Effect of probiotics and Chinese medicine polysaccharides on meat quality, muscle fibre type and intramuscular fat deposition in lambs

This study was carried out to investigate the effects of probiotics and Chinese medicine polysaccharides (CMP) on carcase characteristics, meat quality, muscle fibre type intramuscular fat deposition in lambs. Forty female lambs with 4-5 months old 21.69 ± 0.46 kg were randomly divided into four groups as follows: control, probiotics, CMP + groups. The results showed that supplemental increased yield, percentage abdominal perirenal lambs, levels moisture Longissimus thoracis (LT) mRNA expression MyHC I but decreased value shear force, lightness (L*) yellowness (b*) heneicosanoic acid (C21:0) LT compared control group (p < .05). Supplemental declined b*, C21:0 enhanced arachidonic (C20:4N6) content fat, redness (a*) IIx higher, while pH24 h lower fed diets than those All fibres density Current suggested can affect increase improve quality. Probiotics should be a promising feed additive for production high-quality lamb meat.HIGHLIGHTSProbiotics improved tenderness by promoting increasing (slow-twitch oxidative).Chinese could enhance concentrations polyunsaturated fatty acids muscle.Probiotics dorsal subcutaneous did not deposition.