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Abstract: The microbiological, physico-chemical and free fatty acid composition of dry fermented mutton sausages were determined during ripening and storage. Three sausage mixtures (starter culture [SC], SC and black pepper [SC+BP] and SC, BP and cumin [SC+BP+C]) were compared with a control (CO). In general, the lactic acid bacteria populations in the SC+BP increased significantly to 9log CFU/g and were higher than the CO (8log CFU/g) (P <0.05) from fermentation to ripening. The pH values of the SC, SC+BP and SC+BP+C were 4.81, 4.55 and 4.53 respectively, significantly lower (P <0.05) than the CO at the end of fermentation. The water activity (a w) in all sausages decreased significantly to 0.88 at Day 7. The total free fatty acid (TFFA) in the treatments increased significantly (P <0.05) during ripening and storage. The levels of MUFA+PUFA/SFA in SC+BP and SC+BP+C at Day 7 were 2.44 and 2.31 respectively, higher than the control (1.65) (P >0.05). [Copyright &y& Elsevier]

In this study, we examined the impact of adding Lactobacillus to the diet on fat distribution and meat quality of Sunit lambs. For 90 days, twenty-four lambs (19.31 ± 0.47 kg) were fed diets that contained 0 (NP), 6 (P1), 12 (P2), or 24 (P3) g of Lactobacillus casei /d. The results suggested that dietary supplementation with Lactobacillus decreased serum triglyceride in Sunit lambs (P < 0.001). The loin muscle area displayed notable increases in the P1 group (P < 0.05). Meanwhile, tail and visceral fat deposition of lambs were reduced when Lactobacillus was added to the diet (P < 0.05). Compared with the NP group, the values of shear force and cooking loss of in the P1 group exhibited a significant reduction, and intramuscular fat content increased significantly (P < 0.05). Additionally, the P1 group showed an increase in polyunsaturated fatty acids and a decrease in saturated fatty acids in the longissimus thoracis and biceps femoris muscles (P < 0.05). The P1 group showed downregulation of protein kinase AMP-activated catalytic subunit alpha 2 (AMPKα2) and carnitine palmitoyltransferase 1B expression in the longissimus thoracis muscle (P < 0.05). However, there was an upregulation of acetyl-CoA carboxylase (ACC), sterol regulatory element binding transcription factor 1 (SREBF1), and fatty acid synthase (FASN) expression (P < 0.05). In conclusion, feeding Sunit lambs 6 g/d of Lactobacillus as a dietary supplement may be a valuable way to improve fat distribution and meat quality. The AMPK/ACC and AMPK/SREBF1/FASN signaling pathways may be involved in this outcome. • Lactobacillus supplementation improved the lipid metabolism in Sunit lamb. • Supplementing with 6 g/d of Lactobacillus increased intramuscular fat accumulation. • Adding 6 g/d of Lactobacillus improved the fatty acid composition of Sunit lamb. • AMPK signaling pathway has a critical role in improved fat deposition in Sunit lamb. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effect of dietary arginine supplementation on protein synthesis, meat quality and flavor in lambs. Eighteen Dorper (♂) × Small Tailed Han sheep (♀) crossed ewe lambs of similar weight (27.29 ± 2.02 kg; aged 3 months) were assigned to two groups, the control group was fed the basal diet (Con group), and the arginine group (Arg group) was supplemented with 1% l-arginine based on the Con group for 90 d. The results suggested that dietary arginine significantly increased final body weight, loin eye muscle area, muscle fiber diameter, cross-sectional area (P < 0.050), and decreased shear force value and cooking loss (P < 0.050), as well as altered the composition and contents of volatile flavor compounds in lambs. Importantly, the total protein (TP) content, alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (AKP) activities in serum, branched-chain aminotransferase (BCAT), AST, ALT activities and neuronal nitric oxide synthase (nNOS) gene expression and content were elevated (P < 0.050), while content of urea nitrogen (BUN) in serum and 3-methylhistidine (3-MH) were decreased in arginine fed lambs (P < 0.050). In addition, arginine triggered muscle protein synthesis through protein kinase B (Akt)/mammalian target of rapamycin (mTOR) signaling pathway, while minimized protein degradation by regulating gene expression of myogenin (MyoG), myostatin (MSTN), muscle atrophy F-box (MAFbx) and forkhead box O3 family (FoxO3) (P < 0.050). Taken together, this study suggested that arginine can be used to improve protein deposition and meat quality in lamb production. [Display omitted] • Dietary arginine supplementation triggered protein deposition by the Akt-mediated signaling pathway of lambs. • Dietary arginine supplementation decreased shear force and cooking loss of lamb. • Dietary arginine supplementation reduced the content of aldehydes of lamb. [ABSTRACT FROM AUTHOR]

This study evaluated the contributions of Clostridium butyricum on skeletal muscle development, gastrointestinal flora and meat quality of lambs. Eighteen Dorper (♂) × Small Tailed Han sheep (♀) crossed ewe lambs of similar weight (27.43 ± 1.94 kg; age, 88 ± 5 days) were divided into two dietary treatments. The control group was fed the basal diet (C group), and the probiotic group was supplemented with C. butyricum on the basis of the C group (2.5 × 108 cfu/g, 5 g/day/lamb; P group) for 90 d. The results showed that dietary C. butyricum elevated growth performance, muscle mass, muscle fiber diameter and cross-sectional area, and decreased the shear force value of meat (P < 0.05). Moreover, C. butyricum supplementation accelerated protein synthesis by regulating the gene expression of IGF-1/Akt/mTOR pathway. We identified 54 differentially expressed proteins that regulated skeletal muscle development through different mechanisms by quantitative proteomics. These proteins were associated with ubiquitin-protease, apoptosis, muscle structure, energy metabolism, heat shock, and oxidative stress. The metagenomics sequencing results showed that Petrimonas at the genus level and Prevotella brevis at the species level in the rumen, while Lachnoclostridium , Alloprevotella and Prevotella at the genus level in the feces, were significantly enriched in the P group. Also, butyric acid and valeric acid levels were elevated in both rumen and feces of the P group. Overall, our results support the idea that C. butyricum could change gastrointestinal flora, and affect skeletal muscle development and meat quality of lambs by modulating gut-muscle axis. [Display omitted] [ABSTRACT FROM AUTHOR]

Supplementing animal feed with probiotic additives can promote muscle production and improve meat quality. The study aimed to explore the effects of dietary probiotics supplementation on the performance, meat quality and muscle transcriptome profile in Sunit lamb. Overall, feeding probiotics significantly increased the body length, LT area, pH 24h and intramuscular fat (IMF) content, but decreased cooking loss and meat shear force compared to the control group (P <.05). A total of 651 differentially expressed genes (DEGs) were found in probiotic supplemented lambs. Pathway analysis revealed that DEGs were involved in multiple pathways related to muscle development and fat deposition, such as the ECM-receptor interactions, the MAPK signaling pathway and the FoxO signaling pathway. Therefore, dietary probiotic supplementation can improve muscle development and final meat quality in Sunit lambs by altering gene expression profiles associated with key pathways, providing unique insights into the molecular mechanisms by which dietary probiotics regulate muscle development in the lamb industry. [ABSTRACT FROM AUTHOR]