Intestinal Microbiota Regulate Certain Meat Quality Parameters in Chicken

Abstract

Higher body weight and superior meat quality in livestock imply an adequate source of protein and substantial commercial value. Regulating the intestinal microbiota of broilers is a promising approach to optimize commercial phenotypes. Our results indicate that the intestinal microbiota profile could be reconstructed by external factors, leading to advantageous changes in muscle characteristics. The cecum microbiota of native broilers have the ability to improve certain meat quality and production performance. The population of <i>Lachnoclostridium</i> spp. could be used to regulate body weight and drip-losing rate in broilers, but more study is needed.