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Animals
Special Issues
Current Research in Sheep and Goats Reared for Meat
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Current Research in Sheep and Goats Reared for Meat

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Small Ruminants".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 850

Special Issue Editors

Prof. Dr. Wei Zhang

E-Mail Website
Guest Editor
State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Interests: animal nutrition; rumen metabolism; cashmere and wool quality; mutton quality; nutritional management; nutrient requirement; feed evaluation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Youji Ma

E-Mail Website
Guest Editor
College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
Interests: sheep and goat breeding; sheep and goat reproduction; genomics; rumen microbiology; sheeep and goat production
Special Issues, Collections and Topics in MDPI journals
Dr. Qingchang Ren

E-Mail Website
Guest Editor
College of Animal Science, Anhui Science and Technology University, Fengyang 233100, China
Interests: animal nutrition; gastrointestinal development; microflora; meat quality characteristics; volatile fatty acid; feed additive; amino acid; fatty acid; rumen

Special Issue Information

Dear Colleagues,

Mutton production is a major aspect of sheep and goat farming in many countries of the world. Most of the populations that farm sheep or goats depend on mutton production as an important source of income; thus, the economics of mutton production are linked to mainstream chains in the sheep and goat industry. The production of high-quality mutton is necessary not only to meet the increasing consumer demand but also to improve sustainable development in the mutton industry. Thus, we announce our Special Issue related to “Current Research in Sheep and Goats Reared for Meat”. For this Special Issue, we are pleased to invite you to share your innovative research or review papers on the latest developments in mutton production, focusing on improving technologies. More specifically, cutting-edge research papers or reviews related to nutrition regulation in sheep and goats reared for meat, genetic breeding, farm management, reproductive technology, disease control and treatment, meat quality identification and regulation, the processing and preservation of mutton, and other aspects of this field are welcomed for this Special Issue. In addition, this Special Issue also encourages research papers related to the efficient utilization of dung resources with regard to green development across the whole chain of the sheep and goat meat industry. We look forward to receiving your valuable contributions.

Prof. Dr. Wei Zhang
Prof. Dr. Youji Ma
Dr. Qingchang Ren
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sheep and goats
  • nutrition and feed
  • genetic breeding and reproduction
  • disease control
  • management and environment
  • dung resource utilization
  • production performance
  • meat quality
  • mutton processing and storage
  • lamb production
  • feed additives

Published Papers (1 paper)

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Research

15 pages, 1308 KiB  
Article
Effects of Supplementing Tributyrin on Meat Quality Characteristics of Foreshank Muscle of Weaned Small-Tailed Han Sheep Lambs
by Xue-Er Wang, Zhi-Wei Li, Li-Lin Liu and Qing-Chang Ren
Animals 2024, 14(8), 1235; https://doi.org/10.3390/ani14081235 - 19 Apr 2024
Viewed by 460
Abstract
This experiment aimed to evaluate the effects of supplementing tributyrin (TB) on the meat quality characteristics of foreshank muscle of weaned lambs. A total of 30 healthy weaned Small-Tailed Han female lambs with body weights ranging from 23.4 to 31.6 kg were selected [...] Read more.
This experiment aimed to evaluate the effects of supplementing tributyrin (TB) on the meat quality characteristics of foreshank muscle of weaned lambs. A total of 30 healthy weaned Small-Tailed Han female lambs with body weights ranging from 23.4 to 31.6 kg were selected and randomly divided into five groups, and each group consisted of 6 lambs. The control group was fed a basic total mixed ration, while other groups were fed the same ration supplemented with 0.5, 1.0, 2.0, and 4.0 g/kg TB, respectively. The experiment lasted 75 d, including 15 d of adaptation. Foreshank muscle obtained at the same position from each lamb was used for chemical analysis and sensory evaluation. The results showed that supplementing TB increased the muscle contents of ether extract (p = 0.029), calcium (p = 0.030), phosphorus (p = 0.007), and intermuscular fat length (p = 0.022). Besides, TB increased the muscle pH (p = 0.001) and redness (p < 0.001) but reduced the lightness (p < 0.001), drip loss (p = 0.029), cooking loss (p < 0.001), shear force (p = 0.001), hardness (p < 0.001), cohesiveness (p < 0.001), springiness (p < 0.001), gumminess (p < 0.001), and chewiness (p < 0.001). In addition, TB increased the muscle content of inosine-5′-phosphate (p = 0.004). Most importantly, TB increased the muscle contents of essential amino acids (p < 0.001). Furthermore, TB increased the saturated fatty acids level in the muscle (p < 0.001) while decreasing the unsaturated fatty acids content (p < 0.001). In conclusion, supplementing TB could influence the meat quality of foreshank muscle of weaned lambs by modifying the amino acid and fatty acid levels. Full article
(This article belongs to the Special Issue Current Research in Sheep and Goats Reared for Meat)
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