Effects of two dietary crude protein levels on finishing performance, meat quality, and gene expression of market lambs.

Seventeen crossbred lambs were assigned randomly to low-protein (LP; 8% crude protein [CP]; n = 9) and high-protein (HP; 13% CP; n = 8) diets for 9 weeks. The final body weight, average daily feed intake (ADFI), and average daily gain (ADG) of the HP lambs were significantly higher (P < 0.05) than the LP lambs; however, gain to feed ratio (G:F) for the LP lambs was significantly higher (P < 0.05) than the HP lambs. Hot carcass weight (HCW), adjusted fat thickness, and drip loss of longissimus dorsi (LD) muscle were significantly higher (P < 0.05) for the HP than LP lambs. In contrast, instrumental color values L*, a*, b*, C*, and hue angle (H) of meat from the LP lambs scored significantly higher (P < 0.05) than the HP lambs. The LD muscle from HP lambs had significantly greater CLA of cis-9 trans-11 isomer (P < 0.05) than the LP lambs. The gene expression of metabolism and meat quality-related genes of LP was significantly higher than HP (P < 0.05). These results suggest that a higher dietary CP level promotes growth performance for finishing lambs, whereas lower dietary CP level is beneficial for meat quality, especially when evaluating color characteristics in the final product.

[1]  G. Marchesini,et al.  The Effects of Decreasing Dietary Crude Protein on the Growth Performance, Feed Efficiency and Meat Quality of Finishing Charolais Bulls , 2019, Animals : an open access journal from MDPI.

[2]  Qiuyue Kong,et al.  HSPA12A is required for adipocyte differentiation and diet-induced obesity through a positive feedback regulation with PPARγ , 2019, Cell Death & Differentiation.

[3]  M. Baik,et al.  Genetic, management, and nutritional factors affecting intramuscular fat deposition in beef cattle — A review , 2018, Asian-Australasian journal of animal sciences.

[4]  J. Auwerx,et al.  GRAM domain proteins specialize functionally distinct ER-PM contact sites in human cells , 2018, eLife.

[5]  K. Wimmers,et al.  Gene expression profile of Musculus longissimus dorsi in bulls of a Charolais × Holstein F2-cross with divergent intramuscular fat content , 2015, Genomics data.

[6]  M. Campo,et al.  Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers. , 2015, Animal : an international journal of animal bioscience.

[7]  J. Estellé,et al.  Differences in Muscle Transcriptome among Pigs Phenotypically Extreme for Fatty Acid Composition , 2014, PloS one.

[8]  Xianyou Wang,et al.  Effects of different dietary energy and protein levels and sex on growth performance, carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle , 2014, Journal of Animal Science and Biotechnology.

[9]  H. Jensen,et al.  US and German consumer preferences for ground beef packaged under a modified atmosphere – Different regulations, different behaviour? , 2013 .

[10]  Jung-Sou Yeo,et al.  A SNP Harvester Analysis to Better Detect SNPs of CCDC158 Gene That Are Associated with Carcass Quality Traits in Hanwoo , 2013, Asian-Australasian journal of animal sciences.

[11]  H. Shimano.  Novel qualitative aspects of tissue fatty acids related to metabolic regulation: lessons from Elovl6 knockout. , 2012, Progress in lipid research.

[12]  V. Santé-Lhoutellier,et al.  Higher drip loss is associated with protein oxidation. , 2012, Meat science.

[13]  P. Hynd,et al.  Damara sheep have higher digestible energy intake than Merino sheep when fed low-quality or high-quality feed , 2012 .

[14]  J. Yeo,et al.  Identification of Superior Single Nucleotide Polymorphisms (SNP) Combinations Related to Economic Traits by Genotype Matrix Mapping (GMM) in Hanwoo (Korean Cattle) , 2011 .

[15]  P. Williams,et al.  Improving Meat Quality Through Natural Antioxidants , 2011 .

[16]  J K Apple,et al.  How is the instrumental color of meat measured? , 2011, Meat science.

[17]  G. Zappia,et al.  Intramuscular fatty acid composition of lambs fed diets containing alternative protein sources. , 2011, Meat science.

[18]  Jian Zhang,et al.  Cloning of porcine chemerin, ChemR23 and GPR1 and their involvement in regulation of lipogenesis. , 2010, BMB reports.

[19]  R. Marino,et al.  Effect of rearing system and of dietary protein level on leptin, growth, and carcass composition in young Podolian bulls. , 2009, Journal of animal science.

[20]  Sunho Choi,et al.  Effects of Crude Protein Levels in Total Mixed Rations on Growth Performance and Meat Quality in Growing Korean Black Goats , 2009 .

[21]  Shai Barbut,et al.  Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. , 2009, Meat science.

[22]  B. Lebret.  Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs. , 2008, Animal : an international journal of animal bioscience.

[23]  N. Kissoon,et al.  Association analyses of adrenergic receptor polymorphisms with obesity and metabolic alterations. , 2007, Metabolism: clinical and experimental.

[24]  Ji Luo,et al.  The evolution of phosphatidylinositol 3-kinases as regulators of growth and metabolism , 2006, Nature Reviews Genetics.

[25]  G. Teye,et al.  Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality. , 2006, Meat science.

[26]  E. Huff-Lonergan,et al.  Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. , 2005, Meat science.

[27]  D. Witte,et al.  Influence of dietary lysine level, pre-slaughter fasting, and rendement napole genotype on fresh pork quality. , 2004, Meat science.

[28]  M. Mahouachi,et al.  The effect of dietary crude protein level on growth, carcass and meat composition of male goat kids in Tunisia , 2004 .

[29]  J. Wood,et al.  Effects of breed, diet and muscle on fat deposition and eating quality in pigs. , 2004, Meat science.

[30]  Karen Brunsø,et al.  Consumer perception of meat quality and implications for product development in the meat sector-a review. , 2004, Meat science.

[31]  A. Fisher,et al.  Effects of fatty acids on meat quality: a review. , 2004, Meat science.

[32]  N. A. Cole,et al.  Influence of oscillating dietary crude protein concentration on performance, acid-base balance, and nitrogen excretion of steers. , 2003, Journal of animal science.

[33]  B. Hess,et al.  Comparison of acidic and alkaline catalysts for preparation of fatty acid methyl esters from ovine muscle with emphasis on conjugated linoleic acid. , 2003, Meat science.

[34]  Bm Bindon,et al.  A review of genetic and non-genetic opportunities for manipulation of marbling , 2004 .

[35]  I. Balde,et al.  Carcass characteristics of West African dwarf goats under extensive system , 2001 .

[36]  D. P. Smith,et al.  The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity. , 2001, Poultry science.

[37]  M. Rodehutscord,et al.  The effect of dietary crude protein level on intake, growth, protein retention and utilization of growing male Saanen kids. , 2001, Small ruminant research : the journal of the International Goat Association.

[38]  M. Esnaola,et al.  Swine nutrition and pork quality: A review , 2001 .

[39]  S. G. Haddad,et al.  Optimum dietary crude protein level for finishing Awassi lambs. , 2001, Small ruminant research : the journal of the International Goat Association.

[40]  Titi,et al.  Comparative performance of Awassi lambs and Black goat kids on different crude protein levels in Jordan. , 2000, Small ruminant research : the journal of the International Goat Association.

[41]  D. Witte,et al.  Effect of dietary lysine level and environmental temperature during the finishing phase on the intramuscular fat content of pork. , 2000, Journal of animal science.

[42]  K. Honikel,et al.  Reference methods for the assessment of physical characteristics of meat. , 1998, Meat science.

[43]  D. Baker,et al.  The influence of short-term feeding of amino acid-deficient diets and high dietary leucine levels on the intramuscular fat content of pig muscle , 1996 .

[44]  S. Eilert,et al.  Pork characteristics as affected by two populations of swine and six crude protein levels. , 1995, Journal of animal science.

[45]  B. Kerr,et al.  Effect on performance and carcass characteristics of nursery to finisher pigs fed reduced crude protein, amino acid-supplemented diets. , 1995, Journal of animal science.

[46]  A. Karlsson,et al.  Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality. , 1994, Meat science.

[47]  P. V. Soest,et al.  Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. , 1991, Journal of dairy science.

[48]  L. D. Metcalfe,et al.  The Rapid Preparation of Fatty Acid Esters for Gas Chromatographic Analysis , 1961 .