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Protein levels alter yak rumen microbiota profiles, meat properties, and longissimus dorsi metabolites. |
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Jiyuan Zhang1,2, Shuxiang Wang1,2,*, Shatuo Chai1,2,*, Shengchun Xu1,2, Ziming Zeng1,2, Zhilong Wang1,2, Xun Wang1,2, Yingkui Yang1,2, Shujie Liu1,2, Jiaying Lv1,2, Mingliang Wang5, Xinjun Zhang6 |
1Qinghai Academy of Animal Husbandry and Veterinary Sciences in Qinghai University, Xining, China
2Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining, 810016, China., Xining, China
3Yak Engineering Technology Research Centre of Qinghai Province, Xining, 810016, China., Xining, China
4Tibet vocational and Technical College,Xizang,850000,China., Xining, China
5Huangzhong District Xibao Town Ecological Dairy Farming Base of Qinghai Province,Xining, 810016, China., Xining, China
66Qinghai Xia Hua Halal Meat Products Co., Ltd.,Haiyan, 812200, China |
Correspondence:
Shuxiang Wang,Email: 15850594890@163.com
Shatuo Chai,Email: chaishatuo@163.com
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Received: 12 January 2025 • Revised: 10 March 2025 • Accepted: 2 July 2025 |
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| Abstract |
Objective
The study investigated how varying protein levels in low-energy diets affected the microbiota, meat quality, and metabolomics of the imus dorsi muscle in yaks. The aim was to determine the optimal yak diet for growth and meat quality under low-energy conditions.
Methods
Twenty-four adult male yaks were divided into two groups of 12: the Low-energy, Medium-protein (LM) group and the Low-energy, High-protein (LH) group.The study analysed rumen microbiota and longissimus dorsi muscle metabolites using 16S rDNA gene sequencing and untargeted metabolomic analysis. The effects of the diets on growth performance, meat quality and microbial community composition were evaluated.
Results
There were no significant differences in growth performance between the LH and LM groups. However, the LH group had a lower pH value at 45 minutes after death and was better for meat colour and tenderness.There were no significant differences in average daily gain, cooking loss, hardness, elasticity, adhesiveness, chewiness, or the pH at 24 hours after death in the longissimus dorsi muscle between the groups. Microbial community analysis revealed no significant differences in diversity indices; however, it did indicate distinct bacterial composition between the groups. Predictions of function suggested the LM group had a higher level of enrichment and a greater number of unique OTUs compared to the LH group.Metabolomic analysis revealed differences in muscle metabolites and metabolic pathways, with the LM group having a higher capacity for fatty acid and selenocompound metabolism, implying greater energy utilisation efficiency and antioxidant function.
Conclusion
The study suggests that a diet with 14% protein, as part of low-energy diets, is best for increasing yak fattening. This is because it improves energy use and antioxidant function, without affecting growth. |
| Keywords:
Yak ; Dietary Protein Levels; Growth Performance; Rumen Microbiota; Meat Quality; Muscle Metabolome |
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