Hostname: page-component-cd9895bd7-jkksz Total loading time: 0 Render date: 2024-12-28T21:02:26.388Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of rumen-protected betaine supplementation on meat quality and the composition of fatty and amino acids in growing lambs

Published online by Cambridge University Press:  07 October 2019

L. Dong ,
Z. X. Zhong ,
H. H. Cui ,
S. N. Wang ,
Y. Luo ,
L. H. Yu ,
J. J. Loor  and
H. R. Wang
L. Dong
Affiliation:
Department of Animal Nutrition and Grass Science, College of Animal Science and Technology, Yangzhou University, No. 48 of East Wenhui Road, Yangzhou, Jiangsu Province 225009, China
Z. X. Zhong
Affiliation:
Department of Animal Nutrition and Grass Science, College of Animal Science and Technology, Yangzhou University, No. 48 of East Wenhui Road, Yangzhou, Jiangsu Province 225009, China
H. H. Cui
Affiliation:
Department of Animal Nutrition and Grass Science, College of Animal Science and Technology, Yangzhou University, No. 48 of East Wenhui Road, Yangzhou, Jiangsu Province 225009, China
S. N. Wang
Affiliation:
Department of Animal Nutrition and Grass Science, College of Animal Science and Technology, Yangzhou University, No. 48 of East Wenhui Road, Yangzhou, Jiangsu Province 225009, China
Y. Luo
Affiliation:
Department of Animal Nutrition and Grass Science, College of Animal Science and Technology, Yangzhou University, No. 48 of East Wenhui Road, Yangzhou, Jiangsu Province 225009, China
L. H. Yu
Affiliation:
Department of Animal Nutrition and Grass Science, College of Animal Science and Technology, Yangzhou University, No. 48 of East Wenhui Road, Yangzhou, Jiangsu Province 225009, China
J. J. Loor
Affiliation:
Department of Animal Sciences and Division of Nutritional Sciences, University of Illinois, 1207 West Gregory Drive, Urbana, IL 61801, USA
H. R. Wang*
Affiliation:
Department of Animal Nutrition and Grass Science, College of Animal Science and Technology, Yangzhou University, No. 48 of East Wenhui Road, Yangzhou, Jiangsu Province 225009, China
*
†E-mail: hrwang@yzu.edu.cn
Get access

Abstract

Rumen-protected betaine (RPB) can enhance betaine absorption in the small intestine of ruminants, while betaine can alter fat distribution and has the potential to affect the meat quality of livestock. Hence, we hypothesized that RPB might also affect the meat quality of lambs. Sixty male Hu sheep of similar weight (30.47 ± 2.04 kg) were selected and randomly subjected to five different treatments. The sheep were fed a control diet (control treatment, CTL); 1.1 g/day unprotected-betaine supplemented diet (UPB); or doses of 1.1 g/day (low RPB treatment; L-PB), 2.2 g/day (middle RPB treatment; M-PB) or 3.3 g/day (high RPB treatment; H-PB) RPB-supplemented diet for 70 days. Slaughter performance, meat quality, fatty acid and amino acid content in the longissimus dorsi (LD) muscle, shoulder muscle (SM) and gluteus muscle (GM) were measured. Compared with CTL, betaine (including UPB and RPB) supplementation increased the average daily weight gain (ADG) (P < 0.05) and average daily feed intake (P < 0.01) of lambs. Rumen-protected betaine increased ADG (P < 0.05) compared with UPB. With increasing RPB doses, the eye muscle area of the lambs linearly increased (P < 0.05). Compared with CTL, betaine supplementation decreased water loss (P < 0.05) in SM and increased pH24 in the SM (P < 0.05) and GM (P < 0.05). Compared with UPB, RPB decreased water loss in the GM (P < 0.01), decreased shear force (P < 0.05) in the LD and SM and increased the pH of the meat 24 h after slaughter (pH24). With increasing RPB doses, the shear force and b* value in the LD linearly decreased (P < 0.05), and the pH24 of the meat quadratically increased (P < 0.05). Compared with CTL, betaine supplementation increased the polyunsaturated fatty acid in the GM (P < 0.05). Compared with UPB, RPB supplementation decreased the saturated fatty acid (SFA) content in the LD (P < 0.05) and increased the unsaturated fatty acids (UFA), mono-unsaturated fatty acids and UFA/SFA ratio in the LD (P < 0.05). Compared with CTL, the content of histidine in the LD increased with betaine supplementation. Compared with UPB, RPB supplementation increased the content of total free amino acids and flavor amino acids in the LD of lambs (P < 0.05). With increasing RPB, the isoleucine and phenylalanine contents in the LD linearly increased (P < 0.05). Overall, the data collected indicated that the meat quality of lambs (especially in the LD) improved as a result of betaine supplementation, and RPB showed better effects than those of UPB.

Keywords

sheeplongissimus dorsi muscleshear forcepolyunsaturated fatty acidflavor amino acids
Type
Research Article
Information
animal , Volume 14 , Issue 2 , February 2020 , pp. 435 - 444
Copyright
© The Animal Consortium 2019 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Albuquerque, A, Neves, JA, Redondeiro, M, Laranjo, M, Félix, MR, Freitas, A and Tirapicos, JL, Martins, JM 2017. Long term betaine supplementation regulates genes involved in lipid and cholesterol metabolism of two muscles from an obese pig breed. Meat Science 124, 25–33.CrossRefGoogle ScholarPubMed
Banskalieva, V, Puchala, R and Goetsch, AL 2005. Effects of ruminally protected betaine and choline on net flux of nutrients across the portal-drained viscera and liver of meat goat wethers consuming diets differing in protein concentration. Small Ruminant Research 57, 193–202.CrossRefGoogle Scholar
Cengiz, O, Onol, A G, Sevim, O, Ozturk, M, Sari, M, and Daskiran, M 2008. Influence of excessive lysine and/or methionine supplementation on growth performance and carcass traits in broiler chicks. Revue de Medecine Veterinaire 159, 230–236.Google Scholar
Cui, H, Wang, H, Huawei, LI, Jinhao, XU, Yao, HE, Lihuai, YU and Zou, S 2016. Manipulation of rumen-protected betaine on growth performance and digestion and metabolism of lambs. Chinese Journal of Animal Nutrition 28, 151–156.Google Scholar
Eklund, M, Bauer, E, Wamatu, J and Mosenthin, R 2005. Potential nutritional and physiological functions of betaine in livestock. Nutrition Research Reviews 18, 31–48.CrossRefGoogle ScholarPubMed
Esteve-Garcia, E and Mack, S 2000. The effect of DL-methionine and betaine on growth performance and carcass characteristics in broilers. Animal Feed Science and Technology 87, 85–93.CrossRefGoogle Scholar
Fernández, C, Gallego, L and Lopez-Bote, CJ 1998. Effect of betaine on fat content in growing lambs. Animal Feed Science & Technology 73, 329–338.CrossRefGoogle Scholar
Fernández, C, López-Saez, A, Gallego, L and Fuente, JM 2000. Effect of source of betaine on growth performance and carcass traits in lambs. Animal Feed Science & Technology 86, 71–82.CrossRefGoogle Scholar
Fernándezfígares, I, Wraycahen, D, Steele, NC, Campbell, RG, Hall, DD, Virtanen, E and Caperna, TJ 2002. Effect of dietary betaine on nutrient utilization and partitioning in the young growing feed-restricted pig. Journal of Animal Science 80, 421–428.CrossRefGoogle Scholar
Fu, Q, Leng, ZX, Ding, LR, Wang, T, Wen, C and Zhou, YM 2016. Complete replacement of supplemental DL-methionine by betaine affects meat quality and amino acid contents in broilers. Animal Feed Science & Technology 212, 63–69.CrossRefGoogle Scholar
Gilmour, AR, Luff, AF, Fogarty, NM and Banks, R 1994. Genetic parameters for ultrasound fat depth and eye muscle measurements in live Poll Dorset sheep. Australian Journal of Agricultural Research 45, 1281–1291.CrossRefGoogle Scholar
Hou, P 2014. Studies on the early supplement of lamb and mutton quality of different stages of weight in Tan sheep. Master degree thesis, Ningxia University, Ningxia, China.Google Scholar
Kirton, AH, Woods, EG and Duganzich, DM 1984. Predicting the fatness of lamb carcasses from carcass wall thickness measured by ruler or by a total depth indicator (TDI) probe. Livestock Production Science 11, 185–194.CrossRefGoogle Scholar
Li, F, Duan, Y, Li, Y, Tang, Y, Geng, M, Oladele, OA, Kim, SW, and Yin, YL 2015. Effects of dietary n-6: n-3 PUFA ratio on fatty acid composition, free amino acid profile and gene expression of transporters in finishing pigs. British Journal of Nutrition 113, 739–748.CrossRefGoogle ScholarPubMed
Liu, K, Li, F, Tang, DF, Li, FD, Liang, YS, Li, GZ and Deng, Y 2016. Effects of betaine and rumen-protected fat on finishing production performance and regulation of digestion and metabolism in Hu sheep. Pratacultural Science 33, 2565–2575.Google Scholar
Maltin, C, Balcerzak, D, Tilley, R and Delday, M 2003. Determinants of meat quality: tenderness. Proceedings of the Nutrition Society 62, 337–347.CrossRefGoogle Scholar
Malva, AD, Marino, R, Santillo, A, Annicchiarico, G, Caroprese, M, Sevi, A and Albenzio, M 2017. Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness. Meat Science 131, 74–81.CrossRefGoogle ScholarPubMed
Marino, R, Della, MA and Albenzio, M 2015. Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness. Journal of Animal Science 93, 1376.CrossRefGoogle ScholarPubMed
Matthews, JO, Southern, LL, Bidner, TD and Persica, MA 2001. Effects of betaine, pen space, and slaughter handling method on growth performance, carcass traits, and pork quality of finishing barrows. Journal of Animal Science 79, 967.CrossRefGoogle ScholarPubMed
Miguélez, E, Zumalacárregui, JEMI, Osorio, MT, Figueira, AC, Fonseca, B, Mateo, J and Fonseca, B 2008. Quality traits of suckling-lamb meat covered by the protected geographical indication ‘Lechazo de Castilla y León’ European quality label. Small Ruminant Research 77, 65–70.CrossRefGoogle Scholar
Mottram, DS 1998. Flavour formation in meat and meat products: a review. Food Chemistry 62, 415–424.CrossRefGoogle Scholar
NRC 2007. Nutrient requirements of small ruminants: sheep, goats, cervids, and New World Camelids, 1st edition. National Academy Press, Washinton, DC.Google Scholar
Orentreich, N, Matias, JR, DeFelice, A and Zimmerman, JA 1993. Low methionine ingestion by rats extends life span. The Journal of Nutrition 123, 269–274.Google ScholarPubMed
Orskov, ER, Hovell, DDD and Mould, F 1980. The use of the nylon bag technique for the evaluation of feedstuffs. Tropical Animal Production 5, 195–213.Google Scholar
Pires, JAA and Grummer, RR 2008. Micronutrients and their impact on high performing dairy cows – a focus on niacin and choline. In Proceedings of Southwest Nutrition and Management Conference, University of Wisconsin, Madison, WI, USA, January 2008.Google Scholar
Rojascano, ML, Lara, L, Lachica, M, Aguilera, JF and Fernándezfígares, I 2011. Influence of betaine and conjugated linoleic acid on development of carcass cuts of Iberian pigs growing from 20 to 50 kg body weight. Meat Science, 88, 525–530.CrossRefGoogle Scholar
Sheridan, R, Hoffman, LC and Ferreira, AV 2003. Meat quality of Boer goat kids and Mutton Merino lambs 2. Sensory meat evaluation. Animal Science, 76, 73–79.CrossRefGoogle Scholar
Smith, JW, Richert, BT, Owen, KQ, Bergstrom, JR and Blum, SA 1994. The effects of supplementing growing finishing swine diets with betaine and (or) choline on growth and carcass characteristics. Report of Progress 717, 162–164.Google Scholar
Wood, JD, Enser, M, Fisher, AV, Nute, GR, Sheard, PR, Richardson, RI and Whittington, FM 2008. Fat deposition, fatty acid composition and meat quality: a review. Meat Science, 78, 343–358.CrossRefGoogle ScholarPubMed
Wood, JD, Richardson, RI, Nute, GR, Fisher, AV, Campo, MM, Kasapidou, E, and Enser, M 2004. Effects of fatty acids on meat quality: a review. Meat Science 66, 21–32.CrossRefGoogle ScholarPubMed
Younghwa, H, Sunjin, H, Guboo, P and Seontea, J 2010. Effects of dietary glycine betaine on blood characteristics and pork quality. Journal of Muscle Foods 21, 87–101.Google Scholar