Impact of Feeding Probiotics on Blood Parameters, Tail Fat Metabolites, and Volatile Flavor Components of Sunit Sheep

Liu, Ting; Zhang, Taiwu; Zhang, Yanni; Yang, Le; Duan, Yan; Su, Lin; Tian, Jianjun; Sun, Lina; Wang, Bohui; Jin, Yufeng

doi:10.3390/foods11172644

Cited by 5 publications

(3 citation statements)

References 43 publications

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“…flavor of lamb [49]. A study by Liu et al [50] reported that feed supplementation with Lactobacillus plantarum affected the expression of genes related to lipid metabolism (fatty acid synthase and stearoyl-CoA desaturase) and consequently volatile flavor compounds in Sunit sheep. In this study, it was shown that supplementation with synbiotics (L. plantarum N-1 and oligomeric isomaltose) also has the potential to improve the flavor of Hu sheep meat.…”

Section: Volatile Compounds In Lt Musclementioning

confidence: 99%

Effect of Dietary Supplementation of Lactiplantibacillus plantarum N-1 and Its Synergies with Oligomeric Isomaltose on the Growth Performance and Meat Quality in Hu Sheep

Zhou

Luo

et al. 2023

Foods

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Probiotics have gained tremendous attention as an alternative to antibiotics, while synbiotics may exhibit a greater growth promoting effect than their counterpart probiotics due to the prebiotics’ promotion on the growth and reproduction of probiotics. The objective of this study was to investigate the influence of Lactiplantibacillus plantarum N-1 and its synbiotic with oligomeric isomaltose on the growth performance and meat quality of Hu sheep. Hu sheep (0–3 days old) were fed with water, probiotics of N-1, or synbiotics (N-1 and oligomeric isomaltose) daily in three pens for 60 days and regularly evaluated to measure growth performance and collect serum (five lambs per group). Longissimus thoracis (LT) and biceps brachii (BB) muscle tissues were collected for the analysis of pH value, color, texture, nutrients, mineral elements, amino acids, volatile compounds, and antioxidant capacity. The results showed that dietary supplementation of N-1 tended to improve growth performance and meat quality of Hu sheep, while the synergism of N-1 with oligomeric isomaltose significantly improved their growth performance and meat quality (p < 0.05). Both the dietary supplementation of N-1 and synbiotics (p < 0.05) increased the body weight and body size of Hu sheep. Synbiotic treatment reduced serum cholesterol and improved LT fat content by increasing the transcription level of fatty acid synthase to enhance fat deposition in LT, as determined via RT-qPCR analysis. Moreover, synbiotics increased zinc content and improved LT tenderness by decreasing shear force and significantly increased the levels of certain essential (Thr, Phe, and Met) and non-essential (Asp, Ser, and Tyr) amino acids of LT (p < 0.05). Additionally, synbiotics inhibited the production of carbonyl groups and TBARS in LT and thus maintained antioxidant stability. In conclusion, it is recommended that the use of synbiotics in livestock breeding be promoted to improve sheep production and meat quality.

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Section: Volatile Compounds In Lt Musclementioning

confidence: 99%

Effect of Dietary Supplementation of Lactiplantibacillus plantarum N-1 and Its Synergies with Oligomeric Isomaltose on the Growth Performance and Meat Quality in Hu Sheep

Zhou

Luo

et al. 2023

Foods

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“…As a dietary supplement, probiotics also showed positive effects on carcass weight and meat quality [ 46 , 47 ]. Such effects on meat quality includes improvement of product quality and shelf life [ 3 ], upgrading the sensory qualities [ 12 , 13 ], and improving color and tenderness [ 5 , 12 ] and healthy fatty acid profiles [ 48 , 49 ]. The beneficial effects of probiotics supplements on carcass weight and meat quality are exhibited in Figure 3 .…”

Section: Effects Of Probiotics On Meat Qualitymentioning

confidence: 99%

“…Therefore, many investigators focused on antibiotics substitutes, namely feed additives or supplements as probiotics (as single or mixed strains) to the animal feed [ 5 , 6 ]. Probiotics have been shown to have positive effects on the microbial ecosystem [ 7 ], nutrient synthesis [ 4 , 8 ], growth performance [ 9 ], carcass weight [ 10 , 11 ], muscle production and meat quality [ 3 , 12 , 13 , 14 ], prevention of enteric diseases [ 15 ], and immunity [ 16 ]. A study showed that 2.5 months of dietary supplement of probiotics ( Lacticasebacillus rhamnosus ; Saccharomyces cerevisiae ) could maintain microbial balance in the gastrointestinal tracts of weanling lambs [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

et al. 2023

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Meat from small ruminants is considered a high quality and delicacy product in many countries. Several benefits have been perceived from probiotics as dietary supplements, such as improved carcass weight, color, tenderness, flavor, muscle fiber structure, water-holding capacity, and healthy fatty acid profile of the meat. Thus, the present review focuses on the effect of probiotics on improving the quality of meat from small ruminants. Though many benefits have been associated with the use of probiotics, the findings of all the considered articles are not always consistent, and the mechanisms behind improving meat quality are not appropriately defined. This variability of findings could be due to the use of different probiotic strains, dosage rates, number of days of experiment, nutrition, breed, age, and health status of the animals. Therefore, future research should emphasize specific strains, optimal dose and days of administration, route, and mechanisms for the specific probiotic strains to host. This review provides a comprehensive overview of the use of probiotics for small ruminants and their impact on meat quality.

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Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb

Zhang,

Wang,

Liu

et al. 2024

J Sci Food Agric

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BACKGROUNDConsumers' preferences for lamb meat vary greatly depending on the specific cut. Variations in the chemical composition across different muscle types play a crucial role in determining meat quality, particularly with regard to flavor. Therefore, it is essential to study the variations in chemical composition among different muscle types in lamb, as well as the mechanisms behind their formation, aiming to understand the flavor variation across the muscle types.RESULTSFlank muscles showed significantly higher intramuscular fat content and muscle fiber diameter compared to triceps brachii and biceps femoris (BF), at the same time as displaying a significantly lower percentage of type I muscle fibers. Forty‐three differentially abundant volatile compounds (DAVC) were identified across five muscles, with the majority of DAVCs being more abundant in the BF. In total, 161 differentially abundant lipids were identified across five muscles, with triglycerides (TG), phosphatidylcholines (PC), phosphatidyl ethanolamines (PE) and phosphatidylmethanol (PMeOH) showing a strong correlation with DAVCs. A lipid‐gene regulatory network was established, encompassing 664 lipids and 11 107 genes, leading to the identification of pathways and genes that regulate the metabolism of PEs, PMeOH, PCs and TGs.CONCLUSIONThe present study showed the significant variation in flavor compounds among the five edible muscles, as well as the potential reasons for their formation. The results potentially provide a theoretical foundation for improving the meat quality of lamb. © 2024 Society of Chemical Industry. Published by John Wiley & Sons Ltd

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Impact of Feeding Probiotics on Blood Parameters, Tail Fat Metabolites, and Volatile Flavor Components of Sunit Sheep

Cited by 5 publications

References 43 publications

Effect of Dietary Supplementation of Lactiplantibacillus plantarum N-1 and Its Synergies with Oligomeric Isomaltose on the Growth Performance and Meat Quality in Hu Sheep

Effect of Dietary Supplementation of Lactiplantibacillus plantarum N-1 and Its Synergies with Oligomeric Isomaltose on the Growth Performance and Meat Quality in Hu Sheep

Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

Multi‐omics analysis of chemical composition variation among different muscle types in Hu lamb

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