Effects of dietary Clostridium butyricum and rumen protected fat on meat quality,oxidative stability,and chemical composition of finishing goats  

作　　者：Meimei Zhang Zhiyue Zhang Xinlong Zhang Changming Lu Wenzhu Yang Xiaolai Xie Hangshu Xin Xiaotan Lu Mingbo Ni Xinyue Yang Xiaoyang Lv Peixin Jiao 

机构地区：[1]College of Animal Science and Technology,Northeast Agricultural University,Harbin 150030,People’s Republic of China [2]Lethbridge Research and Development Centre,Lethbridge T1J 4B1,Canada [3]School of Agriculture and Food Sciences,The University of Queensland,Gatton,QLD 4343,Australia [4]International Joint Research Laboratory in Universities of Jiangsu Province of China for Domestic Animal Germplasm Resources and Genetic Improvement,Yangzhou 225009,China

出　　处：《Journal of Animal Science and Biotechnology》2024年第2期911-924,共14页畜牧与生物技术杂志（英文版）

基　　金：supported by the National Key Research and Development Program of China(2022YFD1301105);the earmarked fund for CARS(CARS-36);the Natural Science Foundation of Heilongjiang Province(YQ2021C018);the Postdoctoral Foundation of Heilongjiang Province(LBH-Z21100);the Open Project Program of International Joint Research Laboratory in Universities of Jiangsu Province of China for Domestic Animal Germplasm Resources and Genetic Improvement(IJRLD-KF202204).

摘　　要：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 receptorγ(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(

关 键 词：Chemical composition Clostridium butyricum Goats Meat quality Oxidative stability Rumen protected fat 

分 类 号：S827.5[农业科学—畜牧学]