Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs

Liu, Chang; Hou, Yanru; Su, Rongguo; Luo, Yulong; Dou, Lu; Yang, Zhihao; Yao, Duo; Wang, Bohui; Zhao, Lihua; Su, Lin; Jin, Yufeng

doi:10.1002/fsn3.2869

Cited by 26 publications

(23 citation statements)

References 80 publications

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“… 2 The odor descriptions of volatile compounds referred to ( He et al, 2022 ; Liu et al, 2022 ; Liu et al, 2023 ); CON, DL1, and DL2 represent groups feed diets containing 0%, 1%, and 5% DOL, respectively. …”

Section: Resultsmentioning

confidence: 99%

Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Zhao,

Tian,

Wang

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Zhao,

Tian,

Wang

et al. 2024

Food Chemistry: X

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“…Positive attributes, such as umami and juicy flavors in grain-fed steaks, are correlated with 1-octen-3-ol ( Song et al, 2011 ). 1-Pentanol has a strong, sweet, balsamic aroma ( Liu et al, 2022 ). Meanwhile, the dominant bacterial community was Carnobacterium , including that could produce these VOCs at low temperatures.…”

Section: Resultsmentioning

confidence: 99%

Comparison of physiochemical attributes, microbial community, and flavor profile of beef aged at different temperatures

Zhang

Liu

et al. 2022

Front. Microbiol.

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Beef aging for tenderness and flavor development may be accelerated by elevated temperature. However, little to no research has been undertaken that determines how this affects other important meat quality characteristics and microbial community. This study aims to decrease aging time by increasing temperature. Beef were aged and vacuum packaged at 10 and 15°C, and the effects of increased temperature on meat physiochemical attributes, microbial community, and flavor profile were monitored. The shear force decreased with aging in all temperature and showed the higher rate at elevated temperatures compare to 4°C. The beef aged at elevated temperatures (10 or 15°C) for 5 days showed equivalent shear force value to the beef aged at 4°C for 10 days (p > 0.05), however, the final tenderness was not affected by the elevated temperature. The beef aged at elevated temperatures showed a significantly higher cooking loss and less color stability compared to 4°C (p < 0.05). The total volatile basic nitrogen and aerobic plate count increased (p < 0.05) faster at elevated temperatures compare to 4°C. Carnobacterium, Lactobacillus and Hafnia–Obesumbacterium were the dominant genus in the beef samples aged at 4, 10, and 15°C, respectively. In addition, the contents of isobutyraldehyde, 3-methylbutyraldehyde, 2-methylbutyraldehyde, and 3-methylbutanol were higher than aged at 4°C (p < 0.05). Therefore, these results suggest that application of elevated aged temperatures could shorten required aging time prior while not adversely affecting meat quality. In turn, this will result in additional cost savings for meat processors.

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“…Long‐term feeding with probiotic Lactobacillus reuteri 1 improved pork quality by increasing the water‐holding capacity and tenderness and altered the muscle fibre characteristics; for example, the myofibre diameter and cross‐sectional area were decreased (Tian et al., 2021 ). In sheep, the addition of a mixture of Lactobacillus casei HM‐09 and Lactobacillus plantarum HM‐10 to the diet improved tenderness by decreasing the average muscle fibre cross‐sectional area and switching from type IIB fibres to type I fibres (Liu et al., 2022 ). Likewise, another study reported that dietary supplementation with Lactobacillus groups ( L. casei HM‐09 and L. plantarum HM‐10) could regulate the AMPK signalling pathway to foster the conversion of myofibres from the glycolytic to the oxidative type, which improves meat quality (Wang, Yan, et al., 2022 ).…”

Section: Faecal Microbiota Transplantation and Probiotic Supplementat...mentioning

confidence: 99%

Emerging perspectives in the gut–muscle axis: The gut microbiota and its metabolites as important modulators of meat quality

Wen,

Wang,

et al. 2023

Microbial Biotechnology

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Animal breeding has made great genetic progress in increasing carcass weight and meat yield in recent decades. However, these improvements have come at the expense of meat quality. As the demand for meat quantity continues to rise, the meat industry faces the great challenge of maintaining and even increasing product quality. Recent research, including traditional statistical analyses and gut microbiota regulation research, has demonstrated that the gut microbiome exerts a considerable effect on meat quality, which has become increasingly intriguing in farm animals. Microbial metabolites play crucial roles as substrates or signalling factors to distant organs, influencing meat quality either beneficially or detrimentally. Interventions targeting the gut microbiota exhibit excellent potential as natural ways to foster the conversion of myofibres and promote intramuscular fat deposition. Here, we highlight the emerging roles of the gut microbiota in various dimensions of meat quality. We focus particularly on the effects of the gut microbiota and gut‐derived molecules on muscle fibre metabolism and intramuscular fat deposition and attempt to summarize the potential underlying mechanisms.

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Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs

Cited by 26 publications

References 80 publications

Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Comparison of physiochemical attributes, microbial community, and flavor profile of beef aged at different temperatures

Emerging perspectives in the gut–muscle axis: The gut microbiota and its metabolites as important modulators of meat quality

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