剩余采食量对绵羊屠宰性能以及肉品质的影响  

Effects of Residual Feed Intake on Slaughter Performance and Meat Quality of Sheep

作　　者：唐红玉 李俊达 何喜梦 杨博华 梁旭辉 崔雯元 周广琛 陈玉林[1] 杨雨鑫[1] TANG Hongyu;LI Junda;HE Ximeng;YANG Bohua;LIANG Xuhui;CUI Wenyuan;ZHOU Guangchen;CHEN Yulin;YANG Yuxin(College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学动物科技学院,杨凌712100

出　　处：《动物营养学报》2023年第4期2394-2405,共12页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：陕西省重点研发计划(2021ZDLNY05-02);新疆建设兵团重点科技攻关计划(2020AB016);国家绒毛产业技术体系(CARS-39-12)。

摘　　要：本研究旨在比较不同剩余采食量(RFI)绵羊的屠宰性能和肉品质,以探究RFI对绵羊胴体特征和肉品质的影响。选用202只萨福克羊(♂)×湖羊(♀)的杂交F1代青年绵羊作为试验候选群体,进行单栏饲喂试验75 d,其中,预试期15 d,正试期60 d。筛选出RFI最小(RFI=-0.39±0.04)、平均体重为31.35 kg的8只试验羊作为低剩余采食量组(L-RFI组),RFI值最高(RFI=0.30±0.03)、平均体重为31.15 kg的8只试验羊作为高剩余采食量组(H-RFI组)。测定2组屠宰性能,并且采集背最长肌、牡蛎肌、霖肉、米龙肌、腹腩肌,测定营养成分含量、肉色指标和持水能力等指标。结果表明:1)L-RFI组的GR值显著低于H-RFI组(P<0.05),2组之间宰前活重、胴体重、屠宰率、净肉率、眼肌面积没有显著差异(P>0.05)。2)L-RFI组的背最长肌脂肪含量,牡蛎肌脂肪、灰分含量以及霖肉蛋白质含量显著低于H-RFI组(P<0.05),2组之间米龙肌、腹腩肌水分、脂肪、蛋白质、灰分含量没有显著差异(P>0.05)。3)L-RFI组的背最长肌、牡蛎肌、霖肉、米龙肌、腹腩肌pH_(0)显著高于H-RFI组(P<0.05),2组之间背最长肌、牡蛎肌、霖肉、米龙肌、腹腩肌pH 24、肉色、滴水损失、蒸煮损失、系水力和失水率没有显著差异(P>0.05)。综上所述,在相同饲养管理条件下,L-RFI组绵羊沉积更少的胴体脂肪和肌肉脂肪,屠宰后肌肉的pH 0显著提高,但不同RFI对肌肉的肉色、滴水损失、蒸煮损失、系水力、失水率没有显著影响。The study was conducted to compare the slaughter performance and meat quality of sheep with different residual feed intake(RFI),to explore the effects of RFI on carcass characteristics and meat quality of sheep.A total of 202 young Suffolk sheep(♂)×Hu sheep(♀)hybrid F1 young sheep were chosen as the test candidate group,which were raised in a single pen for 75 days,the pre-feeding period was 15 days and the normal feeding period was 60 days.Eight sheep with the lowest RFI(RFI=-0.39±0.04)and average weight of 31.35 kg were selected as the low residual intake group(L-RFI group),and eight sheep with the highest RFI(RFI=0.30±0.03)and average weight of 31.35 kg were selected as the high residual intake group(H-RFI group).The slaughter performance of two groups were measured,and the longissimus dorsi,oyster muscle,thick flank,topside muscle and abdominal muscle were collected,to measure the nutrient content,meat color index and water holding capacity index et al.The results showed as follows:1)the GR value of L-RFI group was significantly lower than that of H-RFI group(P<0.05),while there were no significant differences in the live weight before slaughter,carcass weight,dressing percentage,net meat percentage and loin eye area between 2 groups(P>0.05).2)The longissimus dorsi fat content,oyster muscle fat and ash contents and thick flank protein content of L-RFI group were significantly lower than those of H-RFI group(P<0.05),while there were no significant differences in the contents of water,fat,protein and ash in topside muscle and abdominal muscle between 2 groups(P>0.05).3)The pH0 in longissimus dorsi,oyster muscle,thick flank,topside muscle and abdominal muscle of L-RFI group was significantly higher than that of H-RFI group(P<0.05),while there were no significant differences in the pH_(24),meat color,drip loss,cooking loss,water holding capacity and water loss rate in longissimus dorsi,oyster muscle,thick flank,topside muscle and abdominal muscle between 2 groups(P>0.05).In conclusion,under the same feedin

关 键 词：剩余采食量 屠宰性能 肉品质 绵羊 

分 类 号：S826[农业科学—畜牧学]