添加菊粉和单宁后肉羊的生长、屠宰性能及肉品质  

Growth,slaughter performance,and meat quality of Mutton sheep after add inulin and tannin

作　　者：梁雪 赵芳芳[1] 刘巧玲 何兆华 孙红先 席启明 樊慧梅 李少斌[1] LIANG Xue;ZHAO Fangfang;LIU Qiaoling;HE Zhaohua;SUN Hongxian;XI Qiming;FAN Huimei;LI Shaobin(Key Laboratory of Herbivore Biotechnology of Gansu Province/College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,Gansu,China)

机构地区：[1]甘肃农业大学甘肃省草食动物生物技术重点实验室/甘肃农业大学动物科学技术学院,甘肃兰州730070

出　　处：《草业科学》2022年第7期1459-1465,共7页Pratacultural Science

基　　金：甘肃省自然基金(20JR10RA536);甘肃省高等学校创新基金(2020B-124);甘肃农业大学伏羲青年英才项目(Gaufx-03Y04);甘肃省重大专项(18YF1WA082)。

摘　　要：选用体况良好、体重一致的湖羊公羔(断奶)24只,采用随机区组试验设计,分成4组,每组6只,分别饲喂基础饲粮(对照组)、基础日粮+0.1%菊粉(试验Ⅰ组)、基础日粮+0.1%菊粉+2%单宁(试验Ⅱ组)、基础日粮+0.1%菊粉+2%单宁+4%聚乙二醇(试验Ⅲ组),测定平均日增重(ADG)、干物质采食量(DMI)、料重比(FCR)、养分表观消化率、宰前活重、胴体重屠宰率、眼肌面积、pH、熟肉率、系水力、剪切力和肉色,分析饲粮中添加菊粉和单宁对湖羊生长、屠宰性能及肉品质的影响。结果表明:处理组间ADG、DMI、FCR、宰前活重、胴体重、屠宰率以及眼肌面积均无显著差异(P>0.05);试验Ⅰ组熟肉率显著高于试验Ⅲ组(P<0.05),而与对照组和试验Ⅱ组差异不显著(P>0.05);试验Ⅱ组系水力显著高于对照组和试验Ⅲ组(P<0.05),而与试验Ⅰ组差异不显著(P>0.05);对照组和试验Ⅰ组剪切力显著高于试验Ⅱ组及试验Ⅲ组(P<0.01);对照组pH_(45min)显著高于其他3组(P<0.05),试验Ⅰ组与试验Ⅲ组pH_(45min)差异不显著但均显著高于试验Ⅱ组;试验Ⅰ组、试验Ⅱ组24 h肉色亮度、肉色红度、肉色黄度均显著高于其他两组(P<0.05)。并且菊粉与单宁对各营养物质表观消化率有较明显的影响。综上可知,菊粉单独添加或菊粉和单宁共同添加对湖羊的系水力、剪切力和肉色以及各营养物质表观消化率有一定的改善作用。Twenty-four Hu lambs(weaned)with similar body weight were selected and divided into four groups of six lambs each,using a randomized block design.Lambs in the control group were fed a basal diet,while treatment groups were fed basal diet+0.1%inulin(test groupⅠ),basal diet+0.1%inulin+2%tannin(test groupⅡ),and basal diet+0.1%inulin+2%tannin+4%polyethylene glycol(test groupⅢ).The average daily gain(ADG),dry matter intake(DMI),material weight ratio(FCR),apparent digestibility of nutrients,live weight,body weight before slaughter,slaughter rate,eye muscle area,pH,cooked meat rate,hydraulic capacity,shear force,incarnadine,sheep growth,slaughter performance,and meat quality were determined.The results showed that there were no significant differences in the ADG,DMI,FCR,live weight before slaughter,carcass weight,slaughter rate,and eye muscle area among treatment groups(P>0.05).The cooked meat rate in test groupⅠwas significantly higher than that in test groupⅢ(P<0.05).However,there was no significant difference in the cooked meat rate between the control group and test groupⅡ(P>0.05).The hydraulic power of test groupⅡwas significantly higher than that of the control group and test groupⅢ(P<0.05),and there was no significant difference with experimental groupⅠ(P>0.05).The shear forces in control group and test groupⅠwere significantly higher than those in test groupsⅡandⅢ(P<0.01).pH_(45min) in the control group was significantly higher than that in all three treatment groups(P<0.05),and there was no significant difference in pH_(45min) between test groupⅠand test groupⅢ,but these were significantly higher than that in test groupⅡ.24 h L*(brightness),a*(redness),and b*(yellowness)in test groupⅠand test groupⅡwere significantly higher than those in the other two groups(P<0.05).Inulin and tannin had a significant effect on the apparent digestibility of nutrients.In conclusion,inulin alone or in combination with tannin can improve the hydraulic capacity,shear force,meat color,and nutrient a

关 键 词：菊粉 单宁 肉羊 生长性能 屠宰性能 营养物质表观消化率 

分 类 号：S826.5[农业科学—畜牧学]