Bai Xiaobo, Wang Liwei, Sun Hua, Sun Lvhui, An Jianghong, Fu Shaoyin, Zhao Mengran, Liu Fang, Ren Xiaoqi, Liu Zheng, He Jiangfeng, Liu Yongbin
College of Life Sciences, Inner Mongolia University, Hohhot 010030, China.
Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences, Hohhot 010031, China.
Int J Mol Sci. 2025 May 9;26(10):4512. doi: 10.3390/ijms26104512.
Yeast culture is widely used in ruminants to improve gut health, immunity, and productivity; however, its impact on meat quality remains unclear. This study aimed to investigate the effects of yeast culture supplementation in the basic diet on meat quality of Small-tail Han sheep. A total of 40 Small-tail Han sheep (17.5 ± 1.2 kg) were randomly assigned to two treatment groups, with 20 sheep in each group. The sheep were fed either a basic diet (CON) or the basic diet supplemented with 1% yeast culture (YSD) for 90 days. At the end of the trial, the Longissimus dorsi muscle (LOD) of the sheep was collected for meat quality evaluation, as well as transcriptome and metabolome analyses. Meat quality data were analyzed using -tests, while transcriptome and metabolome data were analyzed using bioinformatics tools. The results showed that YSD supplementation significantly reduced carcass fat content ( < 0.05) and increased the pH values ( < 0.05) of LOD compared to the CON group. Multi-omics analysis revealed significant changes in the levels of 349 transcripts and 149 metabolites ( < 0.05) in the YSD group relative to the CON group. These changes were primarily associated with immune response pathways and purine metabolism. Further integrated transcriptomics and metabolomics analysis identified significant alterations in the expression of adenylate kinase 4 () and ribonucleotide reductase M2 (), which influenced purine metabolites, such as ADP, GMP, 3'-AMP, 3'-GMP, dGDP, adenine, guanosine, and guanine. These metabolites were markedly upregulated in the LOD of the sheep supplemented with yeast culture. In conclusion, yeast culture supplementation improved the meat quality of Small-tail Han sheep, potentially through the enhancement of immune response and purine metabolism. These findings offer valuable insights into the molecular mechanisms underlying the effects of yeast culture on animal health and meat quality.
酵母培养物在反刍动物中被广泛用于改善肠道健康、免疫力和生产性能；然而，其对肉质的影响仍不明确。本研究旨在探讨在基础日粮中添加酵母培养物对小尾寒羊肉质的影响。将40只小尾寒羊（17.5±1.2千克）随机分为两个处理组，每组20只。给绵羊分别饲喂基础日粮（CON）或添加1%酵母培养物的基础日粮（YSD），持续90天。试验结束时，采集绵羊的背最长肌（LOD）用于肉质评估以及转录组和代谢组分析。肉质数据采用t检验进行分析，而转录组和代谢组数据则使用生物信息学工具进行分析。结果表明，与CON组相比，添加YSD显著降低了胴体脂肪含量（P<0.05），并提高了LOD的pH值（P<0.05）。多组学分析显示，相对于CON组，YSD组中349个转录本和149种代谢物的水平发生了显著变化（P<0.05）。这些变化主要与免疫反应途径和嘌呤代谢有关。进一步的转录组学和代谢组学综合分析确定，腺苷酸激酶4（AK4）和核糖核苷酸还原酶M2（RRM2）的表达发生了显著改变，这影响了嘌呤代谢物，如ADP、GMP、3'-AMP、3'-GMP、dGDP、腺嘌呤、鸟苷和鸟嘌呤。在添加酵母培养物的绵羊的LOD中，这些代谢物明显上调。总之，添加酵母培养物改善了小尾寒羊的肉质，可能是通过增强免疫反应和嘌呤代谢实现的。这些发现为酵母培养物对动物健康和肉质影响的分子机制提供了有价值的见解。
