This study investigated the effects of probiotics on growth performance, meat quality, muscle fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total of 24 Sunit lambs were randomly allocated into two groups, each consisting of three replicates of four lambs. Throughout the experiment period, the lambs were fed with based diet (CON) and 10 g probiotics/d supplemented diet (PRO). Compared with the CON group, the number of lactic acid bacteria in fecal samples of PRO group was significantly increased ( p < .05) and the coliforms were significantly decreased ( p < .05). Dietary probiotics supplementation decreased pH 24h , L*, and shear force ( p < .05). The muscle fibers were switched from type IIB to type I, with a decrease in the mean cross‐sectional area (CSA) ( p < .05) of longissimus thoracis (LT) muscle. Also, probiotics altered the composition of meat volatile flavor compounds, such as nonanal, undecanal, 1‐pentanol, 1‐hexanol, and 2,3‐octanedione. In addition, probiotics increased the total antioxidative capacity (T‐AOC) and catalase (CAT) activity of LT muscle, while it decreased superoxide dismutase (SOD) activity ( p < .05). Overall, these results indicated that probiotics could be used as an effective feed additive by improving meat tenderness and flavor.
This study evaluated the effects of oxidative stability variation on meat quality and flavor in biceps femoris (BF) and longissimus dorsi (LD) muscles of lambs during postmortem aging. The samples were stored at 4±1°C; the meat quality, flavor and muscle oxidative stability were measured on day 0, 1, 2, 3, and 4 of postmortem aging. The results showed that malondialdehyde (MDA) content increased in both muscle types; superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities decreased, as did total antioxidative capacity (T-AOC). LD muscle showed lower MDA content and antioxidative activity than BF muscle. Meat quality analyses indicated that aging increased the lightness (L*), redness (a*), and yellowness (b*) values of meat while improving its tenderness. Gas chromatography-mass spectrometry results showed that volatile flavor compounds were more abundant in LD muscle than in BF muscle. As the aging time extended, relative contents of aldehyde and alcohol increased in both muscles. The key flavor compounds during postmortem aging including heptanal, octanal, nonanal, and decanal were screened by relative odor activity value (ROAV), and the content of key flavor compounds showed the trend of increasing, which were usually associated with fresh green grass, nutty, and fat descriptors. In conclusion, the oxidative muscles displayed better antioxidative capacity, and postmortem aging altered the oxidative stability of lamb muscle, which affected the meat quality and flavor.
Linseed as a common oil crop that has been implicated in regulating the meat quality of animals. The aim of this investigation was to establish the effects of dietary linseed supplementation on carcass traits, meat quality, muscle fiber characteristics, volatile compounds and antioxidant capacity of sheep. Twenty‐four Sunit sheep were distributed into 2 groups with different diet: control (CO) fed a standard diet and linseed (LS, 8% of extruded linseed). The results showed that linseed not only increased M. longissimus thoracis (LT) increased the loin‐eye area but also decreased pH24h, L* and shear force. Meanwhile, linseed increased mRNA expression of MyHCI and MyHCIIx and decreased in cross‐sectional area (CSA) and muscle fiber diameter. In addition, linseed altered the composition of meat volatile flavor compounds, such as Z‐10‐Pentadecen‐1‐ol, pentanal, 2‐Octenal, (E)‐, decanal, butane, and 2‐heptanone. Moreover, linseed increased total antioxidative capacity (T‐AOC) activity, the mRNA expression of glutathione peroxidase (GSH‐Px) and catalase (CAT), decreased malondialdehyde (MDA) content. Overall, the results suggest that linseed is an effective feed additive in improving meat quality and flavor. The underlying mechanisms for its effectiveness may be partly due to a change in muscle fiber characteristics and antioxidant capacity.
Background: In ruminants, due to the hydrogenation of the rumen, muscles contain a large amount of saturated fatty acids (SFA), which have a negative effect on meat quality. Linseed as a common oil crop which is rich in polyunsaturated fatty acid (PUFA), it affected the deposition of PUFA. Unfortunately, PUFA can exert a negative influence on the oxidative stability of meat. Fortunately, linseed is not only rich in PUFA, but also rich in phenols, which are a good source of antioxidants. Therefore, linseed may be can serve as an effective feed additive to improve meat quality of sheep. The aim of this investigation was to establish the effects of dietary linseed supplementation on carcass traits, meat quality, muscle fiber characteristics and antioxidative capacity of sheep. Results: Results of this study indicated that linseed supplementation significantly increased the loin-eye area, crude protein and ash. Reduced pH24h, L* and shear force. Moreover, linseed supplementation affected the relative content and enriched the kinds of volatile flavor substances. Increased mRNA expression of MyHC I and MyHC IIx, and a decrease in cross-sectional area (CSA) and muscle fiber diameter was also observed. Additional changes included enhanced activity of succinic dehydrogenase (SDH), decreased activity of lactate dehydrogenase (LDH), increased total antioxidative capacity (T-AOC) activity. The mRNA expression of glutathione peroxidase (GSH-PX) and catalase (CAT) were increased while malondialdehyde (MDA) decreased. Conclusions: The results suggest that linseed is an effective feed additive in improving meat quality. The underlying mechanism(s) for its effectiveness may be partly due to a change in muscle fiber characteristics and antioxidative capacity.
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