The Role of Gut Microbiota in the Skeletal Muscle Development and Fat Deposition in Pigs

作者：Qi Han, Xingguo Huang, Fuyong Yan, Jie Yin, Yingping Xiao · 发表于：Antibiotics · 年份：2022 · DOI：10.3390/antibiotics11060793 · 被引用次数：31 · 研究领域：Gut microbiota and health、Meat and Animal Product Quality、Ginseng Biological Effects and Applications

Pork quality is a factor increasingly considered in consumer preferences for pork. The formation mechanisms determining meat quality are complicated, including endogenous and exogenous factors. Despite a lot of research on meat quality, unexpected variation in meat quality is still a major problem in the meat industry. Currently, gut microbiota and their metabolites have attracted increased attention in the animal breeding industry, and recent research demonstrated their significance in muscle fiber development and fat deposition. The purpose of this paper is to summarize the research on the effects of gut microbiota on pig muscle and fat deposition. The factors affecting gut microbiota composition will also be discussed, including host genetics, dietary composition, antibiotics, prebiotics, and probiotics. We provide an overall understanding of the relationship between gut microbiota and meat quality in pigs, and how manipulation of gut microbiota may contribute to increasing pork quality for human consumption.