酸补充剂通过微生物和转录基因调节改善了胡羊的肉质
Yuanshu Zheng1, Chen Zheng1, Kang Sun1
1College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China.
胡羊的酸 (CN) 食补充剂通过改变脂肪酸概况和提高代谢效率改善了肉质. 这种方法为畜牧业提供了一种可持续的方法.
科学领域:
- 动物科学动物科学
- 营养生物化学 营养生物化学
- 动物生理学 动物生理学
背景情况:
- 在反动物料中补充酸盐可以减少甲排放.
- 食中酸盐对胡羊的尸体和肉质的影响需要进一步研究.
研究的目的:
- 调查3%的酸 (CN) 对屠宰参数,肉质特性,肠道微生物群和胡羊的基因表达的影响.
- 评估CN作为改进肉质和可持续畜牧业料添加剂的潜力.
主要方法:
- 60只雄性胡羊被随机分配到对照 (CON) 或CN补充饮食中60天.
- 评估的屠宰参数,肉质属性 (颜色,脂肪酸),反体发酵,肠道微生物种群 (16S rRNA测序) 和宿主基因表达 (RT-qPCR).
主要成果:
- 补充CN减少了肉的水分流失,增加了亮度,并改善了多不和脂肪酸 (PUFA) 的比例和n-3/n-6比率.
- CN改变了肠道微生物群,增加了类氨和短链脂肪酸,同时提高了宿主组织中处理和氧化酸化基因的调节.
- CN减少和脂肪酸,如米里斯酸和油性酸.
结论:
- 食CN通过通过肠道微生物重组和代谢途径调整调节肌肉内脂质来增强胡羊尸体和肉类的特性.
- 补充CN可以改善能量利用和酸平衡,影响肌肉和脂肪组织的特征.
- 通过提高肉质和代谢效率,CN为环保畜牧业提供了一个可行的战略.
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