Soybean oil and probiotics improve meat quality, conjugated linoleic acid concentration, and nutritional quality indicators of goats

Abstract

This study aimed to investigate the impact of dietary soybean oil and probiotics on goat meat quality, total conjugated linoleic acids (TCLA) concentration, and nutritional quality indicators of goats. Thirty-six male crossbred goats (Anglo-Nubian♂× Thai native♀), weighing 18.3 ± 2.7 kg, were selected and randomly assigned to six groups in a 2 × 3 factorial design, with six replicates per group. The soybean oil supplementation levels were 25 and 50 g/kg, while the probiotic supplementation levels were 0, 2.5, and 5.0 g/h/day. The results showed that supplementing the diet with 50 g/kg soybean oil significantly improved the average daily gain (ADG) (p = 0.02) and carcass yield (p = 0.05), while reducing the feed conversion ratio (p = 0.05). Additionally, the addition of 2.5 g/h/day of probiotics significantly increased dry matter intake (p(L) = 0.05, p(Q) = 0.03). Notably, supplementation with 50 g/kg soybean oil reduced the Warner–Bratzler shear force (p = 0.05) and a* (p = 0.01) values of the Longissimus thoracis et lumborum. However, 2.5 g/h/day of probiotics significantly improved (p(L) = 0.01, p(Q) = 0.04) the a* value of Longissimus thoracis et lumborum. Soybean oil supplementation at 50 g/kg increased the ether extract composition of Biceps brachii (p = 0.05) and Semimembranosus (p = 0.05). Additionally, it significantly increased TCLA content (p < 0.01) and reduced the n−6/n−3 ratio (p < 0.01). Interestingly, the supplementation of 5.0 g/h/day probiotics significantly reduced the thrombogenic index (p = 0.03). Moreover, supplementing with 50 g/kg soybean oil (p = 0.03) and 5.0 g/h/day probiotics significantly improved the nutritive value index of goat muscle. Collectively, the findings suggest that the optimal supplementation levels of probiotics and soybean oil are 2.5 g/h/day and 50 g/kg, respectively. These levels have a more pronounced effect on improving the growth performance of growing goats, increasing CLA content, and enhancing meat quality.