Effects of yeast culture supplementation and the ratio of non‐structural carbohydrate to fat on growth performance, carcass traits and the fatty acid profile of the <i>longissimus dorsi</i> muscle in lambs

Liu, Yangzhi; Lang, Min; Zhen, Yuguo; Xue, Chen; Sun, Zhe; Wang, Zhao; Zhang, Xuefeng; Wang, Tao; Qin, Guixin

doi:10.1111/jpn.13128

Cited by 16 publications

(15 citation statements)

References 35 publications

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“…Similarly, Milewski and Zaleska (2011) reported a higher composition of cis -9, trans -11-CLA, C14:1, C18:2, and C22:6 fatty acids in the intramuscular fat of lambs supplemented with yeast. To corroborate these findings, Liu et al. (2019) investigated the efficacy of yeast on modifying the fatty acid profile in lambs and the results obtained revealed that yeast supplementation caused an increase in the concentration of linoleic acid in the muscle by reducing its conversion to stearic acid.…”

Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentmentioning

confidence: 94%

“…(2002) Crossbred young bulls (Zebu × European) F:C was 44:56 15 g of yeast per animal per day Increased linolenic acid concentration in the meat; increased n6:n3 ratio in meat Maggioni et al. (2009) Small-tailed Han lambs Pelleted total mixed rations 0.8 and 2.3 g of yeast/kg dietary dry matter An increased concentration of linoleic acid concentration in the muscle; a decreased conversion of linoleic acid to stearic acid Liu et al. (2019) Iranian Zandi lambs Forage and concentrate 3 and 4.5 g of yeast per lamb per day Increased meat fat; no effects on meat fatty acid composition Raghebian et al.…”

Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentmentioning

confidence: 99%

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Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review

Amin

Mao

2021

Animal Nutrition

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This review aims to give an overview of the efficacy of yeast supplementation on growth performance, rumen pH, rumen microbiota, and their relationship to meat and milk quality in ruminants. The practice of feeding high grain diets to ruminants in an effort to increase growth rate and weight gain usually results in excess deposition of saturated fatty acids in animal products and increased incidence of rumen acidosis. The supplementation of yeast at the right dose and viability level could counteract the acidotic effects of these high grain diets in the rumen and positively modify the fatty acid composition of animal products. Yeast exerts its actions by competing with lactate-producing ( Streptococcus bovis and Lactobacillus ) bacteria for available sugar and encouraging the growth of lactate-utilising bacteria ( Megasphaera elsdenii ). M. elsdenii is known to convert lactate into butyrate and propionate leading to a decrease in the accumulation of lactate thereby resulting in higher rumen pH. Interestingly, this creates a conducive environment for the proliferation of vaccenic acid-producing bacteria ( Butyrivibrio fibrisolvens ) and ciliate protozoa, both of which have been reported to increase the ruminal concentration of trans -11 and cis -9, trans -11-conjugated linoleic acid (CLA) at a pH range between 5.6 and 6.3. The addition of yeast into the diet of ruminants has also been reported to positively modify rumen biohydrogenation pathway to synthesise more of the beneficial biohydrogenation intermediates ( trans - 11 and cis - 9, trans - 11). This implies that more dietary sources of linoleic acid, linolenic acid, and oleic acid along with beneficial biohydrogenation intermediates ( cis -9, trans -11-CLA, and trans -11) would escape complete biohydrogenation in the rumen to be absorbed into milk and meat. However, further studies are required to substantiate our claim. Therefore, techniques like transcriptomics should be employed to identify the mRNA transcript expression levels of genes like stearoyl-CoA desaturase , fatty acid synthase, and elongase of very long chain fatty acids 6 in the muscle. Different strains of yeast need to be tested at different doses and viability levels on the fatty acid profile of animal products as well as its vaccenic acid and rumenic acid composition.

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Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentmentioning

confidence: 94%

Section: Growth Performance and Quality Of Ruminant Products Following Yeast Treatmentmentioning

confidence: 99%

Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review

Amin

Mao

2021

Animal Nutrition

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“…One of the common feed additives used by farmers and researchers is yeast culture (YC) ( 3 ), which is a natural product produced from yeast fermentation. YC contains, in addition to live and dead yeast cells, culture media and the products of metabolism, including proteins, polysaccharides (mainly β-glucans and mannan-oligosaccharides), lipids, vitamins, peptides, amino acids, nucleotides, organic acids, and antioxidants ( 4 ).…”

Section: Introductionmentioning

confidence: 99%

“…YC contains, in addition to live and dead yeast cells, culture media and the products of metabolism, including proteins, polysaccharides (mainly β-glucans and mannan-oligosaccharides), lipids, vitamins, peptides, amino acids, nucleotides, organic acids, and antioxidants ( 4 ). YC supplementation has a range of beneficial effects, including increased feed intake ( 5 ), stabilisation of rumen pH ( 6 , 7 ), increased feed digestion ( 8 ), enhancement of overall immunity ( 9 , 10 ), and consequently improved animal performance ( 3 , 5 ).…”

Section: Introductionmentioning

confidence: 99%

Dietary Supplementation of Yeast Culture Into Pelleted Total Mixed Rations Improves the Growth Performance of Fattening Lambs

Song

You³

et al. 2021

Front. Vet. Sci.

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There is a growing interest in the use of yeast (Saccharomyces cerevisiae) culture (YC) for the enhancement of growth performance and general animal health. Grain-based pelleted total mixed rations (TMR) are emerging in intensive sheep farming systems, but it is uncertain if the process of pelleting results in YC becoming ineffective. This study aimed to examine the effects of YC supplemented to pelleted TMR at two proportions of corn in the diet on animal performance, feed digestion, blood parameters, rumen fermentation, and microbial community in fattening lambs. A 2 × 2 factorial design was adopted with two experimental factors and two levels in each factor, resulting in four treatments: (1) low proportion of corn in the diet (LC; 350 g corn/kg diet) without YC, (2) LC with YC (5 g/kg diet), (3) high proportion of corn in the diet (HC; 600 g corn/kg diet) without YC, and (4) HC with YC. Fifty-six 3-month-old male F2 hybrids of thin-tailed sheep and Northeast fine-wool sheep with a liveweight of 19.9 ± 2.7 kg were randomly assigned to the four treatment groups with an equal number of animals in each group. The results showed that live yeast cells could not survive during pelleting, and thus, any biological effects of the YC were the result of feeding dead yeast and the metabolites of yeast fermentation rather than live yeast cells. The supplementation of YC resulted in 31.1 g/day more average daily gain regardless of the proportion of corn in the diet with unchanged feed intake during the 56-day growth measurement period. The digestibility of neutral detergent fibre and acid detergent fibre was increased, but the digestibility of dry matter, organic matter, and crude protein was not affected by YC. The supplementation of YC altered the rumen bacterial population and species, but the most abundant phyla Bacteroidetes, Firmicutes, and Proteobacteria remained unchanged. This study indicates that YC products can be supplemented to pelleted TMR for improved lamb growth performance, although live yeast cells are inactive after pelleting. The improved performance could be attributed to improved fibre digestibility.

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“…The changes induced by supplementing the feed with high levels of non-fibrous carbohydrates alter the rumen dynamics by reducing the pH, which can compromise the lipolytic processes in the rumen, interfering with the synthesis of fatty acids performed by microorganisms (Liu et al, 2019). As a result, the SFA content of the longissimus dorsi muscle of sheep increases, as described by Liu et al (2019).…”

Section: Discussionmentioning

confidence: 99%

Meat quality of culled adult goats finished with increased feeding plans

et al. 2022

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This study evaluated the effect of increasing the nutritional plane in finishing diets on meat quality traits of culled adult goats. Forty-one crossbred does were divided into four groups: baseline diet formulated to meet 100% of the nutritional requirements (BD); BD + 30% (BD30); + 60% (BD60); + 90% (BD90) of the nutritional level of BD. The goats received the experimental diets for 28 days. The protein profile of the longissimus lumborum muscle was evaluated using 1D SDS-PAGE and mass spectrometry. Cholesterol and albumin concentrations were highest in the BD group. There were no alterations in loin proximate composition or tissue composition. However, there was a significant reduction in the PUFA content in groups BD60 and BD90 compared with the group fed the baseline diet. Of 37 protein bands identified, 35 showed lower intensities in group BD90 than in BD and 22 bands showed lesser expression in groups BD60 and BD90 than in BD. The multivariate model identified 14 band proteins involved in group-diet segregation. Therefore, increasing the nutrient supply for finishing goats did not have marked positive effects on carcass. A lower expression of these proteins can have a profound impact on the qualitative aspects of the meat product.

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Effects of yeast culture supplementation and the ratio of non‐structural carbohydrate to fat on growth performance, carcass traits and the fatty acid profile of the longissimus dorsi muscle in lambs

Cited by 16 publications

References 35 publications

Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review

Influence of yeast on rumen fermentation, growth performance and quality of products in ruminants: A review

Dietary Supplementation of Yeast Culture Into Pelleted Total Mixed Rations Improves the Growth Performance of Fattening Lambs

Meat quality of culled adult goats finished with increased feeding plans

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