Influence Of Different Jujube Powder Adding Levels On The Quality Of Shaanbei White Cashmere Goats

Shaanbei White Cashmere goat are both cashmere and meat type breeds.Currently,house feeding is the main breeding method,but it has also caused a decline in the quality of mutton.Jujube powder is not only rich in nutrients,but also contains a large number of biologically active ingredients,including flavonoids,polysaccharides,polyphenols,and saponins.These substances can not only improve the microbial community structure of sheep,but also have anticancer,anti-inflammatory,and antioxidant effects.Currently,there are relatively few studies on the effects of adding jujube powder on the growth performance,meat quality,flavor substances,and antioxidant performance of Shaanbei White Cashmere goat.Therefore,this article selected 40 healthy and disease-free Shaanbei White Cashmere goat with an initial body weight of(20.15 ± 1.63)kg,and randomly divided into 5 groups,with 8 goats in each group.They were fed diets with jujube powder levels of 0(Con group),10 %(JP-1 group),15 %(JP-2group),20 %(JP-3 group),and 25%(JP-4 group),respectively.The feeding trial was conducted for 10 days,and the basic diet was fed for 70 days.After the feeding trial,all experimental sheep were slaughtered,The rumen degradation rate,growth performance,slaughtering performance,basic components,mineral elements,meat quality,muscle fiber characteristics,fatty acid and amino acid content,aroma substances,taste substances,and antioxidant performance indicators were measured and compared.The purpose was to explore whether adding jujube powder could improve the growth performance,meat quality,flavor substances,and antioxidant performance of mutton,and determine the optimal level of jujube powder addition.The main results are as follows:1.Effects of different jujube powder levels on growth performance and meat quality of Shaanbei White Cashmere goatAdding jujube powder to the diet can improve the rumen degradation rate,growth performance,and slaughter performance of Shaanbei White Cashmere goat,including carcass weight,bone meat ratio,slaughter rate,and net meat rate.Adding jujube powder increased the protein and fat content of mutton,increased the accumulation of Fe and Cu mineral elements in the meat,and improved the quality indicators of mutton such as color and tenderness;It also increases the content of unsaturated fatty acids and amino acids in meat.Jujube powder not only contains rich amino acids,but also contains active ingredients such as polysacharides and phenols,which not only improves the palatability of the feed,increases the intake of food by North Shaanxi white cashmere goats,and increases the intake of nutrients,but also optimizes the microbial community structure of the rumen of Shaanbei White Cashmere goat,enhances the activity of beneficial microorganisms,improves the digestibility of nutrients,promotes the synthesis of PUFA,and promotes the absorption and utilization of amino acids by cashmere goats,increase the content of amino acids in meat;Based on the comprehensive economic cost,the recommended level of jujube powder in the diet of Shaanbei White Cashmere goat is 20 %.2.Effect of different levels of jujube powder on flavor substances of Shaanbei White Cashmere goat meatAdding jujube powder to the diet can improve the flavor of Shaanbei White Cashmere goat meat.The electronic nose results showed that jujube powder can improve the flavor intensity of white cashmere meat.Through GC-MS analysis of volatile flavor substances in mutton,the major flavor contributions are hexanal,octanal,nonanal,decanal,1-octene-3-ol,and 2,3-octedione.Aldehydes and ketones are mainly produced by lipid oxidation,and the content is too high,which is not conducive to meat flavor.jujube powder can affect the content and composition of volatile substances,and reduce the aldehydes and ketones in meat,Balance the flavor of lamb.On the whole,with the addition level of 20 % jujube powder,there are many types of volatile flavor compounds,low content of aldehydes and ketones,and the best flavor of mutton.The electronic tongue results showed that JP-3 group had the highest values of fresh taste(13.361),salty taste(21.315),and richness(3.637);The content of free amino acids in Group JP-3 was the highest,with the contents of aspartic acid(Asp)and alanine(Ala)significantly higher than those in the control group(P < 0.05),and the content of glutamic acid(Glu)significantly higher than those in the Con,JP-1,and JP-2 group(P < 0.05);Inosine acid(IMP),inosine(INO),and hypoxanthine(HYP)increased significantly with the increase of jujube powder level(P < 0.05).At the level of 20 % jujube powder,the content of free amino acids and nucleotides in mutton is high,and the taste of mutton is the best.3.Effect of different jujube powder levels on antioxidant performance of Shaanbei White Cashmere goat meatAdding jujube powder to the diet can significantly improve the antioxidant capacity of muscle.The T-AOC and RSA values of the 20% and 25% supplementation groups were significantly higher than those of the control group(P<0.05),and the activities of SOD enzyme,CAT enzyme,and GSH-Px enzyme in the 20% supplementation group were significantly higher than those of the control group(P<0.05);The expression levels of SOD,CAT,and GSH-Px genes in the 20% supplementation group were significantly higher than those in the control group(P<0.05).The best antioxidant effect was obtained when the level of jujube powder was20 %.Based on the above indicators,20 % is recommended as the appropriate addition amount of jujube powder.