Animal Bioscience

  • 제36권3호
  • /
  • Pages.461-470
  • /
  • 2023
  • /
  • 2765-0189(pISSN)
  • /
  • 2765-0235(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Effects of supplementing sweet sorghum with grapeseeds on carcass parameters, and meat quality, amino acid, and fatty acid composition of lambs

  • Jianxin Jiao (State Key Laboratory of Grassland Agro-Ecosystems, College of Ecology, Lanzhou University) ;
  • Ting Wang (State Key Laboratory of Grassland Agro-Ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University) ;
  • Shanshan Li (State Key Laboratory of Grassland Agro-Ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University) ;
  • Nana Gou (State Key Laboratory of Grassland Agro-Ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University) ;
  • A. Allan Degen (Desert Animal Adaptations and Husbandry, Wyler Department of Dryland Agriculture, Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev) ;
  • Ruijun Long (State Key Laboratory of Grassland Agro-Ecosystems, College of Ecology, Lanzhou University) ;
  • Hucheng Wang (State Key Laboratory of Grassland Agro-Ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University) ;
  • Zhanhuan Shang (State Key Laboratory of Grassland Agro-Ecosystems, College of Ecology, Lanzhou University)
  • 투고 : 2022.05.10
  • 심사 : 2022.10.01
  • 발행 : 2023.03.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objective: Sweet sorghum is an important forage crop for ruminants, especially in low rainfall areas. Grapeseeds are an abundant by-product of wine-making and contain bioactive substances that can improve the antioxidant capacity of meat. We examined the effect of sweet sorghum forage with supplementary grapeseeds on carcass and meat quality in lambs. Methods: Twenty-eight Small-tailed Han lambs (body weight = 19.1±1.20 kg), aged 3 to 4 months, were penned, and fed individually. The lambs were divided into four groups (n = 7 each) and were offered one of four diets: i) sweet sorghum silage; ii) sweet sorghum silage + grapeseeds; iii) sweet sorghum hay; and iv) sweet sorghum hay + grapeseeds. The grapeseeds were added to the concentrate at 6% DM and the diets were fed for 100 d. Results: Sweet sorghum silage tended (p = 0.068) to increase hot carcass weight, while grapeseeds tended (p = 0.081) to decrease dressing percentage without affecting other carcass parameters. Lambs consuming supplementary grapeseeds increased (p<0.05) meat redness and tended to decrease (p = 0.075) concentration of methionine in meat. Lambs consuming sweet sorghum silage increased (p<0.001) water content of the meat and had a lower (p<0.05) concentration of n-6 polyunsaturated fatty acids (PUFA) and n-6:n-3 PUFA ratio than lambs consuming sweet sorghum hay. Saturated fatty acids content in meat was lowest (p<0.05) in lambs consuming sweet sorghum silage with grapeseeds. Lambs with supplementary grapeseeds tended (p<0.10) to increase eicosapentaenoic acid and docosahexaenoic acid and have a lower thrombogenic index than lambs not consuming grapeseeds. Conclusion: It was concluded that sweet sorghum with supplementary grapeseeds fed to lambs; i) improved the color of the meat to be more appetizing to the consumer; ii) tended to improve the fatty acids composition of the meat; and iii) lowered thrombogenic index of the meat.

키워드

과제정보

We thank two reviewers for their suggestions on the manuscript. We would like to thank the Central Laboratory of the School of Life Science, Lanzhou University, for providing instruments and equipment.

참고문헌

  1. Xie Q, Xu ZH. Sustainable agriculture: from sweet sorghum planting and ensiling to ruminant feeding. Mol Plant 2019; 12:603-6. https://doi.org/10.1016/j.molp.2019.04.001
  2. Tang CC, Yang XL, Xie GH. Establishing sustainable sweet sorghum-based cropping systems for forage and bioenergy feedstock in North China Plain. Field Crop Res 2018;227:144-54. https://doi.org/10.1016/j.fcr.2018.08.011
  3. Wang J, Yang BY, Zhang SJ, et al. Using mixed silages of sweet sorghum and alfalfa in total mixed rations to improve growth performance, nutrient digestibility, carcass traits and meat quality of sheep. Animal 2021;15:100246. https://doi.org/10.1016/j.animal.2021.100246
  4. Bordiga M, Travaglia F, Locatelli M. Valorisation of grape pomace: an approach that is increasingly reaching its maturity - a review. Int J Food Sci Technol 2019;54:933-42. https://doi.org/10.1111/ijfs.14118
  5. Gomez-Cortes P, Guerra-Rivas C, Gallardo B, et al. Grape pomace in ewes diet: effects on meat quality and the fatty acid profile of their suckling lambs. Food Res Int 2018;113:36-42. https://doi.org/10.1016/j.foodres.2018.06.052
  6. Iuga M, Mironeasa S. Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 2020;19:2473-505. https://doi.org/10.1111/1541-4337.12597
  7. Chikwanha OC, Muchenje V, Nolte JE, Dugan MER, Mapiye C. Grape pomace (Vitis vinifera L. cv. Pinotage) supplementation in lamb diets: effects on growth performance, carcass and meat quality. Meat Sci 2019;147:6-12. https://doi.org/10.1016/j.meatsci.2018.08.017
  8. Tayengwa T, Chikwanha OC, Raffrenato E, Dugan MER, Mutsvangwa T, Mapiye C. Comparative effects of feeding citrus pulp and grape pomace on nutrient digestibility and utilization in steers. Animal 2021;15:100020. https://doi.org/10.1016/j.animal.2020.100020
  9. Leparmarai PT, Sinz S, Kunz C, et al. Transfer of total phenols from a grapeseed-supplemented diet to dairy sheep and goat milk, and effects on performance and milk quality. J Anim Sci 2019;97:1840-51. https://doi.org/10.1093/jas/skz046
  10. AOAC. Official methods of analysis. 17th ed. Arlington, VA, USA: Association of Official Analytical Chemists; 2012
  11. Van Soest PJ, Robertson JB, Lewis BA. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. J Dairy Sci 1991;74:3583-97. https://doi.org/10.3168/jds.S0022-0302(91)78551-2
  12. Wei ZH, Zhang BX, Liu JX. Effects of the dietary nonfiber carbohydrate content on lactation performance, rumen fermentation, and nitrogen utilization in mid-lactation dairy cows receiving corn stover. J Anim Sci Biotechnol 2018;9:20. https://doi.org/10.1186/s40104-018-0239-z
  13. Zhang LY. Feed analysis and feed quality inspect technology, 2nd ed. Beijing, China: Agriculture Press; 2003.
  14. Folch J, Lees M, Stanley GHS. A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem 1957;226:497-509. https://doi.org/10.1016/S0021-9258(18)64849-5
  15. Ulbricht TLV, Southgate DAT. Coronary heart disease: seven dietary factors. Lancet 1991;338:985-92. https://doi.org/10.1016/0140-6736(91)91846-M
  16. Wang T, Jiao JX, Wang HC, et al. The effects of supplementing sweet sorghum with grapeseeds on dry matter intake, average daily gain, feed digestibility and rumen parameters and microbiota in lambs. Anim Feed Sci Technol 2021;272:114750. https://doi.org/10.1016/j.anifeedsci.2020.114750
  17. Valenti B, Natalello A, Vasta V, et al. Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: Comparison between mimosa, chestnut and tara. Animal 2018;13:435-43. https://doi.org/10.1017/S1751731118001556
  18. Anonymous. Handbook of Australian meat. 7th ed. AUS-MEAT Limited, Brisbane Australia; 2005.
  19. Perlo F, Bonato P, Teira G, et al. Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets. Meat Sci 2008;79:576-81. https://doi.org/10.1016/j.meatsci.2007.10.005
  20. Huff-Lonergan E, Lonergan SM. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci 2005;71:194-204. https://doi.org/10.1016/j.meatsci.2005.04.022
  21. Dong L, Zhong ZX, Cui HH, et al. Effects of rumen-protected betaine supplementation on meat quality and the composition of fatty and amino acids in growing lambs. Animal 2019;14:435-44. https://doi.org/10.1017/S1751731119002258
  22. Pearce KL, Rosenvold K, Andersen HJ, Hopkins DL. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes - A review. Meat Sci 2011;89:111-124. https://doi.org/10.1016/j.meatsci.2011.04.007
  23. Szmanko T, Lesiow T, Gorecka J. The water-holding capacity of meat: A reference analytical method. Food Chem 2021;357:129727. https://doi.org/10.1016/j.foodchem.2021.129727
  24. Yang XY, Luo X, Zhang YM, et al. Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging. Food Res Int 2020;134:109215. https://doi.org/10.1016/j.foodres.2020.109215
  25. Liu C, Xu CC, Qu YH, et al. Effect of alfalfa (Medicago sativa L.) saponins on meat color and myoglobin reduction status in the longissimus thoracis muscle of growing lambs. Anim Sci J 2021;92:e13556. https://doi.org/10.1111/asj.13556
  26. Suman SP, Joseph P. Myoglobin chemistry and meat color. Annu Rev Food Sci Technol 2013;4:79-99. https://doi.org/10.1146/annurev-food-030212-182623
  27. Drosou C, Kyriakopoulou K, Bimpilas A, Tsimogiannis D, Krokida M. A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts. Ind Crop Prod 2015;75:141-9. https://doi.org/10.1016/j.indcrop.2015.05.063
  28. Luciano G, Monahan FJ, Vasta V, Biondi L, Lanza M, Priolo A. Dietary tannins improve lamb meat colour stability. Meat Sci 2009;81:120-5. https://doi.org/10.1016/j.meatsci.2008.07.006
  29. Insausti K, Beriain MJ, Lizaso G, Carr TR, Purroy A. Multivariate study of different beef quality traits from local Spanish cattle breeds. Animal 2008;2:447-58. https://doi.org/10.1017/S1751731107001498
  30. Hopkins DL, Holman BWB, van de Ven RJ. Modelling lamb carcase pH and temperature decline parameters: Relationship to shear force and abattoir variation. Meat Sci 2015;100:85-90. https://doi.org/10.1016/j.meatsci.2014.09.144
  31. Abhijith A, Warner RD, Ha M, et al. Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats. Meat Sci 2021;175:108466. https://doi.org/10.1016/j.meatsci.2021.108466
  32. Chauhan SS, England EM. Postmortem glycolysis and glycogenolysis: Insights from species comparisons. Meat Sci 2018; 144:118-26. https://doi.org/10.1016/j.meatsci.2018.06.021
  33. Ponnampalam EN, Hopkins DL, Bruce H, Li D, Baldi G, Bekhit AE. Causes and contributing factors to "dark cutting" meat: current trends and future directions: a review. Compr Rev Food Sci Food Saf 2017;16:400-30. https://doi.org/10.1111/1541-4337.12258
  34. Wang Y, Waghorn GC, McNabb WC, Barry TN, Hedley MJ. Shelton ID. Effect of condensed tannins in Lotus corniculatus upon the digestion of methionine and cysteine in the small intestine of sheep. J Agric Sci 1996;127:413-21. https://doi.org/10.1017/S0021859600078576
  35. Lorenzo JM, Franco D. Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties. Meat Sci 2012;92:704-14. https://doi.org/10.1016/j.meatsci.2012.06.026
  36. FAO. Energy and protein requirements. Rome, Italy: Food and Agriculture Organization of the United Nations and the World Health Organization, FAO Food and Nutrition; 1973. p, 12.
  37. Moran L, Giraldez FJ, Panseri S, et al. Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs. Food Chem 2013;138:2407-14. https://doi.org/10.1016/j.foodchem.2012.12.033
  38. Siri-Tarino PW, Sun Q, Hu FB, Krauss RM. Saturated fatty acids and risk of coronary heart disease: modulation by replacement nutrients. Curr Atheroscler Rep 2010;12:384-90. https://doi.org/10.1007/s11883-010-0131-6
  39. Enser M, Hallett K, Hewitt B, Fursey GAJ, Wood JD. Fatty acid content and composition of English beef, lamb and pork at retail. Meat Sci 1996;42:443-56. https://doi.org/10.1016/0309-1740(95)00037-2
  40. Wood JD, Enser M. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. Br J Nutr 1997;78:49-60. https://doi.org/10.1079/BJN19970134
  41. Knock RC. Carcass and meat quality characteristics of pasture and feedlot-finished beef steers supplemented with 25-hydroxy-vitamin D3 [PhD thesis]. Ames, IA, USA: Iowa State University;2007.
  42. Baum SJ, Kris-Etherton PM, Willett WC, et al. Fatty acids in cardiovascular health and disease: a comprehensive update. J Clin Lipidol 2012;6:216-34. https://doi.org/10.1016/j.jacl.2012.04.077
  43. Kimura I, Ichimura A, Ohue-Kitano R, Igarashi M. Free fatty acid receptors in health and disease. Physiol Rev 2020;100:171-210. https://doi.org/10.1152/physrev.00041.2018
  44. British Department of Health. Report on health and social subjects. No. 46. Nutritional aspects of cardiovascular disease. London, UK: HMSO; 1994.
  45. FAO. Fats and oils in human nutrition: Report of joint expert consultation. Rome, Italy: Food and Agriculture Organization of the United Nations and the World Health Organization, FAO Food and Nutrition; 1994. p. 57.