Cinnamic acid and magnetized water: A novel nutritional strategy to enhance lamb productivity and meat quality

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.