ArticleInternational journal of molecular sciences2025
Yeast Culture Supplementation Improves Meat Quality by Enhancing Immune Response and Purine Metabolism of Small-Tail Han Sheep (
Article in International journal of molecular sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- The effects of castration on the quality of black Tibetan sheep meat and muscle metabolites.Food science of animal resources · 2026Article
- Assessment of Components Associated with Average Daily Gain of Finishing Lambs Fed with Two Roughage Sources Using Integrative Metabolomics.Animals : an open access journal from MDPI · 2026Article
- The Effect of Training on the Expression of Protein and Metabolites in the Plasma Exosomes of theAnimals : an open access journal from MDPI · 2026Article
- Multi-omics Insights Into the Effect of Feeding Yeast Culture on the Liver Metabolism and Immunity ofAquaculture nutrition · 2026Article
- Effects of compound yeast culture on growth performance, antioxidant function and inflammatory factors of Hu sheep.Frontiers in veterinary science · 2025Article
Corrections and comments
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Authors and funding
12 authors.
Funding
Abstract
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
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Registered trials
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