the relationship between bacteria and meat quality in broilers

Importance: Higher body weight and superior meat quality in livestock imply an adequate source of protein and substantial commercial rewards. Regulating intestinal microbiota of broilers is a great potential approach to optimize commercial phenotypes. Our results indicated the profile of intestinal microbiota was capable of reconstructed by external factors and followed some changes of muscle characteristic. The cecum microbiota of native broiler has the ability to improve certain meat quality and production performance. Lachnoclostridium may serve as biomarkers to regulate body weight and drip losing rate in broiler while more research is necessary.