Impact of dietary Lactobacillus supplementation on intramuscular fat deposition and meat quality of Sunit sheep
Duo Yao
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Inner Mongolia Institute of Quality and Standardization, Inner Mongolia Administration for Market Regulation, Hohhot, China
Contribution: Conceptualization, Supervision, Writing - original draft
Search for more papers by this authorRina Su
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Contribution: Data curation, Writing - review & editing
Search for more papers by this authorYue Zhang
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Contribution: Data curation
Search for more papers by this authorBohui Wang
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Contribution: Data curation, Investigation
Search for more papers by this authorYanru Hou
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Contribution: Data curation
Search for more papers by this authorYulong Luo
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Contribution: Data curation
Search for more papers by this authorLina Sun
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Contribution: Supervision
Search for more papers by this authorCorresponding Author
Yueying Guo
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Correspondence
Yueying Guo and Ye Jin, College of Food Science and Engineering, Inner Mongolia Agricultural University, No. 306, Zhaowuda Road, Saihan District, Hohhot 010018, China.
Email: [email protected] and [email protected]
Contribution: Funding acquisition, Supervision
Search for more papers by this authorCorresponding Author
Ye Jin
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Correspondence
Yueying Guo and Ye Jin, College of Food Science and Engineering, Inner Mongolia Agricultural University, No. 306, Zhaowuda Road, Saihan District, Hohhot 010018, China.
Email: [email protected] and [email protected]
Contribution: Funding acquisition, Visualization
Search for more papers by this authorDuo Yao
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Inner Mongolia Institute of Quality and Standardization, Inner Mongolia Administration for Market Regulation, Hohhot, China
Contribution: Conceptualization, Supervision, Writing - original draft
Search for more papers by this authorRina Su
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Contribution: Data curation, Writing - review & editing
Search for more papers by this authorYue Zhang
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Contribution: Data curation
Search for more papers by this authorBohui Wang
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Contribution: Data curation, Investigation
Search for more papers by this authorYanru Hou
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Contribution: Data curation
Search for more papers by this authorYulong Luo
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Contribution: Data curation
Search for more papers by this authorLina Sun
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Contribution: Supervision
Search for more papers by this authorCorresponding Author
Yueying Guo
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Correspondence
Yueying Guo and Ye Jin, College of Food Science and Engineering, Inner Mongolia Agricultural University, No. 306, Zhaowuda Road, Saihan District, Hohhot 010018, China.
Email: [email protected] and [email protected]
Contribution: Funding acquisition, Supervision
Search for more papers by this authorCorresponding Author
Ye Jin
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
Correspondence
Yueying Guo and Ye Jin, College of Food Science and Engineering, Inner Mongolia Agricultural University, No. 306, Zhaowuda Road, Saihan District, Hohhot 010018, China.
Email: [email protected] and [email protected]
Contribution: Funding acquisition, Visualization
Search for more papers by this authorFunding information: This study was supported by the National Nature Science Foundation of China (32160589), Major Special projects of Natural Science Foundation in Inner Mongolia Autonomous Region (2020ZD11), Natural Science Foundation in Inner Mongolia Autonomous Region (2018MS03054), and First-rate Discipline Construction Project of Food Science and Engineering in Inner Mongolia Autonomous Region (SPFC202004). The funders had no role in the design of the study, sample collection, data analysis, and manuscript writing
Abstract
To investigate the impacts of dietary Lactobacillus supplementation on meat quality such as edible quality and nutritional value of Sunit sheep, a 90-day feeding experiment (Lactobacillus dietary group, R group; non-Lactobacillus dietary group, C group) using twelve 3-month-old Sunit sheep was conducted. The deposition of intramuscular fat (IMF) was increased (p < .05) while the share force and cooking loss were decreased (p < .05) in the R group compared with the C group. The proportions of seven kinds of fatty acids (FAs) have changed significantly (p < .05), especially with higher functional FAs and lower trans-FA in the R group. Metabonomics analysis showed that the metabolites and pathway-related lipid syntheses, such as carnitine cycle, tricarboxylic acid cycle, and glycerophosphocholine metabolic pathway, have significantly changed in the R group. The Lactobacillus dietary supplements impacted the variation of IMF deposition and FAs composition by altering the lipid metabolism pathways of Sunit sheep and then changed the edible quality and nutritional value.
Practical applications
It is well known that the intramuscular fat (IMF) and fatty acids composition in livestock is positively correlated with various aspects of meat quality such as edible quality and nutritional value, which are related to consumer preference. The present study analyzed the effects of Lactobacillus supplement on the intramuscular fat deposition and meat quality of Sunit sheep, which resulted in the increase of IMF, and the differences of fatty acids composition, especially the functional fatty acids. It was explored the mechanism of Lactobacillus affect the variation of lipid metabolism pathways and key metabolites in sheep, which suggested that altering the feeding regimen could improve the meat quality of agri-animals.
CONFLICT OF INTEREST
The authors declare that they have no competing interests.
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