醋糟对育肥羊生产性能、屠宰性能及肉质特性的影响  

Effect of Vinegar Residue on Growth Performance,Slaughter Performance and Meat Quality of Fattening Sheep

作　　者：王芳[1] 上官明军[1] 张变英[1] 武霞[1] 樊爱芳[1] 柳青山[2] WANG Fang;SHANGGUAN Mingjun;ZHANG Bianying;WU Xia;FAN Aifang;LIU Qingshan(Institute of Animal Husbandry and Vezerinary Science,Shanxi Academy of Agricultural Sciences,Taiyuan,Shanxci 030032,China;Sorghum Research Inszizute,Shanxi Agriculture Acacterny,Jinzhong,Shanxi 030032,China)

机构地区：[1]山西省农业科学院畜牧兽医研究所,山西太原030032 [2]山西省农业科学院高粱研究所,山西晋中030600

出　　处：《家畜生态学报》2018年第6期52-56,共5页Journal of Domestic Animal Ecology

基　　金：国家现代农业产业技术体系(CARS-06-13.5-A30);山西省科技攻关项目(20120311027-7;201703D221025-4)

摘　　要：为研究醋糟粗饲料对育肥羊的生长性能、屠宰性能及肉质特性的影响,选择96只本地羊×小尾寒羊杂交育肥羊,按体重相近原则平均分成4组,各组喂料为精料50%+粗料50%,精饲料各组均相同,粗饲料不同,对照组、试验1组、试验2组和试验3组的粗饲料占全价料的比例分别为黄贮50%、黄贮40%+醋糟10%、黄贮30%+醋糟20%、黄贮20%+醋糟30%进行饲养试验和屠宰试验。各组育肥羊生产性能,屠宰性能,肉质特性等指标分析结果表明,试验3组效果最佳,为合理广泛使用醋糟提供理论依据。结果表明:(1)不同醋糟添加比例对育肥羊生产性能的影响,四组末重、净增重、平均日增重、料肉比差异均不显著(P>0.05);(2)不同醋糟添加比例对育肥羊屠宰性能的影响,试验各组与对照组相比,屠宰率、净肉率、胴体净肉率、骨肉比差异均显著(P<0.05),内脂率不显著(P>0.05)。(3)不同醋糟添加比例对育肥羊肌肉物理参数与营养成分的影响,试验各组与对照组相比各项指标差异均不显著(P>0.05);(4)不同醋糟添加比例对育肥羊肌肉脂肪酸指标的影响,二十碳三烯酸试验1组相比对照组差异显著(P<0.05),其余均不显著(P>0.05)。To evaluate the effect of vinegar residue on growth performance,slaughter performance and meat quality of fattening sheep,96 fattening sheep hybridized from local sheep and small-tail Han sheep were divided into 4 treatments by similar body weight principle.Each group was fed 50%concentrate and50%roughage feed,with the same concentrate but different roughage feed for each group,the proportion of roughage feed to complete feed for control group,test group 1,test group 2,test group 3 were 50%yellow corn silage,40% yellow corn silage＋10% vinegar residue,30% yellow corn silage＋20% vinegar residue,20% yellow corn silage ＋ 30% vinegar residue respectively.The production performance,slaughter performance and meat quality etc.were analyzed.The results showed：（1） Influence of different vinegar residue ratio on production performance of fattening sheep,final weight,weight gain,average daily gain,feed conversion rate（FCR）had no significient difference（P〈0.05）.（2）Influence of different vinegar residue ratio on slaughter performance of fattening sheep,dressing percentage,pure meat percentage,carcass percentage,meat-bone ratio had significient difference（P〈0.05）.（3）Influence of different vinegar residue ratio on meat quality and meat nutrient ingredient of fattening sheep,had no significient difference（P〈0.05）compared with control.（4）Influence of different vinegar residue ratio on fatty acid in muscle of fattening sheep,DGLA had significient difference（P〈0.05）compared with control,others had no significient difference（P〈0.05）.

关 键 词：醋糟 育肥羊 生产性能 屠宰性能 肉质特性 

分 类 号：S811.5[农业科学—畜牧学]