Influence of Dietary Protein Source and Level on Histological Properties of Muscle and Adipose Tissue of Lambs
Davide De Marzo,
Caterina Losacco,
Vito Laudadio,
Vincenzo Tufarelli,
Youling L. Xiong
Affiliations
Davide De Marzo
Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari ‘Aldo Moro’, 70010 Valenzano, Italy
Caterina Losacco
Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari ‘Aldo Moro’, 70010 Valenzano, Italy
Vito Laudadio
Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari ‘Aldo Moro’, 70010 Valenzano, Italy
Vincenzo Tufarelli
Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari ‘Aldo Moro’, 70010 Valenzano, Italy
Youling L. Xiong
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
The muscle and adipose tissue histological properties in wether and ewe lambs of Gentile di Puglia breed, fed diets including two protein sources [soybean meal (SB) and SB plus distillers dried grain with solubles (DD)] and three protein levels (12.5, 15.7, and 18.9%) were evaluated. Muscle samples were collected from the longissimus/rump, cut, and stained (reciprocal aerobic and anaerobic stains) for muscle fiber typing and fat cell characterization. Fibers were classified as α-red, β-red, and α-white. Lambs fed SB had larger α-white (p p p p p < 0.10) in ewes than in wethers. Lambs in the group fed 12.5% protein had larger subcutaneous fat cells at the sacral vertebrae location. Overall, both sources and levels of dietary protein had significant effects on lamb muscle and fat histological features, suggesting the potential of modulating muscle or fiber types through dietary protein strategies.
