Tryptophan improves antioxidant capability and meat quality by reducing responses to stress in nervous Hu sheep

Jiasheng Wang, Luoyang Ding, Xiang Yu, Feifan Wu, Jinying Zhang, Peigen Chen, Shuhan Qian, Mengzhi Wang

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

In sheep, the effect of tryptophan (Trp) on behavioural traits that are associated with temperament and any effects on production traits is unknown. The hypothesis of this study is that the supplementation of Trp would improve temperament by enhancing serotonin production, which is beneficial to meat production subsequently in sheep. Twelve ewes that had the lowest and 12 ewes that had the highest behavioural responses to human contact were selected into the calm and the nervous groups respectively. Then, the ewes from each group were equally assigned into two treatments that were treated with the basal diet and the diet with extra 90 mg/kg/d Trp for 30 d. The temperament traits, the growth performance, the biochemicals that are related to health the slaughter performance and meat quality were measured at the end of feeding experiment. The findings in this study suggested the Hu sheep with calm temperament would experience less stress during production, resulting in less oxidative stress, better growth performance, slaughter traits and carcass traits, compared to the nervous sheep. Meanwhile, the dietary supplementation of Trp reduced stress responses by enhancing production of 5-HT in sheep from the nervous group which is beneficial to improve the production traits that mentioned above.

Original languageEnglish
Article number109267
JournalMeat Science
Volume204
DOIs
Publication statusPublished - Oct 2023

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