肠道微生物通过骨骼肌纤维类型、肌内脂肪含量和骨骼肌代谢调控猪肉质研究进展

doi:10.11843/j.issn.0366-6964.2024.06.003

摘要/Abstract

摘要：

改善肉质是猪育种工作的重要目标之一。肉质性状受遗传、饲料营养和管理等多种因素的影响，新近研究提示肠道微生物也可能是其中一个关键因素。肠道微生物是一个复杂的系统，随着猪出生后与外界环境的接触，逐渐形成并完善，且在猪生长发育过程中具有重要作用。猪肠道微生物方向之前的研究主要集中在对宿主营养物质的消化吸收以及免疫系统的影响方面；近年来，出现了通过肠道微生物改善猪肉品质这一新领域的探究，主要聚焦肌纤维类型转换、肌内脂肪沉积含量和骨骼肌代谢这三方面。因此，本文在简要介绍肌肉发育和肌内脂肪沉积以及肠道微生物组成与作用的基础上，对肠道微生物调控肌纤维类型转换、肌内脂肪沉积和骨骼肌代谢改善肉质的研究进行了综述，旨在为进一步通过肠道微生物调控猪肉质的探索提供科学依据。

关键词: 肠道微生物, 肉品质, 骨骼肌, 肌内脂肪, 肌纤维类型

Abstract:

Meat quality improvement is one of the important goals of pig breeding. Meat quality traits are influenced by a variety of factors such as genetics, feed nutrition and management, and new research suggests that intestinal microorganism may also be a key factor. Intestinal microorganism is a complex system that is gradually formed and perfected as pigs come into contact with the external environment after birth, and it plays an important role in the growth and development of pigs. Earlier studies on porcine intestinal microorganism primarily focused on its impact on the host's nutrient digestion and absorption, as well as the immune system. In recent years, a new field of inquiry has emerged to improve pork quality through intestinal microorganism, focusing on three aspects including muscle fiber type transition, intramuscular fat content, and metabolism of skeletal muscle. Therefore, based on a brief introduction of muscle development and intramuscular fat deposition, as well as the composition and role of intestinal microorganism, this paper reviews the studies on the intestinal microorganism regulating muscle fiber type conversion, intramuscular fat deposition, and metabolism of skeletal muscle to improve the quality of pork, aiming to provide a scientific basis for the further exploration of the intestinal microorganism regulating the quality of pork.

Key words: intestinal microorganism, meat quality, skeletal muscle, intramuscular fat, muscle fiber type

中图分类号:

S811.6

冯铭, 伊旭东, 庞卫军. 肠道微生物通过骨骼肌纤维类型、肌内脂肪含量和骨骼肌代谢调控猪肉质研究进展[J]. 畜牧兽医学报, 2024, 55(6): 2304-2312.

Ming FENG, Xudong YI, Weijun PANG. Advances in Intestinal Microorganism Regulating Pork Quality through Skeletal Muscle Fiber Type, Intramuscular Fat Content and Skeletal Muscle Metabolism[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(6): 2304-2312.

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微生物 Microorganism	作用 Function	参考文献 Reference
枯草芽孢杆菌Bacillus subtilis	改善猪肉色，减少滴水损失	[14]
乳酸杆菌Lactobacillus	降低猪肉剪切力和硬度	[15-17]
酵母菌、乳酸菌、枯草芽孢杆菌 Yeasts, lactic acid-producing bacteria, Bacillus subtilis	降低猪肉的滴水损失和蒸煮损失，但对pH和剪切力没有影响	[18]
酿酒酵母菌、干酪乳杆菌、植物乳杆菌 Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus plantarum	提高猪肉滴水损失和剪切力	[19]
植物乳杆菌、产朊假丝酵母、枯草芽孢杆菌 Lactobacillus plantarum, Candida utilis, Bacillus subtilis	降低猪肉硬度	[20]
酿酒酵母菌、罗伊氏乳杆菌、枯草芽孢杆菌 Saccharomyces cerevisiae, Lactobacillus reuteri, Bacillus subtilis	降低猪肉剪切力和滴水损失，增加风味	[21]

方法 Method	作用 Function	机制 Mechanism	参考文献 Reference
将荣昌猪的肠道微生物移植到无菌小鼠中 Transplantation of gut microorganisms from Rongchang pigs into germ-free mice	慢肌纤维的比例增多而快肌纤维的比例减少	移植的肠道微生物使小鼠肌球蛋白重链7 (MyH7)基因表达水平升高，肌球蛋白重链4 (MyH4)基因表达水平降低	[29]
将对照仔猪的肠道微生物移植到GF仔猪中 Transplantation of gut microorganisms from control piglets into GF piglets	GF仔猪肌肉中MyHC Ⅰ和ⅡA基因上调，MyHC ⅡB和ⅡX基因略有下降	SCFAs含量不同导致PGC-1α表达量不同	[30]
在日粮中补充植物乳杆菌 Supplementation of diets with Lactobacillus plantarum TWK10	运动能力增强且腓肠肌中I型肌纤维的比例显著增加	外来细菌的定植通过各类激素和细胞因子引起肌肉组织对能量的利用效率不同	[31]
泰乐菌素处理仔猪 Administration of tylosin to piglet diets	增加了背腰最长肌肌内脂肪的含量	增加了脂肪酸摄取和从头合成相关基因的表达，降低了与甘油三酯水解相关基因的表达	[33]
将金华猪和长白猪肠道微生物分别移植到小鼠中 Transplantation of gut microorganisms from Jinhua and Landrace pigs into mice, respectively	移植金华猪粪便的小鼠肌内脂肪较多	SCFAs抑制了血管生成素样蛋白4 (ANGPTL4)的表达，缓解了对脂蛋白酯酶的抑制作用	[44]
将莱芜猪肠道微生物移植到DLY猪中 Transplantation of gut microorganisms from Laiwu pigs into DLY pigs	三元杂交猪肌内脂肪含量显著提高	增加了三元杂交猪肌肉中与脂质合成相关的基因和蛋白质的表达，例如CD36、DGAT2等	[45]

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