营养水平对波杂羔羊产肉性能和羊肉品质的影响  

Effect of Nutrition Level on Growth Performance and Meat Quality of Boer-crossbred Goats

作　　者：王锋[1] 孙永成[1] 王子玉[1] 江琳琳[1] 赵雪萍[1] 李中原[1] 

机构地区：[1]南京农业大学羊业科学研究所,江苏南京210095

出　　处：《江苏农业学报》2010年第6期1288-1292,共5页Jiangsu Journal of Agricultural Sciences

基　　金：国家肉羊产业技术体系项目(nycytx-39);江苏省高校重点实验室开放课题(YDKT0801);江苏省农业高技术项目(BG2007324)

摘　　要：为探明营养水平对波杂羔羊产肉性能和羊肉品质的影响,选用断奶2~3月龄的波杂羔羊100只,将不同能量与蛋白组成5个处理,分析测定育肥40 d后波杂羔羊的体尺、屠宰指标、肉质性状、肌纤维直径和氨基酸含量等。结果显示：提高育肥强度（增加饲料中蛋白质和能量水平）后肉品的肉色、熟肉率和眼肌面积有显著或极显著改善,而pH值、失水率、剪切力和肌纤维直径则没有显著变化;中等（8.45 MJ/kg、9.55 MJ/kg、10.20 MJ/kg）和高等（10.58 MJ/kg、11.57 MJ/kg、13.23 MJ/kg）能量水平下,提高饲料中的蛋白质水平均能显著提高羊肉中的氨基酸含量。表明提高育肥强度可以提高波杂羔羊的产肉性能,在一定的能量水平下提高饲料中蛋白质水平可以提高羊肉品质。To investigate the role of nutrition level played in growth performance and meat quality of goat,100 Boer-crossbred goats were fed on diets with five different nutrition levels respectively.Forty days later,the body size,slaughter traits,meat quality,muscle fiber diameter and the contents of amino acid were measured.The body weight,body size,meat color,cooked meat percentage and eyemuscle area of Boer-crossbred goats were significantly improved by fattening,however,pH value,water loss,shear force and muscle fibre diameter were not affected.Total amino acids in goat meat were increased markedly by raising protein levels in the feed at medium level（8.45 MJ/kg,9.55 MJ/kg,or 10.20 MJ/kg） or high level（10.58 MJ/kg,11.57 MJ/kg,or 13.23 MJ/kg） of energy.The results suggested that raising fattening level could improve meat production property and raising protein level could improve goat meat quality.

关 键 词：营养水平 肉质 氨基酸 波杂羔羊 

分 类 号：S826.89[农业科学—畜牧学]