Duan Pingping, Yang Yuxia, Hou Liangzhong, Wu Ying, Li Jinlong, Xu Congbin, Guo Tongjun
Feed Research Institute of Xinjiang Academy of Animal Husbandry Sciences, Urumqi 830011, China.
Xinjiang Key Laboratory of Herbivorous Livestock Feed Biotechnology, Urumqi 830011, China.
Vet Sci. 2025 Apr 1;12(4):324. doi: 10.3390/vetsci12040324.
The residual black wolfberry fruit (RBWF), rich in nutrients and active substances, has the potential to serve as an antibiotic alternative. This study evaluated the concentration-dependent effects of RBWF on serum biochemistry, immunity, antioxidant capacity, and meat quality of fattening sheep. Forty 3-month-old sheep were randomly assigned into four groups with 10 replicates in each group and fed experimental RBWF-supplemented diets (0%, 2%, 5%, and 8%). The results showed that RBWF supplementation significantly increased the serum levels of TP, BUN, ALT, AST, IgA, IgM, T-AOC, SOD, and GSH-Px in sheep ( < 0.05), while significantly decreasing the levels of LDH, TG, LDL-c, IgG, and MDA ( < 0.05). Furthermore, dietary RBWF significantly increased the VB1 and IMP levels in the longissimus dorsi muscle of sheep ( < 0.05) and significantly decreased the contents of fat and cholesterol ( < 0.05). Finally, RBWF increased the contents of C20:4 and Glu ( < 0.05). In conclusion, dietary supplementation with RBWF can improve the immune and antioxidant capacity of sheep and has a certain effect on improving the flavor of meat, of which 5% is the best.
残留黑枸杞果实（RBWF）富含营养物质和活性物质，有潜力作为抗生素替代品。本研究评估了RBWF对育肥羊血清生化指标、免疫力、抗氧化能力和肉质的浓度依赖性影响。将40只3月龄绵羊随机分为四组，每组10个重复，分别饲喂添加RBWF的实验日粮（0%、2%、5%和8%）。结果表明，添加RBWF显著提高了绵羊血清中TP、BUN、ALT、AST、IgA、IgM、T-AOC、SOD和GSH-Px的水平（P<0.05），同时显著降低了LDH、TG、LDL-c、IgG和MDA的水平（P<0.05）。此外，日粮中添加RBWF显著提高了绵羊背最长肌中VB1和IMP的水平（P<0.05），并显著降低了脂肪和胆固醇的含量（P<0.05）。最后，RBWF提高了C20:4和Glu的含量（P<0.05）。综上所述，日粮中添加RBWF可提高绵羊的免疫和抗氧化能力，并对改善肉的风味有一定作用，其中5%添加量效果最佳。
