饲粮中添加牛至精油、罗伊乳杆菌和莫能菌素对绵羊生长性能、屠宰性能、胴体性状、肉质性状及血清抗氧化指标的影响  

Effects of Dietary Oregano Essential Oil,Lactobacillus reuteri and Monensin on Growth Performance,Slaughter Performance,Carcass Traits and Serum Antioxidant Indices of Sheep

作　　者：孔繁云 吴建平[2] 张科[3] 豆思远 李玉 刘婷[1] 宫旭胤[2,6] 王建福[1] 雷赵民[1] KONG Fanyun;WU Jianping;ZAHNG Ke;DOU Siyuan;LI Yu;LIU Ting;GONG Xuyin;WANG Jianfu;LEI Zhaomin(College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;Gansu Academy of Agricultural Sciences,Lanzhou 730070,China;College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China;Gansu Provincial Center for Animal Disease Control and Prevention Lanzhou 730046,China;Gansu Animal Husbandry Technology Extension Station,Lanzhou 730030,China;Animal Husbandry,Pasture and Green Agriculture Institute,Gansu Academy of Agricultural Science,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学动物科学技术学院,兰州730070 [2]甘肃省农业科学院,兰州730070 [3]西北农林科技大学动物科技学院,杨凌712100 [4]甘肃省动物疫病预防控制中心,兰州730046 [5]甘肃省畜牧技术推广总站,兰州730030 [6]甘肃省农业科学院畜草与绿色农业研究所,兰州730070

出　　处：《动物营养学报》2020年第8期3771-3779,共9页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：甘肃省草原生态治理修复科技支撑项目(甘肃省林草局专项);甘肃省科技重大专项计划——肉牛高效生态营养技术体系研究与示范(17ZD2NC020);兰州市科技局重点项目——玉米秸秆饲料化关键技术集成与示范推广(2012-2-159);甘肃省现代农业(草食畜)产业技术体系专项(GARS-CSX-1);农业部公益性行业(农业)科研专项——北方作物秸秆饲用化利用技术研究与示范(201503134);国家绒毛用羊产业技术体系岗位专家项目——饲养管理与圈舍环境(CARS-39-18)。

摘　　要：本试验旨在研究饲粮中添加牛至精油、罗伊乳杆菌和莫能菌素对绵羊生长性能、屠宰性能、胴体性状、肉质性状及血清抗氧化指标的影响。试验选取3月龄、体重[(20.11±0.69) kg]相近、体况良好的断奶小尾寒羊×湖羊F2代母羔36只,随机分成4组,每组9只羊。对照组(CK组)饲喂基础饲粮,试验组分别在基础饲粮中添加4 g/(只·d)牛至精油(E组)、10 g/(只·d)罗伊乳杆菌(L组)和0.5 g/(只·d)莫能菌素(A组)。预试期7 d,正试期90 d。结果表明:1)E组的结束体重显著高于CK组和A组(P<0.05)。第1~90天,L组和E组的平均日增重显著高于CK组和A组(P<0.05)。2)E组的空腹24 h体重、胴体重显著高于CK组和A组(P<0.05),L组显著高于CK组(P<0.05);试验组的屠宰率、净肉率均显著高于CK组(P<0.05),且E组显著高于其他试验组(P<0.05);E组的骨肉比显著低于CK组(P<0.05),E组的产肉率显著高于CK组和L组(P<0.05)。3) E组的左半胴体后宽显著高于L组(P<0.05),眼肌面积显著高于A组(P<0.05),GR值显著高于其他各组(P<0.05)。4)屠宰后24 h时,E组的大理石纹评分显著高于其他各组(P<0.05)。试验组的剪切力显著低于CK组(P<0.05)。E组的失水率显著低于其他各组(P<0.05),熟肉率显著高于其他各组(P<0.05)。CK组的滴水损失显著高于L组和A组(P<0.05)。E组和A组的粗灰分含量显著低于CK组和L组(P<0.05),E组的粗蛋白质含量显著高于CK组(P<0.05)。5)E组的血清超氧化物歧化酶(SOD)、谷胱甘肽-S转移酶(GSH-ST)和谷胱甘肽过氧化物酶(GSH-Px)活性显著高于其他各组(P<0.05)。综上所述,饲粮中添加牛至精油可提高绵羊生长性能和屠宰性能,增加肌内脂肪沉积量,改善羊肉的嫩度、多汁性和适口性,增强绵羊抗氧化能力。饲粮中添加牛至精油的育肥效果优于添加罗伊乳杆菌和莫能菌素。This experiment was conducted to study the effects of dietary oregano essential oil,Lactobacillus reuteri and monensin on growth performance,slaughter performance,carcass traits and serum antioxidant indices of sheep.Thirty-six healthy 3-month-old crossbred(small tail Han sheep×Hu sheep)F2 female lambs with similar body weight of(20.11±0.69)kg were randomly divided into 4 groups with 9 sheep per group.Lambs in the control group(group CK)were fed a basal diet,and lambs in three trial groups were fed the basal diets supplemented with 4 g/d oregano essential oil(group E),10 g/d Lactobacillus reuteri(group L)and 0.5 g/d monensin(group A)per lamb,respectively.The pre-experimental period lasted for 7 days,and the experimental period lasted for 90 days.The results showed as follows:1)the final body weight of group E was significantly higher than that of group CK and group A(P<0.05).During 1 to 90 days,the average daily gain of group L and group E was significantly higher than that of group CK and group A(P<0.05).2)The fasting 24 h body weight and carcass weight of group E were significantly higher than those of group CK and group A(P<0.05),and group L was significantly higher than that of group CK(P<0.05);the slaughter rate and net meat rate of trial groups were significantly higher than those of group CK(P<0.05),and group E was significantly higher than that of other trial groups(P<0.05);the meat to bone ratio of group E was significantly lower than that of group CK(P<0.05),the meat production rate of group E was significantly higher than that of group CK and group L(P<0.05).3)The back width of left carcass of group E was significantly higher than that of group L(P<0.05),the eye muscle area was significantly higher than that of group A(P<0.05),and the GR value was significantly higher than that of other groups(P<0.05).4)At 24 hours after slaughter,the marbling score of group E was significantly higher than that of other groups(P<0.05).The shear force of trial groups was significantly lower than that of group CK(P<0.0

关 键 词：绵羊 牛至精油 罗伊乳杆菌 莫能菌素 生长性能 屠宰性能 胴体性状 

分 类 号：S826[农业科学—畜牧学]