Coated Betaine Improves Lamb Meat Quality and Flavor by Modulating Rumen Microbial Flora.

Area of Science:

• Animal Science
• Ruminant Nutrition
• Meat Science

Background:

• Lamb meat quality is crucial for market success, influenced by rumen fermentation and diet.
• Coated betaine (CBet) is a rumen-protected methyl donor impacting ruminant nutrition.
• Understanding CBet's effect on lamb meat quality is vital for optimizing production.

Purpose of the Study:

• To investigate the impact of coated betaine (CBet) supplementation on the meat quality and flavor of crossbred lambs.
• To analyze the effects of CBet on ruminal fermentation, muscle composition, and volatile flavor compounds.

Main Methods:

• Eighteen crossbred lambs were assigned to a control or 0.20% CBet-supplemented diet for 60 days.
• Rumen volatile fatty acids, muscle fatty acid profiles, and flavor compounds were analyzed.
• Rumen microbial composition was assessed through relative abundances of key taxa.

Main Results:

• CBet increased ruminal volatile fatty acids (TVFAs), acetic, propionic, and butyric acids.
• Supplementation enhanced muscle redness (a*), crude fat, crude ash, and specific fatty acids (C17:0, C23:0), while reducing shear force and C22:2.
• CBet elevated desirable flavor compounds (e.g., nonanal) and increased beneficial rumen microbes (Firmicutes, Proteobacteria, Prevotella, Bifidobacterium).

Conclusions:

• Dietary 0.20% CBet supplementation effectively enhances lamb meat quality and flavor.
• Improvements are linked to CBet's modulation of rumen microbiota, muscle fatty acids, and volatile compounds.
• CBet offers a promising strategy for improving lamb meat characteristics through rumen function regulation.