Transcriptomics and non-targeted metabolomics provide mechanistic insights into the improvement of the growth performance and meat quality of lambs supplemented with fermented Lycium barbarum residues

作者：Jiale Liao, Wencan Ke, Bing Wang, ‬Min Du, Qiang Lü, Yajun Zhang, Guijie Zhang · 发表于：Animal nutrition · 年份：2024 · DOI：10.1016/j.aninu.2024.11.002 · 被引用次数：6 · 研究领域：Meat and Animal Product Quality、Ruminant Nutrition and Digestive Physiology、Polysaccharides Composition and Applications

This study investigated the effects of Lycium barbarum residues (LBR) and fermented L. barbarum residues (FLBR) on the growth performance and meat quality of lambs. Eighteen lambs were randomly assigned into three groups and fed either a basal diet (CON) or the same diet supplemented with 5.0% LBR or FLBR for a period of 90 days. The underlying mechanisms responsible for the beneficial effect of LBR and FLBR on the longissimus thoracis (LT) and intramuscular fat (IMF) tissues of lambs were examined using multiomics techniques. Our findings showed that FLBR supplementation significantly enhanced the average daily gain, feed efficiency, and nutrient digestibility ( P < 0.05 or P < 0.01). Serum total protein ( P = 0.007) and glucose ( P = 0.002) levels were higher in the FLBR-fed lambs, while urea nitrogen level was lower ( P = 0.001). Additionally, the levels of rumen acetate ( P = 0.002) and propionate ( P = 0.011) were significantly elevated, while ammonia-nitrogen (NH 3 –N), isobutyrate and isovalerate decreased ( P < 0.05 or P < 0.01) following FLBR supplementation. Post-mortem meat quality was also improved by FLBR, as evidenced by enhanced total antioxidant capacity, superoxide dismutase activity, pH, redness (a∗), tenderness and water holding capacity ( P < 0.05 or P < 0.01), alongside a reduction in the malonaldehyde content ( P < 0.001). Transcriptomic analysis identified 962 differentially expressed genes (DEGs, FLBR vs CON) and 782 DEGs (FLBR vs LBR) in LT, and 1313 ...