全混合发酵饲料对羊肉品质的影响  

Effect of the total- mixed fermented feed on the mutton quality

作　　者：王莉梅[1] 薛树媛[1] 田丰[1] 李长青[1] 金海[1] 

机构地区：[1]内蒙古农牧业科学院,呼和浩特010031

出　　处：《黑龙江畜牧兽医》2015年第7期38-42,共5页Heilongjiang Animal Science And veterinary Medicine

基　　金：农业部国家现代肉羊产业技术体系项目(CARS-39);公益性行业(农业)科研专项经费项目"牧区饲草饲料资源开发利用技术研究与示范"(201203042)

摘　　要：为了研究全混合发酵饲料对羊肉品质的影响,试验选取27只健康无病的小尾寒羊按组别平均体重无显著差异的原则分为3组,对照组饲喂基础日粮,发酵Ⅰ组饲喂秸秆发酵饲料,发酵Ⅱ组饲喂葵花盘发酵饲料,预饲期为7 d,正试期为180 d。结果表明:生长性能指标中,试验组平均日采食量显著高于对照组(P<0.05),其他指标无显著差异(P>0.05);屠宰性能指标均无显著差异(P>0.05),但试验组的背膘厚度和眼肌面积比对照组有所改善。肉的各项物理指标中,发酵Ⅰ组肉的色差黄度(b*)值与对照组、发酵Ⅱ组相比存在显著差异(P<0.05),其他指标无显著差异(P>0.05)。肌肉常规营养成分中各组别营养成分、氨基酸、肌肉常规脂肪酸组成以及肾脂中的棕榈酸、亚油酸及亚麻酸均无显著差异(P>0.05),试验组肾脂中的硬脂酸和油酸与对照组间有显著差异(P<0.05)。说明用全混合发酵饲料饲喂试验羊,育肥效果可达到或接近对照组,有提高背膘厚度、眼肌面积、熟肉率、氨基酸、硬脂酸及亚麻酸的趋势,羊肉营养丰富。综合肉品质评定指标,发酵Ⅰ组有优于发酵Ⅱ组的趋势(P>0.05)。To study the effect of the total mixed fermentation feed on the mutton quality,27 healthy small- tailed Han sheep were chosen and divided into three groups according to the consistent average body weight,including the control group,fermentation groupⅠ and fermentation groupⅡ. The control group was fed the basal diet,the fermentation groupⅠ was fed the fermented feed from straw,and the fermentation groupⅡ was fed the fermented feed from sunflower plate. The periods of pre- feeding and the formal trial were 7 and 180 d,respectively. The results showed that among the growth performance indicators,the average daily feed intake（ ADFI） in the two experimental groups was significantly higher（ P〈0. 05） that than that in the control group,but the other indicators had no significant differences（ P〉0. 05） among the three groups; there were no significant differences（ P〉0. 05） in the indicators of slaughter performance between the control group and the experimental groups,however,the back- fat thickness and loin eye area of the experimental groups were improved compared with the control group; the yellow color（ b＊value） of meat in the fermentation groupⅠ had a significant difference（ P〈0. 05） among the various physical indicators of meat compared with the control and the fermentation group II,but the other indicators had no significant differences（ P〉0. 05） among the three groups; in the conventional muscle nutritional compositions,there were no significant differences（ P〉0. 05） in the compositions of nutritional composition,amino acids and conventional fatty acids of muscle,as well as the contents of palmitic acid,linoleic acid,and linolenic acid of leaf fat in the conventional nutritional compositions among the three groups,but the contents of stearic acid and oleic acid of leaf fat in the experimental groups had significant difference（ P〈0. 05） compared with the control group. The results indicate that the total- mixed fermentation feed is used to feed experime

关 键 词：小尾寒羊 生长性能 屠宰性能 物理指标 氨基酸 脂肪酸 

分 类 号：S826.6[农业科学—畜牧学] S816.8[农业科学—畜牧兽医]