Work

Effects of Dietary Rhodotorula Yeast Culture Supplementation on Physicochemical Properties, Antioxidant Capacity, Shelf Life, and Flavor Substance of the Longissimus dorsi Muscle in Fattening Lambs

Year: 2025

Type: article

Abstract: This study evaluated the effects of dietary Rhodotorula yeast culture (RYC) supplementation on carcass traits, meat quality, antioxidant capacity, shelf life, and flavor substance in fattening lambs. Twenty-four three-month-old male Dorper × Han crossbred sheep (body weight: 36 ± 4 kg) were randomly assigned to four groups: R0 (basal diet), R10 (basal diet + 10 g RYC/day), R20 (basal diet + 20 g RYC/day), and R40 (basal diet + 40 g RYC/day). The experiment lasted 75 days. Compared to the control group, the R10, R20, and R40 groups exhibited significant reductions in shear force (p < 0.01), malondialdehyde levels (p < 0.01), and day-15 total volatile basic nitrogen values (p < 0.05), along with significant increases in glutathione peroxidase activity (p < 0.05) and total umami-taste amino acid content (p < 0.01). The R20 group also demonstrated significant increases in backfat thickness, muscle crude protein content, and total antioxidant capacity (p < 0.05). These results indicate that dietary supplementation with 20 g RYC improves physicochemical properties, antioxidant capacity, shelf life, and flavor compounds in fattening lambs.

Source: Agriculture

DOI: 10.3390/agriculture15121265