Foods (Oct 2024)

Effects of Prickly Ash Seed Dietary Supplementation on Meat Quality, Antioxidative Capability, and Metabolite Characteristics of Hu Lambs

  • Qiao Li,
  • Yi Wu,
  • Xingcai Qi,
  • Zilong Liu,
  • Chunhui Wang,
  • Xueyi Ma,
  • Youji Ma

DOI
https://doi.org/10.3390/foods13213415
Journal volume & issue
Vol. 13, no. 21
p. 3415

Abstract

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In China, the processing of prickly ash (PA) produces a large number of by-products, including prickly ash seeds (PASs), which are rich in bioactive components such as flavonoids and phenolic compounds, and which may have an important influence on meat quality and muscle metabolites. Therefore, this study aimed to assess the impact of dietary PAS supplementation on the meat quality, antioxidant activity, and metabolite characteristics of lambs. Eighteen 3-month-old Hu lambs (25.66 ± 3.03 kg body weight) were randomly allotted to three different dietary treatment groups. In the three dietary treatments, 0% (basal diet, CON), 3% (CON with 3% PAS, low-dose PAS, and LPS), and 6% (CON with 6% PAS, high-dose PAS, and HPS) PASs were used. Results indicated significant improvements in the HPS group, including reduced cooking loss and increased fat content. The L* and b* 45 min values were significantly lower in the PAS groups than those in the CON group (p α-ketoglutaric acid, were primarily enriched in the biosynthesis of cofactors and nucleotide and purine metabolism pathways. Notably, supplementation with 6% of PASs exhibited the most prominent effect on lamb meat quality in this study. Therefore, the application of PASs as a feed component in lamb production can not only improve meat quality and muscle antioxidant capacity but also save feed costs.

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