Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens)
The effects of different dietary energy levels on the ruminal bacterial population, selected meat quality indices, and their relationship in yak longissimus thoracis (LT) muscle were assessed in this study. A total of 15 castrated yaks were randomly assigned to three groups with low- (NEg: 5.5 MJ/Kg...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2021-09-01
|
| Series: | Frontiers in Veterinary Science |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fvets.2021.718036/full |
| _version_ | 1830178969575489536 |
|---|---|
| author | Mei Du Mei Du Chao Yang Zeyi Liang Zeyi Liang Jianbo Zhang Jianbo Zhang Yayuan Yang Anum Ali Ahmad Anum Ali Ahmad Ping Yan Xuezhi Ding Xuezhi Ding |
| author_facet | Mei Du Mei Du Chao Yang Zeyi Liang Zeyi Liang Jianbo Zhang Jianbo Zhang Yayuan Yang Anum Ali Ahmad Anum Ali Ahmad Ping Yan Xuezhi Ding Xuezhi Ding |
| author_sort | Mei Du |
| collection | DOAJ |
| description | The effects of different dietary energy levels on the ruminal bacterial population, selected meat quality indices, and their relationship in yak longissimus thoracis (LT) muscle were assessed in this study. A total of 15 castrated yaks were randomly assigned to three groups with low- (NEg: 5.5 MJ/Kg, LE), medium- (NEg: 6.2 MJ/Kg, ME), and high- (NEg: 6.9 MJ/Kg, HE) dietary energy levels and occurred in the cold season (March to May). All yaks from each treatment group were humanely slaughtered and sampled on the day of completion of their feeding treatment. The results showed that the water content and crude fat levels of the LT muscle were markedly elevated in the HE group (P < 0.05), while the shear force was drastically reduced (P = 0.001). Methionine, aspartic acid, and glycine levels in the LT muscle were higher in the LE group compared with the ME and HE groups (P < 0.05). The glutamic acid level in the ME group was greater in comparison to the LE and HE groups (P < 0.05), while the histidine level in the ME group was higher than that in the HE group (P < 0.05). Additionally, the HE diet significantly elevated (P < 0.05) the abundance of carbohydrate metabolism-associated bacteria including Prevotella_1, Lachnospiraceae_NK4A136_group, U29_B03, Ruminiclostridium_6, and Ruminococcaceae_UCG_013 in the rumen. The results of the Spearman's rank correlation analysis showed that the abundance of uncultured_bacterium_f_vadinBE97 and uncultured_bacterium_f_Lachnospiraceae showed a significant influence on the indicator of IMF and SF. In conclusion, a high dietary energy level improved the meat quality in the LT muscle of yak mainly by increasing the relative abundance of ruminal amylolytic bacteria to provide substrates for fatty acid synthesis. |
| first_indexed | 2024-12-17T19:51:39Z |
| format | Article |
| id | doaj.art-d301b060ef7a4d85b96e90042560fdb8 |
| institution | Directory Open Access Journal |
| issn | 2297-1769 |
| language | English |
| last_indexed | 2024-12-17T19:51:39Z |
| publishDate | 2021-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Veterinary Science |
| spelling | doaj.art-d301b060ef7a4d85b96e90042560fdb82022-12-21T21:34:43ZengFrontiers Media S.A.Frontiers in Veterinary Science2297-17692021-09-01810.3389/fvets.2021.718036718036Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens)Mei Du0Mei Du1Chao Yang2Zeyi Liang3Zeyi Liang4Jianbo Zhang5Jianbo Zhang6Yayuan Yang7Anum Ali Ahmad8Anum Ali Ahmad9Ping Yan10Xuezhi Ding11Xuezhi Ding12Key Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, ChinaKey Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, ChinaKey Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, ChinaKey Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, ChinaKey Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, ChinaKey Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, ChinaKey Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, ChinaKey Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, ChinaKey Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, ChinaState Key Laboratory of Grassland Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, ChinaKey Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, ChinaKey Laboratory of Yak Breeding Engineering, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, ChinaKey Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, ChinaThe effects of different dietary energy levels on the ruminal bacterial population, selected meat quality indices, and their relationship in yak longissimus thoracis (LT) muscle were assessed in this study. A total of 15 castrated yaks were randomly assigned to three groups with low- (NEg: 5.5 MJ/Kg, LE), medium- (NEg: 6.2 MJ/Kg, ME), and high- (NEg: 6.9 MJ/Kg, HE) dietary energy levels and occurred in the cold season (March to May). All yaks from each treatment group were humanely slaughtered and sampled on the day of completion of their feeding treatment. The results showed that the water content and crude fat levels of the LT muscle were markedly elevated in the HE group (P < 0.05), while the shear force was drastically reduced (P = 0.001). Methionine, aspartic acid, and glycine levels in the LT muscle were higher in the LE group compared with the ME and HE groups (P < 0.05). The glutamic acid level in the ME group was greater in comparison to the LE and HE groups (P < 0.05), while the histidine level in the ME group was higher than that in the HE group (P < 0.05). Additionally, the HE diet significantly elevated (P < 0.05) the abundance of carbohydrate metabolism-associated bacteria including Prevotella_1, Lachnospiraceae_NK4A136_group, U29_B03, Ruminiclostridium_6, and Ruminococcaceae_UCG_013 in the rumen. The results of the Spearman's rank correlation analysis showed that the abundance of uncultured_bacterium_f_vadinBE97 and uncultured_bacterium_f_Lachnospiraceae showed a significant influence on the indicator of IMF and SF. In conclusion, a high dietary energy level improved the meat quality in the LT muscle of yak mainly by increasing the relative abundance of ruminal amylolytic bacteria to provide substrates for fatty acid synthesis.https://www.frontiersin.org/articles/10.3389/fvets.2021.718036/fullyakdietary energy levelmeat qualitylongissimus thoraciscarbohydrate metabolism related bacteria |
| spellingShingle | Mei Du Mei Du Chao Yang Zeyi Liang Zeyi Liang Jianbo Zhang Jianbo Zhang Yayuan Yang Anum Ali Ahmad Anum Ali Ahmad Ping Yan Xuezhi Ding Xuezhi Ding Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens) Frontiers in Veterinary Science yak dietary energy level meat quality longissimus thoracis carbohydrate metabolism related bacteria |
| title | Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens) |
| title_full | Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens) |
| title_fullStr | Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens) |
| title_full_unstemmed | Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens) |
| title_short | Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens) |
| title_sort | dietary energy levels affect carbohydrate metabolism related bacteria and improve meat quality in the longissimus thoracis muscle of yak bos grunniens |
| topic | yak dietary energy level meat quality longissimus thoracis carbohydrate metabolism related bacteria |
| url | https://www.frontiersin.org/articles/10.3389/fvets.2021.718036/full |
| work_keys_str_mv | AT meidu dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens AT meidu dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens AT chaoyang dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens AT zeyiliang dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens AT zeyiliang dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens AT jianbozhang dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens AT jianbozhang dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens AT yayuanyang dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens AT anumaliahmad dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens AT anumaliahmad dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens AT pingyan dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens AT xuezhiding dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens AT xuezhiding dietaryenergylevelsaffectcarbohydratemetabolismrelatedbacteriaandimprovemeatqualityinthelongissimusthoracismuscleofyakbosgrunniens |