Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep

Ma, Ying; Raza, Sayed Haidar Abbas; Gui, Linsheng; Zhang, Xue; Hou, Shengzhen; Sun, Shumin; Yuan, Zhenzhen; Wang, Zhiyou; Yang, Baofeng; Hassan, Mohamed M.; Alghsham, Ruqaih; Abdulmonem, Waleed Al; Alkhalil, Samia S.

doi:10.1002/fsn3.3340

Cited by 10 publications

(3 citation statements)

References 76 publications

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“…An UHPLC (1290 Infinity LC, Agilent Technologies), coupled to a quadrupole TOF (AB Sciex Triple TOF 6600), was used for the analysis. The conditions for HILIC separation and the ESI source were set as previously described ( Ma, Han, Raza, et al, 2023 ).…”

Section: Methodsmentioning

confidence: 99%

Insights into the effects of saline forage on the meat quality of Tibetan sheep by metabolome and multivariate analysis

Ma,

Han,

Hou

et al. 2024

Food Chemistry: X

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Section: Methodsmentioning

confidence: 99%

Insights into the effects of saline forage on the meat quality of Tibetan sheep by metabolome and multivariate analysis

Ma,

Han,

Hou

et al. 2024

Food Chemistry: X

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“…For example, TMR containing palm kernel meal at 18% of Tibetan sheep increased the abundance of Christensenellaceae R-7, Ruminococcaceae UCG-013, Lachnospiraceae UCG-002, and Family XIII AD3011 in the rumen but decreased the abundance of Prevotella www.nature.com/scientificreports/ the above bacteria groups regulate meat quality by regulating rumen metabolites (succinic acid, DL-glutamic acid, etc.) 38 . In this study, RL2, RL3 and RL4 decreased the abundance of Prevotellaceae UCG001 compared with RL1.…”

Section: Effects Of Fermented Feed On the Structure Of Rumen Bacteria...mentioning

confidence: 99%

Production performance and rumen bacterial community structure of Hu sheep fed fermented spent mushroom substrate from Pleurotus eryngii

Huang

Zhou

You

et al. 2023

Sci Rep

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This study aimed to investigate the effect of fermented spent mushroom substrate from Pleurotus eryngii (SMPE) supplementation on production performance, meat quality and rumen bacterial community structure of Hu sheep. 120 2-month-old Hu sheep with average body weight [(13.50 ± 3.10) kg] were selected and randomly divided into 4 groups with 3 replicates per group and 10 sheep per replicate. The control group (RL1) was fed a total mixed ration (TMR), and group RL2, RL3 and RL4 were fed the basal diets supplemented with 15%, 30% and 45% fermented SMPE, respectively. The pretest period lasted for 10 days and the test period lasted for 150 days. The results showed that: (1) Difference (p < 0.05) was observed in average daily feed intake (ADFI) and feed conversion ratio (FCR) between RL2 and RL4 groups. The eye muscle area (EMA) and grade rule (GR) values in RL2 and RL3 were significantly higher than those in RL1 and RL4 groups (p < 0.05). (2) The contents of threonine, valerine, leucine, lysine, histidine, essential amino acids, flavor amino acids, aspartic acid, serine, glutamic acid and arginine of the longissimus dorsi muscle in RL2 and RL3 groups were significantly higher than RL1 and RL4 (p < 0.05). (3) A total of 1,202,445 valid sequences were obtained from rumen of Hu sheep fed different amounts of fermented feed, and the valid sequences were clustered into 9824 Operational Taxonomic Units (OTUs). (4) α diversity analysis showed that the richness and diversity of rumen bacterial communities in Hu sheep in RL1, RL2, RL3 and RL4 groups were significantly higher than RL0 (raw materials of fermented SMPE) group (p < 0.05). β diversity analysis showed that the bacterial community structure was the most different between RL0 and RL3. (5) At the genus level, compared with RL1, the relative abundance of Christensenellaceae R-7 in RL3 group decreased significantly by 33.59%, the relative abundance of Prevotellaceae UCG001 in RL2, RL3 and RL4 decreased significantly by 50.41%, 62.24% and 49.17%, respectively, and the relative abundance of Ruminococcaceae NK4A214 in RL2 group increased significantly by 35.01% (p < 0.05). In summary, the addition of fermented SMPE to TMR can significantly improve the production performance, meat quality and rumen bacterial community diversity and abundance of Hu sheep.

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“…Studies from Ding and Burrin showed that adding amino acids to animal diets can provide energy for the small intestine, increase the abundance of intestinal microbiota as well as maintain intestinal integrity ( Burrin and Reeds, 1997 ; Ding et al, 2019 ). In this context, studies by Ma et al (2023) revealed that feed additives could influence muscle metabolites and improve meat quality by altering the composition of rumen microorganisms in Tibetan sheep. In a similar vein, Zhiwei ( Zhao et al, 2021 ) found that supplementing the diet of lactating yaks with RPMET and RPLYS could alter the composition of their rumen bacteria, influence the rumen fermentation environment and metabolism and ultimately alter the synthesis of metabolites in milk.…”

Section: Introductionmentioning

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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Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep

Cited by 10 publications

References 76 publications

Insights into the effects of saline forage on the meat quality of Tibetan sheep by metabolome and multivariate analysis

Insights into the effects of saline forage on the meat quality of Tibetan sheep by metabolome and multivariate analysis

Production performance and rumen bacterial community structure of Hu sheep fed fermented spent mushroom substrate from Pleurotus eryngii

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

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