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Yang J, Jia W, Zhang B, Sun S, Dou X, Wu Q, Wang Y, Li Y, Ma W, Ren G, Zhang X, Wang Y. Effects of Diet Xylooligosaccharide Supplementation on Growth Performance, Carcass Characteristics, and Meat Quality of Hu Lambs. Foods 2025; 14:656. [PMID: 40002100 PMCID: PMC11854800 DOI: 10.3390/foods14040656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2025] [Revised: 02/11/2025] [Accepted: 02/13/2025] [Indexed: 02/27/2025] Open
Abstract
In this study, we examined the effect of xylooligosaccharide (XOS) supplementation on the growth performance, carcass characteristics, and meat quality of Hu lambs. In total, 60 Hu lambs (two months old and weighing 17.32 ± 0.81 kg) were randomly assigned to four treatment groups, each with three replicates and five lambs per replicate. The lambs were fed basal diets supplemented with 0, 1.5, 3, or 4.5 g/kg XOSs in a basal diet for 60 days, with the groups designated XOS0%, XOS1.5%, XOS3%, and XOS4.5%, respectively. The results revealed, compared to theXOS0% group, the XOS3% group presented a lower F:G during 31 to 45 d (p = 0.06). By the 60th day, the body length indices of groups XOS3% and XOS4.5% increased compared to the XOS0% group, with a significant increase observed in group XOS4.5% (p < 0.05). Additionally, the GR values of the XOS1.5%, XOS3%, and XOS4.5% groups increased significantly, and the rumen fluid pH values of the XOS3% and XOS4.5% groups increased significantly (p < 0.01). The crude fat content in the XOS1.5% and XOS4.5% groups were significantly lower (p < 0.05). The hardness, adhesiveness, elasticity, cohesiveness, and chewiness of the mutton in the XOS1.5%, XOS3%, and XOS4.5% groups were increased, although the differences were not statistically significant (p > 0.05). Correlation analysis indicates that there is a significant correlation between growth performance, carcass traits, and meat quality (p < 0.05). The factors influencing meat quality originate from the growth period and the slaughtering phase, which can be attributed to the effects of xylooligosaccharides. In conclusion, XOS had positive effects on the growth performance, carcass characteristics, and meat quality of Hu lambs. The comprehensive effect of group XOS3% was best. Considering the production cost, the 3 g/kg XOSs is identified as the optimal supplementation level for sheep.
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Affiliation(s)
- Jiaxin Yang
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China; (J.Y.); (W.J.); (B.Z.); (S.S.); (X.D.); (Q.W.); (Y.L.); (W.M.); (X.Z.); (Y.W.)
| | - Wanhang Jia
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China; (J.Y.); (W.J.); (B.Z.); (S.S.); (X.D.); (Q.W.); (Y.L.); (W.M.); (X.Z.); (Y.W.)
| | - Binglei Zhang
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China; (J.Y.); (W.J.); (B.Z.); (S.S.); (X.D.); (Q.W.); (Y.L.); (W.M.); (X.Z.); (Y.W.)
| | - Saiyi Sun
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China; (J.Y.); (W.J.); (B.Z.); (S.S.); (X.D.); (Q.W.); (Y.L.); (W.M.); (X.Z.); (Y.W.)
| | - Xueru Dou
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China; (J.Y.); (W.J.); (B.Z.); (S.S.); (X.D.); (Q.W.); (Y.L.); (W.M.); (X.Z.); (Y.W.)
| | - Qiujue Wu
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China; (J.Y.); (W.J.); (B.Z.); (S.S.); (X.D.); (Q.W.); (Y.L.); (W.M.); (X.Z.); (Y.W.)
| | - Yuqin Wang
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China; (J.Y.); (W.J.); (B.Z.); (S.S.); (X.D.); (Q.W.); (Y.L.); (W.M.); (X.Z.); (Y.W.)
| | - Yuanxiao Li
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China; (J.Y.); (W.J.); (B.Z.); (S.S.); (X.D.); (Q.W.); (Y.L.); (W.M.); (X.Z.); (Y.W.)
| | - Wenfeng Ma
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China; (J.Y.); (W.J.); (B.Z.); (S.S.); (X.D.); (Q.W.); (Y.L.); (W.M.); (X.Z.); (Y.W.)
| | - Guoyan Ren
- College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 471023, China;
| | - Xiaoyin Zhang
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China; (J.Y.); (W.J.); (B.Z.); (S.S.); (X.D.); (Q.W.); (Y.L.); (W.M.); (X.Z.); (Y.W.)
| | - Yang Wang
- College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China; (J.Y.); (W.J.); (B.Z.); (S.S.); (X.D.); (Q.W.); (Y.L.); (W.M.); (X.Z.); (Y.W.)
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Chen X, Sha Y, Liu X, He Y, Li W, Yao L, Wang J, Yang W, Chen Q, Gao M, Huang W, Ma B. The quality of Tibetan sheep meat from pastures was synergistically regulated by the rumen microbiota and related genes at different phenological stages. Front Vet Sci 2025; 11:1484175. [PMID: 39840335 PMCID: PMC11747153 DOI: 10.3389/fvets.2024.1484175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2024] [Accepted: 12/18/2024] [Indexed: 01/23/2025] Open
Abstract
Meat quality is a key indicator of meat performance in ruminants, and its mechanism and regulation are also key to ruminant research. Studies have shown that animal meat quality is related to the gut microbiota. In this study, RT-qPCR and 16S omics were employed to assess meat quality and intestinal microbiota. The objective was to investigate the influence of seasonal variations on the meat quality of Tibetan sheep ewes by examining the rumen microflora, meat quality attributes, and associated gene expression profiles over three distinct months: May, August, and December.The results indicate that muscle tenderness was significantly greater (p < 0.001) in the grass period than in the regrowth and dry grass periods and was highest in the longest dorsal muscle. The cooking rate of the foreleg muscle was significantly greater (p < 0.05) than that during the regrowth and dry grass periods, and the pH24h significantly differed (p < 0.05) across the different seasonal periods. The crude protein content of the longest back muscle and the foreleg muscle was significantly greater (p < 0.001) than that of the wither and grass stages during the regrowth period and slightly decreased during the grass stage. The crude fat and crude ash contents of the three groups differed significantly, and the fat content during the grass stage was significantly (p < 0.05) greater than that during the regrowth stage and the wither stage. Expression analysis of genes related to meat quality revealed that the expression of the ADSL gene was significantly greater (p < 0.05) in the anterior and posterior leg muscles during the grass period than during the regrowth and wilting periods, whereas the expression of the FABP3 gene was lower than that during these two periods. Correlation analysis revealed that Rikenellaceae_RC9_gut_group was significantly positively correlated (p < 0.05) with shear forceand cooked meat percentage and significantly negatively correlated (p < 0.05). Ruminococcus and Butyrivibrio were significantly positively correlated (p < 0.05) with CAST and highly significantly positively correlated (p < 0.05). In conclusion, meat quality during different seasons is regulated by the rumen microbiota and their associated genes.
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Affiliation(s)
- Xiaowei Chen
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Yuzhu Sha
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Xiu Liu
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Yanyu He
- School of Fundamental Sciences, Massey University, Palmerston North, New Zealand
| | - Wenhao Li
- Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining, China
| | - Liangwei Yao
- Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining, China
| | - Jiqing Wang
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Wenxin Yang
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Qianling Chen
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Min Gao
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Wei Huang
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Bin Ma
- Gansu Key Laboratory of Herbivorous Animal Biotechnology, College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, China
- Zhangye City Livestock Breeding and Improvement Workstation, Zhangye, China
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Duan P, Rehemujiang H, Zhang L, Lu M, Li C, Hu L, Wang Y, Diao Q, Xu G. Lycium barbarum (Wolfberry) Branches and Leaves Enhance the Growth Performance and Improve the Rumen Microbiota in Hu Sheep. Animals (Basel) 2024; 14:1610. [PMID: 38891656 PMCID: PMC11171408 DOI: 10.3390/ani14111610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 05/24/2024] [Accepted: 05/24/2024] [Indexed: 06/21/2024] Open
Abstract
The Lycium barbarum branches and leaves (LBL) are known to contain a range of active substances that have positive effects on animal immunity and antioxidation. This study aimed to examine how LBL impacts the growth and slaughter performance as well as rumen fermentation and microbiota in Hu sheep. A total of 50 male Hu sheep of indigenous origin, aged 3 months, were randomly divided into 5 groups of 10 sheep each. The groups were given different levels of LBL supplementation (0%, 3%, 6%, 9%, and 12%) to evaluate growth performance and nutrient apparent digestibility. Rumen fluid samples were collected for analysis of the fermentation parameters and rumen chyme was examined to study the rumen microbiota. The slaughter performance, meat quality, and organ index were evaluated at the conclusion of the experiment. The results showed that the final body weight and average daily gain of the LBL1 group were significantly higher than those of the CON group, LBL3 group, and LBL4 group (p < 0.05). The average dry matter intake of the LBL4 group was significantly lower than that of other experimental groups (p < 0.05). The apparent digestibility of CP in the LBL1 and LBL2 groups was higher than that in other experimental groups (p < 0.05). At the same time, the eye muscle area and grade-rule (GR) value of Hu sheep in the LBL1 group significantly increased and the quality of Hu sheep meat improved (p < 0.05). There was no significant difference in organ weight and organ index between the experimental groups (p > 0.05). The pH of the rumen fluid in the LBL1 group was significantly lower than that in the CON group (p < 0.05). There was no significant difference in the NH3-N content between the experimental groups (p > 0.05). The propionate and valerate in the rumen fluid of Hu sheep in the LBL2 group were significantly higher than those in other experimental groups (p < 0.05). In addition, this had no significant effect on the structure and abundance of the rumen microbiota (p > 0.05). LBL is a promising functional feed. Adding an appropriate amount of LBL to the diet can improve the feed efficiency, growth performance, and meat quality of Hu sheep but has no adverse effects on the rumen. In this experiment, the appropriate supplemental level of LBL in the diet was 3%.
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Affiliation(s)
- Pingping Duan
- College of Animal Science and Technology, Tarim University, Alar 843300, China; (P.D.); (H.R.); (L.Z.); (M.L.); (C.L.); (L.H.)
| | - Halidai Rehemujiang
- College of Animal Science and Technology, Tarim University, Alar 843300, China; (P.D.); (H.R.); (L.Z.); (M.L.); (C.L.); (L.H.)
| | - Lidong Zhang
- College of Animal Science and Technology, Tarim University, Alar 843300, China; (P.D.); (H.R.); (L.Z.); (M.L.); (C.L.); (L.H.)
| | - Mulong Lu
- College of Animal Science and Technology, Tarim University, Alar 843300, China; (P.D.); (H.R.); (L.Z.); (M.L.); (C.L.); (L.H.)
| | - Changchang Li
- College of Animal Science and Technology, Tarim University, Alar 843300, China; (P.D.); (H.R.); (L.Z.); (M.L.); (C.L.); (L.H.)
| | - Lihong Hu
- College of Animal Science and Technology, Tarim University, Alar 843300, China; (P.D.); (H.R.); (L.Z.); (M.L.); (C.L.); (L.H.)
| | - Youli Wang
- College of Animal Science and Veterinary, Southwest Minzu University, Chengdu 610041, China;
| | - Qiyu Diao
- Institute of Feed Research, Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100080, China;
| | - Guishan Xu
- College of Animal Science and Technology, Tarim University, Alar 843300, China; (P.D.); (H.R.); (L.Z.); (M.L.); (C.L.); (L.H.)
- Key Laboratory of Tarim Animal Husbandry Science and Technology, Tarim University, Alar 843300, China
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Huang J, Jiao S, Fu Y, Zhao W, Diao Q, Ma T, Zhang N. Effect of Feeding Level on Growth and Slaughter Performance, and Allometric Growth of Tissues and Organs in Female Growing Saanen Dairy Goats. Animals (Basel) 2024; 14:730. [PMID: 38473114 DOI: 10.3390/ani14050730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 02/21/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
This study aimed to investigate the effect of feeding level on the growth and slaughter performance, and allometric growth of tissues and organs in female growing dairy goats. The trial included 10-20 and 20-30 kg weight stages with 48 female goat kids. The 24 goat kids in each stage were divided into 8 blocks based on weight, with 3 kids per block. Then, three kids from each block were randomly assigned to one of the three treatments, namely ad libitum (AL100), 70% of ad libitum (AL70), or 40% of ad libitum (AL40). The slaughter trial was conducted when the AL100 kids reached the target weight of 20 or 30 kg. The results showed that the ADG and feed conversion rate showed a linear decline as the feed level decreased (p < 0.05). Compared with the AL70 and AL100 groups, the AL40 group exhibited lower shrunk body weight, empty body weight, hot carcass weight, net meat rate, carcass meat rate, and visceral fat weight (p < 0.05) in both stages. Moreover, the AL40 group showed lower weights for skin and mohair, blood, rumen, small intestine, large intestine, mammary gland, and uterus than the AL70 and AL100 groups (p < 0.05) in both stages. However, feeding level did not affect organ indices in the two stages (p > 0.05). The bone, skin and mohair were isometric (b ≈ 1), but the muscle, visceral fat, and most internal organs were positive (b > 1) in both stages. In conclusion, feeding level affects the growth and development of dairy goats, which vary depending on the body weight stage and specific tissues and organs.
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Affiliation(s)
- Juan Huang
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuai Jiao
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yuze Fu
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Wei Zhao
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qiyu Diao
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Tao Ma
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Naifeng Zhang
- Key Laboratory of Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research of Chinese Academy of Agricultural Sciences, Beijing 100193, China
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Ma Y, Han L, Zhang S, Zhang X, Hou S, Gui L, Sun S, Yuan Z, Wang Z, Yang B. Insight into the differences of meat quality between Qinghai white Tibetan sheep and black Tibetan sheep from the perspective of metabolomics and rumen microbiota. Food Chem X 2023; 19:100843. [PMID: 37780244 PMCID: PMC10534161 DOI: 10.1016/j.fochx.2023.100843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/30/2023] [Accepted: 08/15/2023] [Indexed: 10/03/2023] Open
Abstract
The purpose of this study was to investigate the differences in meat quality between two local breeds of Tibetan sheep, the White Tibetan sheep and the Black Tibetan sheep in Qinghai, and to search for metabolic mechanisms that produce meat quality differences by analyzing differential metabolites and key rumen microorganisms. The meat quality results showed that one breed, SG73, was superior to the other (WG). Further investigation identified differences in the composition of muscle metabolites and rumen microorganisms between the two Tibetan sheep breeds. It also regulates muscle tenderness, water retention, fat content and the composition and content of AA and FA through two major metabolic pathways, AA metabolism and carbohydrate metabolism. These findings could be beneficial for the development of breeding strategies for Tibetan sheep in Qinghai in the future.
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Affiliation(s)
- Ying Ma
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People’s Republic of China
| | - Lijuan Han
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People’s Republic of China
| | - Shutong Zhang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People’s Republic of China
| | - Xue Zhang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People’s Republic of China
| | - Shengzhen Hou
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People’s Republic of China
| | - Linsheng Gui
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People’s Republic of China
| | - Shengnan Sun
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People’s Republic of China
| | - Zhenzhen Yuan
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People’s Republic of China
| | - Zhiyou Wang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People’s Republic of China
| | - Baochun Yang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People’s Republic of China
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Mercan L, Cam MA, Olfaz M, Kirikci K, Tufekci H, Kilic U. Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds. Arch Anim Breed 2022; 65:341-352. [DOI: 10.5194/aab-65-341-2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 08/23/2022] [Indexed: 11/11/2022] Open
Abstract
Abstract. The objective of this study was to determine meat quality
characteristics, fatty acid profiles, and sensory characteristics of 50
single-birth male lambs from five breeds: Artlı (n=10), Çepni (n=10), Hemşin (n=10), Karayaka (n=10), and Of (n=10). At the
beginning of the experiment, the average age and weight of the lambs were
120 ± 5 d and 30.7 ± 0.68 kg respectively. After 60 d
of intensive fattening, the average live weight before slaughter was 40.96 kg ± 0.76 kg. All evaluations were performed on samples from the longissimus thoracis et lumborum (LTL) muscle. There was no difference between breeds in terms of the pH values
of the hot carcasses, whereas the cold carcass pH values were higher (P<0.001) in
Hemşin animals than in the other breeds. Meat chemical properties (such as organic matter;
dry matter; and fat, measured as the ether extract), physical properties (such as cooking
loss; drip loss; and water-holding capacity, WHC), and instrumental values (such
as colour, L* and b* values, chewiness, hardness, and resilience) were
significantly affected by breed differences. Additionally, the differences
between breeds were found to be significant in terms of the fatty acid
composition and the evaluation of organoleptic properties, such as sensory
characteristics, flavour, and juiciness of cooked (boiled or roasted) meat.
The results show that lamb meat's physical, chemical, and sensory properties
vary by breed. The differences found in the composition and presence of meat
fatty acids between and within breeds can be used as a source of variation
for future genetic improvement strategies.
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Preliminary Investigation of Mixed Orchard Hays on the Meat Quality, Fatty Acid Profile, and Gastrointestinal Microbiota in Goat Kids. Animals (Basel) 2022; 12:ani12060780. [PMID: 35327177 PMCID: PMC8944599 DOI: 10.3390/ani12060780] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 02/07/2023] Open
Abstract
This preliminary investigation was designed to study the effects of different mixed orchard hays on meat quality, fatty acids, amino acids, rumen intestinal microflora, and the relationship between rumen bacteria and fatty acids in the longissimus dorsi muscle of Saanen dairy goats. In this preliminary investigation, goats were separately fed crop straws (corn and wheat straws) and alfalfa (Medicago sativa L.) (CK group), alfalfa + oats (Avena sativa L.) (group I), alfalfa + perennial ryegrass (Lolium perenne L.) (group II), and hairy vetch (Vicia villosa Roth.) + perennial ryegrass (group III). There were differences in shear force and cooking loss between treatments. The contents of saturated fatty acids (SFAs) C14:0, C16:0, and C18:0 in the CK group were significantly higher than those in other three groups (p < 0.001). The 16S rDNA sequencing results showed that the relative abundance of Proteobacteria in group II were higher than those in other three groups (p < 0.05). Association analysis showed that Prevotella_1 was negatively correlated with C18:0 and significantly positively correlated with C16:1, while Clostridium and Romboutsia showed a positive correlation with monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Therefore, feeding mixed hays can increase beneficial fatty acids and the percentages of associated bacteria in rumen and intestines.
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