Abstract
Simple SummaryLittle is known about the effect of fermented feed on lean mass production of finishing pigs and the underlying mechanism. This study aimed to investigate the effect of fermented diet on growth performance, carcass traits, meat quality and growth of longissimus thoracis (LT) of finishing pigs. Our results found that fermented diet significantly increased loin eye area and lean mass percentage, decreased backfat thickness and improved meat quality of LT by decreasing shear force and drip loss at 48 h post slaughter and improving meat sensory characteristics compared with control diet. Fermented diet also increased the abundance of insulin, insulin receptor, myoblast determination protein (MyoD) and myosin heavy chain-I (MyHC-I) transcripts, and the phosphorylation levels of protein kinase B (AKT), mammalian target of rapamycin (mTORC1), initiation factor 4E-binding protein 1 (4EBP1) and S6 kinase 1 (S6K1) in LT, while decreasing the expression of muscle atrophy F-box (MAFbx) and forkhead Box O1 (Foxo1) mRNA transcripts. Our results indicated that fermented diet improved meat quality and enhanced LT growth of finishing pigs by increasing insulin/AKT/mTORC1 protein synthesis cascade and activating Foxo1/MAFbx pathway, along with the regulation of ribosomal protein and proteins involved in muscle contraction and muscle hypertrophy. This study investigated the effect of fermented diet on growth performance, carcass traits, meat quality and growth of longissimus thoracis (LT) of finishing pigs. A total of 48 finishing pigs [Duroc × (Landrace × Large White), male, 126 ± 5-d-old] weighing 98.76 ± 1.27 kg were randomly assigned to two treatments (eight pens per treatment and three pigs per pen) for a 28-d feeding trial, including control diet and fermented diet. Fermented diet significantly increased the loin eye area and lean mass percentage, decreased backfat thickness and improved meat quality of LT by decreasing the shear force and drip loss at 48 h post slaughter and improving meat sensory characteristics compared with control diet. A fermented diet also significantly increased the abundance of insulin, insulin receptor (IR), myoblast determination protein (MyoD) and myosin heavy chain-I (MyHC-I) transcripts, and the phosphorylation levels of AKT, mTORC1, 4EBP1 and S6K1 in LT, while decreasing the expression of muscle atrophy F-box (MAFbx) and forkhead Box O1 (Foxo1) mRNA transcripts. Moreover, proteomic analysis revealed that differentially expressed proteins predominantly involved in protein synthesis and muscle development were modulated by fermented diet. Our results indicated that a fermented diet improved meat quality and enhanced LT growth of finishing pigs by increasing insulin/AKT/mTORC1 protein synthesis cascade and activating the Foxo1/MAFbx pathway, along with the regulation of ribosomal protein and proteins involved in muscle contraction and muscle hypertrophy.
Highlights
Fermented feed, which was fermentation of plant materials with beneficial bacterial, has been extensively studied in attempts to improve feed utilization and decrease use of in-feed antibiotics [1].Microbial fermentation could degrade anti-nutritional factors in feed and improve nutritional value [2,3,4].Zheng et al observed an increase in crude protein content and a decrease in glycinin and β-conglycinin during Bacillus siamensis fermentation of soybean meal [5]
myosin heavy chain (MyHC) genes expression levels, the results showed that the fermented diet significantly increased the abundance of myosin heavy chain-I (MyHC-I), and had no effect on fast-oxidative type IIa (MyHC-IIa), fast-oxidative glycolytic type IIx (MyHC-IIx) and fastglycolytic IIb (MyHC-IIb) (Figure 1B)
The results revealed that lean percentage had significantly positive correlation with the expression insulin, myoblast determination protein (MyoD), cysteine and glycine-rich protein 3 (CSRP3) and FAU, while it was negatively related to the abundance of muscle atrophy F-box (MAFbx)
Summary
Microbial fermentation could degrade anti-nutritional factors in feed and improve nutritional value [2,3,4]. Zheng et al observed an increase in crude protein content and a decrease in glycinin and β-conglycinin during Bacillus siamensis fermentation of soybean meal [5]. Shi et al found that fermentation of rapeseed meal with Aspergillus niger increased small-sized peptides and amino acid profiles while reducing levels of neutral detergent fiber (NDF), glucosinolates, isothiocyanate and phytic acid. Fermented feed is enriched in beneficial microbiota and bacterial metabolites, which may contribute to improving the gastrointestinal microbial ecosystems of pigs [6,7,8,9,10]. Fermentation using lactic acid-producing microbes leads to a decrease in pH value of the substrates, and presents beneficial effects to both the feed during storage and the animals consuming fermented products [11,12]
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