杏鲍菇菌糠全混合日粮对波尔山羊肉品质的影响  

Effects of total mixed ration with spent mushroom substrate of Pleurotus eryngii on meat quality of Boer goat

作　　者：李新[1] 王轶[1] 汪兰[1] 郭万正[2,3] 魏金涛[2,3] 程薇[1] 郭鹏[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [2]湖北省农业科学院畜牧兽医研究所,武汉430064 [3]动物胚胎工程及分子育种湖北省重点实验室,武汉430064

出　　处：《食品安全质量检测学报》2016年第9期3623-3628,共6页Journal of Food Safety and Quality

基　　金：农业部公益性行业(农业)科研专项(201303080);湖北省农业科技创新中心资助项目(2016-620-000-001-003)~~

摘　　要：目的研究不同杏鲍菇菌糠添加量的全混合日粮对羊肉品质的影响。方法选取3月龄的波尔山羊,对照组饲喂基础日粮,试验组分别饲喂含12%、20%、28%杏鲍菇菌糠全混合日粮45 d,测定各组羊肉pH值、色泽、加压失水率、蒸煮损失率、剪切力、营养成分,通过上述指标确定最适杏鲍菇菌糠添加量。结果与对照组相比,添加12%-20%杏鲍菇菌糠,羊肉pH值降低,L^＊、a^＊与b^＊值增大,加压失水率增加,蒸煮损失率与剪切力降低、氨基酸总量提高;而添加28%杏鲍菇菌糠,羊肉pH值、色泽、加压失水率、氨基酸总量变化不明显,蒸煮损失率下降,剪切力增加。结论全混合日粮中添加一定比例杏鲍菇菌糠可提高羊肉品质,最适添加量为20%。Objective To investigate the effects of total mixed ration with different contents of spent mushroom substrate of Pleurotus eryngii on the meat quality of goat.Methods Three months aged Boer goat was chosen and fed by total mixed ration with spent mushroom substrate of Pleurotus eryngii（12%,20%and 28%） for 45 d,and the control group was fed by basic ration.pH value,color,pressurized water loss rate,cooking loss rate and shearing force of goat meat and nutritional components were analyzed to confirm the additive amount of spent mushroom substrate of Pleurotus eryngii.Results It showed that L^＊value,a^＊value,b^＊value,pressurized water loss rate and total amino acids were increased,however,pH value,cooking loss rate and shearing force were reduced when12%-20%spent mushroom substrate of Pleurotus eryngii was added to mixed ration.In addition,pH value,color,pressurized water loss rate,total amino acid had no significant change,cooking loss rate decreased,and shearing force increased by 28%spent mushroom substrate of Pleurotus eryngii.Conclusion Spent mushroom substrate of Pleurotus eryngii added to total mixed ration could enhance the quality of Boer goat,and the best ratio was 20%.

关 键 词：杏鲍菇菌糠 全混合日粮 波尔山羊 肉质 

分 类 号：S827.5[农业科学—畜牧学]