动物营养学报 >

2026 , Vol. 38 >Issue 7: 4748 - 4756

DOI: https://doi.org/10.12418/CJAN2026.380

综述

益生菌调控肌肉发育及肌纤维类型转化的分子机制及对猪肉品质的影响

  • 楼芳芳 , 1 ,
  • 杨童寓丹 2 ,
  • 陈顺 2 ,
  • 王新霞 , 2, *
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  • 1 金华市农业科学研究院, 金华 321000
  • 2 浙江大学动物科学学院, 教育部动物分子营养学重点实验室,农业农村部(华东)动物营养与饲料重点实验室,浙江省全省优质动物产品生产重点实验室, 杭州 310058
* 王新霞,教授,博士生导师,E-mail:

楼芳芳(1984—),女,金华浦江人,畜牧师,硕士,主要从事动物饲养管理与营养研究。E-mail:

Office editor: 菅景颖

收稿日期: 2025-12-12

  网络出版日期: 2026-07-13

基金资助

浙江省"高层次人才特殊支持计划"科技创新领军人才项目(2022R52023)

收起

Molecular Mechanisms of Probiotics in Regulating Muscle Development and Muscle Fiber-Type Transformation and Their Effects on Pork Quality

  • LOU Fangfang , 1 ,
  • YANG Tongyudan 2 ,
  • CHEN Shun 2 ,
  • WANG Xinxia , 2, *
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  • 1 Jinhua Academy of Agricultural Sciences, Jinhua 321000, China
  • 2 Zhejiang Key Laboratory of Nutrition and Breeding for High-Quality Animal Products, Key Laboratory of Animal Nutrition and Feed Science (Eastern of China), Ministry of Agriculture and Rural Affairs, Key Laboratory of Molecular Animal Nutrition, Ministry of Education, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
* professor, E-mail:

Received date: 2025-12-12

  Online published: 2026-07-13

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摘要

随着消费者对肉类质量要求的提高,猪肉品质已成为养殖业发展的核心关注点,优质猪肉生产已成为推动生猪产业高质量发展的必然要求。因此,深入了解猪肉品质的形成过程及分子机制,并运用营养调控措施改善猪肉品质,对促进生猪产业高质量发展具有非常重要的意义。益生菌是一类具有免疫调节、肠道微生态平衡调控及抗氧化等多重功能的活性微生物,在畜牧生产领域展现出巨大的应用潜力。本文结合国内外动物模型及猪生产研究,系统综述了益生菌调控骨骼肌卫星细胞增殖与分化、重塑肌纤维类型组成及代谢表型等关键分子机制,并整合其在改善猪肉品质方面的研究进展,旨在阐明益生菌提升猪肉品质的生物学机制,为应用益生菌生产优质猪肉提供理论依据和技术支撑。

关键词： 益生菌; 猪肉品质; 肌肉发育; 肌纤维类型

本文引用格式

楼芳芳 , 杨童寓丹 , 陈顺 , 王新霞 . 益生菌调控肌肉发育及肌纤维类型转化的分子机制及对猪肉品质的影响[J]. 动物营养学报, 2026 , 38(7) : 4748 -4756 . DOI: 10.12418/CJAN2026.380

Abstract

With increasing consumer demand for high-quality meat, pork quality has become a central focus in the development of the swine industry. Producing premium pork has become an inevitable requirement for promoting the high-quality growth of the pig production sector. Therefore, an in-depth understanding of the formation process and molecular mechanisms underlying pork quality, together with the application of nutritional strategies to regulate and improve pork quality, is of great significance for advancing high-quality development in pig farming. Probiotics, as active microorganisms with immunomodulatory, gut microecology-balancing, and antioxidant functions, have demonstrated substantial application potential in livestock production. Combining domestic and international animal models and swine production studies, this review systematically summarized the molecular mechanisms by which probiotics regulated skeletal muscle satellite cell proliferation and differentiation and reshaped muscle fiber-type composition and metabolic phenotypes, and integrated the research progress on probiotics in improving pork quality. This review aimed to elucidate the potential biological mechanisms through which probiotics improve meat quality, thereby providing a theoretical basis and technical support for the use of probiotics in producing high-quality pork.

Key words： probiotics; pork quality; skeletal muscle development; muscle fiber type

猪肉是优质蛋白质的主要来源之一,其品质直接决定了消费者的购买意愿与市场竞争力,也是生猪养殖经济效益的直接体现。猪肉品质的评价指标主要包括肉色、大理石花纹、嫩度、多汁性及风味等[1-3],这些指标的生物学基础是肌内脂肪(intramuscular fat,IMF)含量和肌纤维类型[4-7]。因此,深入探究肌肉发育、肌纤维类型转化和脂肪沉积的生物学机制对于优质猪肉生产具有重要的理论指导意义。
猪的胃肠道内栖息着数量庞大的共生微生物群落,构成了复杂的肠道微生态屏障[1]。近年来的研究表明,肠道菌群不仅参与宿主的营养代谢,更是调控肉质等复杂性状的重要因素[1,8]。益生菌作为一种具有调节肠道健康、改善营养物质消化吸收、促进肌肉蛋白质合成及增强机体免疫功能的微生物,能够通过多种途径显著改善肌肉发育和肌纤维类型,在提高猪肉品质方面具有较高的应用价值[9-10]。本文综述了益生菌调控肌肉生长发育、肌纤维类型转化及其对猪肉品质影响的研究进展,旨在为利用益生菌改善猪肉品质提供理论参考。

1 肌肉发育、肌纤维类型及其与猪肉品质的关系

1.1 肌肉发育及再生

骨骼肌主要起源于胚胎时期的中胚层,特别是体节中的生肌节。胚胎发育早期,表达配对盒基因3(paired box gene 3,Pax3)和配对盒基因7(paired box gene 7,Pax7)的祖细胞开始表达肌源性调控因子(myogenic regulatory factors,MRFs),如肌生成因子5(myogenic factor 5,Myf5)和肌生成素(myogenin,MyoG)等[11],MRFs驱动祖细胞分化为成肌细胞;随后,在成纤维细胞生长因子(fibroblast growth factors,FGFs)和胰岛素样生长因子-1(insulin-like growth factor-1,IGF-1)等调控下[12-13],成肌细胞快速增殖;待增殖到一定程度,成肌细胞则退出细胞周期启动终末分化,分化后的成肌细胞会沿着特定轴向排列,通过一系列复杂的细胞识别、黏附和膜融合步骤,融合形成多核肌管(myotube)[14-15];肌管进一步排列并出现横纹结构后,逐渐成熟为具有收缩功能的肌纤维[16];随后,在运动神经支配下,肌管被整合为功能性运动单位,并在出生后逐渐呈现出慢肌(Ⅰ型)或快肌(Ⅱ型)等不同类型肌纤维的特定特征[17]。动物出生后,肌肉的生长主要通过肌纤维体积的增大和肌原纤维数量的增加来实现。
肌肉再生是指受损或受伤的肌肉组织通过修复和替代过程恢复其结构和功能的过程,主要通过卫星细胞的激活与增殖来实现[14,18]。卫星细胞是静止的肌肉干细胞,位于肌纤维的基底层和质膜之间[19],正常情况下处于静止状态。肌肉损伤后卫星细胞响应信号被激活,激活后的卫星细胞退出静止期,进入细胞周期进行克隆增殖并进一步分化为成肌细胞[20],这一过程受到成肌决定蛋白1(myoblast determination protein 1,MyoD)、Myf5、MyoG等MRFs的调控[21-22]。分化后的成肌细胞进一步相互融合形成多核肌纤维(或与既有肌纤维融合),并在后续成熟与重塑过程中参与肌肉再生与修复[23]。

1.2 肌纤维类型转化

骨骼肌由不同类型的肌纤维组成,这些肌纤维是响应各种功能需求时肌肉可塑性的基础[24]。肌纤维类型转化指的是肌纤维在各种刺激下在不同表型状态之间转换的过程[25]。肌纤维类型的组成主要由骨骼肌表达的特定肌球蛋白重链(myosin heavy chain,MyHC)亚型以及它们的代谢特性和功能特征决定[26]。骨骼肌的肌纤维主要分为慢肌(Ⅰ型)与快肌(Ⅱ型)两大类,其特异性由MyHC亚型的表达决定,MyHC主要包括Ⅰ、Ⅱa、Ⅱb和Ⅱx 4种亚型[27]。其中,Ⅰ型肌纤维也被称为慢肌纤维,其线粒体丰富、氧化酶活性和胰岛素敏感性高,具有高氧化能力且富含毛细血管,非常适合耐力活动;Ⅱa型肌纤维兼具氧化与糖酵解特性,属中间型纤维;Ⅱb(或Ⅱx)型肌纤维是快速收缩纤维,以低氧化能力、高糖酵解活性为特征,收缩快速有力但易疲劳,适合短时高强度活动[25]。发育过程中肌纤维类型受多种因素影响,如遗传、神经活动、激素、机械负荷以及卫星细胞的发育变化,这些因素共同塑造了不同的肌纤维类型[17]。动物出生后肌纤维的数量保持不变,但在外部条件下,肌纤维类型可以从慢肌(氧化型)转变为快肌(糖酵解型),反之亦然[28]。肌纤维类型转化本质上是骨骼肌在发育程序与外界刺激共同作用下发生的可塑性重塑过程,其方向和程度与神经活动、激素环境以及运动训练/机械负荷等因素密切相关[17,29]。

1.3 肌肉发育、肌纤维类型与猪肉品质的关系

猪肉品质是一个综合性状,由多个物理、化学和感官属性共同决定。嫩度受肌原纤维结构、结缔组织含量与交联程度、屠宰后蛋白酶活性等因素影响;多汁性主要与肉的持水力(water holding capacity,WHC)和IMF含量有关;风味源于脂肪和蛋白质在加热过程中发生的美拉德反应和脂质氧化分解产生的大量风味前体物质和挥发性化合物;肉色主要由肌红蛋白含量及其化学状态(氧合、还原或氧化)决定;IMF含量或大理石花纹主要指脂肪在肌肉纤维束间的沉积,高IMF含量可显著改善肉的多汁性、风味和嫩度。
猪从胚胎期到上市体重的整个生长发育过程中,骨骼肌的组织学和生物化学变化直接塑造了其最终的肉质,这一影响是多层次、多维度的[30-31]。产前肌生成决定了肌纤维的总数量(muscle fiber number,MFN)[32]。MFN越高,意味着屠宰后相同肌肉重量下单根肌纤维直径更细,这通常与更优的肉质嫩度相关。产后肌肉的生长主要通过肌纤维的肥大实现,即肌纤维直径的增加。过大的肌纤维直径会增加咀嚼时的物理阻力,导致肉的剪切力提高。脂肪细胞的增殖与分化在生长发育过程中与肌细胞发育并行。IMF的沉积不仅提升肉的风味和多汁性,其物理存在也分隔了肌纤维束,有助于改善嫩度。肌纤维类型组成是连接肌肉生理功能与死后肉质变化的核心桥梁。肌纤维的类型和比例,通过其代谢特征和结构特性,深刻影响着几乎所有的肉质指标[33]。糖酵解型肌纤维(Ⅱb/Ⅱx型肌纤维)通常具有更大的横截面积,因此Ⅱb/Ⅱx型肌纤维比例高的肌肉往往嫩度较低;相反,氧化型肌纤维(Ⅰ和Ⅱa型肌纤维)直径较小,其比例增高有利于提升嫩度[34]。Ⅱb/Ⅱx型肌纤维主要进行无氧糖酵解,在屠宰后缺氧状态下,这些纤维会迅速将糖原分解为乳酸,导致肌肉pH快速、大幅度下降。若肌肉pH下降过快或过低(如猪应激综合征),肌原纤维蛋白与肌浆蛋白将在等电点附近发生大量变性,导致肌肉结构收缩、水分流失,进而形成PSE肉(苍白、柔软且有渗出液的猪肉)[35]。相反,Ⅰ和Ⅱa型肌纤维糖原含量较低,pH下降平缓,有利于维持良好的肉色和持水力。Ⅰ和Ⅱa型肌纤维富含肌红蛋白,使肌肉呈现更深的红色,符合消费者对“新鲜红肉”的偏好。Ⅱb型肌纤维肌红蛋白含量低,使肉色显得苍白。肌纤维类型与IMF沉积存在密切的交互关系[36]。研究普遍认为,氧化能力更强的Ⅰ和Ⅱa型肌纤维,由于其活跃的脂肪酸代谢,更有利于IMF的沉积。因此,提高氧化型肌纤维的比例是提升猪肉大理石花纹和风味的重要策略。高IMF含量直接提升了猪肉烹饪后的多汁性和风味。与Ⅱb型肌纤维比例较高的瘦肉型猪种相比,IMF含量高的猪种通常具有更高比例的Ⅰ型肌纤维。
综上可知,猪的肌肉发育过程,特别是肌纤维类型组成和IMF含量的动态变化,是决定最终猪肉商品价值的核心生物学基础。理解并调控这些过程,对于从根本上改善猪肉品质具有至关重要的意义。

2 益生菌对肌肉发育的影响

2.1 益生菌对肌细胞增殖与分化的影响

益生菌通过调节肠道微生态、免疫系统及代谢产物对宿主产生影响,进而促进成肌细胞的增殖与分化[37-38]。例如,在地塞米松(dexamethasone,DEX)诱导的肌肉萎缩模型中,鼠李糖乳杆菌IDCC3201(Lacticaseibacillus rhamnosus IDCC3201)可增加异杆菌属(Allobaculum)的相对丰度,上调主要组织相容性复合体Ⅰ/Ⅱ类(major histocompatibility complex class Ⅰ/Ⅱ,MHC-Ⅰ/MHC-Ⅱ)的表达,降低萎缩性肌肉因子的表达,从而提高分化成肌细胞的融合指数,缓解肌管萎缩[39]。孢梭菌(Clostridium sporogenes)是一种潜在益生菌,可通过其代谢产物吲哚-3-丙酸(indolyl-3-propionic acid,IPA)提高肌细胞增强因子2D(myocyte enhancer factor 2D,MEF2D)和Myf5的表达,促进C2C12细胞增殖[40]。益生菌,如梭状芽孢杆菌、双歧杆菌和乳酸杆菌等,还可以通过一系列酶催化反应将膳食纤维分解为单糖,从而产生丁酸等短链脂肪酸(SCFAs)[41]。而丁酸等SCFAs已被证实可以通过表观遗传修饰等途径促进肌细胞增殖[42]。肠道菌群通过调控丁酸-单羧酸转运体1(monocarboxylate transporter 1,MCT1)等途径影响卫星细胞稳态与再生效率[43]。

2.2 益生菌对肌肉生长代谢的影响

动物出生后骨骼肌体积的增加主要体现为肌纤维肥大,其核心是蛋白质合成速率与蛋白质降解速率的动态平衡。益生菌通过调节多种信号通路,如哺乳动物雷帕霉素靶蛋白(mammalian target of rapamycin, mTOR)、腺苷酸活化蛋白激酶(AMP-activated protein kinase,AMPK)、核因子-κB(nuclear factor-κB,NF-κB)等信号通路,促进肌肉生长、修复和代谢,这一过程常被称作“肠道菌群-肌肉轴”,即肠道微生物及其代谢活动通过多层级信号与骨骼肌发生远程互作,从而影响肌肉蛋白质代谢、线粒体功能、炎症状态、卫星细胞活性以及肌纤维代谢表型等[44-46]。研究表明,饲粮中补充丁酸梭菌(Clostridium butyricum)能够重塑肠道菌群,进而通过调节肠肌轴调控IGF-1/蛋白激酶B(protein kinase B,PKB或Akt)/mTOR信号通路,最终促进羔羊骨骼肌蛋白质合成与发育[47]。普拉粪杆菌(Faecalibacterium prausnitzii)是一种重要的共生菌,通过产生具有抗炎特性的SCFAs增强胰岛素敏感性,同时刺激IGF-1/mTOR信号通路,促进肌肉蛋白质合成,有助于肌肉生长和修复[48]。副干酪乳杆菌P62(Lactobacillus paracasei P62)和两歧双歧杆菌P61(Bifidobacterium bifidum P61)通过调节肠道菌群介导的Akt/NF-κB/叉头框蛋白O3a(forkhead box protein O3a,FOXO3a)信号通路,抑制NF-κB活化及肌肉环指蛋白1(muscle ring-finger protein 1,MuRF1)表达,从而减轻老年小鼠肌肉萎缩[49]。加氏乳杆菌IM13(Lactobacillus gasseri IM13)发酵乳清蛋白通过调节IGF-1-磷脂酰肌醇3-激酶(phosphatidylinositol 3-kinase,PI3K)/Akt/叉头框蛋白O(forkhead box protein O,FOXO)信号通路,预防DEX诱导的C2C12细胞肌管萎缩[50]。

3 益生菌对肌纤维类型的影响

丰富稳定的肠道菌群是维持宿主肌纤维类型的重要因素之一。瘦约克夏猪(YP)和肥胖荣昌猪(RP)具有不同的肠道菌群结构,将两者粪菌分别移植到无菌(germ-free,GF)小鼠后,受体可复制供体的肌纤维与脂质代谢表型差异:RP供体及其受体具有更高的Ⅰ型肌纤维比例、更低的Ⅱb型肌纤维比例,慢肌标志基因肌球蛋白重链7(myosin heavy chain 7,MYH7)的表达量升高、Ⅱb型快肌标志基因肌球蛋白重链4(myosin heavy chain 4,MYH4)的表达量降低[8]。进一步的研究提出了更明确的“细菌-代谢物-受体轴”解释:部分乳杆菌属(Lactobacillus)细菌可通过调控色氨酸代谢、提高犬尿喹啉酸(kynurenic acid,KYNA)等代谢物水平,激活G蛋白偶联受体35(G protein-coupled receptor 35,GPR35)等信号通路,促进肌纤维向氧化型方向转化,从而影响猪肌肉纤维类型与相关肉质性状[51]。GF猪是一种具有天然优势的无菌大动物模型,缺少肠道菌群[52]。研究发现,肠道菌群的缺失会导致GF仔猪肌肉组织发育迟缓、功能减弱及肌纤维类型组成比例改变,GF仔猪关键肌生成调节因子Myf5、MyoG和MyoD的蛋白表达水平低于正常仔猪,在GF仔猪肌肉中MyHC-Ⅰ和MyHC-Ⅱa基因表达下调,MyHC-Ⅱb和MyHC-Ⅱx基因表达上调,而通过粪菌移植(fecal microbiota transplantation,FMT)在GF仔猪肠道内定植微生物群,在一定程度上恢复了GF仔猪肌肉组织的功能[53]。上述结果表明,肠道菌群的差异不仅会影响骨骼肌纤维特性,且这种特性可通过FMT传递给受体动物。
益生菌或合生元干预可通过重塑肠道菌群与代谢微环境,调控肌纤维类型相关基因的表达,从而改善肉品质。例如,饲粮中添加益生菌罗伊氏乳杆菌1型(Lactobacillus reuteri 1,LR1)可通过调节过氧化物酶体增殖物激活受体γ共激活因子-1α(peroxisome proliferator-activated receptor γ coactivator-1α,PGC-1α)与MyoD的表达改变肌纤维特性,显著降低育肥猪胸最长肌的肌纤维直径与横截面积(cross-sectional area,CSA),同时上调MyHC-Ⅰ表达并下调MyHC-Ⅱb表达[54];热灭活的侧孢短芽孢杆菌BL1(Brevibacillus laterosporus BL1)可显著增加育肥猪胸最长肌中IMF和肌苷酸含量,提高MyHC-Ⅰ和MyHC-Ⅱa的mRNA相对表达量,进而提高氧化型肌纤维类型的比例[55];母体补充益生菌植物乳杆菌(Lactobacillus plantarum)和酿酒酵母(Saccharomyces cerevisiae)或合生元(木二糖、木三糖和木四糖)可改善后代巴马香猪肉质指标,调控背最长肌中肌纤维类型、肌生成及脂质代谢相关基因的表达[56];饲粮中补充罗伊氏乳杆菌XY227(Lactobacillus reuteri XY227)可显著上调杜长大育肥猪胸最长肌MyHC-Ⅰ和MyHC-Ⅱa的基因表达,促进肌纤维向氧化型转换,从而显著提升猪肉品质[10]。
肠道菌群对宿主健康的作用主要通过其代谢产物实现,常见的代谢产物包括SCFAs、乳酸、胆汁酸及其衍生物、氨基酸及其衍生物等。丁酸可促进育肥猪中氧化型肌纤维形成并增强线粒体生物合成,与PGC-1α及特定微小RNA(microRNA,miRNA)调控相关[57];口服丁酸盐补充剂可以增加小鼠骨骼肌中Ⅰ型肌纤维的数量,从而减轻氧化应激并减少肌肉质量损失[58]。而在衰老相关肌少症研究中,青春型双歧杆菌(Bifidobacterium adolescentis)来源的烟酸(nicotinic acid,NA)可提升骨骼肌中氧化型烟酰胺腺嘌呤二核苷酸(NAD+)水平,激活沉默信息调节因子1(sirtuin 1,SIRT1)/PGC-1α轴并促进氧化代谢与慢肌表型,从而改善肌肉功能[59]。此外,研究提示,鼠李糖乳杆菌SDSP202418(Lactobacillus rhamnosus SDSP202418)通过激活AMPK/PGC-1α信号通路上调慢肌纤维表达、下调快肌纤维表达,同时显著增加肌肉中超氧化物歧化酶、过氧化氢酶的活性和谷胱甘肽的含量,有效改善小鼠的肌肉功能[60]。这些发现证实了肠道菌群及其代谢产物在调节肌纤维类型方面的重要性,并为开发基于微生物组的调控措施提供了理论基础。

4 益生菌对猪肉品质的影响

益生菌通过改善猪的消化吸收、调节肠道微生态及增强免疫力等多种途径改善猪肉的风味、嫩度、色泽和营养价值等肉质特性,提升猪肉的整体品质[56,61]。研究显示,饲粮中添加LR1可显著改善猪肉的嫩度及滴水损失等[54];饲粮中添加乳酸片球菌FT28(Pediococcus acidilactici FT28)对猪肉的肉质性状、外观和多汁性均产生了有益影响[62];饲粮中添加植物乳杆菌ZJ316(Lactobacillus plantarum ZJ316)显著改善了猪肉的pH45 min、硬度、黏性、嚼劲、胶性、恢复力等肉质指标[63];饲粮中添加活的或热灭活的Brevibacillus laterosporus BL1均改善了猪肉的pH24 h,降低了滴水损失,并显著提高了胸最长肌的红度值和剪切力[55]。IMF含量与分布是决定猪肉品质的关键因素之一,研究发现,将金华猪来源的微生物群移植到GF小鼠体内,受体小鼠的IMF含量显著提高[64],提示肠道微生物在调控IMF沉积中发挥重要作用;同时,也有研究指出,部分肠道菌群类群(包括双歧杆菌等)与背膘厚度或IMF沉积存在相关性,但受品种、饲粮和生长阶段等因素影响较大[65]。Tang等[65]在全肠道范围筛选并鉴定出多个与猪生长和脂肪沉积性状显著相关的特定微生物类群,其中盲肠中的普雷沃氏菌科UCG-001(Prevotellaceae UCG-001)和另枝菌属(Alistipes)与背膘厚和IMF含量呈显著正相关。使用益生菌制剂Bokashi(由特定乳酸菌菌株和酿酒酵母组成)可调节育肥猪的IMF沉积与脂质组成,改善IMF含量和背膘的脂肪酸谱,其变化方向更有利于消费者健康[66]。

5 小结与展望

随着消费者对高品质、安全、健康猪肉需求的日益增长,益生菌作为一种绿色、有效的调控策略,在提升猪肉品质方面展现出巨大潜力。益生菌通过调控猪只肠道健康与营养吸收、促进脂肪沉积、减轻氧化应激等途径,对猪肉的持水能力、嫩度、色泽及IMF含量等关键品质指标产生积极影响。然而,益生菌从实验室走向产业化应用仍面临多重瓶颈:技术层面,存在菌株筛选缺乏靶向性、剂量标准不统一、产品在加工储存及消化道环境中稳定性不足等问题;应用层面,成本效益不明、效果重复性差、市场乱象制约了其推广;安全层面,抗生素耐药基因转移风险与毒力因子筛查亟待强化;监管层面,全球政策差异较大,尤其在“改善猪肉品质”等复杂功效方面,缺乏明确的评估指南与审批路径,给产品研发、注册及国际贸易带来障碍。
展望未来,精准益生菌干预、协同增效措施、智能化与精准化应用以及先进递送系统将是克服上述挑战的关键方向。基于多组学技术实现靶向菌株筛选与机制解析,通过合成生物学设计功能定制化工程益生菌;构建益生菌与益生元、植物提取物的协同体系,提升应用效果;融合精准畜牧养殖技术,建立动态剂量预测模型与智能投喂系统;研发pH响应型、酶响应型等先进递送材料,解决活性保持难题;同时,需完善基于全基因组测序的高通量安全评估平台,推动全球监管标准协调互认与上市后监测。尽管挑战严峻,但随着多学科技术的深度融合,益生菌有望突破当前瓶颈,在“后抗生素时代”的高品质猪肉生产体系中,成为兼具生态价值与经济价值的关键支撑技术。

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