Effects Of By-products Of Tongmai Granule On Production Performance And Meat Quality In Sheep

The purpose of this study was to investigate the effects of Tongmai granule Residue?TGR?on the growth performance,nutrient digestibility and utilization,rumen fermentation,immune function and meat quality in Doper x Small Tail Han hybrid ewes,and to provide a basis for the utilization of Chinese herbal medicine by-products as feed additives in ruminant diets as well as to assess their nutritional and pharmacological functions in sheep production.Fifteen healthy Doper x Small Tail Han ewes?6-7 months of age;29.64±1.80 kg initial body weight?were randomly divided into 3 groups with 5 replicates in each group and 1 sheep representing one replicate as follows;0%TGR?control group?,10%TGR group and 15%TGR.The feeding trial lasted for 76 days.Sheep were weighed before the morning feeding on days 1,15,30,45,and 60 of the feeding period,and weights of feed supplied and left overs were recorded daily for the determination of growth performance.Blood samples were collected through the jugular vein before the morning feeding on days 15,30,45,and 60 of the feeding period for the determination of blood biochemical parameters and immunity.A digestibility trial was carried out by the total fecal collection method from the 52^th to the 60^th day of the feeding period.Three sheep from each group were weighed and slaughtered on the last day and live weight before slaughter,carcass weight and rib eye muscle area were recorded for the evaluation of carcass characteristics.Rumen fluid samples were taken after slaughter for the determination of rumen fermentation parameters.The Longissimus dorsi muscle and liver samples were taken for proximate and meat quality analysis as well as functional compound deposition.The results of the experiment are as follows:1.Effects of Tongmai granule residues on the growth performance,slaughter performance and nutrient digestibility in Doper x Small Tail Han hybrid ewes.Dietary inclusion of 10%TGR had no significant effect on growth performance,carcass characteristics,and visceral organ indicators in sheep?P>0.05?,but increased the apparent digestibility of organic matter?P<0.05?.Addition of 15%TGR increased the apparent digestibility of organic matter and crude fat as well as the kidney index?P<0.05?,but significantly reduced the average daily gain,feed conversion ratio,rib eye muscle area and digestibility of NDF in sheep?P<0.05?.2.Effects of Tongmai granule residues on blood biochemical indexes and rumen fermentation parameters in Doper x Small Tail Han hybrid ewes.?1?Dietary supplementation of 10%and 15%TGR significantly increased serum HDL content on day 15,IgG content on day 30 and IgA content on day 60?P<0.05?,but had no significant effect on serum biochemical parameters on day 45?P>0.05?of the feeding period.Dietary supplementation of 15%TGR significantly increased the content of IgA on the 30^th day and HDL and IgG on the 60^th day?P<0.05?and significantly decreased BUN on the 30^th day?P<0.05?of the feeding period.?2?TGR at 10%had no significant effect on rumen pH,NH₃-N,TVFA,acetic acid,propionic acid,and butyric acid concentration as well as the acetic acid:propionic acid ratio?P>0.05?.However,TGR at 15%significantly decreased the contents of acetic acid,propionic acid,butyric acid and TVFA in rumen?P<0.05?,and significantly increased the pH,the NH₃-N concentration and the acetic acid:propionic acid ratio?P<0.05?.3.Effects of Tongmai granule residues on the meat quality in Doper x Small Tail Han hybrid ewes.?1?Addition of 10%and 15%TGR in the diet significantly improved meat color?P<0.05?,whereas addition of 15%TGR significantly enhanced the drip loss and shear force of meat?P<0.05?.However,addition of TGR significantly decreased the cooking rate of meat?P<0.05?.?2?Dietary supplementation of 10%TGR significantly increased the levels of total amino acids,non-essential amino acids,savory?umami?amino acids?P<0.05?,and some essential amino acids?P<0.05?,whereas 15%TGR significantly decreased the total essential amino acid levels of meat?P<0.05?.?3?Dietary supplementation of 10%TGR significantly increased the content of polyunsaturated fatty acids,monounsaturated fatty acids and polyunsaturated fatty acid:saturated fatty acid ratio?P<0.05?,whereas addition of 15%TGR had no effect on the level of polyunsaturated fatty acids and polyunsaturated fatty acid:saturated fatty acid ratio?P>0.05?in meat.4.Deposition of active compounds of Tongmai granules residues in tissues of Doper x Small Tail Han hybrid ewe.The UHPLC-QTOF-MS technology was used to identify 56 chemical constituents in the raw TGR samples,including 36 terpenoids,12 flavonoids,4organic acids,2 lignans,1 volatile oil and 1 phthalide.These chemical constituents were deposited in the liver and meat of sheep at varying levels.Among them,41compounds were deposited in the liver samples,and 18 compounds in meat samples of the 10%TGR group,whereas 43 compounds were deposited in the liver samples,and 20 compounds in meat samples of the 15%TGR group.Effective deposition of these compounds in animal tissues is of great importance for the application of medicinal functions of herbal residues and improving the edible and medicinal value of meat.In conclusion,dietary inclusion of 10%Tongmai granule residue can improve the apparent digestibility of organic matter,and enhance the immune function and meat quality in Doper x Small Tail Han hybrid sheep.Conversely,this study found that functional compounds in TGR could be effectively deposited in the muscle and liver tissues of sheep,providing the necessary theoretical basis and technical reference for feed,functional utilization and functional meat development of Chinese herbal residues.