Effect of different levels of Lactobacillus added to diets on fat deposition and meat quality of Sunit lambs

Effect of different levels of Lactobacillus added to diets on fat deposition and meat quality of Sunit lambs

In this study, we examined the impact of adding Lactobacillus to the diet on fat distribution and meat quality of Sunit lambs. For 90 days, twenty-four lambs (19.31 ± 0.47 kg) were fed diets that contained 0 (NP), 6 (P1), 12 (P2), or 24 (P3) g of Lactobacillus casei/d. The results suggested that die...

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Veröffentlicht in:Meat science 2024-07, Vol.213, p.109470-109470, Article 109470
Hauptverfasser: Zhang, Yue, Zhang, Min, Su, Lin, Zhao, Lihua, Sun, Lina, Jin, Ye, Guo, Yueying
Format: Artikel
Sprache:eng
Schlagworte:
acetyl-CoA carboxylase
AMPK signaling pathway
blood serum
carnitine palmitoyltransferase
dietary supplements
Fat distribution
Fatty acid composition
fatty-acid synthase
intramuscular fat
Lactobacillus casei
longissimus muscle
Meat quality
Probiotics
protein kinases
protein subunits
sterols
tail
transcription factors
triacylglycerols
visceral fat
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Zusammenfassung:In this study, we examined the impact of adding Lactobacillus to the diet on fat distribution and meat quality of Sunit lambs. For 90 days, twenty-four lambs (19.31 ± 0.47 kg) were fed diets that contained 0 (NP), 6 (P1), 12 (P2), or 24 (P3) g of Lactobacillus casei/d. The results suggested that dietary supplementation with Lactobacillus decreased serum triglyceride in Sunit lambs (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2024.109470