Effects of fermented Caragana korshinskii feed on meat quality characteristics in different muscles of Tan sheep

Figures & data

Table 1. Ingredients and chemical composition of the basal diet (on a dry matter basis).

Ingredients	Diets
	Control	Fermented Caragana korshinskii
Corn (%)	25.00	25.00
Soybean meal (%)	24.00	24.00
Linseed (%)	0.50	0.50
Soybean oil (%)	5.00	5.00
Salt (%)	0.50	0.50
Premix (%)^a	5.00	5.00
Corn straw (%)	40.00	30.00
Fermented Caragana korshinskii (%)^b	0.00	10.00
Chemical composition
DM (%)^c	83.25	84.65
DE (MJ Kg^−1)^c	11.09	11.56
CP (%)^c	14.77	15.30
EE (%)^c	6.82	6.99
CF (%)^c	16.03	16.91
Ca (%)^c	0.23	0.26
P (%)^c	0.30	0.30

^aContained in each kilogram of premix: 1,00,000 U vitamin A, 20,000 U vitamin D₃, 60 U vitamin E, 1 g Fe, 1 g Mn, 0.78 g Zn, 0.27 g Cu, 0.012 g Se, 0.01 g I.

^bFermented Caragana korshinskii: Caragana korshinskii (1 t) was crushed to an appropriate length (3–5 cm) and then mixed with a complex of microbial inoculants (cellulase producing bacteria 3 g, 5.0 × 10⁹ cfu g⁻¹; tannin-degrading bacteria 50 mL, 2.0 × 10⁸ cfu mL⁻¹; Saccharomyces cerevisiae 5 g, 1.2 × 10¹⁰ cfu g⁻¹; water 100 kg). After mixing evenly, the mixture was put into a fermentation bag, and a certain amount of feed was loaded into the bag. The feed was compacted to avoid air retention. After filling the bag, a vacuum pump was used to draw out the remaining air in the bag, and the bag was tightened. The bag was stored carefully and left to ferment naturally for 15 days before use.

^cDM: Dry matter; DE: Digestible energy; CP: Crude protein; EE: Ether extract; CF: Crude fibre; Ca: Calcium; P: Phosphorus. All values were analysed except metabolisable energy; the metabolisable energy content was calculated based on tabular values (NRC 2007).

Table 2. Effects of fermented Caragana korshinskii on the chemical composition of different muscles of Tan sheep.

Chemical composition	Control			Fermented Caragana korshinskii
	longissimus dorsi m.	triceps brachii	biceps femoris	longissimus dorsi m.	triceps brachii	biceps femoris
Moisture (%)	10.57 ± 0.02^A	7.22 ± 0.02^A	10.82 ± 0.03^A	6.12 ± 0.01^B	6.07 ± 0.01^B	5.53 ± 0.01^B
Crude protein (%)	21.93 ± 0.07^B	13.23 ± 0.08^B	13.82 ± 0.05^B	24.83 ± 0.05^A	23.47 ± 0.02^A	23.89 ± 0.03^A
Fat (%)	24.70 ± 0.05^A	23.17 ± 0.02^A	23.67 ± 0.03^A	21.07 ± 0.07^B	11.37 ± 0.02^B	11.68 ± 0.01^B
Ash (%)	4.23 ± 0.08^b	4.31 ± 0.01^b	5.60 ± 0.03	4.52 ± 0.06^a	4.65 ± 0.01^a	5.94 ± 0.08

Means with different capital letters within the same row indicate extremely significant differences (p < .01) between different tested diet types; means with different lowercase letters within the same row indicate significant differences (p < .05) between different tested diet types; means without letters within the same row did not differ significantly (p > .05) according to the t-test.

Table 3. Effects of fermented Caragana korshinskii on the physical parameters in different muscles of Tan sheep.

Physical parameters	Control			Fermented Caragana korshinskii
	longissimus dorsi m.	triceps brachii	biceps femoris	longissimus dorsi m.	triceps brachii	biceps femoris
Ultimate pH	5.85 ± 0.16	5.96 ± 0.10^b	5.73 ± 0.05^B	5.86 ± 0.22	6.21 ± 0.26^a	6.17 ± 0.37^A
Drip loss24 (%)	64.70 ± 0.07	64.34 ± 0.04	64.93 ± 0.06	59.85 ± 0.04	64.87 ± 0.05	63.04 ± 0.04
Cooking loss (%)	38.02 ± 0.03^a	36.08 ± 0.05	36.86 ± 0.08	33.22 ± 0.04^b	40.14 ± 0.06	38.74 ± 0.06
Cooking percentage (%)	46.63 ± 0.07	48.03 ± 0.09	48.00 ± 0.07	50.82 ± 0.03	50.28 ± 0.07	47.57 ± 0.05
Shear force (N)	26.69 ± 3.65	26.06 ± 2.41	24.96 ± 2.42	27.48 ± 2.03	24.47 ± 1.16	29.16 ± 2.17
L*	44.67 ± 4.44	40.19 ± 3.82	41.32 ± 6.20^b	46.66 ± 6.73	43.60 ± 4.30	48.10 ± 7.17^a
a*	9.07 ± 1.38	10.29 ± 2.96	12.31 ± 1.86	9.40 ± 1.39	12.51 ± 2.35	6.18 ± 0.99
b*	1.74 ± 0.15	2.76 ± 0.99	1.33 ± 0.19	2.26 ± 0.97	2.18 ± 0.73	2.95 ± 0.85

Means with different capital letters within the same row indicate extremely significant differences (p < .01) between the different tested diet types; means with different lowercase letters within the same row indicate significant differences (p < .05) between different tested diet types; means without letters within the same row did not differ significantly (p > .05) according to the t-test.

Figure 1. Effects of fermented Caragana korshinskii on the inosinic acid content in different muscles of Tan sheep. *Indicates a significant difference (p < .05) between the different tested diet types; **indicates an extremely significant difference (p < .01) between the different tested diet types according to the t-test.

Table 4. Effects of fermented Caragana korshinskii on the amino acids in different muscles of Tan sheep.

Amino acid content (mg g^−1)	Control			Fermented caragana korshinskii
	longissimus dorsi m.	triceps brachii	biceps femoris	longissimus dorsi m.	triceps brachii	biceps femoris
Aspartic acid (Asp)	14.53 ± 0.22	11.36 ± 0.70^b	15.51 ± 0.40^a	14.49 ± 0.54	14.24 ± 0.40^a	13.60 ± 0.25^b
Threonine (Thr)	7.61 ± 0.05	6.23 ± 0.29^b	8.10 ± 0.25^a	7.76 ± 0.31	7.47 ± 0.02^a	7.30 ± 0.01^b
Serine (Ser)	6.98 ± 0.26	5.75 ± 0.20^b	7.52 ± 0.14^a	6.84 ± 0.39	6.81 ± 0.11^a	6.58 ± 0.13^b
Glutamic acid (Glu)	28.72 ± 2.20	23.34 ± 0.10^b	30.58 ± 1.09	28.27 ± 1.51	27.96 ± 1.44^a	27.55 ± 1.33
Glycine (Gly)	7.35 ± 0.30	6.12 ± 0.89	7.88 ± 0.19	6.94 ± 0.53	7.61 ± 0.41	6.35 ± 0.61
Alanine (Ala)	9.41 ± 0.54	7.97 ± 0.56	10.15 ± 0.37	9.15 ± 0.41	9.38 ± 0.80	8.60 ± 0.47
Cysteine (Cys)	2.45 ± 0.68	2.31 ± 0.74	1.98 ± 0.07	2.74 ± 0.30	2.27 ± 0.92	3.16 ± 0.59
Valine (Val)	10.15 ± 0.79	8.62 ± 0.57	9.37 ± 0.57	10.14 ± 0.41	9.13 ± 0.09	10.96 ± 0.42
Methionine (Met)	8.01 ± 0.06	5.97 ± 0.24	6.49 ± 0.39	6.59 ± 0.64	6.24 ± 0.27	9.27 ± 0.15
Isoleucine (Ile)	8.10 ± 0.06^a	6.13 ± 0.13	7.78 ± 0.84	6.80 ± 0.27^b	6.54 ± 0.18	8.15 ± 0.31
Leucine (Leu)	14.38 ± 0.05^a	11.94 ± 0.04	14.52 ± 1.08	12.84 ± 0.29^b	12.70 ± 0.48	13.43 ± 0.06
Tyrosine (Tyr)	5.07 ± 0.94	4.21 ± 0.04	5.56 ± 0.20	3.95 ± 0.39	3.95 ± 0.72	4.29 ± 0.15
Phenylalanine (Phe)	13.97 ± 0.38	14.74 ± 0.48	12.30 ± 1.85	14.03 ± 0.73	10.81 ± 0.84	13.82 ± 0.06
Lysine (Lys)	16.82 ± 0.02	15.14 ± 2.56	17.16 ± 1.08	16.67 ± 0.88	14.66 ± 1.12	15.28 ± 0.62
Hlstidine (His)	6.00 ± 0.08	5.31 ± 0.02	6.12 ± 0.08	6.07 ± 0.20	4.75 ± 0.13	5.67 ± 0.71
Argnine (Arg)	10.41 ± 0.79	8.75 ± 0.66	11.35 ± 0.17	9.96 ± 0.36	10.09 ± 0.80	9.48 ± 0.80
Proline (Pro)	9.82 ± 1.78	8.65 ± 0.99	8.70 ± 0.84	10.14 ± 0.19	9.15 ± 0.94	10.81 ± 0.15

Means with different capital letters within the same row indicate extremely significant differences (p < .01) between the different tested diet types; means with different lowercase letters within the same row indicate significant differences (p < .05) between the different tested diet types; means without letters within the same row did not differ significantly (p > .05) according to the t-test.

Table 5. Effects of fermented Caragana korshinskii on fatty acids in different muscles of Tan sheep.

Fatty acid content (mg 100 g^−1)	Control			Fermented caragana korshinskii
	longissimus dorsi m.	triceps brachii	biceps femoris	longissimus dorsi m.	triceps brachii	biceps femoris
Laurate acid (C12:0)	0.45 ± 0.29	0.18 ± 0.08^B	0.54 ± 0.43	0.29 ± 0.10	2.74 ± 0.12^A	2.54 ± 0.70
Myristic acid (C14:0)	0.53 ± 0.31	0.63 ± 0.24	0.55 ± 0.41	0.90 ± 0.09	0.67 ± 0.14	0.55 ± 0.10
Myristoleic acid (C14:1)	54.20 ± 1.20	27.10 ± 1.95	37.55 ± 4.20	42.59 ± 7.75	49.81 ± 3.03	54.97 ± 5.09
Pentadecanoic acid (C15:0)	5.31 ± 1.77	2.98 ± 0.45	4.14 ± 1.20^b	2.96 ± 0.08	6.53 ± 0.68	11.99 ± 1.97^a
Palmitic acid (C16:0)	1.45 ± 1.07	1.58 ± 0.89	0.66 ± 0.17^B	1.71 ± 0.34	1.69 ± 0.03	3.54 ± 0.25^A
Palmitoleic acid (C16:1)	209.77 ± 4.00^b	104.35 ± 20.42^b	178.18 ± 17.45	238.62 ± 5.80^a	273.19 ± 36.5^a	249.08 ± 18.00
Margaric acid (C17:0)	50.93 ± 1.68	27.70 ± 0.57	40.73 ± 0.25	40.09 ± 3.04	46.92 ± 8.58	51.23 ± 7.28
Heptadecanoic acid (C17:1)	21.67 ± 0.10	18.51 ± 0.69	20.47 ± 1.07	20.88 ± 1.98	20.90 ± 1.81	24.10 ± 3.19
Stearic acid (C18:0)	40.59 ± 1.47	23.62 ± 0.13^b	45.68 ± 1.98	48.36 ± 2.96	63.28 ± 3.32^a	68.17 ± 2.21
Elaidic acid (C18:1n9t)	263.56 ± 21.78^b	144.33 ± 22.00^B	255.62 ± 31.7^B	369.37 ± 22.39^a	391.96 ± 5.69^A	484.77 ± 6.74^A
Oleic acid (C18:1n9c)	55.14 ± 2.96	32.26 ± 1.82	42.02 ± 13.31	54.54 ± 2.23	64.60 ± 3.61	75.08 ± 5.36
Linolenic acid (C18:2n6c)	1.39 ± 0.05^B	0.77 ± 0.97^B	1.34 ± 0.10	6.06 ± 0.19^A	11.95 ± 1.11^A	2.46 ± 0.76
Linolenic acid (C18:3n3)	1.76 ± 0.04^b	2.48 ± 0.17^b	2.86 ± 0.17^b	4.06 ± 0.50^a	7.23 ± 0.54^a	24.58 ± 1.12^a
Arachidic acid (C20:0)	201.87 ± 14.20^B	150.91 ± 27.96^b	266.02 ± 35.17	332.27 ± 4.91^A	398.72 ± 65.86^a	359.27 ± 33.99
Arachidonic acid (C20:4n6)	112.90 ± 14.39	56.13 ± 3.22^B	116.40 ± 24.98	85.96 ± 5.42	180.72 ± 6.21^A	152.68 ± 3.36
EPA (C20:5n3)	19.26 ± 1.76^a	8.65 ± 0.51	15.96 ± 1.26^b	5.56 ± 0.26^b	12.09 ± 1.15	32.65 ± 2.49^a
DHA (C22:6n3)	11.27 ± 0.72^a	5.87 ± 0.83	11.22 ± 0.77	2.13 ± 0.63^b	6.28 ± 0.71	1.70 ± 0.84
∑SFA	301.14 ± 24.80^B	207.60 ± 27.03	358.33 ± 36.88	426.57 ± 4.86^A	520.54 ± 87.15	497.29 ± 58.74
∑MUFA	656.92 ± 32.5^B	364.08 ± 59.50^B	593.90 ± 57.41^b	726.01 ± 15.3^A	800.46 ± 21.10^A	888.00 ± 23.35^a
∑PUFA	158.18 ± 30.39^a	78.22 ± 3.09^b	160.07 ± 21.95	103.78 ± 11.00^b	218.26 ± 4.12^a	214.08 ± 5.07
∑ω3	43.88 ± 5.95^A	21.32 ± 0.84	42.33 ± 3.87^b	11.75 ± 1.39^B	25.60 ± 0.98	58.93 ± 2.47^a
∑ω6	114.30 ± 14.44	56.90 ± 2.25^B	117.74 ± 26.08	92.03 ± 8.61	192.66 ± 5.10^A	155.14 ± 2.60
PUFA/SFA ratio	0.52 ± 0.06	0.38 ± 0.01	0.45 ± 0.05	0.24 ± 0.05	0.43 ± 0.08	0.43 ± 0.06
ω6/ω3 ratio	2.59 ± 0.21^b	2.69 ± 0.22^b	2.77 ± 0.23^a	7.83 ± 0.01^a	7.54 ± 0.49^a	2.63 ± 0.07^b

Means with different capital letters within the same row indicate extremely significant differences (p < .01) between the different tested diet types; means with different lowercase letters within the same row indicate significant differences (p < .05) between the different tested diet types; means without letters within the same row did not differ significantly (p > .05) according to the t-test.

EPA: eicosapentaenoic acid; DHA: docosahexaenoic acid.

Data availability statement

The data used to support the findings of this study are included within the article and in the supplementary information file.