Interaction effect of ruminal undegradable protein level and rumen-protected conjugated linoleic acid (CLA) inclusion in the diet of growing goat kids on meat CLA content and quality traits

Pormalekshahi, A.; Fatahnia, F.; Jafari, H.; Azarfar, Arash; Varmaghany, Saifali; Taasoli, Golnaz

doi:10.1017/s0007114519000904

Cited by 9 publications

(6 citation statements)

References 55 publications

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“…Some studies about diet nutrition with meat quality were conducted in sheep [36][37][38][39][40][41][42][43][44][45]. Protes et al (2018) reported the decreased shear force of samples from lambs fed with soybean silage compared to sorghum.…”

Section: Discussionmentioning

confidence: 99%

Effects of Diets Containing Finger Millet Straw and Corn Straw on Growth Performance, Plasma Metabolites, Immune Capacity, and Carcass Traits in Fattening Lambs

Cui

Zhou

et al. 2020

Animals

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As the byproduct of finger millet, millet straw is a new forage resource of ruminants. The effect of the combined utilization of millet straw with corn straw on fattening lamb production is seldom reported. The purpose of this study was to investigate the effect of different proportions of millet straw instead of corn straw on the growth performance, blood metabolites, immune response, meat yield, and quality of fattening lamb. Sixty-three-month-old healthy Small-Tailed Han sheep crossbred rams with an average initial weight of 19.28 ± 2.95 kg were randomly divided into four groups, with three replicates in each group and five lambs in each replicate. The replacement ratio of millet straw of each group (Group I, II, III, IV) was 0%, 25%, 35%, 50% at the first stage (the first two months) and 0%, 20%, 28%, 40% in the second period (final two months), respectively. The experiment lasted 4 months 10 days of the pre-feeding period. The results indicated that the body weight gain and average daily gain of group Ⅱ were significantly higher than those of group Ⅰ and group Ⅳ (p < 0.05). The concentration of total protein in group Ⅳ was significantly increased compared to those of the other three groups at the second stage (p < 0.05), which proved that the protein synthesis metabolism capacity was improved with the addition of millet straw. The concentration of the plasma glutamic-oxalacetic transaminase and lactic dehydrogenase of lambs was significantly decreased in group Ⅱ (p < 0.05). The combination of millet straw and corn straw had no impact on the glucose, total cholesterol, and triglycerides metabolism (p > 0.05). There was no significant difference in the pre-slaughter weight, carcass weight, dressing percentage, loin-eye area, and GR value among the four groups (p > 0.05). Furthermore, the immune response and meat quality were not impacted by the different proportions of millet and corn forage diets. The results showed that the combined utilization of millet straw with corn straw could improve the blood biochemistry metabolism capability of fattening lambs. The replacement of 50% of corn straw with millet straw could improve the growth performance and be an application in fattening lamb production.

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Section: Discussionmentioning

confidence: 99%

Effects of Diets Containing Finger Millet Straw and Corn Straw on Growth Performance, Plasma Metabolites, Immune Capacity, and Carcass Traits in Fattening Lambs

Cui

Zhou

et al. 2020

Animals

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“…The μ-calpain mRNA expression levels have been upregulated with increasing energy levels in the diet of goats, in contrast to the CAST mRNA expression levels [ 97 ]. Supplementation of diets with rumen undegradable protein and CLAs has decreased total fat content and increased cis-9, and trans-11 CLAs in the intramuscular fat of Kurdish goat kids [ 100 ].…”

Section: Nutritional Effects On the Meat Of Sheep Goats And Cattlementioning

confidence: 99%

“…Protein can be categorised as degradable (RDP) or non-degradable (RUP) depending on its passage through the rumen and its susceptibility to the proteolytic actions of ruminal microbes [ 100 ]. Good sources of degradable protein for cattle include quality pasture, silage, and grazing forages.…”

Section: Nutritional Effects On the Meat Of Sheep Goats And Cattlementioning

confidence: 99%

Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

Ponnampalam,

Priyashantha,

Vidanarachchi

et al. 2024

Animals

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The meat and milk products from domesticated ruminants are important foods within a balanced diet, offering a rich source of energy, protein, fats, minerals, and vitamins. The sensorial properties of meat and milk are mainly linked to their fat content and fatty acid composition, which are influenced by the feeding background or nutrient composition of diets. While several studies have investigated the nutritional effects on the fat content and fatty acid profile of ruminant meat and milk, as well as their relationship with sensorial properties, a comprehensive overview of these effects is lacking. This paper summarises current literature and discusses changes to fatty acid composition (including ω-3 concentrations), fattiness, and associated quality traits of sheep, goat, beef cattle, alpaca, and llama meat that can be achieved by using different forages or feeds in a total mixed ration. Additionally, it presents the shelf life and nutritional value of meat, milk, and cheeses from the milk of dairy cattle, buffalo, goats, and sheep as influenced by a ruminant diet. Further advancement in these areas will promote the sustainability of ruminant production and its associated feeding systems in achieving premium quality animal-derived foods.

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“…With regard to improving ruminant production, numerous studies have reported that supplementary amino acids or fatty acids could improve production for yaks, sheep, and goats [3][4][5]. Fat usage has become a common strategy for providing energy in animal production.…”

Section: Introductionmentioning

confidence: 99%

The Changes in Fecal Bacterial Communities in Goats Offered Rumen-Protected Fat

Liu,

Peng,

Mao

et al. 2024

Microorganisms

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Leizhou goats are famous for their delicious meat but have inferior growth performance. There is little information on rumen-protected fat (RPF) from the Leizhou goat. Hence, we observed the effects of RPF on growth, fecal short-chain fatty acids, and bacteria community with respect to Leizhou goats. Twelve goats (13.34 ± 0.024 kg) were selected and assigned randomly to one of two treatments: (1) a control diet (CON) and (2) 2.4% RPF with a control diet (RPF). The final body weight and average daily gain (ADG) were greater (p < 0.05), and the dry matter intake (DMI): ADG was lower (p < 0.05) in the RPF group than in the CON group. There were no differences in DMI between the CON and RPF groups. The concentrations of total short-chain fatty acids, acetate, propionate, and butyrate were lower (p < 0.05) in the RPF group than in the CON group. The relative abundances of Ruminococcus, Rikenellaceae_RC9_gut_group, Treponema, norank_f__norank_o__RF39, Eubacterium_siraeum_group, and Ruminococcus_torques_group were lower (p < 0.05) in the RPF group than in the CON group. The relative abundances of Bacteroides, norank_f__norank_o__Clostridia_UCG-014, norank_f__Eubacterium_coprostanoligenes_group, Eubacterium_ruminantium_group, norank_f__Oscillospirale-UCG-010, Oscillospiraceae_UCG-002, and Family_XIII_AD3011_group were greater (p < 0.05) in the RPF group than in the CON group. It was concluded that RPF could improve the goats’ growth performance by regulating their fecal bacteria communities.

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Interaction effect of ruminal undegradable protein level and rumen-protected conjugated linoleic acid (CLA) inclusion in the diet of growing goat kids on meat CLA content and quality traits

Cited by 9 publications

References 55 publications

Effects of Diets Containing Finger Millet Straw and Corn Straw on Growth Performance, Plasma Metabolites, Immune Capacity, and Carcass Traits in Fattening Lambs

Effects of Diets Containing Finger Millet Straw and Corn Straw on Growth Performance, Plasma Metabolites, Immune Capacity, and Carcass Traits in Fattening Lambs

Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

The Changes in Fecal Bacterial Communities in Goats Offered Rumen-Protected Fat

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