Effect of probiotics on the meat flavour and gut microbiota of chicken

Abstract To date, no report has demonstrated the use of beneficial microbes for contributing to the flavour characteristics and gut microbiota diversity of chicken. Here, we selected six probiotics obtained from our laboratory and supplemented them in six different combinations to 420 newborn male Q...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Yan Wang, Jing Sun, Hang Zhong, Nianzhen Li, Hengyong Xu, Qing Zhu, Yiping Liu
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/fb5d0fd7ee8b4a128a4406827b945513
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:fb5d0fd7ee8b4a128a4406827b945513
record_format	dspace
spelling	oai:doaj.org-article:fb5d0fd7ee8b4a128a4406827b9455132021-12-02T15:05:52ZEffect of probiotics on the meat flavour and gut microbiota of chicken10.1038/s41598-017-06677-z2045-2322https://doaj.org/article/fb5d0fd7ee8b4a128a4406827b9455132017-07-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-06677-zhttps://doaj.org/toc/2045-2322Abstract To date, no report has demonstrated the use of beneficial microbes for contributing to the flavour characteristics and gut microbiota diversity of chicken. Here, we selected six probiotics obtained from our laboratory and supplemented them in six different combinations to 420 newborn male Qingjiaoma chickens under the same controlled living environment (60 birds, no probiotic supplements). The results showed that chicken supplemented with Bacillus species showed beneficial effects in body weight. Acetate is the major fermentation production in the chicken caecum, and chicken supplemented with Pediococcus pentosaceus had the average higher short chain fatty acids (SCFAs) contents. In chicken caecal microflora, the abundance of Bacteroidetes bacteria was positively correlated with the content of propionate, butyrate, and isobutyrate, whereas an increase in acetate content was positively correlated to the abundance of Firmicutes. Compared to chickens without probiotic supplement, chickens supplemented with P. pentosaceus had more characteristic flavour compounds in the sampled breast meat, especially higher concentrations of (E)-2-heptenal, (E,E)-2,4-nonadienal, and certain C6-C9 unsaturated fatty acids. This resulted in a stronger chicken-fatty or fatty odour which directly improved the flavour. These findings suggest that probiotics can improve chicken meat flavour and increase gut microbiota diversity.Yan WangJing SunHang ZhongNianzhen LiHengyong XuQing ZhuYiping LiuNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-13 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Yan Wang Jing Sun Hang Zhong Nianzhen Li Hengyong Xu Qing Zhu Yiping Liu Effect of probiotics on the meat flavour and gut microbiota of chicken
description	Abstract To date, no report has demonstrated the use of beneficial microbes for contributing to the flavour characteristics and gut microbiota diversity of chicken. Here, we selected six probiotics obtained from our laboratory and supplemented them in six different combinations to 420 newborn male Qingjiaoma chickens under the same controlled living environment (60 birds, no probiotic supplements). The results showed that chicken supplemented with Bacillus species showed beneficial effects in body weight. Acetate is the major fermentation production in the chicken caecum, and chicken supplemented with Pediococcus pentosaceus had the average higher short chain fatty acids (SCFAs) contents. In chicken caecal microflora, the abundance of Bacteroidetes bacteria was positively correlated with the content of propionate, butyrate, and isobutyrate, whereas an increase in acetate content was positively correlated to the abundance of Firmicutes. Compared to chickens without probiotic supplement, chickens supplemented with P. pentosaceus had more characteristic flavour compounds in the sampled breast meat, especially higher concentrations of (E)-2-heptenal, (E,E)-2,4-nonadienal, and certain C6-C9 unsaturated fatty acids. This resulted in a stronger chicken-fatty or fatty odour which directly improved the flavour. These findings suggest that probiotics can improve chicken meat flavour and increase gut microbiota diversity.
format	article
author	Yan Wang Jing Sun Hang Zhong Nianzhen Li Hengyong Xu Qing Zhu Yiping Liu
author_facet	Yan Wang Jing Sun Hang Zhong Nianzhen Li Hengyong Xu Qing Zhu Yiping Liu
author_sort	Yan Wang
title	Effect of probiotics on the meat flavour and gut microbiota of chicken
title_short	Effect of probiotics on the meat flavour and gut microbiota of chicken
title_full	Effect of probiotics on the meat flavour and gut microbiota of chicken
title_fullStr	Effect of probiotics on the meat flavour and gut microbiota of chicken
title_full_unstemmed	Effect of probiotics on the meat flavour and gut microbiota of chicken
title_sort	effect of probiotics on the meat flavour and gut microbiota of chicken
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/fb5d0fd7ee8b4a128a4406827b945513
work_keys_str_mv	AT yanwang effectofprobioticsonthemeatflavourandgutmicrobiotaofchicken AT jingsun effectofprobioticsonthemeatflavourandgutmicrobiotaofchicken AT hangzhong effectofprobioticsonthemeatflavourandgutmicrobiotaofchicken AT nianzhenli effectofprobioticsonthemeatflavourandgutmicrobiotaofchicken AT hengyongxu effectofprobioticsonthemeatflavourandgutmicrobiotaofchicken AT qingzhu effectofprobioticsonthemeatflavourandgutmicrobiotaofchicken AT yipingliu effectofprobioticsonthemeatflavourandgutmicrobiotaofchicken
_version_	1718388682958831616

Effect of probiotics on the meat flavour and gut microbiota of chicken

Ejemplares similares