菌酶协同发酵饲料对肉鸡肌肉风味物质含量、肠道转录组及菌群组成的影响  

Effects of Fermented Feed by Bacteria Coupled Fermentation with Enzymes on Meat Flavor Contents,Intestinal Transcriptome and Flora Composition of Broilers

作　　者：林标声[1] 何玉琴[1,2] 谢璐娜 周孝琼 罗建[4] 李焰 戴爱玲[1,2] LIN Biaosheng;HE Yuqin;XIE Luna;ZHOU Xiaoqiong;LUO Jian;LI Yan;DAI Ailing(College of Life Science,Longyan University,Longyan 364000,China;Key Laboratory of Fujian University Preventive Veterinary Medicine and Biotechnology,Longyan 364000,China;Animal Disease Prevention and Control Center of Longyan City,Longyan 364000,China;Fujian Longyan Jinhe Animal Feed Co.,Ltd.,Longyan 364000,China)

机构地区：[1]龙岩学院生命科学学院,龙岩364000 [2]福建省家畜传染病防治与生物技术重点实验室,龙岩364000 [3]福建省龙岩市动物疫病预防控制中心,龙岩364000 [4]福建龙岩金和动物饲料有限公司,龙岩364000

出　　处：《动物营养学报》2022年第11期7049-7062,共14页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：龙岩市奇迈科技创新基金项目(2019LYF10002);2020年福建省高等学校科技创新团队(产业化专项)(JYT202012)。

摘　　要：本试验旨在研究菌酶协同发酵饲料对肉鸡肌肉风味物质含量、肠道转录组及菌群组成的影响。选择60日龄河田肉鸡18000羽,随机分为2组,每组6个重复,每个重复1500羽。对照组饲喂基础饲粮,试验组在基础饲粮中添加5.0%菌酶协同发酵饲料,试验期90 d。结果表明:与对照组相比,试验组胸肌的总氨基酸、风味氨基酸、肌苷酸、不饱和脂肪酸和腿肌的总氨基酸、风味氨基酸、蛋白质、胆固醇、牛磺酸和不饱和脂肪酸含量差异显著(P<0.05)。转录组测序共鉴定出7751个差异表达的基因,其中3833个基因上调表达,3918个基因下调表达。GO功能富集表明,富集到上调的差异表达基因(DEGs)最多类别是对压力的反应、免疫系统过程和免疫反应。KEGG通路富集表明,上调DEGs在次级代谢产物的生物合成、核苷酸寡聚化结构域样受体信号通路、甲型流感、单纯疱疹病毒1型感染、细胞因子-细胞因子受体相互作用、细胞黏附因子和凋亡相关通路中显著富集。菌群组成分析表明,整体上2组肉鸡肠道不同区段菌群的数量均为盲肠>直肠>回肠>空肠>十二指肠,门水平上,试验组各对应肠道区段样本菌群的厚壁菌门(Firmicutes)相对丰度增加,拟杆菌门(Bacteroidota)、变形菌门(Proteobacteria)和放线菌门(Actinobacteriota)相对丰度降低;属水平上,乳杆菌属(Lactobacillus)、乳球菌属(Lactococcus)、克里斯滕森氏菌科R-7群(Christensenellaceae_R-7_group)、另支菌属(Alistipes)等有益菌属相对丰度增加,拟杆菌属(Bacteroides)、肠球菌属(Enterococcus)、弯曲杆菌属(Campylobacte)、罕见小球菌属(Subdoligranulum)、大肠杆菌-志贺菌群(Escherichia-Shigella)、萨特氏菌属(Sutterella)、密螺旋体属(Treponema)等病原菌属相对丰度降低。不同肠道区段菌群组成差异较大,2组样品十二指肠、空肠和回肠菌群组成较为相近,可以较好地聚类在一起;但盲肠、直肠与它们的This study was aimed to research the effects of fermented feed by bacteria coupled fermentation with enzymes on the meat flavor contents,intestinal transcriptome and flora composition of broilers.Eighteen thousand Hetian broilers aged 60 days were randomly divided into 2 groups with 6 replicates in each group and1 500 chickens in each replicate.The control group was fed a basic diet,and the experimental group was fed the basic diet with 5.0% fermented feed by bacteria coupled fermentation with enzymes.The test period was 90days.The results showed that compared with the control group,there were significant differences in the contents of total amino acids,flavor amino acids,inosinic acid,unsaturated fatty acids of chest muscle and the contents of total amino acids,flavor amino acids,protein,cholesterol,taurine and unsaturated fatty acids of leg muscle in the test group(Prectum>ileum>jejunum>duodenum.From the phylum level,the relative abundance of Firmicutes in the corresponding intestinal sections of the test group increased significantly,while the relative abundance of Bacteroidota,Proteobacteria and Actinobacteriota decreased;at the genus level,the relative abundance of beneficial bacteria such as Lactobacillus,Lactococcus,Christensenellaceae_R-7_group,Alistipes increased,while the relative abundance of pathogenic bacteria such as Bacteroides,Enterococcus,Campylobacte,Subdoligranulum,Escherichia-Shigella,Sutterella and Treponema decreased.There were great differences in the composition of flora in different intestinal sections.The composition of flora in duodenum,jejunum and ileum of the two groups of samples were relatively similar,which could be better clustered together;however,cecum,rectum and their flora composition were quite different,so they could not be clustered together.LDA effect size(LEFSe)analysis showed that Campylobacter,Bacteroides,Enterococcus and other common intestinal pathogenic bacteria had the highest relative abundance in the intestinal samples in the control group,while Lactococcus,Lactob

关 键 词：菌酶协同 发酵饲料 肉鸡 风味 转录组 肠道菌群 

分 类 号：S831[农业科学—畜牧学]