Antioxidant Capacity, Inflammatory Response, Carcass Characteristics and Meat Quality of Hu Sheep in Response to Dietary Soluble Protein Levels with Decreased Crude Protein Content
Xin Zhang,
Zhenbin Zhang,
Yiquan Sun,
Yang Liu,
Xinhuang Zhong,
Jun Zhu,
Xiang Yu,
Yue Lu,
Zhiqi Lu,
Xuezhao Sun,
Huanyong Han,
Mengzhi Wang
Affiliations
Xin Zhang
State Key Laboratory of Sheep Genetic Improvement and Healthy Production, Xinjiang Academy of Agricultural Reclamation Sciences, Shihezi 832000, China
Zhenbin Zhang
Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
Yiquan Sun
Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
Yang Liu
Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
Xinhuang Zhong
Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
Jun Zhu
Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
Xiang Yu
Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
Yue Lu
Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
Zhiqi Lu
Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
Xuezhao Sun
AgResearch Limited, Grasslands Research Centre, Palmerston North 4410, New Zealand
Huanyong Han
State Key Laboratory of Sheep Genetic Improvement and Healthy Production, Xinjiang Academy of Agricultural Reclamation Sciences, Shihezi 832000, China
Mengzhi Wang
Laboratory of Metabolic Manipulation of Herbivorous Animal Nutrition, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
Manipulating dietary nutrients, especially protein fractions, holds significance in enhancing the antioxidant capacity and immunity function of ruminants. This study investigated the impact of dietary adjustments in soluble protein (SP) levels, in conjunction with a reduction in crude protein (CP) content, on the antioxidant capacity, inflammatory response, carcass characteristics, and meat quality of sheep. This study had four dietary treatments, including a control diet (CON) adhering to NRC standards with a CP content of 16.7% on a dry matter basis and three diets with an approximately 10% reduction in CP content compared to CON with SP levels (% of CP) of 21.2 (SPA), 25.9 (SPB) and 29.4% (SPC), respectively. Thirty-two healthy male Hu sheep, with an initial live weight of 40.37 ± 1.18 kg and age of 6 months, were randomly divided into four groups to receive these respective diets. Our data revealed no significant differences in slaughter performance among treatments (p > 0.05), although low-protein treatments decreased the stomachus compositus index (p p p p p p p p longissimus lumborum muscle. In summary, reducing CP by 10% with an SP proportion of ~25–30% improved meat quality without compromising antioxidant capacity and immunity function, while lower SP levels had adverse effects.
