, mouse and porcine gastrointestinal tracts. It can ferment a broad spectrum of plant carbohydrates; it is tolerant of bile salts and low pH, and it has antagonistic potential against intestinal pathogens. However, experiments reporting the use of L. plantarum as a probiotic are limited. In this study, the effects of L. plantarum ZJ316 isolated from infant fecal samples on pig growth and pork quality were investigated. One hundred and fifty newly weaned pigs were selected randomly and divided into five groups. Group 1 was fed a diet supplemented with the antibiotic mequindox; Groups 2, 3 and 4 were fed a diet supplemented with L. plantarum and no antibiotic; and Group 5 was fed a mixture of mequindox and L. plantarum. After a 60 days initial treatment, samples were collected for evaluation. The results showed that, the L. plantarum ZJ316 has probiotic effects on pig growth and that these effects are dose dependent. The effects of a dose of 1 × 109 CFU/d were more pronounced than those of a dose of 5 × 109 CFU/d or 1 × 1010 CFU/d. In Group 2 (1 × 109 CFU/d), the diarrhea (p = 0.000) and mortality rates (p = 0.448) were lower than in antibiotic-treated pigs (Group 1), and the daily weight gain (p = 0.001) and food conversion ratios were better (p = 0.005). Improved pork quality was associated with Lactobacillus treatment. pH (45 min, p = 0.020), hardness (p = 0.000), stickiness (p = 0.044), chewiness (p = 0.000), gumminess (p = 0.000) and restoring force (p = 0.004) were all significantly improved in Lactobacillus-treated pigs (Group 2). Although we found that L. plantarum exerted probiotic effects on pig growth and pork quality, the mechanisms underlying its action require further study. Polymerase chain reaction-denaturing gradient gel electrophoresis results showed that the gut bacterial communities in Lactobacillus- and antibiotic-treated pigs were very similar and the quantity of L. plantarum ZJ316 was below the detection limits of DGGE-band sequencing. The concentration of short-chain fatty acids in Lactobacillus- and antibiotic-treated fecal samples were not significantly different (p = 0.086). However, the villus height of ilea (p = 0.003), jejuna (p = 0.000) and duodena (p = 0.036) were found to be significantly improved by Lactobacillus treatment. L. plantarum ZJ316 was found to have probiotic effects, improving pig growth and pork quality. The probiotic mechanism might not involve L. plantarum colonization and alteration of the gut bacterial community. Rather, it might be related to the inhibition of the growth of opportunistic pathogens and promotion of increased villus height.
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影响因子：
3.7
作者：
Cukrowska, B;Lodínova-Zádníková, R;Tlaskalová-Hogenová, H
通讯作者：
Tlaskalová-Hogenová, H
影响因子：
64.8
作者：
Fukuda, Shinji;Toh, Hidehiro;Ohno, Hiroshi
通讯作者：
Ohno, Hiroshi
影响因子：
5.4
作者：
Fukushima, Y;Kawata, Y;Mitsuoka, T
通讯作者：
Mitsuoka, T
影响因子：
5.1
作者：
Konstantinov, Sergey R.;Awati, Ajay A.;De Vos, Willem M.
通讯作者：
De Vos, Willem M.
影响因子：
4.4
作者：
Ahmed, Ashraf M.;Motoi, Yusuke;Shimamoto, Tadashi
通讯作者：
Shimamoto, Tadashi