Effects of Dietary Protein Level on Meat Quality, Serum Enzyme Activity and Intestinal Develpment of Guangfeng Goats

ZHAN Jinshun; LIU Yuan; ZHAN Yongping; LI Wenyang; HUO Junhong

doi:10.3969/j.issn.1006-267x.2021.03.031

Chinese Journal of Animal Nutrition >

2021 , Vol. 33 >Issue 3: 1493 - 1502

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.03.031

Effects of Dietary Protein Level on Meat Quality, Serum Enzyme Activity and Intestinal Develpment of Guangfeng Goats

ZHAN Jinshun ,
LIU Yuan ,
ZHAN Yongping ,
LI Wenyang ,
HUO Junhong

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1. Institute of Animal Husbandry and Veterinary, Jiangxi Academy of Agricultural Science, Nanchang 330200, China;
2. Institute of Animal Husbandry and Veterinary, Fujian Academy of Agricultural Science, Fuzhou 350013, China;
3. Animal Husbandry and Veterinary Bureau of Yushan, Shangrao 334700, China

Received date: 2020-07-30

Online published: 2021-03-18

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Abstract

To study the effects of dietary protein level on meat quality, serum enzyme activity and intestine development of Guangfeng goats, thirty healthy goats with similar body weight were chosen and randomly divided into three groups with ten sheep per group (half of male and female). Goats in each group were fed concentrates with high (group H), medium (group M) and low protein levels (group L), respectively. The roughage was fresh grass of Miscanthus in all groups. The experimental period contained a 14-day pre-experiment and a 70-day experiment. The results showed as follows: 1) the pH of goat muscle of group H was significantly higher than that of group L (P<0.05), while cooked meat percentage of group H was significantly lower than that of group L (P<0.05). There was no significant difference in other indexes between groups (P>0.05). 2) The activities of alanine aminotransferase, alanine aminotransferase and alkaline phosphatase of group M were lower than those of other two group, while there was no significant difference among groups (P>0.05). 3) The contents of acetic acid, propionic acid and total volatile fatty acids of group L were significantly higher than those of group H (P<0.05), but the other indexes were no significant difference between groups (P>0.05). The relative expression levels of Ruminococcus flavefaciens, Prevotella ruminicola, Ruminobacter amylophilus, Ruminococcus albus of group M were significantly higher than those of other two groups (P<0.05 or P<0.01). The relative expression levels of Butyrivibrio fibrisolvens and Fibrobacter succinogenes of group H were significantly higher than those of other two groups (P<0.01). 4) The villus height of ileum and the villus height and villus height/crypt depth (VH/CD) of jejunum of group L were significantly higher than those of group H (P<0.05 or P<0.01), but the other indexes were no significant difference between groups (P>0.05). In conclusion, dietary protein level can affect meat quality, rumen fermentation and intestinal function of Guangfeng goat. Reducing dietary protein level can improve meat quality, improve rumen fermentation and intestinal absorption in this experiment.

Key words： goat; meat quality; intestine development; rumen fermentation

Cite this article

ZHAN Jinshun , LIU Yuan , ZHAN Yongping , LI Wenyang , HUO Junhong . Effects of Dietary Protein Level on Meat Quality, Serum Enzyme Activity and Intestinal Develpment of Guangfeng Goats[J]. Chinese Journal of Animal Nutrition, 2021 , 33(3) : 1493 -1502 . DOI: 10.3969/j.issn.1006-267x.2021.03.031

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