Effects of main active components of rosemary on growth performance, meat quality and lipid metabolism in finishing pigs

The ameliorative mechanism of Lactiplantibacillus plantarum NJAU-01 against d-galactose induced oxidative stress: a hepatic proteomics and gut microbiota analysis

“…The previous evidence demonstrated that the abundance of Firmicutes has a positive correlation with the growth performance of the body. 35,36 Moreover, the higher body weight gain observed in NJAU-01 group mice might have resulted from the decreased abundances of several bacterial genera such as Lachnospiraceae _NK4A136_group and Ruminococcaceae _UCG-014 that belong to phylum Firmicutes (Fig. 2A and 7E).…”

Effect of dietary supplementation with sanguinarine on meat quality and lipid metabolism of broilers

“…The results of transcriptomic analysis showed that DEGs in tissues were mainly concentrated in lipid metabolism among the functional categories related to metabolism, which are mainly concentrated in the PPAR signaling pathway. The PPAR pathway mainly regulates the expression of genes related to lipid metabolism that includes fatty acid synthesis, oxidation, transport and deposition, and resultantly improves the quality of livestock and poultry meat ( Zhao et al, 2022 ; Zhang et al, 2023 ). PPARγ , a key regulator of fat formation in chickens, can regulate cholesterol metabolism, stimulate the expression of genes related to lipid metabolism and adipocyte differentiation ( Liu et al, 2010 ; Wang et al, 2017 ).…”

“…Numerous researches showed that gut microbes play a key role in regulating host lipid metabolism ( Blachier et al, 2017 ; Liu et al, 2021 ). Rosemary extract can regulate the structure and abundance of intestinal microbiota to promote the expression of lipid-related genes and enhance host lipid metabolism in muscle, to improve pork quality ( Zhang et al, 2023 ). Some studies have reported that feeding restriction can change the cecum microbial community structure, improve lipid metabolism, increase meat quality and flavor ( Ye et al, 2022 ).…”