Effects of Dietary Yeast Culture on Growth Performance,Slaughter Performance,Meat Quality and Rumen Microbial Diversity of Yaks
This experiment was conducted to study the effects of dietary yeast culture(YC)on growth per-formance,slaughter performance,meat quality and rumen microbial diversity of yaks.Thirty Jinchuan male yaks with similar age and body weight of(227±57)kg were randomly divided into 3 groups with 10 yaks in each group and 1 yak in each replicate.Yaks in the control group were fed a basal diet,and others in experi-mental groups were fed basal diets supplemented with 0.4％(0.4％YC group)and 0.8％(0.8％YC group)yeast culture,respectively.The pre-experimental period lasted for 7 days,and the experimental period lasted for 100 days.The results showed as follows:1)the average dry matter intake(ADMI)of 0.4％YC and 0.8％YC groups was significantly lower than that of the control group(P＜0.05).There were no significant differ-ences in average daily gain(ADG),feed/gain(F/G)and slaughter performance among all groups(P＞0.05).2)The muscle intramuscular fat content and yellowness value of 0.8％YC group were significantly higher than those of the control group(P＜0.05),and the cooking loss and uncooked meat shear force were significantly lower than those of the control group(P＜0.05).3)The contents of stearic acid and arachidic acid in muscle of 0.8％YC group were significantly lower than those of the control group(P＜0.05),and the mus-cle palmitoleic acid content was significantly higher than that of control group and 0.4％YC group(P＜0.05).4)The muscle 1-pentanol content of control group and 0.4％YC group was significantly higher than that of 0.8％YC group(P＜0.05),the contents of 1-heptanol and 2-ethyl-furan in muscle of 0.4％YC group was sig-nificantly higher than that of control group and 0.8％YC group(P＜0.05),and the muscle acetic acid ethenyl ester content of 0.8％YC group was significantly higher than that of the control group(P＜0.05).5)The ru-men microbial ACE index,Chao1 index and Shannon index of 0.4％YC and 0.8％YC groups were significant-ly lower than those of the control group(P＜0.05).6)The rumen acetic acid content of 0.8％YC group was significantly higher than that of the control group(P＜0.05),and the rumen acetic acid/propanoic acid of 0.4％YC group was significantly higher than that of the control group(P＜0.05).7)The mRNA relative ex-pression level of fatty acid synthase(FAS)in muscle of 0.4％YC group was significantly higher than that of the control group(P＜0.05),and the mRNA relative expression level of heart-fatty acid binding protein(H-FABP)in muscle of 0.8％YC group was significantly higher than that of the control group(P＜0.05).In con-clusion,dietary yeast culture can reduce the ADMI of yaks,but has no significant effect on the other growth performance and slaughter performance.It can improve the meat quality and flavor of yaks,and such changes may be related to the improvement of rumen microbial diversity,fermentation patterns and regulation of mRNA expression of lipid metabolism related genes.[Chinese Journal of Animal Nutrition,2024,36(9):5761-5775]
万方数据
维普
