饲粮添加酵母培养物对小尾寒羊屠宰性能及肌内氨基酸和功能成分的影响  

Effects of Dietary Yeast Cultures Supplementation on Slaughter Performance and Muscular Contents of Amino Acid and Functional Component in Small-tail Han Sheep

作　　者：王力伟 刘永斌[2] 赵杰[3] 王标 特日格勒 何小龙 付绍印 姜丽丽 唐雅茹 何江峰 WANG Liwei;LIU Yongbin;ZHAO Jie;WANG Biao;Terigele;HE Xiaolong;FU Shaoyin;JIANG Lili;TANG Yaru;HE Jiangfeng(Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences,Hohhot 010031,China;State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock/College of Life Sciences,Inner Mongolia University,Hohhot 010021,China;Affiliated Hospital of Inner Mongolia Medical University,Hohhot 010050,China)

机构地区：[1]内蒙古自治区农牧业科学院,内蒙古呼和浩特010031 [2]内蒙古大学生命科学学院/草原家畜生殖调控与繁育国家重点实验室,内蒙古呼和浩特010021 [3]内蒙古医科大学附属医院,内蒙古呼和浩特010050

出　　处：《畜牧与饲料科学》2023年第3期18-26,共9页Animal Husbandry and Feed Science

基　　金：内蒙古自治区自然科学基金项目(2023QN03019);内蒙古自治区科技重大专项(2020ZD0003);内蒙古自治区科技计划项目(2021GG0443);国家肉羊产业技术体系(CARS-38)。

摘　　要：[目的]研究饲粮添加酵母培养物对小尾寒羊屠宰性能及肌内氨基酸和功能成分的影响。[方法]选取体重相近[(17.5±1.2)kg]且健康的3月龄小尾寒羊40只,随机分为对照组(CON组,n=20)和酵母培养物添加组(YSD组,n=20);CON组饲喂基础饲粮,YSD组基础饲粮中添加1%酵母培养物。饲喂试验100 d,其中,预饲期10 d,正饲期90 d;饲喂试验结束后,每组选取10只试验羊屠宰,测定宰前活重、胴体重、胴体脂肪含量(GR值)、背最长肌pH值,计算屠宰率;取背最长肌、背阔肌、股二头肌、肋间肌样本,利用超高效液相色谱串联三重四极杆质谱(UPLC-QqQ-MS)技术,对肌内19种氨基酸和3种功能成分进行定量分析。[结果]屠宰性能方面,与CON组相比,YSD组宰前活重、胴体重和屠宰率无显著(P>0.05)变化;YSD组GR值显著(P<0.01)降低,肌肉pH值显著(P<0.05)提高。肌内氨基酸方面,与CON组相比,YSD组背最长肌苏氨酸(Thr)、赖氨酸(Lys)、羟脯氨酸(Hyp)、甘氨酸(Gly)含量以及必需氨基酸总含量(EAA)显著(P<0.01)提高,天冬酰胺(Asn)、丝氨酸(Ser)、谷氨酰胺(Gln)含量以及非必需氨基酸总含量(NEAA)显著(P<0.05)提高;YSD组背阔肌组氨酸(His)、谷氨酰胺(Gln)含量显著(P<0.01)提高,苯丙氨酸(Phe)、缬氨酸(Val)、赖氨酸(Lys)含量显著(P<0.05)提高,丝氨酸(Ser)含量显著(P<0.05)降低;YSD组股二头肌组氨酸(His)含量显著(P<0.01)提高,缬氨酸(Val)、瓜氨酸(Cit)、酪氨酸(Tyr)含量显著(P<0.05)提高;YSD组背阔肌和股二头肌必需氨基酸总含量(EAA)、非必需氨基酸总含量(NEAA)、风味氨基酸总含量(FAA)均显著(P<0.05)提高;YSD组小尾寒羊肋间肌谷氨酸(Glu)含量以及必需氨基酸总含量(EAA)、非必需氨基酸总含量(NEAA)、风味氨基酸总含量(FAA)、呈味氨基酸总含量(DAA)显著(P<0.05)提高,8种必需氨基酸、10种非必需氨基酸含量无显著(P>0.05)变化。肌内功能成分方面,与CON组相比,YSD组背最长肌和背阔[Objective]This study aimed to investigate the effects of the dietary supplementation of yeast cultures on slaughter performance as well as muscular contents of amino acid and functional component in Small-tail Han sheep.[Method]A total of 40 healthy Small-tail Han sheep lambs with similar body weights[(17.5±1.2)kg]at approximately 90 d of age were selected and randomly assigned to a control group(n=20)fed basal diet or a YSD group(n=20)fed basal diet supplemented with 0.1%yeast cultures.The feeding trial lasted for 90 days,preceded by a 10-day adaptation.After the feeding trial,10 lambs from each group were randomly selected and slaughtered.The slaughter performance indicators,such as live weight before slaughter,carcass weight,carcass fat content(evaluated by GR value),pH value of the longissimus dorsi,and slaughter percentage rate were measured or calculated.Muscular tissue samples,including longissimus dorsi,latissimus dorsi,biceps femoris,and intercostal muscle,were taken from the slaughtered sheep.A total of 19 amino acids and 3 functional components were quantitatively analyzed by using ultra high performance liquid chromatography coupled with triple quadrupole mass spectrometry(UPLC-QqQ-MS).[Result]In terms of slaughter performance,there were no significant(P>0.05)differences in live weight before slaughter,carcass weight,and slaughter rate between control group and YSD group;while significantly(P<0.01)reduced GR value and significantly(P<0.05)elevated pH value of the longissimus dorsi were observed in YSD group.Compared with control group,YSD group had higher levels of Thr(P<0.01),Lys(P<0.01),Hyp(P<0.01),Gly(P<0.01),total essential amino acids(EAA)(P<0.01),Asn(P<0.05),Ser(P<0.05),Gln(P<0.05),and total non-essential amino acids(NEAA)(P<0.05)in the longissimus dorsi.Increased contents of His(P<0.01),Gln(P<0.01),Phe(P<0.05),Val(P<0.05),Lys(P<0.05)and decreased contents of Ser(P<0.05)were found in the latissimus dorsi in YSD group.YSD group had higher concentrations of His(P<0.01),Val(P<0.05),Cit(P<0.05),an

关 键 词：酵母培养物 小尾寒羊 超高效液相色谱串联三重四极杆质谱(UPLC-QqQ-MS) 氨基酸 功能成分 肌肉 

分 类 号：S816.7[农业科学—饲料科学] S826.925[农业科学—畜牧学]