Dietary Energy Levels Affect Carbohydrate Metabolism-Related Bacteria and Improve Meat Quality in the Longissimus Thoracis Muscle of Yak (Bos grunniens)

• DOI: 10.3389/fvets.2021.718036
• Publication Date: 2021-09-22T04:42:46Z
• Authors: Mei Du; Chao Yang; Zeyi Liang; Jianbo Zhang; Yayuan Yang; Anum Ali Ahmad; Ping Yan; Xuezhi Ding
• Keywords: Longissimus Thoracis

The effects of different dietary energy levels on the ruminal bacterial population, selected meat quality indices, and their relationship in yak longissimus thoracis (LT) muscle were assessed this study. A total 15 castrated yaks randomly assigned to three groups with low- (NEg: 5.5 MJ/Kg, LE), medium- 6.2 ME), high- 6.9 HE) occurred cold season (March May). All from each treatment group humanely slaughtered sampled day completion feeding treatment. results showed that water content crude fat LT markedly elevated HE ( P < 0.05), while shear force was drastically reduced = 0.001). Methionine, aspartic acid, glycine higher LE compared ME 0.05). glutamic acid level greater comparison histidine than Additionally, diet significantly 0.05) abundance carbohydrate metabolism-associated bacteria including Prevotella_1, Lachnospiraceae_NK4A136_group, U29_B03, Ruminiclostridium_6, Ruminococcaceae_UCG_013 rumen. Spearman's rank correlation analysis uncultured_bacterium_f_vadinBE97 uncultured_bacterium_f_Lachnospiraceae a significant influence indicator IMF SF. In conclusion, high improved mainly by increasing relative amylolytic provide substrates for fatty synthesis.