阅读说明：本技术 复合微生态制剂及其在制备改善巴马香猪肉品质饲料中的应用 (Composite microecological preparation and application thereof in preparation of feed for improving meat quality of Bama miniature pigs ) 是由 祝倩 孔祥峰 王凯 刘雅婷 宋明彤 于 2020-12-08 设计创作，主要内容包括：本发明公开了复合微生态制剂及其在制备改善巴马香猪肉品质饲料中的应用。所述复合微生态制剂包括由植物乳杆菌、乳酸片球菌和酿酒酵母组成的复合益生菌,还包括益生元。本发明利用复合益生菌或由复合益生菌和益生元组成的合生元干预母猪的肠道微生物平衡,即肠道微生物的母子一体化调控,改善巴马香猪的生长性能和肉品质,为我国地方特色优质猪肉的生产提供技术支撑。(The invention discloses a composite microecological preparation and application thereof in preparing feed for improving the quality of Bama miniature pork. The compound microecological preparation comprises compound probiotics consisting of lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae, and also comprises prebiotics. The invention intervenes the balance of intestinal microorganisms of the sow by using the composite probiotics or the synbiotics consisting of the composite probiotics and the prebiotics, namely the mother and the son of the intestinal microorganisms are integrally regulated, improves the growth performance and the meat quality of the Bama miniature pigs, and provides technical support for the production of the characteristic high-quality pork in local China.)

1. The composite microecological preparation is characterized by comprising composite probiotics consisting of lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae; the content of Lactobacillus plantarum, Pediococcus acidilactici and Saccharomyces cerevisiae in the composite microecological preparation is 1.5 × 10¹³～2.5×10¹³cfu/t、1.5×10¹³～2.5×10¹³cfu/t、3.0×10¹²～5.0×10¹²cfu/t, or the contents of Lactobacillus plantarum, Pediococcus acidilactici and Saccharomyces cerevisiae in the composite probiotics are respectively 8.0 x 10¹²～8.5×10¹²cfu/t、8.0×10¹²～8.5×10¹²cfu/t、1.5×10¹²～2.0×10¹²cfu/t。

2. The complex microecological formulation according to claim 1, wherein the complex microecological formulation further comprises a prebiotic, wherein the prebiotic is xylooligosaccharide, and the amount of xylooligosaccharide added in the complex microecological formulation is 450-550 g/t.

3. The complex microecological formulation according to claim 2, wherein the purity of the xylo-oligosaccharide is not less than 35%.

4. The complex microbial inoculant according to claim 1, wherein the complex microbial inoculant is a complex microbial inoculant for Bama miniature pigs during gestation and lactation.

5. The complex microbial ecological agent according to claim 4, wherein the content of Lactobacillus plantarum, Pediococcus acidilactici and Saccharomyces cerevisiae in the complex microbial ecological agent is 1.5 x 10 respectively for Bama miniature pigs in gestation period¹³～2.5×10¹³cfu/t、1.5×10¹³～2.5×10¹³cfu/t、3.0×10¹²～5.0×10¹²cfu/t; when aiming at Bama miniature pigs in lactation period, the contents of lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae in the composite probiotics are respectively 8.0 multiplied by 10¹²～8.5×10¹²cfu/t、8.0×10¹²～8.5×10¹²cfu/t、1.5×10¹²～2.0×10¹²cfu/t。

6. The complex probiotic of claim 1, wherein said complex probiotic improves the meat quality of piglets by regulating the sow's intestinal microbial balance.

7. Use of a complex probiotic according to any one of claims 1 to 6 for the preparation of a feed for improving the meat quality of Bama miniature pigs.

8. The use of claim 7, wherein the improvement is meat quality of piglets by modulating gut microbiota in sows.

Technical Field

The invention belongs to the technical field of animal nutrition, and particularly relates to a composite microecological preparation and application thereof in preparation of a feed for improving the quality of Bama miniature pork.

Background

With the continuous improvement of living standard of people, consumers have higher requirements on meat quality, do not pursue sensory indexes such as color, taste and tenderness of pork alone any more, and pay more attention to the nutritional value and health care function of pork. Therefore, in order to meet the requirements of consumers, the production of high-quality pork which is delicious in meat quality, high in nutritional value, green and safe becomes a main target pursued by the pig industry, and also becomes a research focus and a hotspot in the field of animal husbandry.

Skeletal muscle is a major component of an animal carcass, and muscle growth rate is a major factor in determining animal growth performance. The fetal and neonatal periods are critical phases of skeletal muscle development, and muscle fiber development is completed during the embryonic and fetal periods, so that the number of muscle fibers is essentially determined before the animal is born. Therefore, the nutritional and physiological state of the mother during pregnancy and lactation can affect the growth and development of the skeletal muscle of the fetus. It can be seen that the maternal gestation and lactation periods are the window periods for regulating the development of fetal muscle fibers, and are also the key periods for influencing the meat quality.

A large number of microorganisms inhabiting the gastrointestinal tract have strong metabolic activity and have important regulation and control functions on the growth and development, the production performance, the material metabolism, the immunologic function, the body health and the like of a host. The composition and diversity of the intestinal flora and the metabolites thereof can also influence the growth and metabolism of muscles and the conversion of muscle fiber types, which indicates that the intestinal microorganisms can influence the growth and function of animal muscles through multiple layers and pathways. During delivery, the maternal microorganisms can affect the fetal microorganisms through the vagina, and during lactation, the maternal microorganisms can affect the offspring microorganisms through milk, skin, excrement and the like, so that the flora structure of the maternal also affects the colonization of the offspring microbial flora. That is, the progeny inherit not only the maternal DNA, but also the maternal microbiome. Therefore, intervention in intestinal microorganisms can be used as a means for improving the pork quality. However, no report is found in related studies for regulating the meat quality of offspring by intervening in intestinal microorganisms of sows at present.

The probiotics refer to viable microorganism cells beneficial to the health of a host, and comprise three major types of bacillus, lactobacillus and yeast, and a plurality of probiotics have better effect than a single probiotic; prebiotics are substrates that are selectively utilized by the host microorganism and that have a health benefit to the body, and are dependent on the metabolism of the microorganism, including xylo-oligosaccharides, fructo-oligosaccharides, galacto-oligosaccharides, manno-oligosaccharides, isomalto-oligosaccharides, lactulose, resistant starches, beta-glucans, and the like; the mixed preparation of probiotics and prebiotics can be called synbiotics, and can exert the physiological activity of the probiotics and selectively increase the number of the probiotics, and the synergy between the probiotics and the prebiotics can exist. For example, the chitosan oligosaccharide microecologics can obviously improve the content of unsaturated fatty acid in pork, thereby improving the quality of black pork; the use of one or more lactobacilli can improve the quality and flavor of pork.

Most of the existing researches focus on the aspects of improving the immunity of animal organisms, regulating the balance of intestinal flora, promoting the digestion and absorption of nutrient substances and the like by using probiotics, prebiotics and synbiotics. For example, the mixed preparation of Chinese herbal medicines and micro-ecological synbiotics can improve the production efficiency of animals, enhance the immunity of organisms and the anti-stress capability; the composite microbial inoculum consisting of bacillus subtilis and aspergillus niger can promote the growth of the fattening pigs; the microecological preparation consisting of lactococcus lactis, bacillus amyloliquefaciens and rhodotorula mucilaginosa can improve the growth performance of livestock and poultry at different stages; the microecological preparation consisting of lactobacillus casei, candida tropicalis and bacillus subtilis can effectively relieve the rumen acidosis symptom of goats. In addition, the micro-ecological preparation can also improve the meat quality. For example, solid biofermented feeds made with lactobacillus acidophilus, lactobacillus plantarum, bacillus subtilis, and saccharomyces cerevisiae can improve pH, water retention capacity, drip loss, and flesh color score of pork, increase intramuscular fat and flavor amino acid content; the saccharomyces cerevisiae culture can improve nutrient metabolism, muscle fiber structure and density, intramuscular fat content, oxidation resistance and pork water system capacity by adjusting animal intestinal flora, and improve meat color, so that the eating quality of pork is improved; the fermented feed prepared by using the bacillus subtilis ZJUAF-3 and the pediococcus pentosaceus ZJUAF-4 can improve the growth performance and the meat quality of the fattening pigs. However, no study on improving the balance of intestinal microorganisms of sows and the meat quality of offspring by using probiotics, prebiotics and synbiotics has been reported.

A plurality of existing researches show that the intestinal flora structures of local pigs and foreign hybrid pigs are obviously different, for example, the abundance of Firmicutes, bacterioides and SRB bacteria of local pigs in China is higher than that of foreign pig breeds, so that the research on microecologics suitable for the local pigs in China has important significance for the breed conservation and the industrialized development of the local pigs. However, the current research mainly aims to improve the meat quality by directly adding probiotics, prebiotics and synbiotics into the feed of growing-finishing pigs. The research of using probiotics, prebiotics and synbiotics to regulate the intestinal microbial balance of local pigs, particularly Bama miniature pigs, so as to improve the meat quality of offspring is not reported. The Bama miniature pig belongs to a local miniature pig in China, and has the excellent characteristics of coarse feeding resistance, strong adaptability and stress resistance, stable heredity, delicious meat quality, high nutritional value and the like.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a composite microecological preparation and application thereof in preparing feed for improving the meat quality of Bama miniature pigs, namely a technology for improving the growth performance and the meat quality of offspring by intervening in intestinal microorganisms of sows. The existing research on probiotics, prebiotics, synbiotics and other micro-ecological preparations mostly focuses on sows, piglets and growing and fattening pigs of exotic hybrid pigs, and has the main effects of promoting the growth of organisms, regulating the balance of intestinal flora, promoting the digestion and absorption of nutrient substances, enhancing the immunity of the organisms and improving the meat quality.

In order to achieve the purpose, the technical scheme provided by the invention is as follows:

the compound microecological preparation comprises compound probiotics consisting of lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae; the contents of Lactobacillus plantarum, Pediococcus acidilactici Lindner and Saccharomyces cerevisiae in the composite microecological preparation are respectively 1.5 × 10¹³～2.5×10¹³cfu/t、1.5×10¹³～2.5×10¹³cfu/t、3.0×10¹²～5.0×10¹²cfu/t; or the contents of the lactobacillus plantarum, the pediococcus acidilactici and the saccharomyces cerevisiae in the composite probiotics are respectively 8.0 multiplied by 10¹²～8.5×10¹²cfu/t、8.0×10¹²～8.5×10¹²cfu/t、1.5×10¹²～2.0×10¹²cfu/t。

Preferably, the composite microecological preparation further comprises a prebiotic, wherein the prebiotic is xylooligosaccharide, the addition amount of the xylooligosaccharide in the composite microecological preparation is 450-550g/t, and the purity of the xylooligosaccharide is more than or equal to 35%. The compound probiotics and the prebiotics are the synbiotics.

The compound microecological preparation is a compound microecological preparation for Bama miniature pigs in gestation period and lactation period. Aiming at pregnant Bama miniature pigs, the contents of lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae in the composite microecological preparation are respectively 1.5 multiplied by 10¹³～2.5×10¹³cfu/t、1.5×10¹³～2.5×10¹³cfu/t、3.0×10¹²～5.0×10¹²cfu/t; when aiming at Bama miniature pigs in lactation period, the contents of lactobacillus plantarum, pediococcus acidilactici and saccharomyces cerevisiae in the composite probiotics are respectively 8.0 multiplied by 10¹²～8.5×10¹²cfu/t、8.0×10¹²～8.5×10¹²cfu/t、1.5×10¹²～2.0×10¹²cfu/t。

The composite microecological preparation improves the meat quality of piglets by regulating and controlling intestinal microorganisms of sows.

The adding stage of the composite microecological preparation is the whole gestation period and lactation period of the Bama miniature pig sow. The balance of intestinal microorganisms of the sows is intervened by using the composite probiotics or the synbiotics consisting of the composite probiotics and the prebiotics, namely the mother and son integrated regulation of the intestinal microorganisms, the growth performance and the meat quality of the Bama miniature pigs are improved, and the technical support is provided for the production of local characteristic high-quality pork in China.

Detailed Description

Example 1:

in the test, 64 Bama miniature pigs which are newly bred in 3-5 births are selected, randomly divided into 4 groups, each group comprises 16 pigs, fed in a single column, and respectively fed with basic feed, feed added with broad-spectrum antibiotics (50g/t of virginiamycin pure product and positive control), feed added with composite probiotics and feed added with synbiotics (500g/t of xylo-oligosaccharide and composite probiotics). After 28 days old piglets had been weaned, 2 piglets with near average body weight per litter were selected for follow-up trials. 2 piglets from each two litters treated with the same treatment are combined into 1-column feeding, namely 4 piglets in each column and 8 piglets in each group. All piglets were fed basal diet. The basal diet does not contain antibiotics, probiotics or synbiotics.

The composite probiotics used by the pregnancy test diet comprises the following probiotics and viable count: lactobacillus plantarum (Lactobacillus plantarum, 1.5-2.5X 10)¹³cfu/t), Pediococcus acidilactici Lindner (1.5-2.5 x 10)¹³cfu/t) and Saccharomyces cerevisiae (3.0-5.0 × 10¹²cfu/t). The composite probiotics used by the lactation test diet comprises the following probiotics and viable bacteria: lactobacillus plantarum (Lactobacillus plantarum, 8.0-8.5X 10)¹²cfu/t), Pediococcus acidilactici Lindner (8.0-5.5X 10)¹²cfu/t) and Saccharomyces cerevisiae (Saccharomyces cerevisiae, 1.5-2.0X 10)¹²cfu/t). The prebiotics used in the test were xylo-oligosaccharides containing xylobiose, xylotriose and xylotetraose and their content was greater than 35%.

Slaughtering offspring at 65, 95 and 125 days of age, evaluating the growth performance of the offspring and the change of relevant indexes of meat quality (including meat color score, marbling score, pH value at 45min and 24h after slaughtering, cooked meat rate, drip loss and shearing force).

As can be seen from table 1, compared with the control group, the average daily food consumption of the offspring at the age of 35-95 days (P <0.05) is significantly increased by adding probiotics to the sow diet; synbiotics significantly increase the feed-to-weight ratio of the offspring at this stage (P < 0.05); antibiotics and synbiotics significantly increased the average daily feed intake (P <0.05) for 35-125 day old offspring. Compared with antibiotics, the average daily gain and the average daily feed intake (P <0.05) of the offspring at the age of 35-95 days are obviously increased by adding the probiotics into the sow feed, and the feed ratio (P <0.05) of the offspring at the stage is obviously increased by the synbiotics.

TABLE 1 influence of sow diets on the performance of offspring growth by addition of probiotics/synbiotics

As can be seen from table 2, compared with the control group, the increase of the backfat thickness of 65-day-old offspring (P <0.05) by adding the probiotics to the sow feed and the decrease of the leaf fat ratio of 95-day-old offspring (P <0.05) by adding the antibiotics and the probiotics to the sow feed are significantly reduced; the addition of antibiotics, probiotics and synbiotics to the feed of the sow obviously increases the backfat thickness and fat rate of the filial generation of 125 days (P <0.05), the synbiotics obviously reduces the lean meat rate of the filial generation of the day (P <0.05), and the probiotics obviously increases the leaf fat ratio of the filial generation of the day (P < 0.05).

TABLE 2 influence of the sow diet addition of probiotics/synbiotics on the offspring carcass traits

As can be seen from Table 3, the addition of probiotics and synbiotics to the sow diet significantly reduced drip loss (P) in longissimus dorsi of 65-day-old offspring compared to the control group<0.05); the probiotics significantly increase the cooked meat rate (P) of the longissimus dorsi of the offspring of the age of the day<0.05), the brightness value (P) of the longissimus dorsi of the day-old offspring is significantly reduced<0.05); the synbiotics significantly increase the shear force (P) of the longissimus dorsi of the age of the day<0.05). The addition of probiotics in the feed of the sow obviously reduces the redness value (P) of the longissimus dorsi of the offspring at the age of 95 days<0.05), significantly increased the pH45 of the longissimus dorsi of this age of the day offspring_minValue (P)<0.05); synbiotics significantly increased the redness value (P) of the longissimus dorsi of this age of the day<0.05). The addition of probiotics and synbiotics in the feed of the sow obviously reduces the shear force (P) of the longissimus dorsi of the 125-day-old offspring<0.05); the synbiotics significantly reduce the brightness value and the eye muscle area (P) of the longissimus dorsi of the offspring of the day age<0.05)。

TABLE 3 influence of sow diets on the quality of the offspring meat by probiotic/synbiotics addition

As can be seen from table 4, the addition of probiotics to the sow diet significantly reduced the dry matter content of biceps femoris and psoas major in 65 day old offspring compared to the control group (P < 0.05). The content of intramuscular fat of biceps femoris of 95-day-old offspring is obviously increased by adding antibiotics and probiotics into the feed of the sow (P is less than 0.05); synbiotics significantly increased the content of crude protein in the biceps femoris of this day-old offspring (P < 0.05). The addition of synbiotics to the sow feed obviously increases the content of intramuscular fat of longisimus dorsi of the 125-day-old offspring and obviously reduces the content of crude protein of longisimus dorsi of the offspring (P < 0.05).

Table 4 influence of sow diets on the content of conventional nutritional ingredients in secondary muscles by addition of probiotics/synbiotics (%)

In conclusion, the composite probiotics or synbiotics are added into the feed for the sows in the lactation period of pregnancy, so that the feed intake can be improved, and the meat quality of the Bama miniature pigs is improved by increasing fat deposition, the water holding capacity and the tenderness of the longissimus dorsi and reducing the cooking loss of the longissimus dorsi. In addition, the feed for sows in the lactation period of pregnancy can be added with synbiotics to improve the flavor and the nutritional value of pork by increasing the content of intramuscular fat and promoting the protein deposition of biceps femoris. The result shows that the improvement effect of the synbiotics on the meat quality is better than that of the compound probiotics, and the compound probiotics and the prebiotics have synergistic effect on the aspect of improving the meat quality.