丁酸梭菌对羔羊生长性能、屠宰性能及肉品质的影响  

Effects of Clostridium butyricum on Growth Performance,Slaughter Performance and Meat Quality of Lambs

作　　者：董莹蕊 张暄梓 杨代毅 郝小燕 张建新[1] DONG Yingrui;ZHANG Xuanzi;YANG Daiyi;HAO Xiaoyan;ZHANG Jianxin(College of Animal Science,Shanxi Agricultural University,Taigu 030801,China)

机构地区：[1]山西农业大学动物科学学院,太谷030801

出　　处：《动物营养学报》2024年第2期1087-1095,共9页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家现代农业产业技术体系建设专项(CARS-38);山西省现代农业产业技术体系建设专项;山西省1331工程建设项目。

摘　　要：本试验旨在探讨饲粮中添加丁酸梭菌(CB)对羔羊生长性能、屠宰性能及肉品质的影响。试验选取48只3月龄、体重[(22.82±1.67)kg]相近的杜泊×小尾寒羊杂交公羔,采用单因素试验设计,随机分为4组,每组12个重复。各组分别在基础饲粮中添加0(对照组)、5×10^(7)(LCB组)、5×10^(8)(MCB组)、5×10^(9)CFU/kg(HCB组)CB。预试期15 d,正试期60 d。结果表明:1)饲粮中添加CB有提高羔羊终末体重的趋势(P=0.060),并呈二次和线性升高(P<0.05);MCB、HCB组的平均日增重显著高于对照组(P<0.05),CB有降低羔羊料重比的趋势(P=0.070),并呈二次和线性降低(P<0.05)。2)饲粮中添加CB有提高羔羊胴体重的趋势(P=0.053),并呈线性和二次增加(P<0.05);MCB、HCB组的净肉重显著高于对照组(P<0.05);饲粮中添加CB后羔羊的眼肌面积呈线性升高(P<0.05)。3)饲粮中添加CB有降低羔羊背最长肌24 h亮度(b^(*))值的趋势(P=0.080),并且45 min b^(*)值呈线性降低的趋势(P=0.064);MCB、HCB组的背最长肌剪切力显著低于对照组(P<0.05),3个CB添加组的背最长肌失水率显著低于对照组(P<0.05)。4)HCB组背最长肌粗脂肪含量显著高于对照组(P<0.05)。综上所述,羔羊饲粮中添加适宜水平CB能提高生长性能、屠宰性能并改善肉品质。本试验中,饲粮中CB的适宜添加水平为5×10^(9)CFU/kg。This experiment was conducted to investigate the effects of dietary Clostridium butyricum(CB)on growth performance,slaughter performance and meat quality of lambs.Forty-eight 3-month-old Dolper×small-tail Han crossbred male lambs with similar body weight[(22.82±1.67)kg]were randomly divided into 4 groups with 12 replicates per group.The basal diets of all groups were supplemented with 0(control group),5×10^(7)(LCB group),5×10^(8)(MCB group)and 5×10^(9) CFU/kg(HCB group)CB,respectively.Pre-test period lasted for 15 days,and experimental period lasted for 60 days.The results showed as follows:1)dietary supplementation of CB had a trend to increase the final body weight of lambs(P=0.060),and the increase was quadratic and linear(P<0.05);the average daily gain of MCB and HCB groups was significantly higher than that of control group(P<0.05),CB tended to reduce the ratio of feed to gain of lambs(P=0.070),and showed a quadratic and linear decrease(P<0.05).2)The carcass weight of lambs increased linearly(P=0.053),and was increased linearly and twice(P<0.05).The net meat weight of MCB and HCB groups was significantly higher than that of control group(P<0.05).After adding CB,the eye muscle area of lambs was linearly increased(P<0.05).3)The addition of CB tended to decrease 24 h brightness(b^(*))value of longissimus dorsi muscle of lambs(P=0.080),and the 45 min b*value showed a linear decrease(P=0.064);the shear force of longissimus dorsi muscle of MCB and HCB groups was significantly lower than that of control group(P<0.05).The water loss rate of longissimus dorsi muscle of three CB supplemental groups was significantly lower than that of control group(P<0.05).4)The crude fat content of longissimus dorsi muscle of MCB and HCB groups was significantly higher than that of control group(P<0.05).In conclusion,dietary supplementation with appropriate levels of CB can improve growth performance,slaughter performance and meat quality.In this experiment,the dietary optimal CB supplemental level is 5×10^(9) CFU/kg.

关 键 词：丁酸梭菌 羔羊 生长性能 屠宰性能 肉品质 

分 类 号：S826[农业科学—畜牧学]