饲粮中添加牛至精油后平凉红牛肌肉品质、脂肪酸及氨基酸的组成和含量  

Adding oregano essential oil to diet changed the muscle quality and composition and content of fatty acids and amino acids in Pingliang red cattle

作　　者：李暖昕 张瑞 白云鹏 程强 张小强 贾莉 李佳龙 雷赵民[1] LI Nuanxin;ZHANG Rui;BAI Yunpeng;CHENG Qiang;ZHANG Xiaoqiang;JIA Li;LI Jialong;LEI Zhaomin(College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,Gansu,China;Gansu Xukang Food Co.,Ltd.,Pingliang 745000,Gansu,China;Animal Husbandry and Veterinary Center of Jingchuan County,Pingliang 744399,Gansu,China)

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]甘肃旭康食品有限责任公司,甘肃平凉745000 [3]甘肃省泾川县畜牧兽医中心,甘肃平凉744399

出　　处：《草业科学》2023年第4期1058-1068,共11页Pratacultural Science

基　　金：甘肃省高校产业支撑项目(2020C-08);甘肃省教育厅“双一流”科研重点项目(GSSYLXM-02);甘肃肉牛品质育肥专项(GSA-XMLZ-2021-01);甘肃省现代丝路寒旱农业专项(GSSLCSX-2020-1);甘肃省科技厅项目(17ZD2NC020);甘肃现代农业(草食畜)产业技术体系项目(GARS-CS-1)。

摘　　要：选取健康状况良好、初始体重相近的9头平凉红牛阉牛,分为3组,每组3头。对照组(CON组)饲喂基础饲粮,试验组则在基础饲粮基础上每头每天添加10 g(L组)、20 g(H组)牛至精油,预试期14 d,正试期570 d,取左半胴体半腱肌测定肉品质、脂肪酸和氨基酸含量,研究长期添加牛至精油后平凉红牛肌肉品质、脂肪酸及氨基酸的组成和含量变化。结果表明:1)排酸时间相同牛至精油添加量不同时,排酸0 h,L组失水率显著低于CON组(P <0.05),H组熟肉率显著高于CON组(P <0.05),L组剪切力显著低于CON组(P <0.05)。排酸72 h后,H组肌肉亮度值显著高于CON组(P <0.05),试验组滴水损失显著低于CON组(P <0.05),L组蒸煮损失显著低于CON组(P <0.05)。牛至精油添加量相同排酸时间不同时,CON组中,72 h肌肉亮度、红度值、黄度值、失水率和蒸煮损失显著高于0 h(P <0.05),0 h pH和熟肉率显著高于72 h(P <0.05)。L组中,72 h肌肉亮度值、黄度值和失水率显著高于0 h(P <0.05),0 h pH显著高于72 h(P <0.05)。H组中,72 h肌肉亮度值、红度值、失水率和蒸煮损失显著高于0 h(P <0.05),0 h pH和熟肉率显著高于72 h(P <0.05)。2)试验组硬脂酸(C18:0)、油酸(C18:1n9c)和不饱和脂肪酸(USFA)含量显著高于CON组(P <0.05),L组山嵛酸(C22:0)显著高于CON和H组(P <0.05)。3)试验组苏氨酸、缬氨酸、蛋氨酸、异亮氨酸、亮氨酸、苯基丙氨酸、赖氨酸、丙氨酸、天冬氨酸、丝氨酸、脯氨酸、酪氨酸、精氨酸、必需氨基酸、非必需氨基酸和氨基酸总量显著高于CON组(P <0.05),L组谷氨酸含量显著高于CON组(P <0.05)。综上所述,长期饲喂牛至精油可以改善育肥后期平凉红牛的肌肉品质并提升肌肉中脂肪酸和氨基酸含量。This study aimed to investigate the changes in muscle quality,fatty acid composition,and amino acid content of Pingliang red cattle after long-term addition of oregano essential oil.Nine Pingliang red cattle geldings with good health and similar initial weight were selected and divided into three groups of three individuals each.The control group(CON)was fed basal feed,and the experimental groups were fed 10(Group L)and 20 g·(head·d)^(−1)(Group H)oregano essential oil,with a pre-test period of 14 d and a positive test period of 570 d.The semitendinosus muscle of the left half carcass was taken to measure the meat quality and fatty acid and amino acid contents.The results show:1)When the acid excretion time was the same and the amount of added oregano essential oil was different,the water loss rate of the L group was significantly lower than that of the CON group at 0 h of acid excretion(P<0.05).Additionally,the cooked meat rate of the H group was significantly higher than that of the CON group(P<0.05),and the shear force of the L group was significantly lower than that of the CON group(P<0.05).After 72 h of acid excretion,the brightness(L*)value of muscle in group H was significantly higher than that in group CON(P<0.05),the loss of dripping water in the experimental group was significantly lower than that in group CON(P<0.05),and the loss of cooking in group L was significantly lower than that in group CON(P<0.05).In the CON group,when the amount of oregano essential oil added was the same and the acid excretion time was different,the L*,redness(a*),and yellowness(b*)values,water loss rate,and cooking loss at 72 h were significantly higher than those at 0 h(P<0.05),and the pH and cooked meat rate at 0 h were significantly higher than those at 72 h(P<0.05).In group L,the L*and b*values and water loss rate at 72 h were significantly higher than those at 0 h(P<0.05),and the pH at 0 h was significantly higher than that at 72 h(P<0.05).In group H,the L*and a*values,water loss rate,and cooking loss at 72 h were si

关 键 词：牛至精油 平凉红牛 排酸时间 肉品质 饱和脂肪酸 不饱和脂肪酸 氨基酸 

分 类 号：S823.5[农业科学—畜牧学]