发酵豆粕、麸皮对湖羊屠宰性能及肉品质的影响  

Effects of Fermented Soybean Meal and Fermented Bran on Slaughter Performance and Meat Quality of Hu Sheep

作　　者：刘东旭 王翔 朱崇淼 陈争上 鲍文梅 程嘉蓉 王立克[1] LIU Dongxu;WANG Xiang;ZHU Chongmiao;CHEN Zhengshang;BAO Wenmei;CHENG Jiarong;WANG Like(Anhui Science and Technology University,Fengyang 233100,China;Nanjing Zhirun Biological Technology Co.Ltd.,Nanjing 210000,China;Anhui Zhenghua Sheep Industry Co.Ltd.,Bengbu 233000,China)

机构地区：[1]安徽科技学院,安徽凤阳233100 [2]南京致润生物科技有限公司,江苏南京210000 [3]安徽争华羊业有限公司,安徽蚌埠233000

出　　处：《安徽科技学院学报》2020年第5期6-10,共5页Journal of Anhui Science and Technology University

基　　金：安徽省牛羊产业竞争能力提升科技行动项目(810891)。

摘　　要：目的:研究发酵豆粕与发酵麸皮对湖羊屠宰性能及肉品质的影响。方法:选择100只2月龄的断奶湖羊羔羊,随机分成5组,每组20只,公母各半。对照组饲喂基础日粮,试验Ⅰ、Ⅱ、Ⅲ、Ⅳ组分别在基础日粮基础上添加5%的发酵豆粕、10%的发酵豆粕、5%的发酵麸皮和10%的发酵麸皮。试验结束后,每组随机抽取体重相近的湖羊6只进行屠宰,公母各半,测定其屠宰性能及肉品质相关指标。结果:与对照组相比,公羊试验组中Ⅰ,Ⅱ组的屠宰率和肉骨比显著提高(P<0.05),剪切力和肌纤维直径显著降低(P<0.05),Ⅱ组的胴体净肉率显著提高(P<0.05)。母羊试验组中Ⅳ组的屠宰率、肉骨比、胴体净肉率显著提高(P<0.05),剪切力和肌纤维直径显著降低(P<0.05),Ⅲ组的屠宰率、肉骨比显著提高(P<0.05)。结论:基础日粮中添加发酵豆粕和发酵麸皮可在一定程度上提高湖羊的屠宰性能和肉品质。Objective:The effects of fermented soybean meal and fermented bran on slaughter performance and meat quality of Hu sheep were investigated.Methods:1002-month-old weaned Hu sheep were randomly divided into 5 groups with 20 lambs in each group,half male and half female.Based diet,the control group only feeding testⅠ,Ⅱ,Ⅲ,Ⅳgroup were added in the basic diet,respectively,5%fermented soybean meal,10%fermented soybean meal,5%bran fermentation,10%bran fermentation.At the end of the experiment,6 Hu sheep of similar weight were taken from each group for slaughter,half male and half female,and their slaughter performance and meat quality indexes were measured.Results:Compared with control group,the male sheepⅠ,Ⅱslaughter rate in experimental group and the meat bone is significantly higher than(P<0.05),shear force and muscle fiber diameter were significantly reduced(P<0.05),groupⅡcarcass meat rate increased significantly(P<0.05).EweⅣgroup slaughter rate in experimental group,meat bone than,carcass meat rate increased significantly(P<0.05),shear force and muscle fiber diameter were significantly reduced(P<0.05),the meat bone is significantly higher thanⅢgroup(P<0.05).Conclusion:Adding fermented soybean meal and fermented bran to the basic diet could improve the slaughter performance and meat quality of huyang sheep.

关 键 词：发酵豆粕 发酵麸皮 湖羊 屠宰性能 肉品质 

分 类 号：S826.9[农业科学—畜牧学]