Effects of Supplementing Tributyrin on Meat Quality Characteristics of Foreshank Muscle of Weaned Small-Tailed Han Sheep Lambs

• Published in: Animals (Basel) Vol. 14; no. 8; p. 1235
• Main Authors: Wang, Xue-Er, Li, Zhi-Wei, Liu, Li-Lin, Ren, Qing-Chang
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.04.2024
• Subjects: amino acid; Amino acids; Animals; Bacteria; Diet; fatty acid; Fatty acids; Feeds; Food safety; foreshank muscle; Livestock; Meat quality; Microbiota (Symbiotic organisms); Nutrition research; Phosphates; Safety standards; Saturated fatty acids; Sheep; Small intestine; tributyrin; Unsaturated fatty acids; weaned lamb; China; Beijing China; United States > US; foreshank muscle; fatty acid; amino acid; tributyrin; weaned lamb
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani14081235

This experiment aimed to evaluate the effects of supplementing tributyrin (TB) on the meat quality characteristics of foreshank muscle of weaned lambs. A total of 30 healthy weaned Small-Tailed Han female lambs with body weights ranging from 23.4 to 31.6 kg were selected and randomly divided into five groups, and each group consisted of 6 lambs. The control group was fed a basic total mixed ration, while other groups were fed the same ration supplemented with 0.5, 1.0, 2.0, and 4.0 g/kg TB, respectively. The experiment lasted 75 d, including 15 d of adaptation. Foreshank muscle obtained at the same position from each lamb was used for chemical analysis and sensory evaluation. The results showed that supplementing TB increased the muscle contents of ether extract ( = 0.029), calcium ( = 0.030), phosphorus ( = 0.007), and intermuscular fat length ( = 0.022). Besides, TB increased the muscle pH ( = 0.001) and redness ( < 0.001) but reduced the lightness ( < 0.001), drip loss ( = 0.029), cooking loss ( < 0.001), shear force ( = 0.001), hardness ( < 0.001), cohesiveness ( < 0.001), springiness ( < 0.001), gumminess ( < 0.001), and chewiness ( < 0.001). In addition, TB increased the muscle content of inosine-5'-phosphate ( = 0.004). Most importantly, TB increased the muscle contents of essential amino acids ( < 0.001). Furthermore, TB increased the saturated fatty acids level in the muscle ( < 0.001) while decreasing the unsaturated fatty acids content ( < 0.001). In conclusion, supplementing TB could influence the meat quality of foreshank muscle of weaned lambs by modifying the amino acid and fatty acid levels.