首页|Effects of dietary Clostridium butyricum and rumen protected fat on meat quality,oxidative stability,and chemical composition of finishing goats
Effects of dietary Clostridium butyricum and rumen protected fat on meat quality,oxidative stability,and chemical composition of finishing goats
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Background Clostridium butyricum(CB)is a probiotic that can regulate intestinal microbial composition and improve meat quality.Rumen protected fat(RPF)has been shown to increase the dietary energy density and provide essential fatty acids.However,it is still unknown whether dietary supplementation with CB and RPF exerts beneficial effects on growth performance and nutritional value of goat meat.This study aimed to investigate the effects of dietary CB and RPF supplementation on growth performance,meat quality,oxidative stability,and meat nutritional value of fin-ishing goats.Thirty-two goats(initial body weight,20.5±0.82 kg)were used in a completely randomized block design with a 2 RPF supplementation(0 vs.30 g/d)×2 CB supplementation(0 vs.1.0 g/d)factorial treatment arrangement.The experiment included a 14-d adaptation and 70-d data and sample collection period.The goats were fed a diet consisted of 400 g/kg peanut seedling and 600 g/kg corn-based concentrate(dry matter basis).Result Interaction between CB and RPF was rarely observed on the variables measured,except that shear force was reduced(P＜0.05)by adding CB or RPF alone ortheir combination;the increased intramuscular fat(IMF)content with adding RPF was more pronounced(P＜0.05)with CB than without CB addition.The pH24h(P=0.009),a*values(P=0.007),total antioxidant capacity(P=0.050),glutathione peroxidase activities(P=0.006),concentrations of 18:3(P＜0.001),20∶5(P=0.003)and total polyunsaturated fatty acids(P=0.048)were increased,whereas the L*values(P＜0.001),shear force(P=0.050)and malondialdehyde content(P=0.044)were decreased by adding CB.Further-more,CB supplementation increased essential amino acid(P=0.027),flavor amino acid(P=0.010)and total amino acid contents(P=0.024)as well as upregulated the expression of lipoprotein lipase(P=0.034)and peroxisome pro-liferator-activated receptor y(PPARy)(P=0.012),and downregulated the expression of stearoyl-CoA desaturase(SCD)(P=0.034).The RPF supplementation increased dry matter intake(P=0.005),averaged daily gain(trend,P=0.058),hot carcass weight(P=0.046),backfat thickness(P=0.006),concentrations of 16:0(P＜0.001)and c9-18∶1(P=0.002),and decreased the shearforce(P＜0.001),isoleucine(P=0.049)and lysine content(P=0.003)of meat.In addi-tion,the expressions of acetyl-CoA carboxylase(P=0.003),fatty acid synthase(P=0.038),SCD(P＜0.001)and PPARy(P=0.022)were upregulated due to RPF supplementation,resulting in higher(P＜0.001)content of IMF.Conclusions CB and RPF could be fed to goats for improving the growth performance,carcass traits and meat qual-ity,and promote fat deposition by upregulating the expression of lipogenic genes of Longissimus thoracis muscle.
Chemical compositionClostridium butyricumGoatsMeat qualityOxidative stabilityRumen protected fat
College of Animal Science and Technology,Northeast Agricultural University,Harbin 150030,People's Republic of China
Lethbridge Research and Devel-opment Centre,Lethbridge T1J 4B1,Canada
School of Agriculture and Food Sciences,The University of Queensland,Gatton,QLD 4343,Australia
Interna-tional Joint Research Laboratory in Universities of Jiangsu Province of China for Domestic Animal Germplasm Resources and Genetic Improvement,Yangzhou 225009,China
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国家重点研发计划Earmarked Fund for CARS黑龙江省自然科学基金Postdoctoral Foundation of Heilongjiang ProvinceOpen Project Program of International Joint Research Laboratory in Universities of Jiangsu Province of China for Domestic An
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