Integrated metabolomics and microbiome analysis reveal blended oil diet improves meat quality of broiler chickens by modulating flavor and gut microbiota  

作　　者：Dong Ruan Jiashuai Jiang Wenjie Huang Ahmed M.Fouad Hebatallah K.El-Senousey Xiajing Lin Sai Zhang Lihua Sun Shijuan Yan Zongyong Jiang Shouqun Jiang 

机构地区：[1]State Key Laboratory of Swine and Poultry Breeding Industry,Key Laboratory of Animal Nutrition and Feed Science in South China,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Animal Breeding and Nutrition,Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China [2]Guangdong Key Laboratory for Crop Germplasm Resources Preservation and Utilization,Agro-Biological Gene Research Center,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China [3]Department of Animal Production,Faculty of Agriculture,Cairo University,Giza 12613,Egypt [4]Guangzhou Youbaite Biotechnology Co.,Ltd.,Guangzhou 513356,China

出　　处：《Animal Nutrition》2024年第4期453-465,共13页动物营养(英文版)

基　　金：supported by Collaborative Innovation Center of GDAAS(XTXM 202205);Science and Technology Planning Project of Guangdong Province(2023A0505050104);China Agricultural Research System of MOF and MARA(CARS-41);Science and Technology Plan from Guangzhou(202201011186);Supporting Program for the Research of State Key Laboratory of Swine and Poultry Breeding Industry,Key Laboratory of Animal Nutrition and Feed Science in South China,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Animal Breeding and Nutrition.

摘　　要：This study was to evaluate the effects of different dietary oils in chicken diets on meat quality,lipid metabolites,the composition of volatile compounds,and gut microbiota.Nine hundred female 817 crossbred broilers at one day old with an average body weight of 43.56±0.03 g were randomly divided into five treatments,each consisting of 6 replicates of 30 birds.The control group received soybean oil(SO);other groups received diets supplemented with rice bran oil(RO),lard(LO),poultry fat(PO),and blended oil(BO),respectively.All diets were formulated as isoenergic and isonitrogenous.Compared with SO,RO decreased ADG and 42 d BW(P<0.05).Compared with the RO,BO increased ADG and 42 d BWand decreased FCR(P<0.05).Compared with SO,BO increased 24 h redness(a^(*))value and reduced the malondialdehyde concentration(P<0.05),and further improved drip loss of breast muscle(P>0.05).The proportions of C18:0 and saturated fatty acid were the highest in LO,and the proportions of C16:1,C18:1,and monounsaturated fatty acids were the highest in BO.The content of C18:2,C18:3,and polyunsaturated fatty acids were the highest in SO.The contents of glyceryl triglycerides and total esters in BO were significantly higher than those in the SO and LO group(P<0.05).There was a substantial increment in the relative abundance of peroxisome proliferator activated receptor alpha(PPARa),acyl-CoA oxidase 1(ACOX1),and carnitine palmitoyl-transferase 1(CPT1A)transcripts in breast of chickens fed BO(P<0.05).Further,dietary BO increased the relative cecal abundance of Firmicutes phylum,Ruminococcus_torques and Christensenellaceae_R-7 genera,and decreased that of Campylobacterota,Proteobacteria,and Phascolarctobacterium(P<0.05).Genera g_Lactobacillus and Christensenellaceae_R-7 may mainly be involved in the formation of volatile flavor compounds in breast muscle.In conclusion,dietary BO improved the flavor of chickens by increasing the concentration of triglycerides and volatile flavor compounds,improving gut microbiota structure,and suppressing lipid o

关 键 词：Blended oil Meat quality Meat flavor Gut microbiota Lipid metabolism Broiler chicken 

分 类 号：S83[农业科学—畜牧学]