1
|
Li Z, Jiang Y, Khan M, Xue B, Zhao X, Fu B, Li W, Danzeng B, Ni X, Shao Q, Ouyang Y. Dietary Energy and Protein Levels Influence the Mutton Quality and Metabolomic Profile of the Yunshang Black Goat. Foods 2024; 13:2271. [PMID: 39063355 PMCID: PMC11275359 DOI: 10.3390/foods13142271] [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: 06/28/2024] [Revised: 07/08/2024] [Accepted: 07/11/2024] [Indexed: 07/28/2024] Open
Abstract
This study aimed to evaluate the impact of dietary energy and protein levels on the meat quality and metabolomic profile of Yunshang black goats. For this, 80 Yunshang black goats (male, 6 months old, with a mean live body weight of 35.82 ± 2.79 kg) were used in a completely randomized design with a 2 × 2 factorial dietary arrangement. The dietary treatments were (1) high energy (9.74 MJ/kg) with high protein (12.99%) (HEHP), (2) high energy (9.76 MJ/kg) with low protein (10.01%) (HELP), (3) low energy (8.18 MJ/kg) with high protein (13.04%) (LEHP), and (4) low energy (8.14 MJ/kg) with low protein (10.05%) (LELP). The experiment lasted 64 days, including 14 days for dietary adaptation and a 50-day feeding trial. At the end of the experiment, four animals from each treatment were slaughtered to assess their meat quality and metabolomic profiles. The pH value was greater for the goats fed the LELP diet compared with the other treatments. The LEHP-fed group's meat was brighter (L*) than that of the other three groups. The HEHP-fed group had considerably more tender meat (p < 0.05) compared with the LEHP-fed group. Moreover, 72 and 183 differentiated metabolites were detected in the longissimus muscle samples by using gas chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry, respectively. The hydropathy and volatilities of raw meat were different (p < 0.05), suggesting changes in the meat flavor because of the dietary treatments. Based on the results, it can be concluded that feeding a high-energy- and high-protein-containing diet improved the tenderness, flavor, and fatty acid contents of mutton.
Collapse
Affiliation(s)
- Zijian Li
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Yanting Jiang
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Muhammad Khan
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Bai Xue
- Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China;
| | - Xiaoqi Zhao
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Binlong Fu
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Weijuan Li
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Baiji Danzeng
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Xiaojun Ni
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Qingyong Shao
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| | - Yina Ouyang
- Yunnan Animal Sciences and Veterinary Institute, Kunming 650224, China; (Z.L.); (Y.J.); (M.K.); (X.Z.); (B.F.); (W.L.); (B.D.); (X.N.); (Q.S.)
| |
Collapse
|
2
|
Ramos Z, De Barbieri I, van Lier E, Montossi F. Carcass and meat quality traits of grazing lambs are affected by supplementation during early post-weaning. Small Rumin Res 2020. [DOI: 10.1016/j.smallrumres.2020.106047] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
3
|
Effect of dietary dehulled white lupine seed supplementation on the growth, carcass traits and chemical, physical and sensory meat quality parameters of growing-fattening rabbits. Meat Sci 2018; 141:50-56. [DOI: 10.1016/j.meatsci.2018.03.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 02/27/2018] [Accepted: 03/19/2018] [Indexed: 11/20/2022]
|
4
|
Neethling NE, Suman SP, Sigge GO, Hoffman LC, Hunt MC. Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates. MEAT AND MUSCLE BIOLOGY 2017. [DOI: 10.22175/mmb2017.06.0032] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.
Collapse
Affiliation(s)
| | | | | | | | - Melvin C. Hunt
- Kansas State University Department of Animal Sciences and Industry
| |
Collapse
|
5
|
Wu G, Cross HR, Gehring KB, Savell JW, Arnold AN, McNeill SH. Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts. J Anim Sci 2017; 94:2603-13. [PMID: 27285936 DOI: 10.2527/jas.2016-0478] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Meat is a food for humans. However, beef consumption in the United States has steadily declined by >14% over the past decade due to a variety of factors, including insufficient knowledge of animal protein. This study quantified all proteinogenic AA as well as nutritionally and physiologically significant nonproteinogenic AA and small peptides in beef cuts from 3 subprimals (chuck, round, and loin). Beef carcasses ( = 10) were selected at 3 commercial packing plants in the United States. Retail-cut samples were analyzed for the nitrogenous substances after acid, alkaline, or enzymatic hydrolysis and after deproteinization. In these chuck, round, and loin cuts, total amounts of glutamate (free plus peptide bound) were the highest (69-75 mg/g dry weight) followed by lysine, leucine, arginine, and glutamine in descending order. This is the first study to determine aspartate, asparagine, glutamate, and glutamine in meat proteins of any animal species. In all the beef samples evaluated, glutamine was the most abundant free AA (4.0-5.7 mg/g dry weight) followed by taurine, alanine, glutamate, and β-alanine. Additionally, samples from all beef cuts had high concentrations of anserine, carnosine, and glutathione, which were 2.8 to 3.7, 15.2 to 24.2, and 0.68 to 0.79 mg/g dry weight, respectively. Beef top loin steaks appear to provide higher protein nutrition values than top round steaks and under blade roasts, but all are excellent sources of proteinogenic AA as well as antioxidant AA and peptides to improve human growth, development, and health. Our findings may help guide future decisions regarding human and animal nutrition.
Collapse
|
6
|
Muhlisin, Song CS, Rhee YJ, Song YH, Lee SK. Effects of Direct-fed Microbial and Pine Cone Extract on Carcass Traits and Meat Quality of Hanwoo (Korean Native Cattle). ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:722-30. [PMID: 26954123 PMCID: PMC4852236 DOI: 10.5713/ajas.15.0303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/06/2015] [Revised: 06/09/2015] [Accepted: 12/15/2015] [Indexed: 11/30/2022]
Abstract
The carcass traits and meat quality of Hanwoo (Korean native cattle) whose diets were supplemented with direct-fed microbial (DFM) and pine cone extract (PCE) were evaluated. Twenty head of Hanwoo steers were divided equally into four groups and for a period of 6 months were given different diets: One group was fed a basal diet as control (CON), the other three groups were fed a basal diet supplemented with DFM-1%, DFM+PCE-1% and DFM+PEC-3%, respectively. DFM+PCE3% diet resulted the lowest carcass quality grade. The loins of DFM-1% contained higher moisture and lower fat than did the loins from the CON group. The crude protein content of DFM+PCE-3% group was significantly higher than that of the other groups. The water holding capacity and Warner-Bratzler shear force of the DFM+PCE-1% and 3% groups were lower than those of the CON and DFM-1% groups. The DFM-1% and 3% groups contained lower saturated fatty acid, higher unsaturated fatty acid, mono-unsaturated fatty acid, and poly-unsaturated fatty acid than did CON and DFM+PCE 1% group. Moreover, the n6:n3 ratios of DFM-1% and DFM+PCE-1% and 3% groups were slightly lower than that of the CON group. Thus we concluded that DFM and PCE supplementation resulted healthier Hanwoo beef with lower fat content and n6:n3 ratio.
Collapse
Affiliation(s)
- Muhlisin
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea.,Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Chang Soo Song
- Gapyeong Agriculture Technology Center, Gapyeong 12409, Korea
| | | | - Young Han Song
- Animal Science Program, Division of Animal Resource Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Animal Products and Food Science Program, Division of Animal Applied Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| |
Collapse
|
7
|
Effects of ractopamine hydrochloride and dietary protein content on performance, carcass traits and meat quality of Nellore bulls. Animal 2015; 10:539-46. [PMID: 26355556 DOI: 10.1017/s1751731115001895] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Ractopamine hydrochloride (RH) alters protein metabolism and improves growth performance in Bos taurus cattle with high carcass fat. Our objective was to evaluate the effects of RH, dietary CP and RH×CP interaction on performance, blood metabolites, carcass characteristics and meat quality of young Nellore bulls. A total of 48 bulls were randomly assigned to four treatments in a 2×2 factorial arrangement. The factors were two levels of dietary CP (100% and 120% of metabolizable protein requirement, defined as CP100 and CP120, respectively), and two levels of RH (0 and 300 mg/animal·per day). Treated animal received RH for the final 35 days before slaughter. Animals were weighed at the beginning of the feedlot period (day 63), at the beginning of ractopamine supplementation (day 0), after 18 days of supplementation (day 18) and before slaughter (day 34). Animals were slaughtered and hot carcass weights recorded. After chilling, carcass data was collected and longissimus samples were obtained for determination of meat quality. The 9-11th rib section was removed for carcass composition analysis. Supplementation with RH increased ADG independently of dietary CP. There was a RH×CP interaction on dry matter intake (DMI), where RH reduced DMI at CP120, with no effect at CP100. Ractopamine improved feed efficiency, without RH×CP interaction. Ractopamine had no effect on plasma creatinine and urea concentration. Greater dietary CP tended to increase blood urea, and there was a RH×CP interaction for plasma total protein. Ractopamine supplementation increased plasma total protein at CP120, and had no effect at CP100. Ractopamine also decreased plasma glucose concentration at CP100, but had no effect at CP120. Ractopamine increased alkaline phosphatase activity at CP120 and had no effect at CP100. There was a tendency for RH to increase longissimus muscle area, independently of dietary CP. Ractopamine did not alter fat thickness; however, fat thickness was reduced by greater CP in the diet. Supplementation with RH decreased meat shear force, but only at day 0 of aging, having no effect after 7, 14 or 21 days. Greater dietary protein increased meat shear force after 0 and 7 days of aging, with no effect after 14 or 21 days. These results demonstrate for the first time the efficacy of ractopamine supplementation to improve gain and feed efficiency of intact Bos indicus males, with relatively low carcass fat content. Ractopamine effects were not further improved by increasing dietary protein content above requirements.
Collapse
|
8
|
Ponnampalam EN, Hosking BJ, Egan AR. Rate of carcass components gain, carcass characteristics, and muscle longissimus tenderness in lambs fed dietary protein sources with a low quality roughage diet. Meat Sci 2013; 63:143-9. [PMID: 22062173 DOI: 10.1016/s0309-1740(01)00202-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2001] [Revised: 09/24/2001] [Accepted: 09/24/2001] [Indexed: 10/27/2022]
Abstract
An experiment was conducted to examine the effects of infrequently fed (twice/week) protein supplements on rate of carcass components gain, carcass traits and tenderness of meat in lambs. Forty-three Dorset Horn×Merino wether lambs (aged 4 months) were assigned by stratified randomization (live weight basis) to five dietary treatments to compare the results with lambs fed very low quality (5.1 MJME/day) roughage diet. Lambs on control diet (BAS; treatment 1) and all other dietary treatment groups were offered ad libitum amounts of a mixed roughage diet (oat hay:lucerne hay) at the ratio of 85:15 throughout the 10-week experimental study. Supplements of barley grain with added urea and sulphate (USB, 226 g DM/day; treatment 2); lupins (LUP, 231 g DM/day; treatment 3); cottonseed meal (CSM, 152 g DM/day; treatment 4); fish meal (FM, 97 g DM/day; treatment 5) were offered at isonitrogenous amounts. Final live weight (FLW) and empty body weight (EBW) were greater (P<0.01) with FM, LUP, USB and CSM when compared with BAS. Rates of gain of carcass components observed during the experimental period resulted in lower carcass fatness (P<0.05) and greater muscle content (P<0.01) with FM; and higher (P<0.05) level of fat and muscle in the carcass with LUP compared to those on BAS diet. Other diets (USB and CSM) had less marked effects, but higher rate of daily fat gain in the carcass with LUP and CSM was indicated by greater carcass fat depth (P<0.05; the total tissue depth of muscle and fat at the twelfth rib, 110 mm from the midline; GR) and content of intramuscular fat (P<0.05), respectively. Energy gained as fat in the carcass was lowest with FM (P<0.05), highest with BAS and intermediate with all other treatments. The increase in carcass leanness and reduction in fatness with FM and USB compared to BAS and other treatments affected neither (P>0.1) meat tenderness (Warner-Bratzler shear force) nor sarcomere length of longissimus thoracis muscle. Feeding small amounts of protein supplements to lambs on very low quality forage diets during dry seasons may be a viable path to improve the carcass weight and leanness in lambs without changing the meat tenderness.
Collapse
Affiliation(s)
- Eric N Ponnampalam
- Department of Animal Production, University of Melbourne, Parkville, Victoria 3010, Australia
| | | | | |
Collapse
|
9
|
Kim BK, Oh DY, Hwang EG, Song YH, Lee SO, Jung KK, Ha JJ. The Effects of Different Crude Protein Levels in the Concentrates on Carcass and Meat Quality Characteristics of Hanwoo Steers. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2013. [DOI: 10.5187/jast.2013.55.1.61] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
10
|
Marino R, Albenzio M, Caroprese M, Napolitano F, Santillo A, Braghieri A. Effect of grazing and dietary protein on eating quality of Podolian beef1,2. J Anim Sci 2011; 89:3752-8. [DOI: 10.2527/jas.2010-3699] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
11
|
The influence of dietary energy and protein levels on performance, carcass and meat quality of Belgian White-blue double-muscled finishing bulls. ACTA ACUST UNITED AC 2010. [DOI: 10.1017/s1357729800009449] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractThe effect of three protein (77, 97 and 117 g DVE (true protein digested in the small intestine) per kg dry matter (DM)) and two energy levels (7·38 and 8·03 MJ NEF (net energy for fattening) per kg DM) on the performance of Belgian White-blue double-muscled finishing bulls and on the quality of their carcasses and meat was investigated. The diet, offered ad libitum, consisted of 650 g/kg concentrates and 350 g/kg maize silage on DM basis.No significant influence was found of the energy level on the growth rate. The low protein level reduced live-weight gain, from 370 to 501 kg (1·43 kg on average v. 2·60 and 1·66 kg daily; P < 0·02). The growth rate during the entire period (370 to 692 kg) and the live weight at slaughter were significantly influenced by the protein content.The bulls given the high energy level lost less weight during the 20-h fasting period before slaughter. Their carcasses were classified with a higher fatness score and a better conformation. These carcasses had a higher fat content, while the proportion of bone in the carcass was lower than in the low energy groups. The cold carcass weight of the low protein groups (456 kg on average) was significantly smaller than that of the four other groups (470 kg on average). Although no differences between the six groups were found concerning the dressing proportion, this measurement was significantly influenced by the protein level (685 g/kg for low protein v. 692 for high protein). The SEUROP conformation was positively influenced by the protein and the energy level, while the fatness score was influenced only by the energy level (5·5 v. 6·0 for the low and the high energy level, respectively). Although the differences in conformation, fatness score and dressing proportion are significant, because of the small variation, the practical meaning is less important.
Collapse
|
12
|
Huuskonen A, Lamminen P, Joki-Tokola E. The effect of concentrate level and concentrate composition on the performance of growing dairy heifers reared and finished for beef production. ACTA AGR SCAND A-AN 2009. [DOI: 10.1080/09064700903431533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
13
|
Fiems L, Van Caelenbergh W, De Campeneere S, De Boever J, De Brabander D. Effect of concentrate DVE and OEB levels on the performances of finishing double-muscled Belgian Blue cull cows. Anim Feed Sci Technol 2004. [DOI: 10.1016/j.anifeedsci.2004.02.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
14
|
Berge P, Lepetit J, Renerre M, Touraille C. Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age. Meat Sci 1997; 45:209-21. [DOI: 10.1016/s0309-1740(96)00040-x] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/1996] [Revised: 03/20/1996] [Accepted: 03/20/1996] [Indexed: 11/26/2022]
|
15
|
Fiems LO, Bogaerts DF, Cottyn BG, Decuypere E, Boucqué CV. Effect of protein level on performance, carcass and meat quality, hormone levels and nitrogen balance of finishing Belgian white-blue double-muscled bulls. J Anim Physiol Anim Nutr (Berl) 1995. [DOI: 10.1111/j.1439-0396.1995.tb00420.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|