Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goats
Abstract 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 s...
| Main Authors: | , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2024-01-01
|
| Series: | Journal of Animal Science and Biotechnology |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s40104-023-00972-8 |
| _version_ | 1797349770121969664 |
|---|---|
| author | Meimei Zhang Zhiyue Zhang Xinlong Zhang Changming Lu Wenzhu Yang Xiaolai Xie Hangshu Xin Xiaotan Lu Mingbo Ni Xinyue Yang Xiaoyang Lv Peixin Jiao |
| author_facet | Meimei Zhang Zhiyue Zhang Xinlong Zhang Changming Lu Wenzhu Yang Xiaolai Xie Hangshu Xin Xiaotan Lu Mingbo Ni Xinyue Yang Xiaoyang Lv Peixin Jiao |
| author_sort | Meimei Zhang |
| collection | DOAJ |
| description | Abstract 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 finishing 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 or their 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. Furthermore, 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 proliferator-activated receptor γ (PPARγ) (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 shear force (P < 0.001), isoleucine (P = 0.049) and lysine content (P = 0.003) of meat. In addition, the expressions of acetyl-CoA carboxylase (P = 0.003), fatty acid synthase (P = 0.038), SCD (P < 0.001) and PPARγ (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 quality, and promote fat deposition by upregulating the expression of lipogenic genes of Longissimus thoracis muscle. |
| first_indexed | 2024-03-08T12:35:14Z |
| format | Article |
| id | doaj.art-3f73f1dcc2de4311b5b87eb07bbe6747 |
| institution | Directory Open Access Journal |
| issn | 2049-1891 |
| language | English |
| last_indexed | 2024-03-08T12:35:14Z |
| publishDate | 2024-01-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Animal Science and Biotechnology |
| spelling | doaj.art-3f73f1dcc2de4311b5b87eb07bbe67472024-01-21T12:29:42ZengBMCJournal of Animal Science and Biotechnology2049-18912024-01-0115111410.1186/s40104-023-00972-8Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goatsMeimei Zhang0Zhiyue Zhang1Xinlong Zhang2Changming Lu3Wenzhu Yang4Xiaolai Xie5Hangshu Xin6Xiaotan Lu7Mingbo Ni8Xinyue Yang9Xiaoyang Lv10Peixin Jiao11College of Animal Science and Technology, Northeast Agricultural UniversityCollege of Animal Science and Technology, Northeast Agricultural UniversityCollege of Animal Science and Technology, Northeast Agricultural UniversityCollege of Animal Science and Technology, Northeast Agricultural UniversityLethbridge Research and Development CentreCollege of Animal Science and Technology, Northeast Agricultural UniversityCollege of Animal Science and Technology, Northeast Agricultural UniversityCollege of Animal Science and Technology, Northeast Agricultural UniversitySchool of Agriculture and Food Sciences, The University of QueenslandCollege of Animal Science and Technology, Northeast Agricultural UniversityInternational Joint Research Laboratory in Universities of Jiangsu Province of China for Domestic Animal Germplasm Resources and Genetic ImprovementCollege of Animal Science and Technology, Northeast Agricultural UniversityAbstract 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 finishing 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 or their 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. Furthermore, 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 proliferator-activated receptor γ (PPARγ) (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 shear force (P < 0.001), isoleucine (P = 0.049) and lysine content (P = 0.003) of meat. In addition, the expressions of acetyl-CoA carboxylase (P = 0.003), fatty acid synthase (P = 0.038), SCD (P < 0.001) and PPARγ (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 quality, and promote fat deposition by upregulating the expression of lipogenic genes of Longissimus thoracis muscle.https://doi.org/10.1186/s40104-023-00972-8Chemical compositionClostridium butyricumGoatsMeat qualityOxidative stabilityRumen protected fat |
| spellingShingle | Meimei Zhang Zhiyue Zhang Xinlong Zhang Changming Lu Wenzhu Yang Xiaolai Xie Hangshu Xin Xiaotan Lu Mingbo Ni Xinyue Yang Xiaoyang Lv Peixin Jiao Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goats Journal of Animal Science and Biotechnology Chemical composition Clostridium butyricum Goats Meat quality Oxidative stability Rumen protected fat |
| title | Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goats |
| title_full | Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goats |
| title_fullStr | Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goats |
| title_full_unstemmed | Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goats |
| title_short | Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goats |
| title_sort | effects of dietary clostridium butyricum and rumen protected fat on meat quality oxidative stability and chemical composition of finishing goats |
| topic | Chemical composition Clostridium butyricum Goats Meat quality Oxidative stability Rumen protected fat |
| url | https://doi.org/10.1186/s40104-023-00972-8 |
| work_keys_str_mv | AT meimeizhang effectsofdietaryclostridiumbutyricumandrumenprotectedfatonmeatqualityoxidativestabilityandchemicalcompositionoffinishinggoats AT zhiyuezhang effectsofdietaryclostridiumbutyricumandrumenprotectedfatonmeatqualityoxidativestabilityandchemicalcompositionoffinishinggoats AT xinlongzhang effectsofdietaryclostridiumbutyricumandrumenprotectedfatonmeatqualityoxidativestabilityandchemicalcompositionoffinishinggoats AT changminglu effectsofdietaryclostridiumbutyricumandrumenprotectedfatonmeatqualityoxidativestabilityandchemicalcompositionoffinishinggoats AT wenzhuyang effectsofdietaryclostridiumbutyricumandrumenprotectedfatonmeatqualityoxidativestabilityandchemicalcompositionoffinishinggoats AT xiaolaixie effectsofdietaryclostridiumbutyricumandrumenprotectedfatonmeatqualityoxidativestabilityandchemicalcompositionoffinishinggoats AT hangshuxin effectsofdietaryclostridiumbutyricumandrumenprotectedfatonmeatqualityoxidativestabilityandchemicalcompositionoffinishinggoats AT xiaotanlu effectsofdietaryclostridiumbutyricumandrumenprotectedfatonmeatqualityoxidativestabilityandchemicalcompositionoffinishinggoats AT mingboni effectsofdietaryclostridiumbutyricumandrumenprotectedfatonmeatqualityoxidativestabilityandchemicalcompositionoffinishinggoats AT xinyueyang effectsofdietaryclostridiumbutyricumandrumenprotectedfatonmeatqualityoxidativestabilityandchemicalcompositionoffinishinggoats AT xiaoyanglv effectsofdietaryclostridiumbutyricumandrumenprotectedfatonmeatqualityoxidativestabilityandchemicalcompositionoffinishinggoats AT peixinjiao effectsofdietaryclostridiumbutyricumandrumenprotectedfatonmeatqualityoxidativestabilityandchemicalcompositionoffinishinggoats |