日粮中添加牛至精油对河西绒山羊羊肉营养品质和脂肪酸的影响  

Effects of dietary supplement of essential oregano oil on nutritional quality and fatty acid composition in meat of Hexi cashmere goats

作　　者：贾莉 姜辉 吴建平[3] 李玉 豆思远 焦婷[6] 李冲[1] 雷赵民[1] Jia Li;Jiang Hui;Wu Jianping;Li Yu;Dou Siyuan;Jiao Ting;Li Chong;Lei Zhaomin

机构地区：[1]甘肃农业大学动物科学技术学院,甘肃兰州730070 [2]省部共建青稞和牦牛种质资源与遗传改良国家重点实验室,西藏拉萨850000 [3]甘肃省农业科学院,甘肃兰州730070 [4]甘肃省畜牧技术推广总站,甘肃兰州730030 [5]甘肃省动物疫病预防控制中心,甘肃兰州730046 [6]甘肃农业大学草业学院,甘肃兰州730070

出　　处：《饲料工业》2020年第17期17-21,共5页Feed Industry

基　　金：农业部公益性行业(农业)科研专项[201503134];甘肃省农牧厅秸秆饲料化利用技术研究与示范[甘农牧发(2016)269号];甘肃省科技重大专项[17ZD2NC020];甘肃省现代农业(草食畜)产业技术体系专项[GARS-CSX-1];兰州市科技局重点项目[2012-2-159]。

摘　　要：研究日粮中添加牛至精油对河西绒山羊羊肉营养品质和脂肪酸的影响。试验动物均为年龄、体重和体况相近的河西绒山羊羯羊,试验共3个处理,每处理设3个重复,每个重复5只羊。对照组饲喂基础日粮,试验组在基础日粮中分别按每只羊每天4 g和7 g添加牛至精油。育肥期为90 d,育肥结束后进行屠宰,取背最长肌测定河西绒山羊羊肉常规营养成分和脂肪酸组成及含量。结果表明,4 g/d组的粗蛋白和灰分含量显著高于对照组和7 g/d组(P<0.05),7 g/d组的粗蛋白含量显著高于对照组(P<0.05);4 g/d组的粗脂肪和水分含量显著低于对照组(P<0.05),7 g/d组的粗脂肪和水分含量与4 g/d组和对照组之间差异不显著(P>0.05)。试验共检测出40种脂肪酸,其中包括18种饱和脂肪酸(SFA)和22种不饱和脂肪酸(UFA)。饱和脂肪酸以棕榈酸(C160)和硬脂酸(C180)为主,肉豆蔻酸(C140)和棕榈酸含量4 g/d组显著高于对照组和7 g/d组(P<0.05);不饱和脂肪酸占测定脂肪酸总量的60%以上,但处理间差异不显著(P>0.05);共轭亚油酸(C182n9c,13t)4 g/d组显著高于对照组和7 g/d组(P<0.05)。综上,日粮中添加牛至精油可以显著提高河西绒山羊羊肉营养品质和肌内脂肪酸含量,添加4 g/d牛至精油效果最佳。The aim of research was to study the effects of supplement of essential oregano oil on nutritional quality and fatty acid composition in meat of Hexi cashmere goats.The animals both in control group and the experimental groups were the similar age,weight and body condition.The trial had 3 treatment groups,each treatment had 3 replicates with 5 goats of each replicating.The control group was fed a basic diet,while in the trial groups,4 g and 7 gessential oregano oilper goat per day respectively were added to the basal diet.Goats were slaughtered after feeding for 90 d,the samples of Iongissimus dorsi muscle were collected,and the conventional chemical components and the fatty acid composition and content were measured.The results showed that the crude protein and ash contents of 4 g/d group were significantly higher than the control group and 7 g/d group(P<0.05);the crude proteincontent of 7 g/d group was significantly higher than the control group(P<0.05).The ether extract and water contents of 4 g/d group were significantly lower than these of the control group(P<0.05);the ether extract and water contents of 7 g/d group were not significantly different from the 4 g/d group and control group(P>0.05).A total of 40 fatty acids were detected,including 18 saturated fatty acids(SFA)and 22 unsaturated fatty acids(UFA).Saturated fatty acids were mainly palmitic acid(C16:0)and stearic acid(C18:0),myristic acid(C14:0)and palmitic acid contents of the 4 g/d group significantly higher than these of the control group and 7 g/d group(P<0.05).Unsaturated fatty acid determination of total fatty acids accounted for more than 60%,no significant difference between the experimental groups and control group(P>0.05);conjugated linoleic acid(C18:2 n9 c,13 t)in the 4 g/d group was significantly higher than control group and 7 g/d group(P<0.05).The results showed that the addition of oregano essential oil to the diet can significantly improve the nutritional quality in meat of the Hexi cashmere goat and the content of the intramuscular

关 键 词：牛至精油 肉品质 营养成分 脂肪酸 河西绒山羊 

分 类 号：S816.32[农业科学—饲料科学]