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Effects of Flavonoids from Allium Mongolicum Regel As a Dietary Additive on Meat Quality and Composition of Fatty Acids Related to Flavor in Lambs

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Effects of Flavonoids from Allium Mongolicum Regel As a Dietary Additive on Meat Quality and Composition of Fatty Acids Related to Flavor in Lambs Canadian Journal of Animal Science Effects of flavonoids from Allium mongolicum regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs Journal:For Canadian Review Journal of Animal ScienceOnly Manuscript ID CJAS-2018-0008.R1 Manuscript Type: Article Date Submitted by the Author: 15-Mar-2018 Complete List of Authors: Liu, Wangjing Ding, He; College of Animal Science Khas-Erdene, Khas-Erdene; Inner Mongolia Agricultural University, college of animal science Chen, renwei; College of Animal Science Mu, qier; College of Animal Science Ao, ChangJin; Inner Mongolia Agricultural University, College of Animal Science Keywords: Allium Mongolicum regel; flavonoids; lambs; meat quality; fatty acids. https://mc.manuscriptcentral.com/cjas-pubs Page 1 of 26 Canadian Journal of Animal Science Effects of flavonoids from Allium mongolicum regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs Wangjing Liua, He Dinga, Khas-Erdenea, Renwei Chen, Muqier, Changjin AO* College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China a Co-first Author names and affiliations These authors contributed equally to this work Wangjing Liua College of Animal Science, Inner Mongolia AgriculturalFor ReviewUniversity, Hohhot 010018,Only China Tel.: +86-18248112856; E-mail: [email protected] He Dinga College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China Tel.: +86-15204717075; E-mail: [email protected] Khas-Erdenea College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China Tel.: +86-18647138393; E-mail: [email protected] *Corresponding author: Prof. Changjin AO College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China Tel.: +86-13947119088; E-mail: [email protected] 1 https://mc.manuscriptcentral.com/cjas-pubs Canadian Journal of Animal Science Page 2 of 26 ABSTRACT Sixty male Small-tailed Han Sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the Allium mongolicum Regel (AMR) those were11 mg/kg (Flav 11), 22 mg/kg (Flav 22), or 33 mg/kg (Flav 33), respectively. Dressing percentage, loin eye area, and cooking loss, pressing loss were affected by treatments (P < 0.05). PercentageFor of intramuscular Review fat, and the Only concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle. Keywords: Allium Mongolicum regel; flavonoids; lambs; meat quality; flavor; fatty acids. Introduction Allium mongolicum Regel is a typical plant of the Liliaceous family, which grows in the desertified grassland in Mongolia, Siberia, and the north of China (Schmitt, Schulz, Storsberg, & Keusgen, 2005). Allium mongolicum Regel has been shown to have a variety of nutrients for human, in addition to having a pleasant taste. According to the Mongolian Pharmacopoeia, it has many important physiological effects, including anti-hypertensive, hypolipidemic and anti-inflammatory (Obmann et al., 2010) . The herdsmen living in the Inner Mongolia China find that sheep fed with Allium mongolicum Regel had a special flavor of mutton which was well accepted by most of people, at the same time the sheep had few diseases and grew faster after eating the Allium mongolicum Regel (Bao et al., 2015). We have previously reported that Allium Mongolicum Regel and its extracts decreased saturated fatty acids content 2 https://mc.manuscriptcentral.com/cjas-pubs Page 3 of 26 Canadian Journal of Animal Science of subcutaneous fat, Longissimus dorsi muscle and perinephric fat and increased content of monounsaturated fatty acids and polyunsaturated fatty acids, improved mutton quality and decreased odor of mutton (Zhang et al., 2008). Allium plants are rich in flavonoids which are important active ingredients (Maisashvili, Gvazava, & Kuchukhidze, 2009), and Allium mongolicum Regel produces many flavonoids compounds as well. Flavonoids containing diphenylchromone are widely present in plants (Bodas, Prieto, López-Campos, Giráldez, & Andrés, 2011). All flavonoids produce polyphenolic compounds (Rich-Evans, Miller, & Paganga, 1996), which play important roles on growth development, antibiosis,For and Reviewdisease prevention (Block, Only 1992). Flavonoids extracted from leaves of Allium plants had positive effects on texture, odor, color, flavor and nutritive value in meat (Iwashina, 2003; Devatkal, Narsaiah, & Borah, 2010; Terevinto et al., 2010). Young growing ruminants may have evolutionarily depended on flavonoids (Heinrichs, 2005). Yaghoubi et al. found that young Holstein calves provided with high dose (3.6×10-3 g/Kg body weight) of flavonoids from bee propolis had been improved growth and body weight (Yaghoubi, Ghorbani, Rahmani, & Nikkhah, 2008). Flavonoids from soybean significantly increased dressing percentage, loin eye area, and cooking loss of pigs (Wenk, Fernandez, & Dupuis, 2000). Because of a consequence of these benefits, there are a growing number of studies in benefits of flavonoids (Andrés et al., 2013; Simitzis, Ilias-Dimopoulus, Charismiadou, Biniari, & Deligeorgis, 2013). However, there were few works about flavonoids from Allium mongolicum Regel as feed additives whether having effects on meat quality. The cooked flavor was closely associated with branched chain fatty acids which are related to mutton flavor (Wong, Nixon, & Johnson, 1975). Higher acceptance of the final cooked meat product was found with lower concentrations of 4-methyloctanoic acid (MOA) (Watkins et al., 2014). Obviously, ameliorating impacts of MOA and 4-ethyloctanoic acid (EOA) on the sensory components of meat would result in higher acceptance of the final product by consumers. Based on the above-mentioned facts, we especially studied whether the inclusion of the flavonoids extracted from Allium mongolicum Regel in a concentrate mix ration could decrease composition of fatty 3 https://mc.manuscriptcentral.com/cjas-pubs Canadian Journal of Animal Science Page 4 of 26 acids related to flavor (MOA, MNA, and EOA). The aim of this study was to evaluate the effects of inclusion of the flavonoids from Allium mongolicum Regel in a concentrate mix ration on lambs meat quality, and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Materials and methods Extraction process of Allium Mongolicum regel flavonoids Allium Mongolicum regel was collected from natural pasture in Alxa League of Inner Mongolia area, and was identified by the Institute of Ecology and Environment of Inner Mongolia Agricultural University (Zhang et al, 2014). Fresh Allium Mongolicum regelFor was thoroughly Review cleaned by tap Onlywater, and dried in 65ºC , then pulverized and screened by 80 mesh sieve. The powder was then defatted and decolored by petroleum ether, where the ratio of powder to petroleum ether was 1:10. After evaporation, crude extracts were extracted by ultrasonic assisted extraction method (Maryam et al, 2016). Briefly, Allium Mongolicum regel powder was mixed with ethanol (50%) at a ratio of 1:30 (w/v), and extracted at 40ºC for 15 min. After centrifugation at 2000 r/min for 10 min, the supernatant was collected and then concentrated using a rotary evaporator (model: R1002B, Yamato Scientific, China). Finally the extracts was lyophilized in a freeze dryer (model: CA301, Yamato Scientific, China). The extracts were mainly flavonoids reported by our previous studies (Zhao, 2008) and then the structure of flavonoids were identified by liquid chromatography -ESI-tandem mass spectrometry technology (LC-ESI-MS-MS). The results showed that the extracts contain seven kinds of flavonoids (Luteolin -5'-O-glucose-4-hydroxy phenylpropionate, Quercetin-7-O-3-O-rutaceae glucoside, Kaempferol-4'-O-3,7-O-O-2glucosidase, 7-O-5,4'-dimethoxy-3'-hydroxyflavonol, 3',4'-epoxy-7-O-5-methoxy-flavonol, Quercetin-7-O-3O-glucoside and Kaempferol-7-O-3-O-glucoside, respectively). Experimental animals and rearing The feeding trial was conducted with Small-tailed Han Sheep. All procedures were undertaken following the guidelines of the China Agricultural University Animal Care and Use Committee on animal ethics. The experiment was carried out at Fu Chuan 4 https://mc.manuscriptcentral.com/cjas-pubs Page 5 of 26 Canadian Journal of Animal Science breeding Technology Co. Ltd in Bayannuoer city, Inner Mongolia, China (40ο 79′ N, 107ο 42′ E, 1038 m above sea level). The ambient temperature and relative humidity values during the study were in the range of 23 - 28ºC and 28 - 33%, respectively. The trial adopted one-factor completely random design. Sixty growing Small-tailed Han Sheep (initial bodyweight, 42.5 ± 4.1 kg) around 6 month-old were randomly distributed into four groups of fifteen animals for a period of 75 d. Lambs were allowed 15 d to acclimate to the diets and experimental measurements were taken in 60 d. All lambs were dewormed and vaccinated against common sheep diseases before
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