Effects of Dietary Rhodotorula Yeast Culture Supplementation on Physicochemical Properties, Antioxidant Capacity, Shelf Life, and Flavor Substance of the Longissimus dorsi Muscle in Fattening Lambs

Guang Yang, Meiru Chen, Xinyu Lu, Gaowei Zhang, Ke Wang, Xiangtan Su and Aiqin Gao ()
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Guang Yang: College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
Meiru Chen: College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
Xinyu Lu: College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
Gaowei Zhang: College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
Ke Wang: College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
Xiangtan Su: College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
Aiqin Gao: College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China

Agriculture, 2025, vol. 15, issue 12, 1-16

Abstract: This study evaluated the effects of dietary Rhodotorula yeast culture (RYC) supplementation on carcass traits, meat quality, antioxidant capacity, shelf life, and flavor substance in fattening lambs. Twenty-four three-month-old male Dorper × Han crossbred sheep (body weight: 36 ± 4 kg) were randomly assigned to four groups: R0 (basal diet), R10 (basal diet + 10 g RYC/day), R20 (basal diet + 20 g RYC/day), and R40 (basal diet + 40 g RYC/day). The experiment lasted 75 days. Compared to the control group, the R10, R20, and R40 groups exhibited significant reductions in shear force ( p < 0.01), malondialdehyde levels ( p < 0.01), and day-15 total volatile basic nitrogen values ( p < 0.05), along with significant increases in glutathione peroxidase activity ( p < 0.05) and total umami-taste amino acid content ( p < 0.01). The R20 group also demonstrated significant increases in backfat thickness, muscle crude protein content, and total antioxidant capacity ( p < 0.05). These results indicate that dietary supplementation with 20 g RYC improves physicochemical properties, antioxidant capacity, shelf life, and flavor compounds in fattening lambs.

Keywords: Rhodotorula yeast culture; fattening lambs; physicochemical properties; antioxidant capacity; shelf life; flavor profile (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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