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Walnut meal improves meat quality by modulating intestinal microbes in white feather broilers.
Jiang, Xingjiao; Yang, Jiangrui; Yu, Lihui; Zhou, Zhengjiang; Yu, Lijun; Luo, Yankai; Shan, Linxian; Yang, Ruijuan; Wang, Haizhen; Du, Xiaocui; Huang, Qichao; Zhao, Cunchao; Liu, Yan; Sheng, Jun; Fang, Chongye.
Affiliation
  • Jiang X; Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China.
  • Yang J; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
  • Yu L; Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China.
  • Zhou Z; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
  • Yu L; Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China.
  • Luo Y; College of Tea, Yunnan Agricultural University, Kunming, China.
  • Shan L; Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China.
  • Yang R; College of Tea, Yunnan Agricultural University, Kunming, China.
  • Wang H; Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China.
  • Du X; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
  • Huang Q; Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China.
  • Zhao C; College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China.
  • Liu Y; Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China.
  • Sheng J; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
  • Fang C; Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China.
Heliyon ; 10(15): e34903, 2024 Aug 15.
Article in En | MEDLINE | ID: mdl-39170151
ABSTRACT
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.
Key words

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Heliyon Year: 2024 Document type: Article Affiliation country:

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Heliyon Year: 2024 Document type: Article Affiliation country: