The effect of probiotic supplementation in Kamieniec lambs on meat quality

Abstract

The aim of this study was to evaluate changes in the quality of the Longissimus thoracis et lumborum (LTL) muscle in young suckling rams of the Kamieniec breed administered a probiotic preparation. Beginning at 11 days of age, lambs in the experimental group received an aqueous solution of the tested probiotic (Lactobacillus plantarum - 2 serotypes, Bifidobacterium animalis, Lactobacillus raminosus) per os for 30 days. The dose of the probiotic was adjusted for lamb age: 11–20 days - 1 g, 21–30 days - 2 g, 31–40 days - 3 g. The viable count per g of the probiotic was 10⁹ CFU. At the end of the experiment, lambs of the control (C, n = 6) and experimental (E, n = 6) groups were slaughtered, and samples of their LTL muscles were subjected to analyses. In group E, the LTL muscle had a lower (P ≤ 0.05) pH value, and a lower (P ≤ 0.05) contribution of yellowness (b*) to the color. A sensory analysis of lamb meat in group E revealed its lower (P ≤ 0.05) juiciness, and a tendency (P > 0.05) towards higher desirability of aroma and taste, lower intensity of these attributes, and higher tenderness. In group E, intramuscular fat (IMF) was characterized by higher (P ≤ 0.05) proportions of fatty acid C18:1 cis9 and total MUFAs, a higher (P ≤ 0.05) MUFA/SFA ratio, and higher (P ≤ 0.05) nutritional value. In group C, IMF had higher (P ≤ 0.05) concentrations of fatty acids C18:3 and C20:1. The results of this study indicate that 30-day supplementation with the tested probiotic improves meat quality in very young lambs of the Kamieniec breed.