Frontiers in Microbiology (Oct 2022)
Co-fermented yellow wine lees by Bacillus subtilis and Enterococcus faecium regulates growth performance and gut microbiota in finishing pigs
- Yu Zhang,
- Yu Zhang,
- Yu Zhang,
- Yu Zhang,
- Cheng Wang,
- Cheng Wang,
- Cheng Wang,
- Cheng Wang,
- Weifa Su,
- Weifa Su,
- Weifa Su,
- Weifa Su,
- Zipeng Jiang,
- Zipeng Jiang,
- Zipeng Jiang,
- Zipeng Jiang,
- Huan He,
- Huan He,
- Huan He,
- Huan He,
- Tao Gong,
- Tao Gong,
- Tao Gong,
- Tao Gong,
- Lixia Kai,
- Lixia Kai,
- Lixia Kai,
- Lixia Kai,
- Huangen Xu,
- Huangen Xu,
- Huangen Xu,
- Huangen Xu,
- Yizhen Wang,
- Yizhen Wang,
- Yizhen Wang,
- Yizhen Wang,
- Zeqing Lu,
- Zeqing Lu,
- Zeqing Lu,
- Zeqing Lu
Affiliations
- Yu Zhang
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Yu Zhang
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Yu Zhang
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Yu Zhang
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
- Cheng Wang
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Cheng Wang
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Cheng Wang
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Cheng Wang
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
- Weifa Su
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Weifa Su
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Weifa Su
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Weifa Su
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
- Zipeng Jiang
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Zipeng Jiang
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Zipeng Jiang
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Zipeng Jiang
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
- Huan He
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Huan He
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Huan He
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Huan He
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
- Tao Gong
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Tao Gong
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Tao Gong
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Tao Gong
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
- Lixia Kai
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Lixia Kai
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Lixia Kai
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Lixia Kai
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
- Huangen Xu
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Huangen Xu
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Huangen Xu
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Huangen Xu
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
- Yizhen Wang
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Yizhen Wang
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Yizhen Wang
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Yizhen Wang
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
- Zeqing Lu
- National Engineering Research Center for Green Feed and Healthy Breeding, Zhejiang University, Hangzhou, Zhejiang, China
- Zeqing Lu
- Key Laboratory of Molecular Nutrition, Ministry of Education, Zhejiang University, Hangzhou, Zhejiang, China
- Zeqing Lu
- Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture, Zhejiang University, Hangzhou, Zhejiang, China
- Zeqing Lu
- Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, Zhejiang, China
- DOI
- https://doi.org/10.3389/fmicb.2022.1003498
- Journal volume & issue
-
Vol. 13
Abstract
Fermented yellow wine lees (FYWL) are widely used to increase feed utilization and improve pig performance. Based on the preparation of co-FYWL using Bacillus subtilis and Enterococcus faecalis, the purpose of this study was to investigate the effects of co-FYWL on growth performance, gut microbiota, meat quality, and immune status of finishing pigs. 75 pigs were randomized to 3 treatments (5 replicates/treatment), basal diet (Control), a basal diet supplemented with 4%FYWL, and a basal diet supplemented with 8%FYWL, for 50 days each. Results showed that the 8% FYWL group significantly reduced the F/G and increased the average daily weight gain of pigs compared to the control group. In addition, 8% FYWL improved the richness of Lactobacillus and B. subtilis in the gut, which correlated with growth performance, serum immune parameters, and meat quality. Furthermore, acetate and butyrate in the feces were improved in the FYWL group. Simultaneously, FYWL improved the volatile flavor substances of meat, increased the content of flavor amino acids, and played a positive role in the palatability of meat. In addition, FYWL increased serum IgA, IgM, IL-4 and IL-10 levels. Overall, the growth performance, the gut microbiota associated with fiber degradation, meat quality, and immune status were improved in the 8% FYWL group.
Keywords
