饲粮添加酵母培养物对小尾寒羊屠宰性能及肌内氨基酸和功能成分的影响

doi:10.12160/j.issn.1672-5190.2023.03.003

Abstract

Abstract:

[Objective] This study aimed to investigate the effects of the dietary supplementation of yeast cultures on slaughter performance as well as muscular contents of amino acid and functional component in Small-tail Han sheep. [Method] A total of 40 healthy Small-tail Han sheep lambs with similar body weights [（17.5±1.2）kg] at approximately 90 d of age were selected and randomly assigned to a control group （n=20） fed basal diet or a YSD group （n=20） fed basal diet supplemented with 0.1% yeast cultures. The feeding trial lasted for 90 days, preceded by a 10-day adaptation. After the feeding trial, 10 lambs from each group were randomly selected and slaughtered. The slaughter performance indicators, such as live weight before slaughter, carcass weight, carcass fat content （evaluated by GR value）, pH value of the longissimus dorsi, and slaughter percentage rate were measured or calculated. Muscular tissue samples, including longissimus dorsi, latissimus dorsi, biceps femoris, and intercostal muscle, were taken from the slaughtered sheep. A total of 19 amino acids and 3 functional components were quantitatively analyzed by using ultra high performance liquid chromatography coupled with triple quadrupole mass spectrometry （UPLC-QqQ-MS）. [Result] In terms of slaughter performance, there were no significant （P>0.05) differences in live weight before slaughter, carcass weight, and slaughter rate between control group and YSD group; while significantly （P<0.01） reduced GR value and significantly （P<0.05） elevated pH value of the longissimus dorsi were observed in YSD group. Compared with control group, YSD group had higher levels of Thr （P<0.01）, Lys （P<0.01）, Hyp （P<0.01）, Gly （P<0.01）, total essential amino acids （EAA）（P<0.01）, Asn （P<0.05）, Ser （P<0.05）, Gln （P<0.05）, and total non-essential amino acids （NEAA）（P<0.05） in the longissimus dorsi. Increased contents of His （P<0.01）, Gln （P<0.01）, Phe （P<0.05）, Val （P<0.05）, Lys （P<0.05） and decreased contents of Ser （P<0.05） were found in the latissimus dorsi in YSD group. YSD group had higher concentrations of His （P<0.01）, Val （P<0.05）, Cit （P<0.05）, and Tyr （P<0.05） in the biceps femoris. In both latissimus dorsi and biceps femoris, significantly （P<0.05） elevated contents of EAA, NEAA, and total flavor amino acids （FAA） were observed in YSD group. In the intercostal muscle, the contents of Glu, EAA, NEAA, FAA, and total delicious amino acids （DAA） in YSD group were significantly （P<0.05） higher than those in control group, while the differences in the contents of 8 EAA and 10 NEAA between control group and YSD group were not statistically significant （P>0.05）. In addition, dietary supplementation of yeast cultures elevated the L-carnitine content in the longissimus dorsi （P<0.01）, latissimus dorsi （P<0.01）, and intercostal muscle （P<0.05）, as well as the inosinic acid content in the longissimus dorsi （P<0.01）. [Conclusion] Dietary supplementation of 0.1% yeast cultures has good performance in decreasing the carcass fat content and improving the muscular contents of amino acid and functional component in Small-tail Han sheep.

Key words: yeast cultures, Small-tail Han sheep, ultra high performance liquid chromatography coupled with triple quadrupole mass spectrometry （UPLC-QqQ-MS）, amino acid, functional component, muscle

CLC Number:

WANG Liwei, LIU Yongbin, ZHAO Jie, WANG Biao, Terigele , HE Xiaolong, FU Shaoyin, JIANG Lili, TANG Yaru, HE Jiangfeng. Effects of Dietary Yeast Cultures Supplementation on Slaughter Performance and Muscular Contents of Amino Acid and Functional Component in Small-tail Han Sheep[J]. Animal Husbandry and Feed Science, 2023, 44(3): 18-26.

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Effects of Dietary Yeast Cultures Supplementation on Slaughter Performance and Muscular Contents of Amino Acid and Functional Component in Small-tail Han Sheep

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