Cinnamic acid and magnetized water: A novel nutritional strategy to enhance lamb productivity and meat quality.
- 1Department of Animal Science, Faculty of Agriculture and Animal Science, University of Torbat-e Jam, Torbat-e Jam, Iran.
- 2Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
- 3Department of Economic and Water Engineering Sciences, Faculty of Agriculture, University of Torbat Heydariyeh, Torbat Heydariyeh, Iran.
Abstract
This study evaluated dietary cinnamic acid (CA; 0 or 400 mg/kg DM) and magnetized water (MW; tap water, 4000, or 6000 Gauss) on growth performance, nutrient digestibility, ruminal fermentation, blood metabolites, antioxidant status, and meat quality in fattening lambs. Thirty-six male Shal lambs were assigned to six treatments in a 2 × 3 factorial design for 56 days. CA improved final body weight, average daily gain, and dry matter intake (P < 0.05). Total-tract digestibility of dry matter, organic matter, crude protein, and neutral detergent fiber increased with both CA and MW, with the greatest responses for CA plus 6000-Gauss MW (P < 0.05). CA reduced the acetate-to-propionate ratio (P < 0.001) and improved serum lipid profiles by decreasing cholesterol and low-density lipoprotein while increasing high-density lipoprotein. Both CA and MW boosted antioxidant defenses by increasing superoxide dismutase and total antioxidant capacity while reducing malondialdehyde (P < 0.05). CA also increased glutathione peroxidase and reduced serum tumor necrosis factor-α (P < 0.001). Meat quality improved with both treatments, as evidenced by lower pH, greater water-holding capacity, and reduced lipid oxidation, alongside enhanced color traits (L*, a*, b*, Chroma, and Hue), although the effects of MW on L* and a* were not significant alone (P > 0.05). Significant CA × MW interactions were detected for serum lipid fractions, meat redness (a*), and Chroma (P < 0.05). Overall, combining CA with 6000-Gauss magnetized water resulted in favorable responses in growth performance, nutrient digestibility, antioxidant status, and meat quality under the tested conditions.
Related
- Nitrogen‐Driven Changes in Canopy Structure Enhance Productivity and Efficiency of Guineagrass (Megathyrsus maximus) cv. BRS Quênia Across Contrasting Growing Seasons
- Combined application of bacterial biofertilizers, seaweed, and Thymbra spicata extract enhanced productivity, nutritional value, and postharvest shelf life of cucumber (Cucumis sativus L.).
- Leaf economic strategy and stand structural complexity are associated with net woody productivity in a subtropical mixed forest
- Seaweed-derived biostimulants differentially enhance growth, nutritional composition, antioxidant capacity, and sensory quality of cultivated Caulerpa racemosa
- Nitrite reductase NirB mediates an unconventional nitrogen assimilation strategy to enhance adaptations of extremophile
BibTeX
@article{kazemi2026cinnamic,
title = {{Cinnamic acid and magnetized water: A novel nutritional strategy to enhance lamb productivity and meat quality.}},
author = {Mohsen Kazemi and Reza Valizadeh and Abbas Khashei-Siuki},
journal = {Veterinary and animal science},
year = {2026},
month = oct,
doi = {10.1016/j.vas.2026.100890},
url = {https://europepmc.org/article/MED/42898105},
note = {CC BY},
}
RIS
TY - JOUR
TI - Cinnamic acid and magnetized water: A novel nutritional strategy to enhance lamb productivity and meat quality.
AU - Mohsen Kazemi
AU - Reza Valizadeh
AU - Abbas Khashei-Siuki
PY - 2026
DA - 2026/10/05
JO - Veterinary and animal science
DO - 10.1016/j.vas.2026.100890
UR - https://europepmc.org/article/MED/42898105
AB - This study evaluated dietary cinnamic acid (CA; 0 or 400 mg/kg DM) and magnetized water (MW; tap water, 4000, or 6000 Gauss) on growth performance, nutrient digestibility, ruminal fermentation, blood metabolites, antioxidant status, and meat quality in fattening lambs. Thirty-six male Shal lambs were assigned to six treatments in a 2 × 3 factorial design for 56 days. CA improved final body weight, average daily gain, and dry matter intake (P < 0.05). Total-tract digestibility of dry matter, organic matter, crude protein, and neutral detergent fiber increased with both CA and MW, with the greatest responses for CA plus 6000-Gauss MW (P < 0.05). CA reduced the acetate-to-propionate ratio (P < 0.001) and improved serum lipid profiles by decreasing cholesterol and low-density lipoprotein while increasing high-density lipoprotein. Both CA and MW boosted antioxidant defenses by increasing superoxide dismutase and total antioxidant capacity while reducing malondialdehyde (P < 0.05). CA also increased glutathione peroxidase and reduced serum tumor necrosis factor-α (P < 0.001). Meat quality improved with both treatments, as evidenced by lower pH, greater water-holding capacity, and reduced lipid oxidation, alongside enhanced color traits (L*, a*, b*, Chroma, and Hue), although the effects of MW on L* and a* were not significant alone (P > 0.05). Significant CA × MW interactions were detected for serum lipid fractions, meat redness (a*), and Chroma (P < 0.05). Overall, combining CA with 6000-Gauss magnetized water resulted in favorable responses in growth performance, nutrient digestibility, antioxidant status, and meat quality under the tested conditions.
SN - 2451-943X
ER -