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Effects of nutritional level of concentrate‐based diets on meat quality and expression levels of genes related to meat quality in H ainan black goats
Author(s) -
Wang Dingfa,
Zhou Luli,
Zhou Hanlin,
Hou Guanyu,
Shi Liguang,
Li Mao,
Huang Xianzhou,
Guan Song
Publication year - 2015
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12251
Subject(s) - tenderness , calpastatin , meat tenderness , food science , biology , zoology , chemistry , biochemistry , calpain , enzyme
The present study investigated the effects of the nutritional levels of diets on meat quality and related gene expression in H ainan black goat. Twenty‐four goats were divided into six dietary treatments and were fed a concentrate‐based diet with two levels of crude protein ( CP ) (15% or 17%) and three levels of digestive energy ( DE ) (11.72, 12.55 or 13.39 MJ /kg DM ) for 90 days. Goats fed the concentrate‐based diet with 17% CP had significantly ( P < 0.05) higher average daily gains ( ADG ) and better feed conversion rates ( FCR ). The pH 24h value tended to decrease ( P < 0.05) with increasing DE levels. The tenderness of Longissimus dorsi muscle ( LD ) and Semimembranosus muscle ( SM ) reduced with increasing CP levels ( P < 0.05). With increasing DE levels, tenderness was increased ( P < 0.05). The heart fatty acid‐binding protein ( H ‐ FABP ) mRNA expression levels in LD and SM increased with increasing DE levels ( P < 0.05), but decreased with increasing CP levels ( P < 0.05). The calpastatin ( CAST ) and μ‐calpain mRNA expressions levels in LD and SM were affected significantly ( P < 0.05) by CP and DE levels in the diet. Therefore, the nutritional levels of diets affect meat quality and expression levels of genes associated with meat quality in Hainan black goats.