Effects of Supplementing Tributyrin on Meat Quality Characteristics of Foreshank Muscle of Weaned Small-Tailed Han Sheep Lambs.

Simple Summary: Tributyrin has been used as a feed additive to modify the gastrointestinal microflora structure of ruminants, whereas its potential impact on meat quality characteristics has not been well characterized. To fully investigate its potential, an experiment was performed to evaluate the effects of supplementary tributyrin on the meat quality characteristics of foreshank muscle of weaned lambs. When tributyrin was added into the diets of weaned lambs, we found that the meat quality characteristics of foreshank muscle, such as its pH value, redness, water-holding capacity, and intermuscular fat accumulation, as well as its contents of both amino acids and fatty acids, were significantly influenced by supplementing tributyrin. The current research related to the effects of supplementing tributyrin on meat quality characteristics of foreshank muscle of weaned lambs could help with the intensification of nutritional strategies for tributyrin-based livestock systems, improving the meat quality. This experiment aimed to evaluate the effects of supplementing tributyrin (TB) on the meat quality characteristics of foreshank muscle of weaned lambs. A total of 30 healthy weaned Small-Tailed Han female lambs with body weights ranging from 23.4 to 31.6 kg were selected and randomly divided into five groups, and each group consisted of 6 lambs. The control group was fed a basic total mixed ration, while other groups were fed the same ration supplemented with 0.5, 1.0, 2.0, and 4.0 g/kg TB, respectively. The experiment lasted 75 d, including 15 d of adaptation. Foreshank muscle obtained at the same position from each lamb was used for chemical analysis and sensory evaluation. The results showed that supplementing TB increased the muscle contents of ether extract (p = 0.029), calcium (p = 0.030), phosphorus (p = 0.007), and intermuscular fat length (p = 0.022). Besides, TB increased the muscle pH (p = 0.001) and redness (p < 0.001) but reduced the lightness (p < 0.001), drip loss (p = 0.029), cooking loss (p < 0.001), shear force (p = 0.001), hardness (p < 0.001), cohesiveness (p < 0.001), springiness (p < 0.001), gumminess (p < 0.001), and chewiness (p < 0.001). In addition, TB increased the muscle content of inosine-5′-phosphate (p = 0.004). Most importantly, TB increased the muscle contents of essential amino acids (p < 0.001). Furthermore, TB increased the saturated fatty acids level in the muscle (p < 0.001) while decreasing the unsaturated fatty acids content (p < 0.001). In conclusion, supplementing TB could influence the meat quality of foreshank muscle of weaned lambs by modifying the amino acid and fatty acid levels. [ABSTRACT FROM AUTHOR]