The Effect of Mulberry Silage Supplementation on the Carcass Fatness and Long-Chain Fatty Acid Composition of Growing Lambs Compared with Traditional Corn Silage
Yang Cao,
Xiaoou Zhao,
Kaizhi Zheng,
Jianliang Wu,
Zhiqiang Lv,
Xin Huang,
Yongqing Jiang,
Wenwen Fang,
Yang Cao,
Junfang Jiang
Affiliations
Yang Cao
Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Xiaoou Zhao
Institute of Animal Husbandry and Veterinary, Jilin Academy of Agricultural Sciences, Changchun 136100, China
Kaizhi Zheng
Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Jianliang Wu
Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Zhiqiang Lv
Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Xin Huang
Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Yongqing Jiang
Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Wenwen Fang
Institute of Animal Husbandry and Veterinary, Jilin Academy of Agricultural Sciences, Changchun 136100, China
Yang Cao
Institute of Animal Husbandry and Veterinary, Jilin Academy of Agricultural Sciences, Changchun 136100, China
Junfang Jiang
Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Lamb meat has become very popular with consumers in recent years due to its nutritional benefits. As a lean red meat, lamb is an important natural source of polyunsaturated and saturated fatty acids, which can be modified by adjustments in livestock feed. This study used proteomic and metabolic analyses to compare a basal ration supplemented with either mulberry silage or corn silage. Supplementation with mulberry silage led to a reduction in subcutaneous carcass fatness compared with corn silage. Additionally, changes in the proteome associated with fatty acid metabolism and oxidation resulted in decreased levels of saturated and trans fatty acids, while significantly increasing the levels of α-linolenic acid (ALA) and oleic acid and reducing linoleic acid content.
