Effects of probiotic (Bacillus subtilis) supplementation on meat quality characteristics of breast muscle from broilers exposed to chronic heat stress
Effects of probiotic (Bacillus subtilis) supplementation on meat quality characteristics of breast muscle from broilers exposed to chronic heat stress
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DOI：
10.3382/ps/pey176
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发表时间：
2018-09-01
期刊：
影响因子：
4.4
通讯作者：
Kim, Y. H. B.
中科院分区：
文献类型：
--
作者：
Cramer, T. A.;Kim, H. W.;Kim, Y. H. B.
本研究旨在探讨益生菌和慢性热应激对肉仔鸡胸肌品质、总脂和磷脂含量、脂质氧化、抗氧化能力和热休克蛋白丰度的影响。共240只雄性肉鸡（每栏5只鸡）接受4个处理，由2 × 2析因设计组成。将肉鸡每天保持在21-32-21 ℃下10小时（热应激，HS）或21 ℃（热中性条件），并饲喂常规饮食或与益生菌混合的饮食（250 ppm含有3株枯草芽孢杆菌的孢子蛋白）。在46 d时，共收获48只肉鸡（12只/处理）。无论是HS还是益生菌对持水能力，剪切力和颜色特性都没有实质性的影响。HS可诱导脂肪氧化，增加2-硫代巴比妥酸反应物质（TBARS），益生菌可降低HS肉鸡胸肌TBARS值（P = 0.002）和磷脂含量（P = 0.0033）。HS能增强2，2-二苯基-1-苦肼基（DPPH）自由基清除活性（P < 0.0001），但未发现益生菌补充的显著影响。益生菌和HS均不影响过氧化氢酶活性，而超氧化物歧化酶和谷胱甘肽过氧化物酶活性则低于热中性对照组（P < 0.0001）和益生菌饲养的肉鸡（P < 0.0001）。此外，益生菌与HS对谷胱甘肽过氧化物酶活性存在显著的交互作用，其中在热中性条件下添加益生菌的肉鸡胸肌谷胱甘肽过氧化物酶活性最高（P < 0.05）。关于热休克蛋白（HSP）测定，HS略微增加了HSP 70和HSP 72的水平。（P = 0.08）和HSP 27（P = 0.05），但没有发现益生菌补充的显著影响。我们的研究结果表明，益生菌喂养可以提高胸肌重量，而不会对肉质属性产生不利影响，减轻热应激肉鸡胸肌的氧化变质。
The aim of this study was to determine the impact of probiotic feeding and chronic heat stress on meat quality, total lipid and phospholipid contents, lipid oxidation, antioxidant capacity, and heat shock protein abundance of broiler breast muscle. A total of 240 male broilers (5 birds per pen) were subjected to 4 treatments consisting of a 2 x 2 factorial design. Broilers were kept at 21-32-21 degrees C for 10 h daily (heat stress, HS) or 21 degrees C (thermoneutral condition) and fed a regular diet or the diet mixed with probiotic (250 ppm of Sporulin containing 3 strains of Bacillus subtilis). A total of 48 broilers (12 birds/treatment) were harvested at 46 d. Neither HS nor probiotic had substantial impacts on water-holding capacity, shear force, and color characteristics. HS induced lipid oxidation as increased 2-thiobarbituric acid reactive substances (TBARS), in which probiotic feeding decreased TBARS value (P = 0.002) and phospholipid contents (P = 0.0033) in breast muscle of HS broilers. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was increased with HS (P < 0.0001), but no significant impact of probiotic supplementation was found. Neither probiotic nor HS affected catalase activity, but superoxide dismutase and glutathione peroxidase activities were lower in HS broilers compared to thermoneutral controls (P < 0.0001) and in probiotics-fed broilers (P < 0.0001) compared to their counterparts. In addition, a significant interaction between probiotic and HS was found at glutathione peroxidase activities, in which breast muscle of broilers fed probiotic at thermoneutral condition showed the highest activity (P < 0.05). Regarding heat shock protein (HSP) determination, HS slightly increased the levels of both HSP70 (P = 0.08) and HSP27 (P = 0.05), but no significant impacts of probiotic supplementation were found. Our results indicate that probiotic feeding could improve breast muscle weight without adverse impacts on meat quality attributes, as well as alleviate oxidative deterioration of breast muscle of broilers undergoing heat stress.