Effects of supplementary concentrate and/or rumen-protected lysine plus methionine on productive performance, milk composition, rumen fermentation, and bacterial population in Grazing, Lactating Yaks

Liu, Hu; Hao, Lizhuang; Cao, Xu‐Liang; Yang, Guo; Degen, A. Allan; Xiao, Ling; Liu, Shujie; Zhou, Jianwei

doi:10.1016/j.anifeedsci.2023.115591

Cited by 8 publications

(7 citation statements)

References 63 publications

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“…The amino acids in milk not only constitute proteins, but also play a crucial role in metabolism and growth and development, such as regulating the activities of organisms, exerting immune activity, and synthesizing various bioactive substances through metabolism [47]. The results showed that among the non-essential amino acids, the content of glutamic acid in the milk of Meiren yak, Xiahe yak, and Maqu yak was the highest, which was 1.03 g/100 g, 1.07 g/100 g, and 1.10 g/100 g, respectively, and was consistent with the results of Hu et al [2]. Studies have found that glutamic acid is a flavor amino acid [48].…”

Section: Discussionsupporting

confidence: 88%

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Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

Yang,

Zhang,

Dai

et al. 2023

Foods

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This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile flavor substances of 249 yak milks in Meiren grassland, Xiahe grassland, and Maqu grassland (hereinafter referred to as Meiren yak, Xiahe yak, and Maqu yak) in the Gannan area. The results showed that the fat content of Meiren yak milk was significantly higher than that of Maqu yak and Xiahe yak (p < 0.05). The protein content of Meiren yak milk was significantly higher than that of Xiahe yak (p < 0.05), but not significantly different from that of Maqu yak (p > 0.05). The casein content in the milk of Maqu yak was significantly higher than that of Meiren yak and Xiahe yak (p < 0.05). There was no significant difference in the lactose content of yak milk in the three regions (p > 0.05). The content of glutamic acid in the milk of Meiren yak, Xiahe yak, and Maqu yak was noticeably high, which was 1.03 g/100 g, 1.07 g/100 g, and 1.10 g/100 g, respectively. The total amino acid (TAA) content was 4.78 g/100 g, 4.87 g/100 g, and 5.0 g/100 g, respectively. The ratios of essential amino acids (EAA) and total amino acids (TAA) in the milk of Meiren yak, Xiahe yak, and Maqu yak were 42.26%, 41.27%, and 41.39%, respectively, and the ratios of essential amino acids (EAA) and nonessential amino acids (NEAA) were 73.19%, 70.28%, and 70.61%, respectively. In the yak milk samples collected from three different regions, a total of 34 volatile flavor compounds were detected, including 10 aldehydes, five esters, six ketones, four alcohols, two acids, and seven others. The main flavor substances qualitatively obtained from Meiren yak milk were ethyl acetate, n-valeraldehyde, acetic acid, heptanal, and n-hexanal. Xiahe yak milk mainly contains ethyl acetate, isoamyl alcohol, n-valeraldehyde, heptanal, and ethyl butyrate. Maqu yak milk mainly contains ethyl acetate, n-valeraldehyde, isoamyl alcohol, heptanal, ethyl butyrate, and n-hexanal. Principal component analysis showed that the flavor difference between Xiahe yak and Maqu yak was small, while the flavor difference between Xiahe yak, Maqu yak, and Meiren yak was large. The findings of this research can serve as a foundation for the future advancement and application of yak milk.

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Section: Discussionsupporting

confidence: 88%

“…In the past, Tibetans primarily consumed yak milk, which is often referred to as "liquid gold." This yak milk and its dairy products provided the majority of the energy, vitamins, and nutrients necessary for Tibetans [2]. Yak milk contains higher levels of dry matter, milk fat, milk protein, and other nutrients compared to regular milk.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

Yang,

Zhang,

Dai

et al. 2023

Foods

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“…In this case, RPAA can reduce the degradation within the rumen, thereby allowing the amino acids to enter the small intestine. This not only improves the utilization rate of amino acids but also increases animal production ( Ma et al, 2021 ; Liu et al, 2023 ). However, RPAA decomposed in the rumen and entering the small intestine may also alter the gastrointestinal microbiota.…”

Section: Discussionmentioning

confidence: 99%

“…However, RPAA decomposed in the rumen and entering the small intestine may also alter the gastrointestinal microbiota. As such, this decomposition process can influence fermentation parameters and even regulate some metabolism in animals ( Zhang et al, 2022a ; Liu et al, 2023 ; Wei et al, 2023 ). Previous studies found that the addition of RPLYS and RPSAA did not significantly affect the rumen pH, ammoniacal nitrogen and total concentration of SCFAs in yaks ( Liu et al, 2023 ) and brown lambs ( Liu et al, 2021 ), with these findings being consistent with those of the current study.…”

Section: Discussionmentioning

confidence: 99%

Integrated metabolome and microbiome analysis reveals the effect of rumen-protected sulfur-containing amino acids on the meat quality of Tibetan sheep meat

Liu,

Han,

Hou

et al. 2024

Front. Microbiol.

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IntroductionThis study investigated the effects of rumen-protected sulfur-containing amino acids (RPSAA) on the rumen and jejunal microbiota as well as on the metabolites and meat quality of the longissimus lumborum (LL) in Tibetan sheep.MethodsBy combining 16S rDNA sequencing with UHPLC-Q-TOF MS and Pearson correlation analysis, the relationship between gastrointestinal microbiota, muscle metabolites and meat quality was identified.ResultsThe results showed that feeding RPSAA can increase the carcass weight, abdominal fat thickness (AP-2 group), and back fat thickness (AP-2 and AP-3 group) of Tibetan sheep. The water holding capacity (WHC), texture, and shear force (SF) of LL in the two groups also increased although the fatty acids content and brightness (L*) value significantly decreased in the AP-2 group. Metabolomics and correlation analysis further showed that RPSAA could significantly influence the metabolites in purine metabolism, thereby affecting L* and SF. In addition, RPSAA was beneficial for the fermentation of the rumen and jejunum. In both groups, the abundance of Prevotella 1, Lachnospiraceae NK3A20 group, Prevotella UCG-003, Lachnospiraceae ND3007 group in the rumen as well as the abundance of Eubacterium nodatum group and Mogibacterium group in the jejunum increased. In contrast, that of Turicibacter pathogens in the jejunum was reduced. The above microorganisms could regulate meat quality by regulating the metabolites (inosine, hypoxanthine, linoleic acid, palmitic acid, etc.) in purine and fatty acids metabolism.DiscussionOverall, reducing the levels of crude proteins in the diet and feeding RPSAA is likely to improve the carcass quality of Tibetan sheep, with the addition of RPMET (AP-2) yielding the best edible quality, possibly due to its ability to influence the gastrointestinal microbiota to subsequently regulate muscle metabolites.

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“…In the Qinghai–Tibet region, people cannot often eat vegetables under plateau climate conditions; interestingly, people there do not have related nutritional deficiencies. It has been found that yak milk not only supplements most of the energy consumed by people’s daily activities, but also provides vitamins and minerals needed by the human body [ 5 , 6 ]. Yak milk contains more protein, casein, and fat than European dairy cows ( Bos taurus ) [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Association between Single Nucleotide Polymorphisms of PRKD1 and KCNQ3 Gene and Milk Quality Traits in Gannan Yak (Bos grunniens)

Ma,

Yang,

Zhang

et al. 2024

Foods

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Protein kinase D1 (PRKD1) functions primarily in normal mammary cells, and the potassium voltage-gated channel subfamily Q member 3 (KCNQ3) gene plays an important role in controlling membrane potential and neuronal excitability, it has been found that this particular gene is linked to the percentage of milk fat in dairy cows. The purpose of this study was to investigate the relationship between nucleotide polymorphisms (SNPs) of PRKD1 and KCNQ3 genes and the milk quality of Gannan yak and to find molecular marker sites that may be used for milk quality breeding of Gannan yak. Three new SNPs were detected in the PRKD1 (g.283,619T>C, g.283,659C>A) and KCNQ3 gene (g.133,741T>C) of 172 Gannan lactating female yaks by Illumina yak cGPS 7K liquid-phase microarray technology. Milk composition was analyzed using a MilkoScanTM milk composition analyzer. We found that the mutations of these three loci significantly improved the lactose, milk fat, casein, protein, non-fat milk solid (SNF) content and acidity of Gannan yaks. The lactose content of the TC heterozygous genotype population at g.283,619T>C locus was significantly higher than that of the TT wild-type population (p < 0.05); the milk fat content of the CA heterozygous genotype population at g.283,659C>A locus was significantly higher than that of the CC wild-type and AA mutant populations (p < 0.05); the casein, protein and acidity of the CC mutant and TC heterozygous groups at the g.133,741T>C locus were significantly higher than those of the wild type (p < 0.05), and the SNF of the TC heterozygous group was significantly higher than that of the mutant group (p < 0.05). The results showed that PRKD1 and KCNQ3 genes could be used as candidate genes affecting the milk traits of Gannan yak.

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Effects of supplementary concentrate and/or rumen-protected lysine plus methionine on productive performance, milk composition, rumen fermentation, and bacterial population in Grazing, Lactating Yaks

Cited by 8 publications

References 63 publications

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

Integrated metabolome and microbiome analysis reveals the effect of rumen-protected sulfur-containing amino acids on the meat quality of Tibetan sheep meat

Association between Single Nucleotide Polymorphisms of PRKD1 and KCNQ3 Gene and Milk Quality Traits in Gannan Yak (Bos grunniens)

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