Residual Black Wolfberry Fruit Improves Meat Quality of Sheep by Enhancing Immune and Antioxidant Capacity.

The increase in serum TP and ALB was quadratically affected with an increasing trend in RBWF2% and RBWF5% followed by a decrease in RBWF8% (Q, p < 0.05) whereas BUN showed an increase with increasing RBWF concentrations ( p < 0.05).

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Effects of Different RBWF Levels on Sheep Slaughter Performance With increasing RBWF content in the diet, hot carcass weight and the eye muscle area of sheep showed a trend of increasing at first—showing the highest level in RBWF5%—followed by a decrease in RBWF8% ( p -quadratic < 0.05) ( Table 5 ).

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