{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:29:41Z","timestamp":1787027381985,"version":"build-2736575974"},"reference-count":85,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2024,3,21]],"date-time":"2024-03-21T00:00:00Z","timestamp":1710979200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Vet. Sci."],"abstract":"<jats:p>\n                    The present study assessed the effects of oligosaccharide-chelated organic trace minerals (OTM) on the growth performance, digestive enzyme activity, blood parameters, slaughter performance, and meat quality indexes of mutton sheep. A total of 60 East Ujumuqin \u00d7 small-tailed Han crossbred mutton sheep were assigned to two groups (10 duplicates per group) by body weight (26.12\u2009\u00b1\u20093.22\u2009kg) according to a completely randomized design. Compared to the CON group, the results of the OTM group showed: (1) no significant changes in the initial body weight, final body weight, dry matter intake, average daily gain, and feed conversion ratio (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;gt;\u20090.05); (2) the activities of trypsin, lipase, and amylase in the jejunum were significantly increased (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;lt;\u20090.05); (3) serum total protein, albumin, and globulin of the blood were significantly increased (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;lt;\u20090.05), and the growth factor interleukin IL-10 was significantly higher (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;lt;\u20090.05), while IL-2, IL-6, and \u03b3-interferon were significantly lower (p\u2009&amp;lt;\u20090.05). Immunoglobulins A, M, and G were significantly higher (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;lt;\u20090.05); (4) the live weight before slaughter, carcass weights, dressing percentage, eye muscle areas, and GR values did not differ significantly (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;gt;\u20090.05); (5) shear force of mutton was significantly lower (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;lt;\u20090.05), while the pH\n                    <jats:sub>45min<\/jats:sub>\n                    , pH\n                    <jats:sub>24h<\/jats:sub>\n                    , drip loss, and cooking loss did not show a significant difference (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;gt;\u20090.05). The content of crude protein was significantly higher (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;lt;\u20090.05), while the ether extract content was significantly reduced (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;lt;\u20090.05), but no significant difference was detected between moisture and ash content; (6) the total amino acids, essential amino acids, semi-essential amino acids, and umami amino acids were significantly increased (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;lt;\u20090.05). Although umami amino acids were not significant, the total volume increased (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;gt;\u20090.05). Among these, the essential amino acids, threonine, valine, leucine, lysine in essential amino acids and arginine were significantly increased (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;lt;\u20090.05). Also, non-essential amino acids, glycine, serine, proline, tyrosine, cysteine, and aspartic acid, were significantly higher (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;lt;\u20090.05). The content of alanine, aspartate, glutamic acid, phenylalanine, and tyrosine in umami amino acids was significantly higher (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&amp;lt;\u20090.05).\n                  <\/jats:p>","DOI":"10.3389\/fvets.2024.1366314","type":"journal-article","created":{"date-parts":[[2024,3,21]],"date-time":"2024-03-21T05:38:02Z","timestamp":1710999482000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":24,"title":["Effects of organic trace minerals chelated with oligosaccharides on growth performance, blood parameters, slaughter performance and meat quality in sheep"],"prefix":"10.3389","volume":"11","author":[{"given":"Runze","family":"Zhang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Manlin","family":"Wei","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianqun","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zaibin","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ming","family":"Xiao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liu","family":"Du","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meili","family":"Bao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ji","family":"Ju","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chenyang","family":"Dong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongjie","family":"Zheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hailin","family":"Bao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2024,3,21]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"343","DOI":"10.1080\/1828051X.2016.1186502","article-title":"Antioxidant 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