Abstract To assess the effect of dietary supplement levels of chromium-yeast (Cr-yeast) on growth performance, blood glucose and triglycerides, fatty acid (FA) profile in intramuscular fat, carcase and meat traits, iron, copper, chromium and zinc concentrations in liver and bone, 24 Rambouillet male lambs (29.2 ± 0.17 kg body weight) were randomly assigned to four diets with 0, 0.2, 0.4 and 0.6 mg Cr/kg DM. The growth performance trial lasted 49 d. Supplemental Cr-yeast did not affect growth performance and carcase characteristics (p > .05), but reduced (p < .05) perirenal and intramuscular fat, as well as 3 h post-feeding blood glucose and triglycerides concentration. In liver, Fe and Cu concentration decreased (p < .05), while Cr concentrations in liver increased with increasing Cr-yeast dietary levels. In bone, Fe decreased (p < .05) as Cr-yeast dietary levels increasing, and Cr-yeast supplementation increased Cr concentrations (p < .05). As Cr-yeast dietary level increased, palmitic (C16:0) and stearic (C18:0) SFA decreased linearly (p < .05), while palmitoleic (C16:1n-7), vaccenic (C18:1n-7), linoleic (C18:2n-6) and arachidic (C20:4) unsaturated fatty acids (UFA) increased linearly (p < .01). In conclusion, Cr-yeast did not affect growth performance and carcase quality, but decreased the perirenal and intramuscular fat, blood glucose and triglyceride content, and Fe and Cu concentrations in liver as increased Cr-yeast levels in the diet. Because supplemental Cr-yeast improved index of atherogenicity and unsaturated to saturated FA ratio in muscle of lambs, it could be of human nutritional interest. HIGHLIGHTS Cr-yeast supplementation reduced blood glucose and triglyceride concentration. In liver, Fe and Cu content decreased while Cr increased with increasing Cr-yeast dietary levels. Cr-yeast modified the FA profile of human nutritional interest and improved the unsaturated to saturated FA ratio in intramuscular fat.

中文翻译：

---

日粮铬酵母水平对羔羊生长性能、血液代谢物、肉类性状和肌肉脂肪酸谱以及微量矿物质含量的影响

摘要 评估膳食补充剂铬酵母 (Cr-yeast) 对生长性能、血糖和甘油三酯、肌内脂肪、胴体和肉类性状中的脂肪酸 (FA) 谱、铁、铜、铬和锌浓度的影响。在肝脏和骨骼方面，24 只 Rambouillet 雄性羔羊（体重 29.2 ± 0.17 kg）被随机分配到 0、0.2、0.4 和 0.6 mg Cr/kg DM 的四种饮食中。生长性能试验持续49 d。补充铬酵母不影响生长性能和胴体特征 (p > .05)，但降低 (p < .05) 肾周和肌内脂肪，以及喂食后 3 小时的血糖和甘油三酯浓度。在肝脏中，Fe 和 Cu 浓度降低（p < .05），而肝脏中的 Cr 浓度随着 Cr 酵母日粮水平的增加而增加。在骨骼中，Fe 减少（p < . 05) 随着 Cr-酵母膳食水平的增加，以及 Cr-酵母补充剂增加了 Cr 浓度 (p < .05)。随着 Cr-酵母日粮水平的增加，棕榈酸 (C16:0) 和硬脂酸 (C18:0) SFA 线性下降 (p < .05)，而棕榈油酸 (C16:1n-7)、牛油酸 (C18:1n-7)、亚油酸 (C18:2n-6) 和花生酸 (C20:4) 不饱和脂肪酸 (UFA) 线性增加 (p < .01)。总之，铬酵母不影响生长性能和胴体质量，但随着日粮中铬酵母水平的增加，肾周和肌内脂肪、血糖和甘油三酯含量以及肝脏中铁和铜的浓度降低。因为补充 Cr-酵母改善了致动脉粥样硬化指数和羔羊肌肉中不饱和脂肪酸与饱和脂肪酸的比例，因此它可能具有人类营养价值。亮点 Cr-酵母补充剂可降低血糖和甘油三酯浓度。在肝脏中，Fe 和 Cu 含量降低，而 Cr 随 Cr 酵母日粮水平的增加而增加。Cr-酵母改变了人类营养价值的 FA 谱，并提高了肌内脂肪中不饱和脂肪酸与饱和脂肪酸的比例。