Objective This study was conducted using mice as an animal model to investigate the effects of dietary supplementation with different levels of fermented pineapple peel wine residue on growth performance, serum biochemical parameters, organ indices, and intestinal microbiota, so as to clarify the physiological regulatory effects of this by-product and provide a theoretical reference for the basic research of fermented fruit and vegetable by-products in the regulation of animal intestinal microecology.

Method A total of 192 specific pathogen-free (SPF) mice with similar initial body weight were randomly divided into four groups according to the supplemental levels of fermented pineapple peel wine residue in the diet, with 8 replicates per group and 6 mice per replicate. The four groups were designed as 0% added group (control), 3% added group, 6% added group, and 9% added group. The feeding experiment lasted for 3 weeks. Growth performance was measured during the experiment. At the end of the experiment, organ indices and serum biochemical parameters were determined, and the structure and functional changes of cecal microbiota were analyzed by 16S rRNA high-throughput sequencing.

Result Within the range of 3% to 9% supplementation, no obvious adverse effects of fermented pineapple peel wine residue on organ indices and intestinal mucosal structure of mice were observed. For growth performance, the average daily gain of mice in the 6% added group was 0.83 g/d, and the feed-to-gain ratio was 5.47(±0.18). The feed-to-gain ratio in the 9% added group (5.96±0.81) was significantly higher than that in the control group (P < 0.05). Serum biochemical indexes showed that the contents of TNF-α (10.92 ng/mL) and MDA (7.44 nmol/mL) in the 6% added group were significantly lower than those in the control group (P < 0.05). Prevotellaceae_UCG-001, which was related to dietary fiber degradation and short-chain fatty acid synthesis, was significantly enriched in the intestinal microbiota of mice in the 9% added group, and the cecal butyric acid content increased with the increase of residue supplementation level.

Conclusion Under the conditions of this experiment, dietary fermented pineapple peel wine residue can improve the antioxidant and anti-inflammatory status of mice and exert positive targeted regulation on the structure of intestinal microbiota. These results can provide experimental evidence and data support for the mechanism of fermented fruit and vegetable by-products regulating animal intestinal microecology.