ArticleAnimals : an open access journal from MDPI2026
Calcium Nitrate Supplementation Improves Meat Quality in Hu Sheep via Microbial and Transcriptomic Regulation.
Article in Animals : an open access journal from MDPI, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Research has demonstrated that incorporating nitrate into animal feed can effectively decrease methane production in ruminants, though its impact on carcass characteristics and meat attributes in Hu sheep requires further investigation. This experiment examined how a dietary inclusion of 3% calcium nitrate (CN) influenced slaughter parameters, meat properties, gut microbial populations, and host gene regulation in Hu sheep. The study involved sixty healthy male Hu sheep aged 120 days with comparable body weights (31.11 ± 3.39 kg), randomly allocated into two groups: a control group receiving standard feed (CON) and a CN-supplemented group. The trial lasted 60 days, including a 15-day adaptation period and a 45-day formal trial period. They were housed individually and fed twice daily (at 8:00 and 18:00). The findings revealed that CN supplementation notably reduced the water loss rate in the longissimus dorsi muscle (LD), elevated meat color brightness, and enhanced the proportion of polyunsaturated fatty acids (PUFA), particularly n-6 PUFA, along with the n-3/n-6 PUFA ratio. Conversely, it reduced the levels of saturated fatty acids such as myristic acid (C14:0) and oleic acid (C18:1n9t). Additionally, the treatment boosted ruminal Ammoniacal nitrogen content and total short-chain fatty acid production, thereby contributing to energy metabolism in the animals. Microbiological examination demonstrated that CN supplementation led to a decrease in Fibrobacterota and
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