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Dietary yeast culture supplementation improves meat quality and fat metabolism-related gene expression in lambs

Author

Listed:
  • Jun Xiao

    (JLAU-Borui Dairy Science and Technology R&D Center, Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China)

  • Xue Han

    (JLAU-Borui Dairy Science and Technology R&D Center, Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China)

  • Wei Zhao

    (Postdoctoral Scientific Research Workstation, Feed Engineering Technology Research Center of Jilin Province, Changchun Borui Science & Technology Co. Ltd., Changchun, P.R. China)

  • Xin Li

    (Postdoctoral Scientific Research Workstation, Feed Engineering Technology Research Center of Jilin Province, Changchun Borui Science & Technology Co. Ltd., Changchun, P.R. China)

  • Zhiwen Xuan

    (Postdoctoral Scientific Research Workstation, Feed Engineering Technology Research Center of Jilin Province, Changchun Borui Science & Technology Co. Ltd., Changchun, P.R. China)

  • Zhibao Wang

    (Postdoctoral Scientific Research Workstation, Feed Engineering Technology Research Center of Jilin Province, Changchun Borui Science & Technology Co. Ltd., Changchun, P.R. China)

  • Qing He

    (Postdoctoral Scientific Research Workstation, Feed Engineering Technology Research Center of Jilin Province, Changchun Borui Science & Technology Co. Ltd., Changchun, P.R. China)

  • Yang Gao

    (Postdoctoral Scientific Research Workstation, Feed Engineering Technology Research Center of Jilin Province, Changchun Borui Science & Technology Co. Ltd., Changchun, P.R. China)

  • Tingwei Wang

    (Postdoctoral Scientific Research Workstation, Feed Engineering Technology Research Center of Jilin Province, Changchun Borui Science & Technology Co. Ltd., Changchun, P.R. China)

  • Songze Li

    (JLAU-Borui Dairy Science and Technology R&D Center, Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China)

  • Yuanhong Xia

    (JLAU-Borui Dairy Science and Technology R&D Center, Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China)

  • Tao Wang

    (JLAU-Borui Dairy Science and Technology R&D Center, Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China
    Postdoctoral Scientific Research Workstation, Feed Engineering Technology Research Center of Jilin Province, Changchun Borui Science & Technology Co. Ltd., Changchun, P.R. China)

  • Zhe Sun

    (JLAU-Borui Dairy Science and Technology R&D Center, Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China
    Postdoctoral Scientific Research Workstation, Feed Engineering Technology Research Center of Jilin Province, Changchun Borui Science & Technology Co. Ltd., Changchun, P.R. China
    College of Life Science, Jilin Agricultural University, Changchun, P.R. China)

  • Yuguo Zhen

    (JLAU-Borui Dairy Science and Technology R&D Center, Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China
    Postdoctoral Scientific Research Workstation, Feed Engineering Technology Research Center of Jilin Province, Changchun Borui Science & Technology Co. Ltd., Changchun, P.R. China)

  • Xuefeng Zhang

    (JLAU-Borui Dairy Science and Technology R&D Center, Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China
    Postdoctoral Scientific Research Workstation, Feed Engineering Technology Research Center of Jilin Province, Changchun Borui Science & Technology Co. Ltd., Changchun, P.R. China)

  • Xue Chen

    (JLAU-Borui Dairy Science and Technology R&D Center, Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Key Laboratory of Animal Production Product Quality and Security Ministry of Education, College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China)

Abstract

This study evaluated the effects of dietary yeast culture (YC) supplementation on lamb growth performance and meat quality. After 14 days of acclimation, 20 three-month-old lambs (30.46 ± 1.77 kg) were randomly assigned to the control (CON, basal diet) or YC-supplemented group (0.625 g/kg DM) for 50 days. While YC induced no significant improvements in growth parameters (average daily gain, average daily feed intake, and feed to gain ratio; P > 0.05), it enhanced the longissimus thoracis (LT) meat quality by elevating the L* (lightness) and a* (redness) values (P < 0.05), reducing shear force (P < 0.05), increasing intramuscular fat (EE, P < 0.05), and decreasing crude protein (P < 0.05). YC modified fatty acid profiles by reducing atherogenic saturated fatty acids (P < 0.05) and elevating C16:1 (P < 0.05). Transcriptional analysis revealed the depot-specific regulation: YC suppressed subcutaneous adipogenesis via downregulation of PPARγ/SREBP-1/HSL and upregulation of LPL and promoted intramuscular fat deposition in LT through the coordinated activation of PPARγ/SREBP-1/FAS/ACC and inhibition of LPL (P < 0.05). These findings demonstrate the capacity of YC to optimise meat sensory attributes and lipid healthfulness through tissue-specific metabolic modulation, supporting its application as a functional feed additive in precision lamb production.

Suggested Citation

  • Jun Xiao & Xue Han & Wei Zhao & Xin Li & Zhiwen Xuan & Zhibao Wang & Qing He & Yang Gao & Tingwei Wang & Songze Li & Yuanhong Xia & Tao Wang & Zhe Sun & Yuguo Zhen & Xuefeng Zhang & Xue Chen, . "Dietary yeast culture supplementation improves meat quality and fat metabolism-related gene expression in lambs," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 0.
    • Handle: RePEc:caa:jnlcjs:v:preprint:id:96-2025-cjas
    DOI: 10.17221/96/2025-CJAS
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