RNA-Seq transcriptome analysis of breast muscle in Pekin ducks supplemented with the dietary probiotic Clostridium butyricum

Liu, Yanhan; Jia, Yaxiong; Liu, Cun; Ding, Limin; Xia, Zhaofei

doi:10.1186/s12864-018-5261-1

Cited by 19 publications

(11 citation statements)

References 54 publications

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“…Glu, Asp and Ala are important flavour amino acids, which can act on the precursor amino acid as a fundamental substance forming delicate flavour of meat; especially, Glu is the most pivotal amino acid affecting meat flavour and acid-base buffering capacity [49, 50]. By the KEGG pathway analysis, the Clostridium butyricum -treated group enriched alanine, aspartate and glutamate metabolism provided supporting evidence for the increased meat quality in breast muscle of ducks [51, 52]. Significant alterations were observed in the alanine, aspartate and glutamate metabolism pathway with the treatment ofβ-Methylamino-l-alanine [53].…”

Section: Discussionmentioning

confidence: 99%

Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity

Qi¹,

Men²,

Wu³

et al. 2019

BMC Microbiol

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Background The Chinese believe that the meat of pigs reared in the past with free range tastes better than that of the pigs reared indoor on a large scale today. Gastrointestinal microflora is closely associated with the main factor of meat flavour, including fibre characteristics and lipid metabolism. Our method in this study involved different raising patterns within the semi free-grazing farm (FF) or indoor feeding farm (DF), the measurement of fat deposition and myofiber type by paraffin section and reverse transcription polymerase chain reaction and the identification of microbiome and functional capacities associated with meat quality through metagenomic sequencing. Results Results showed that the fat area in muscle and adipose tissue and the myofiber density significantly increased in the pigs of the FF group. The relative abundance of bacteria associated with lipid metabolism, such as g_ Oscillibacter , in the feces of the FF group was higher than that in DF group, and the relative abundance of some bacteria with probiotic function, including g_Lactobacillus and g_Clostridium , was lower than that in DF group. The abundance of g_Clostridium was significantly positively correlated with the intramuscular fat area, whereas health-related bacteria, such as g_Butyricicoccus , g_Eubacterium , g_Phascolarctobacterium and g_Oribacterium , was significantly negatively correlated with abdominal fat area, myofiber density and adipose triglyceride lipase (ATGL) mRNA expression. KEGG analysis showed that pigs raised in semi free-grazing farm can activate the pathway of inosine monophosphate (IMP) biosynthesis, glycolysis/gluconeogenesis and alanine, aspartate and glutamate metabolism. Conclusions Free range feeding improves meat quality by changing the fibre type, myofiber density and metabolic pathways related to flavour amino acids, IMP or glycolysis/gluconeogenesis in muscle. However, prolonged feeding cycle increases fat deposition and associated microbial communities. Electronic supplementary material The online version of this article (10.1186/s12866-019-1556-x) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity

Qi¹,

Men²,

Wu³

et al. 2019

BMC Microbiol

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“…Clostridium butyricum is a gram‐positive, obligate anaerobic and endospore‐forming bacterium (Liu, Zeng, et al, ; Liu, Jia, Liu, Ding, & Xia, ), which can produce short‐chain fatty acids (SCFAs) as butyric acid to supply nutrient for microbial growth, and maintain epithelial cell in gut (Junghare, Subudhi, & Lal, ). Furthermore, C. butyricum can survive in low acidity and high‐temperature conditions, prevent fish pathogens and resist to some antibiotic (Gao, Shi, & Peng, ; Zhang, Cao, et al, ).…”

Section: Introductionmentioning

confidence: 99%

Clostridium butyricumas probiotic for promoting growth performance, feed utilization, gut health and microbiota community of tilapia (Oreochromis niloticus × O. aureus)

Poolsawat

et al. 2019

Aquacult Nutr

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The feeding trial was conducted to evaluate the potentials of Clostridium butyricum in the diet of tilapia. Fish (~14 g) were fed with basal diet supplemented with 0 (Control), 0.5 (C‐1), 1 (C‐2), 2 (C‐3), 4 (C‐4) and 8 (C‐5) g/kg commercial probiotic‐containing C. butyricum (1.5 × 108 CFU/g) for 8 weeks. The results showed that weight gain significantly increased, and feed conversion ratio decreased in the C‐2, C‐3 and C‐4 groups (p < .05). The protein retention (except C‐1 group), lipid retention and apparent digestibility coefficient (ADC) of dry matter in probiotic supplementation groups were significantly enhanced, and ADC of protein in the C‐4 group was also improved (p < .05). The supplementation of probiotic significantly increased villus height in anterior intestines and reduced the numbers of intestinal Escherichia coli (p < .05). High‐throughput sequencing showed that top three phyla namely Planctomycetes in all probiotic‐containing groups, Proteobacteria in the C‐1 and C‐2 groups and Chloroflexi in the C‐3 group had higher level than the NC group. The cumulative mortality was reduced by dietary probiotic after challenging with Aeromonas hydrophila (p < .05). In conclusion, C. butyricum can be supplemented at 1–2 g/kg feed for promoting the growth, feed utilization, gut health and microbiota of tilapia.

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“…Additionally, five KO detected in FF group were responsible for alanine (Ala), aspartate 50,51 . By the KEGG pathway analysis, the Clostridium butyricum -treated group enriched alanine, aspartate and glutamate metabolism provided supporting evidence for the increased meat quality in breast muscle of ducks 52,53 . Significant alterations were observed in the alanine, aspartate and glutamate metabolism pathway with the treatment ofβ-Methylamino-l-alanine 54 .…”

Section: Relationship Between Faecal Microbial and Myofiber Types Or mentioning

confidence: 88%

Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity

Men

et al. 2019

Preprint

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Background: The Chinese believe that the meat of pigs reared in the past with free range tastes better than that of the pigs reared indoor on a large scale today. Gastrointestinal microflora is closely associated with the main factor of meat flavour, including fibre characteristics and lipid metabolism. Our method in this study involved different raising patterns within the semi free-grazing farm (FF) or indoor feeding farm (DF), the measurement of fat deposition and myofiber type by paraffin section and reverse transcription polymerase chain reaction and the identification of microbiome and functional capacities associated with meat quality through metagenomic sequencing. Results: Results showed that the fat area in muscle and adipose tissue and the myofiber density significantly increased in the pigs of the FF group. The relative abundance of bacteria associated with lipid metabolism, such as g_Oscillibacter, in the feces of the FF group was higher than that in DF group, and the relative abundance of some bacteria with probiotic function, including g_Lactobacillus and g_Clostridium, was lower than that in DF group. The abundance of g__Clostridium was significantly positively correlated with the intramuscular fat area, whereas health-related bacteria, such as g__Butyricicoccus, g__Eubacterium, g__Phascolarctobacterium and g__Oribacterium, was significantly negatively correlated with abdominal fat area, myofiber density and adipose triglyceride lipase (ATGL) mRNA expression. KEGG analysis showed that pigs raised in semi free-grazing farm can activate the pathway of inosine monophosphate (IMP) biosynthesis, glycolysis/gluconeogenesis and alanine, aspartate and glutamate metabolism. Conclusions: Free range feeding improves meat quality by changing the fibre type, myofiber density and metabolic pathways related to flavour amino acids, IMP or glycolysis/gluconeogenesis in muscle. However, prolonged feeding cycle increases fat deposition and associated microbial communities. Keywords: Rearing pattern, Myofiber type, Fat deposition, Gut micobiota

show abstract

RNA-Seq transcriptome analysis of breast muscle in Pekin ducks supplemented with the dietary probiotic Clostridium butyricum

Cited by 19 publications

References 54 publications

Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity

Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity

Clostridium butyricumas probiotic for promoting growth performance, feed utilization, gut health and microbiota community of tilapia (Oreochromis niloticus × O. aureus)

Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity

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