酵母多糖对育肥牛屠宰性能和肉质风味的影响  

Effects of Yeast Polysaccharide on Slaughter Performance andMeat Flavor of Finishing Cattle

作　　者：王燕 侯鹏霞 李丹 李博 施安 陈志龙 孙文阳 黄晓瑜 张恩平[1] 梁小军 WANG Yan;HOU Pengxia;LI Dan;LI Bo;SHI An;CHEN Zhilong;SUN Wenyang;HUANG Xiaoyu;ZHANG Enping;LIANG Xiaojun(College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China;Institute of Animal Science,Ningxia Academy of Agricultural and Forestry Sciences,Yinchuan 750000,China;Guyuan Branch of Ningxia Academy of Agricultural and Forestry Sciences,Guyuan 756000,China)

机构地区：[1]西北农林科技大学动物科技学院,杨凌712100 [2]宁夏农林科学院动物科学研究所,银川750000 [3]宁夏农林科学院固原分院,固原756000

出　　处：《动物营养学报》2023年第10期6452-6461,共10页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：宁夏回族自治区农业科技自主创新项目(NGSB-2021-12-02);财政部和农业农村部-国家现代农业产业技术体系资助(CARS-37);陕西省肉羊产业技术体系建设项目[NYKJ-2022-YL(XN)46]。

摘　　要：本试验旨在研究饲粮添加酵母多糖对育肥牛屠宰性能和肉质风味的影响。选择健康的16月龄、体重550 kg左右的西门塔尔杂交育肥牛40头,随机分为4组,每组10头。对照组饲喂基础饲粮,3个试验组分别饲喂在基础饲粮中添加5、10和15 g/(d·头)酵母多糖的饲粮。预试期10 d,正试期94 d。饲养试验结束后,对照组和试验组[体增重最好的15 g/(d·头)酵母多糖添加组]各选择3头体重接近平均值的牛进行屠宰试验,测定屠宰性能和肉品质,并采用电子鼻测定肌肉的气味轮廓,以及采用气相色谱-质谱联用技术测定肌肉挥发性风味物质。结果表明:1)与对照组相比,饲粮添加酵母多糖对育肥牛屠宰性能无显著影响(P>0.05),但显著降低了背膘厚(P<0.05),有提高肌肉粗脂肪含量的趋势(P=0.078)。2)电子鼻分析发现,与对照组相比,试验组育肥牛肉背最长肌中对长链烷烃芳香物质敏感的传感器响应值显著提高(P<0.05)。3)与对照组相比,饲粮添加酵母多糖显著上调了育肥牛肌肉中磷酸吡哆醛和赤藓糖-4-磷酸含量(P<0.05)。由此可知,饲粮添加15 g/(d·头)酵母多糖可促进育肥牛生长,提高肌肉中芳香族化合物含量,改善肉品质。This experiment was conducted to study the effects of dietary yeast polysaccharide on slaughter performance and meat flavor of finishing cattle.Forty healthy 16-month-old Simmental crossbred finishing cattle weighing about 550 kg were randomly divided into 4 groups with 10 cattle per group.The cattle in the control group were fed a basal diet,and the others in 3 test groups were fed the basal diets supplemented with 5,10 and 15 g/(d·head)yeast polysaccharide,respectively.The pre-trial period lasted for 10 days,and the experimental period lasted for 94 days.After the feeding experiment,each 3 cattle whose body weight was close to the average in the control group and test group[15 g/(d·head)yeast polysaccharide supplemental group with the best body weight gain]were selected for slaughter experiment to determine the slaughter performance and meat quality,the electronic nose was used to determine the odor profiles in muscle,and gas chromatography-mass spectrometry was used to determine the volatile flavor substances in muscle.The results showed as follows:1)compared with the control group,dietary yeast polysaccharide had no significant effect on slaughter performance of finishing cattle(P>0.05),but significantly decreased the backfat thickness(P<0.05),and tended to increase the ether extract content in muscle(P=0.078).2)Electronic nose analysis showed that compared with the control group,the response value of sensor sensitive to long-chain alkane aromatic substances in longissimus dorsi muscle of finishing cattle in test group was significantly increased(P<0.05).3)Compared with the control group,dietary yeast polysaccharide significantly increased the contents of pyridoxal phosphate and erythrosis-4-phosphate in muscle of finishing cattle(P<0.05).In conclusion,dietary supplementation of 15 g/(d·head)yeast polysaccharide can promote the growth of finishing cattle,increase the aromatic compound content in muscle,and improve meat quality.

关 键 词：酵母多糖 育肥牛 屠宰性能 肉质风味 

分 类 号：S823[农业科学—畜牧学]