育肥方式对呼伦贝尔与呼杜杂一代羔羊肉营养价值和理化特性的影响  

Effect of fattening methods on nutritional value and physicochemical characteristics of lambs of Hulun Buir and F1 hybrid lambs between Hulun Buir sheep and Dorper sheep

作　　者：尹国琳 刘树林 解进[1] 赵艳丽[1] 郭晓宇[1] 郭咏梅[1] 史彬林[1] 闫素梅[1] YIN Guo-lin;LIU Shu-lin;XIE Jin;ZHAO Yan-li;GUO Xiao-yu;GUO Yong-mei;SHI Bin-lin;YAN Su-mei

机构地区：[1]内蒙古农业大学动物科学学院动物营养与饲料科学自治区高等学校重点实验室,内蒙古呼和浩特010018

出　　处：《饲料研究》2022年第8期14-18,共5页Feed Research

基　　金：国家重点研发计划(项目编号:2018YFD0502100)。

摘　　要：试验研究不同育肥方式对呼伦贝尔羔羊(HB)与呼杜杂一代羔羊(HDF1)肌肉营养价值和理化特性的影响。选取4月龄断奶HB和HDF1各60只,分为4组,每组30个重复,每个重复1只羔羊。因素1为育肥方式,分为自然放牧(NP组)与放牧补饲(PS组);因素2为品种,分为HB组和HDF1组。试验期60 d。结果显示:与NP组相比,PS组羔羊背最长肌失水率及水分极显著降低(P<0.01),粗蛋白(CP)含量极显著增加(P<0.01),PS组羔羊臂三头肌失水率有升高趋势(P>0.05),PS组羔羊股二头肌水分含量显著降低(P<0.05),磷(P)含量显著上升(P<0.05),CP含量极显著增加(P<0.01)。与HB组相比,HDF1组羔羊背最长肌肉色显著增加(P<0.05),pH24 h值有降低趋势(P=0.050),HDF1组羔羊臂三头肌熟肉率显著下降(P<0.05),HDF1组羔羊股二头肌剪切力显著上升(P<0.05),水分和P含量显著下降(P<0.05),失水率极显著下降(P<0.01),CP有升高趋势(P>0.05),熟肉率有降低的趋势(P>0.05)。研究表明,与NP组相比,放牧补饲能够降低羔羊肉水分含量,增加CP和P含量,提高羔羊肉的营养价值。与HB组相比,HDF1羔羊能够降低羊肉水分含量和失水率,提高肉色、剪切力及CP含量。The experiment was to study the effect of different fattening methods on meat physicochemical properties and nutritional value of lambs of Hulun Buir(group HB)and F1 hybrid lambs between Hulun Buir sheep and Dorper sheep(group HDF1).60 healthy weaned HB and 60 HDF1 with similar weight and physical condition were chosen and then divided into four groups,with 30 replicates in each group and one lamb in each replicate.The first factor was fattening methods(group NP and group PS),and the second factor was breed(group HDF1 and group HB).The trial period lasted for 60 d.The result showed that compared with NP group,the water loss rate and water content of the longissimus dorsi in PS group decreased extremely(P<0.01),CP content increased extremely(P<0.01),the water loss rate of lamb arm triceps in PS group had a increasing trend(P<0.05),the water content of biceps femoris of PS group lambs decreased significantly(P<0.05),P content increased significantly(P<0.05),and CP content increased extremely(P<0.01).Compared with HB group,the meat color of longissimus dorsi of the lambs in the HDF1 group increased significantly(P<0.05),and pH24value had a decreasing trend(P=0.050)the cooked meat rate of lamb arm triceps in HDF1 group decreased significantly(P<0.05),the shear force of the biceps femoris of the HDF1 lambs increased significantly(P<0.05),the water content and P content decreased significantly(P<0.05),and the water loss rate decreased extremely(P<0.01),CP and cooked meat rate had a increasing and decreasing trend respectively(P>0.05).The experiment indicates that compared with NP group,grazing and supplementary feeding can reduce the moisture of lamb meat,increase the content of CP and P and improve the nutritional value of lamb meat.Compared with HB group,the HDF1 group can reduce the moisture and water loss rate of mutton,improve meat color,shear force and CP content.

关 键 词：育肥方式 羔羊肉 营养价值 理化特性 

分 类 号：S826[农业科学—畜牧学]