Walnut meal improves meat quality by modulating intestinal microbes in white feather broilers
Xingjiao Jiang,
Jiangrui Yang,
Lihui Yu,
Zhengjiang Zhou,
Lijun Yu,
Yankai Luo,
Linxian Shan,
Ruijuan Yang,
Haizhen Wang,
Xiaocui Du,
Qichao Huang,
Cunchao Zhao,
Yan Liu,
Jun Sheng,
Chongye Fang
Affiliations
Xingjiao Jiang
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Jiangrui Yang
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Lihui Yu
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Tea, Yunnan Agricultural University, Kunming, China
Zhengjiang Zhou
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Tea, Yunnan Agricultural University, Kunming, China
Lijun Yu
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Yankai Luo
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
Linxian Shan
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Ruijuan Yang
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Haizhen Wang
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Veterinary Medicine, Yunnan Agricultural University, Kunming, China
Xiaocui Du
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of International, Yunnan Agricultural University, Kunming, China
Qichao Huang
College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Cunchao Zhao
College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Yan Liu
College of International, Yunnan Agricultural University, Kunming, China
Jun Sheng
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China; Corresponding author. Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China.
Chongye Fang
Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China; Corresponding author.
Improving the number of amino acids and unsaturated fatty acids in the diet is a good way to raise the quality of the meat. Currently, most research on the quality of broiler meat focuses on genetic traits; nevertheless, it is unclear how meat quality is regulated. This experiment was conducted to investigate the effects of different supplemental levels of walnut meal (WM) on growth performance, amino acid and fatty acid composition, microbial composition, and meat quality of white feather broilers. 1 week old white feather broilers (n = 120; Body weight 83.76 ± 2.32 g), were randomly divided into 3 treatments and 4 replicates. Walnut meal of basic diet (CK), 5 %(WM-L) and 10 %(WM-H) were added to the diets of white feather broilers, respectively. The results showed that walnut meal could increase L* 24 h (24 h brightness) of breast muscle of white feathered broilers (p < 0.05). The amount of essential amino acids (e.g., isoleucine, methionine, leucine, tryptophan, and phenylalanine), umami amino taste acids (glutamic acid), and PUFA/SFA (polyunsaturated fatty acid) (n-3PUFA and n-6 PUFA) in breast muscle increased as the dose was increased. Furthermore, walnut meal regulated amino acid flavour metabolism by increasing the relative abundance of Bacteroides, bifidobacterium, and enterococcus faecalis, according to 16S rRNA sequencing and functional prediction analysis. The correlation showed that amino acid and fatty acid composition was one of the key factors affecting pH value, meat color and tenderness of chicken. In conclusion, dietary addition of walnut meal can increase the content of essential amino acids and unsaturated fatty acids and the relative abundance of beneficial bacteria of broilers, which is of great significance for improving meat quality of white feather broilers.
