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Application of bacteria to influencing lean meat percentage and/or fat content of animals

A fat content, lean meat rate technology, applied in applications, bacteria, animal feed, etc., can solve the problem of not paying attention to intestinal microorganisms and affecting the lean meat rate of pigs and other animals

Active Publication Date: 2019-11-15
JIANGXI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Current research work has not focused on whether gut microbes can affect lean meat percentage in animals such as pigs

Method used

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  • Application of bacteria to influencing lean meat percentage and/or fat content of animals
  • Application of bacteria to influencing lean meat percentage and/or fat content of animals
  • Application of bacteria to influencing lean meat percentage and/or fat content of animals

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Embodiment Construction

[0041] The present invention will be further described below in conjunction with the examples, but the examples of the present invention are only illustrative descriptions, and the implementation mode does not constitute a limitation to the present invention under any circumstances.

[0042] Unless otherwise specified, the reagents used in the following examples are all commercially available.

[0043] 1. Experimental animals and phenotypic determination of lean meat percentage

[0044] The present invention uses two groups of Duroc pigs as a detection group and a verification group respectively. The detection population is used to identify the types of intestinal bacteria that affect the lean meat percentage, and the verification population is used to verify the impact of the identified intestinal bacterial types on the lean meat percentage of pigs.

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Abstract

The invention provides application of bacteria to influencing the lean meat percentage of animals. The bacteria include prevotella bacteria (at least one of Prevotella copri, Prevotella buccalis, Prevotella intermedia and Prevotella multiformis) with the function of reducing the lean meat percentage of animals, and lactobacillus bacteria (at least one of Lactobacillus reuteri, Lactobacillussalivarius, Bifidobacterium longum and Faecalibacterium prausnitzii) with the function of increasing the lean meat percentage of animals.

Description

technical field [0001] The invention provides the application of at least one bacterium of the genera Prevotella, Lactobacillus, Bifidobacterium and Faecalibacterium in affecting the lean meat percentage of animals. Background technique [0002] Excessive fat deposition affects the carcass quality of pigs, therefore, lean meat percentage is an important indicator affecting the economic benefits of pig production. At present, the lean meat percentage of pigs can be effectively improved by means of breeding, genetic improvement and nutritional regulation. [0003] The amount of fat deposition is an important factor that directly affects the level of lean meat. Current research work has not focused on whether gut microbes can affect the lean percentage of animals such as pigs. Contents of the invention [0004] The present invention discovers for the first time the bacteria classified in the genus Prevotella (Prevotella), such as Prevotella copri (Prevotella copri) has the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K10/18C12Q1/6888C12N1/20C12R1/01C12R1/225
CPCA23K10/18C12Q1/6888C12N1/20C12Q2600/124C12R2001/01C12N1/205
Inventor 黄路生陈从英方绍明杨慧
Owner JIANGXI AGRICULTURAL UNIVERSITY
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