Effects of Dietary Protein Levels on Production Performance, Meat Quality Traits, and Gut Microbiome of Fatting Dezhou Donkeys
This study aimed to investigate the effects of varying dietary protein levels on growth performance, meat quality traits, amino acid and fatty acid compositions, and hindgut microbiota in Dezhou donkeys. Eighteen 12-month-old male donkeys, weighing 188 ± 9 kg, were randomly allocated into three grou...
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MDPI AG
2025-06-01
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| author | Yunpeng Wang Keqiang Diao Han Li Chongyu Zhang Guiguo Zhang Cuihua Guo |
| author_facet | Yunpeng Wang Keqiang Diao Han Li Chongyu Zhang Guiguo Zhang Cuihua Guo |
| author_sort | Yunpeng Wang |
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| description | This study aimed to investigate the effects of varying dietary protein levels on growth performance, meat quality traits, amino acid and fatty acid compositions, and hindgut microbiota in Dezhou donkeys. Eighteen 12-month-old male donkeys, weighing 188 ± 9 kg, were randomly allocated into three groups and fed diets containing 11.03% (LP), 12.52% (MP), and 14.06% (HP) protein. The average daily gain (ADG) was significantly higher (<i>p</i> < 0.05) in the HP and MP groups, while the feed conversion ratio (FCR) was lower (<i>p</i> < 0.05) compared to the LP group. The MP group exhibited superior performance in terms of serum albumin (ALB) and high-density lipoprotein (HDL) levels, as well as protein digestibility (<i>p</i> < 0.05). Improvements in meat tenderness, as well as increased levels of leucine, flavor amino acids (FAAs), and non-essential amino acids (NEAAs) (<i>p</i> < 0.05), were observed in the MP group compared to those in the LP and HP groups. The levels of total fatty acids (TFAs), saturated fatty acids (SFAs), unsaturated fatty acids (UFAs), and monounsaturated fatty acids (MUFAs) were higher (<i>p</i> < 0.05) in the LP and MP groups than in the HP group, with no significant differences (<i>p</i> > 0.05) observed between the LP and MP groups. The genera <i>Prevotella</i>, <i>Clostridium</i>_<i>sensu</i>_<i>stricto</i>_<i>1</i>, <i>NK4A214</i>_<i>group</i>, <i>Oscillospiraceae</i>_<i>UCG</i>-<i>002</i>, and <i>Oscillospiraceae</i>_<i>UCG</i>-<i>005</i> in the rectum were identified as differential microbes associated with varying dietary protein levels. In conclusion, this study indicates that a dietary protein level of 12.52% could enhance the growth performance, dietary nutrient digestibility, slaughter performance, and meat quality of Dezhou donkeys by modulating hindgut microbial communities. |
| format | Article |
| id | doaj-art-87a6f2017b8e4ee4a1ce624df63ab6fe |
| institution | Matheson Library |
| issn | 2076-2607 |
| language | English |
| publishDate | 2025-06-01 |
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| series | Microorganisms |
| spelling | doaj-art-87a6f2017b8e4ee4a1ce624df63ab6fe2025-06-25T14:12:46ZengMDPI AGMicroorganisms2076-26072025-06-01136138810.3390/microorganisms13061388Effects of Dietary Protein Levels on Production Performance, Meat Quality Traits, and Gut Microbiome of Fatting Dezhou DonkeysYunpeng Wang0Keqiang Diao1Han Li2Chongyu Zhang3Guiguo Zhang4Cuihua Guo5Key Laboratory of Efficient Utilization of Non-Grain Feed Resources (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Efficient Utilization of Non-Grain Feed Resources (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Efficient Utilization of Non-Grain Feed Resources (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Efficient Utilization of Non-Grain Feed Resources (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Efficient Utilization of Non-Grain Feed Resources (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Shandong Agricultural University, Tai’an 271018, ChinaKey Laboratory of Efficient Utilization of Non-Grain Feed Resources (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, College of Animal Science and Technology, Shandong Agricultural University, Tai’an 271018, ChinaThis study aimed to investigate the effects of varying dietary protein levels on growth performance, meat quality traits, amino acid and fatty acid compositions, and hindgut microbiota in Dezhou donkeys. Eighteen 12-month-old male donkeys, weighing 188 ± 9 kg, were randomly allocated into three groups and fed diets containing 11.03% (LP), 12.52% (MP), and 14.06% (HP) protein. The average daily gain (ADG) was significantly higher (<i>p</i> < 0.05) in the HP and MP groups, while the feed conversion ratio (FCR) was lower (<i>p</i> < 0.05) compared to the LP group. The MP group exhibited superior performance in terms of serum albumin (ALB) and high-density lipoprotein (HDL) levels, as well as protein digestibility (<i>p</i> < 0.05). Improvements in meat tenderness, as well as increased levels of leucine, flavor amino acids (FAAs), and non-essential amino acids (NEAAs) (<i>p</i> < 0.05), were observed in the MP group compared to those in the LP and HP groups. The levels of total fatty acids (TFAs), saturated fatty acids (SFAs), unsaturated fatty acids (UFAs), and monounsaturated fatty acids (MUFAs) were higher (<i>p</i> < 0.05) in the LP and MP groups than in the HP group, with no significant differences (<i>p</i> > 0.05) observed between the LP and MP groups. The genera <i>Prevotella</i>, <i>Clostridium</i>_<i>sensu</i>_<i>stricto</i>_<i>1</i>, <i>NK4A214</i>_<i>group</i>, <i>Oscillospiraceae</i>_<i>UCG</i>-<i>002</i>, and <i>Oscillospiraceae</i>_<i>UCG</i>-<i>005</i> in the rectum were identified as differential microbes associated with varying dietary protein levels. In conclusion, this study indicates that a dietary protein level of 12.52% could enhance the growth performance, dietary nutrient digestibility, slaughter performance, and meat quality of Dezhou donkeys by modulating hindgut microbial communities.https://www.mdpi.com/2076-2607/13/6/1388dietary protein levelsDezhou donkeysproduction performancemeat quality traitsmicrobiota |
| spellingShingle | Yunpeng Wang Keqiang Diao Han Li Chongyu Zhang Guiguo Zhang Cuihua Guo Effects of Dietary Protein Levels on Production Performance, Meat Quality Traits, and Gut Microbiome of Fatting Dezhou Donkeys Microorganisms dietary protein levels Dezhou donkeys production performance meat quality traits microbiota |
| title | Effects of Dietary Protein Levels on Production Performance, Meat Quality Traits, and Gut Microbiome of Fatting Dezhou Donkeys |
| title_full | Effects of Dietary Protein Levels on Production Performance, Meat Quality Traits, and Gut Microbiome of Fatting Dezhou Donkeys |
| title_fullStr | Effects of Dietary Protein Levels on Production Performance, Meat Quality Traits, and Gut Microbiome of Fatting Dezhou Donkeys |
| title_full_unstemmed | Effects of Dietary Protein Levels on Production Performance, Meat Quality Traits, and Gut Microbiome of Fatting Dezhou Donkeys |
| title_short | Effects of Dietary Protein Levels on Production Performance, Meat Quality Traits, and Gut Microbiome of Fatting Dezhou Donkeys |
| title_sort | effects of dietary protein levels on production performance meat quality traits and gut microbiome of fatting dezhou donkeys |
| topic | dietary protein levels Dezhou donkeys production performance meat quality traits microbiota |
| url | https://www.mdpi.com/2076-2607/13/6/1388 |
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