Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs

This study investigated the effects of probiotics on growth performance, meat quality, muscle fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total of 24 Sunit lambs were randomly allocated into two groups, each consisting of three replicates of four lambs. Throughout...

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Bibliographic Details
Published in:Food science & nutrition 2022-08, Vol.10 (8), p.2646-2658
Main Authors: Liu, Chang, Hou, Yanru, Su, Rina, Luo, Yulong, Dou, Lu, Yang, Zhihao, Yao, Duo, Wang, Bohui, Zhao, Lihua, Su, Lin, Jin, Ye
Format: Article
Language:English
Subjects:
Adenosine triphosphatase
Animals
antioxidant capacity
Antioxidants
Aroma compounds
Bacteria
Catalase
Chemical composition
Coliforms
Cooking
Diet
Enzymes
Fatty acids
Feces
Feed additives
Flavor compounds
Flavors
Food additives
Hexanol
Lactic acid
Lactic acid bacteria
lambs
Meat
Meat quality
muscle fiber characteristics
Muscles
Original
Original Research
Probiotics
Shear forces
Superoxide dismutase
Vitamin E
Volatile compounds
volatile flavor compounds
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Summary:This study investigated the effects of probiotics on growth performance, meat quality, muscle fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total of 24 Sunit lambs were randomly allocated into two groups, each consisting of three replicates of four lambs. Throughout the experiment period, the lambs were fed with based diet (CON) and 10 g probiotics/d supplemented diet (PRO). Compared with the CON group, the number of lactic acid bacteria in fecal samples of PRO group was significantly increased (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.2869