Long Li , Youqian Huang , Mengyin Wang , Chunhui Ma
{"title":"保护瘤胃甜菜碱和胆碱对敖湖羊胴体性状及氨基酸和脂肪酸组成的影响","authors":"Long Li , Youqian Huang , Mengyin Wang , Chunhui Ma","doi":"10.1016/j.meatsci.2025.109920","DOIUrl":null,"url":null,"abstract":"<div><div>This study aimed to evaluate the effects of dietary supplementation with rumen-protected betaine (RPB) and rumen-protected choline (RPC) on carcass traits, amino acid composition, and fatty acid composition of Ao-hu sheep. A total of 96 sheep were randomly assigned to four groups. The trial lasted for 105 days, comprising a 15-day adaptation phase followed by a 90-day experimental period. The experimental diets consisted of 2.5 g/d RPB, 0.25 %/kg RPC, and a combination of 2.5 g/d RPB with 0.25 %/kg RPC. Compared to the control group (the sheep fed on the basal diet without adding RPB and RPC), all experimental groups demonstrated a significant increase in crude fat (CF) and total amino acids (TAA) in the <em>longissimus thoracis</em> (LT) muscle. Notably, the RPB × RPC group exhibited significant interactions that affecting dressing percentage (DP) and crude protein content (CP) (<em>P</em> < 0.05). Additionally, saturated fatty acids (SFA) significantly decreased, while monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) increased in the LT muscle across all treatments (<em>P</em> < 0.05). The combination of RPB and RPC also had significant interactive effects on total amino acids, SFA, PUFA, and MUFA in the LT muscle. Therefore, supplementation with either RPB or RPC improved carcass traits, reduced shear force, enhanced the content of umami amino acids, essential amino acids, and total amino acids, and decreased the proportion of unsaturated fatty acids. As a result, both the tenderness and nutritional value of the meat were enhanced, leading to an overall improvement in meat quality. The combined supplementation of RPB and RPC yielded the most pronounced effects.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109920"},"PeriodicalIF":6.1000,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of rumen-protected betaine and choline on carcass characteristics, amino acid and fatty acid composition of Ao-hu sheep\",\"authors\":\"Long Li , Youqian Huang , Mengyin Wang , Chunhui Ma\",\"doi\":\"10.1016/j.meatsci.2025.109920\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study aimed to evaluate the effects of dietary supplementation with rumen-protected betaine (RPB) and rumen-protected choline (RPC) on carcass traits, amino acid composition, and fatty acid composition of Ao-hu sheep. A total of 96 sheep were randomly assigned to four groups. The trial lasted for 105 days, comprising a 15-day adaptation phase followed by a 90-day experimental period. The experimental diets consisted of 2.5 g/d RPB, 0.25 %/kg RPC, and a combination of 2.5 g/d RPB with 0.25 %/kg RPC. Compared to the control group (the sheep fed on the basal diet without adding RPB and RPC), all experimental groups demonstrated a significant increase in crude fat (CF) and total amino acids (TAA) in the <em>longissimus thoracis</em> (LT) muscle. Notably, the RPB × RPC group exhibited significant interactions that affecting dressing percentage (DP) and crude protein content (CP) (<em>P</em> < 0.05). Additionally, saturated fatty acids (SFA) significantly decreased, while monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) increased in the LT muscle across all treatments (<em>P</em> < 0.05). The combination of RPB and RPC also had significant interactive effects on total amino acids, SFA, PUFA, and MUFA in the LT muscle. Therefore, supplementation with either RPB or RPC improved carcass traits, reduced shear force, enhanced the content of umami amino acids, essential amino acids, and total amino acids, and decreased the proportion of unsaturated fatty acids. As a result, both the tenderness and nutritional value of the meat were enhanced, leading to an overall improvement in meat quality. The combined supplementation of RPB and RPC yielded the most pronounced effects.</div></div>\",\"PeriodicalId\":389,\"journal\":{\"name\":\"Meat Science\",\"volume\":\"229 \",\"pages\":\"Article 109920\"},\"PeriodicalIF\":6.1000,\"publicationDate\":\"2025-07-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0309174025001810\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174025001810","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Effect of rumen-protected betaine and choline on carcass characteristics, amino acid and fatty acid composition of Ao-hu sheep
This study aimed to evaluate the effects of dietary supplementation with rumen-protected betaine (RPB) and rumen-protected choline (RPC) on carcass traits, amino acid composition, and fatty acid composition of Ao-hu sheep. A total of 96 sheep were randomly assigned to four groups. The trial lasted for 105 days, comprising a 15-day adaptation phase followed by a 90-day experimental period. The experimental diets consisted of 2.5 g/d RPB, 0.25 %/kg RPC, and a combination of 2.5 g/d RPB with 0.25 %/kg RPC. Compared to the control group (the sheep fed on the basal diet without adding RPB and RPC), all experimental groups demonstrated a significant increase in crude fat (CF) and total amino acids (TAA) in the longissimus thoracis (LT) muscle. Notably, the RPB × RPC group exhibited significant interactions that affecting dressing percentage (DP) and crude protein content (CP) (P < 0.05). Additionally, saturated fatty acids (SFA) significantly decreased, while monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) increased in the LT muscle across all treatments (P < 0.05). The combination of RPB and RPC also had significant interactive effects on total amino acids, SFA, PUFA, and MUFA in the LT muscle. Therefore, supplementation with either RPB or RPC improved carcass traits, reduced shear force, enhanced the content of umami amino acids, essential amino acids, and total amino acids, and decreased the proportion of unsaturated fatty acids. As a result, both the tenderness and nutritional value of the meat were enhanced, leading to an overall improvement in meat quality. The combined supplementation of RPB and RPC yielded the most pronounced effects.
期刊介绍:
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.