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Vpliv taninov v krmi na spremembe v strukturi črevesne mikrobiote prašičev
ID Slavec, Andreja (Author), ID Avguštin, Gorazd (Mentor) More about this mentor... This link opens in a new window, ID Fanedl, Lijana (Comentor)

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PID: 20.500.12556/rul/6063ba32-8dfb-483d-a103-508eb10b80ba

Abstract
Neprijeten vonj mesa merjascev predstavlja pomembno težavo pri predelavi prašičjega mesa. Kot preventivni ukrep za preprečevanje nezaželenega vonja mesa po merjascu se najpogosteje izvaja kastracija mladih pujskov. Zaradi napovedane prepovedi kirurške kastracije pujskov proučujejo alternativne rešitve, med katerimi je specifična krma. Za pojav neprijetnega vonja sta v največji meri odgovorna metabolni produkt črevesne mikrobiote skatol, ki nastane z bakterijsko fermentacijo L- triptofana v debelem črevesu, ter spolni hormon androstenon. Oba vira lahko pomembno zmanjšamo s spreminjanjem sestave krme. Znano je, da tanini vplivajo na prebavljivost beljakovin in na črevesno mikrobioto. S poskusom, ki je vključeval analizo vzorcev črevesne vsebine slepega črevesa ter navzgor in navzdol potekajočega dela kolona 29 prašičev, krmljenih s krmo z dodatkom različnih koncentracij taninskega izvlečka kostanja, smo s tehniko DGGE profilirali pomnožke bakterijskih ribosomskih genov in tako proučili vpliv taninov na spremembe v strukturi črevesne mikrobiote prašičev. Ugotovili smo, da se črevesna mikrobiota slepega in debelega črevesa razlikujeta in da je imel dodatek različnih deležev izvlečka tanina v krmi vpliv na strukturo črevesne mikrobiote v debelem črevesu, medtem ko v slepem črevesu tega vpliva nismo zaznali. Sestava črevesne mikrobiote prašičev, krmljenih z dodatkom 3 % izvlečka taninov, se je najbolj razlikovala od mikrobiote ostalih prehranskih skupin.

Language:Slovenian
Keywords:prašiči, merjasci, vonj merjascev, kakovost mesa, črevesna mikrobiota, tanini, skatol, molekularne tehnike, osamitev DNK, PCR, DGGE
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Publisher:[A. Slavec]
Year:2017
PID:20.500.12556/RUL-96649 This link opens in a new window
UDC:636.4:579:637.5:577.2.088
COBISS.SI-ID:4820600 This link opens in a new window
Publication date in RUL:07.10.2017
Views:1845
Downloads:552
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Secondary language

Language:English
Title:The effect of tannin-containing feed on gut microbiota structure in pigs
Abstract:
Boar taint is one of the major issues in boar meat production and processing. Most widely used method for boar taint prevention is piglet castration, but this practise is soon going to be abandoned and the specific diet for animals is discussed and researched as one of the alternatives for boar taint prevention. Boar taint is mailnly caused by metabolic product of intestinal microorganisms skatole, which is produced through bacterial fermentation of L-triptofane in the colon, and steroid androstenone. Both sources of skatole can be manipulated and reduced through diet. As tannins affect digestion of proteins and therefore gut microbiota, we can expect they will also affect the metabolism of skatole. Through an experiment that included analysis of gut samples of 29 pigs whose diet included addition of diferrent concentrations of tannine exstract of chestnut we studied the effect of tannin-containing feed on gut microbiota structure in pigs. We used samples of gut contents from caecum, ascending colon and descending colon. DGGE method was used for profiling bacterial 16S rDNA PCR products. We observed differences in the structure of the caecal and colonic microbiota, and saw the effect of tannin extracts on colon microbiota but not on caecal microbiota. The changes in gut microbiota structure of the ascending and descending colon were most noticeable when 3% of tannin extracts were added to the feed.

Keywords:pigs, boars, boar taint, meat quality, intestinal microbiota, tannins, skatol, molecular techniques, DNA isolation, PCR, DGGE

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