Effect of probiotics and Chinese medicine polysaccharides on meat quality, muscle fibre type and intramuscular fat deposition in lambs

Abstract

This study was carried out to investigate the effects of probiotics and Chinese medicine polysaccharides (CMP) on carcase characteristics, meat quality, muscle fibre type and intramuscular fat deposition in lambs. Forty female lambs with 4-5 months old and 21.69 ± 0.46 kg were randomly divided into four groups as follows: control, probiotics, CMP and probiotics + CMP groups. The results showed that supplemental probiotics increased carcase yield, the percentage of abdominal fat and perirenal fat of lambs, the levels of moisture and intramuscular fat in Longissimus thoracis (LT) muscle and the mRNA expression of MyHC I but decreased the value of shear force, lightness (L*) and yellowness (b*) and the percentage of heneicosanoic acid (C21:0) in LT muscle compared with the control group (p < .05). Supplemental CMP declined the value of b*, the percentage of C21:0 and mRNA expression of MyHC I but enhanced the percentage of arachidonic acid (C20:4N6) and the content of moisture in LT muscle compared with the control group (p < .05). The percentage of abdominal fat and perirenal fat, the value of meat redness (a*) and the mRNA expression of MyHC IIx were higher, while pH24 h value was lower in lambs fed probiotics + CMP diets than those fed control diets (p < .05). All groups increased muscle fibres density of lambs compared with the control group (p < .05). Current results suggested that supplemental probiotics can affect muscle fibre characteristics, increase intramuscular fat deposition and improve meat quality. Probiotics should be a promising feed additive for production of high-quality lamb meat.HIGHLIGHTS Probiotics improved meat tenderness by promoting intramuscular fat deposition and increasing the mRNA expression of MyHC I (slow-twitch oxidative). Chinese medicine polysaccharides (CMP) could enhance the concentrations of polyunsaturated fatty acids in LT muscle. Probiotics + CMP improved meat redness and increased fat deposition in dorsal subcutaneous and perirenal of lambs but did not affect intramuscular fat deposition.

Keywords

• probiotics
• chinese medicine polysaccharides
• lamb
• meat quality
• intramuscular fat deposition
• muscle fibre type