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

ABSTRACT: 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 in this study. A total of 15 castrated yaks were randomly assigned to three groups with low- (NEg: 5.5 MJ/Kg, LE), medium- (NEg: 6.2 MJ/Kg, ME), and high- (NEg: 6.9 MJ/Kg, HE) dietary energy levels and occurred in the cold season (March to May). All yaks from each treatment group were humanely slaughtered and sampled on the day of completion of their feeding treatment. The results showed that the water content and crude fat levels of the LT muscle were markedly elevated in the HE group (P < 0.05), while the shear force was drastically reduced (P = 0.001). Methionine, aspartic acid

SUBMITTER: Du M 

PROVIDER: S-EPMC8492897 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature