沙葱粉对安格斯肉牛胴体特征及肉品质的影响  

Effects of Allium mongolicum Regel Powder on Carcass Characteristics and Meat Quality in Angus Calves

作　　者：高会霞 胡晋升 何瑊瑊 孙晨旭 姚海博 谢耀弟 于爱缓 王贺 段月岩 唐德富[1] 刘旺景 GAO Huixia;HU Jinsheng;HE Jianjian;SUN Chenxu;YAO Haibo;XIE Yaodi;YU Aihuan;WANG He;DUAN Yueyan;TANG Defu;LIU Wangjing(College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;AoXin Animal Husbandry(Tianjin)Co.,Ltd.,Tianjin 300384,China)

机构地区：[1]甘肃农业大学动物科学技术学院,兰州730070 [2]澳新牧业(天津)有限公司,天津300384

出　　处：《中国畜牧兽医》2024年第10期4324-4335,共12页China Animal Husbandry & Veterinary Medicine

基　　金：甘肃农业大学科技创新基金—公招博士科研启动基金(GAU-KYQD-2020-24);甘肃农业大学科研创新基金—盛彤笙创新基金(GSAU-STS-2021-20);甘肃农业大学学科团队项目(GAU-XKTD-2022-24);国家自然科学基金地区科学基金项目(32260846);澳新牧业(天津)有限公司研发专项[GSAU-JSYF-2021-025]。

摘　　要：【目的】研究饲粮添加不同水平沙葱粉对安格斯肉牛胴体特征及肉品质的影响,以期为沙葱粉在肉牛生产中的应用提供参考。【方法】选取24头健康状况良好、月龄(14±2)、体重(271.17 kg±17.60 kg)相近的安格斯肉牛,随机分为4组,每组3个重复,每个重复2头牛。对照组饲喂基础饲粮(CON组),试验组在基础饲粮基础上每头牛每天分别添加沙葱粉10(低水平组,LAMR)、15(中水平组,MAMR)和20 g(高水平组,HAMR)。试验持续135 d,其中预试期为15 d,正试期为120 d。试验结束后测定各试验牛的宰前活重,屠宰后测定胴体特征、高档肉和优质肉产量,采集胴体左侧胸段背最长肌用于测定肉品质相关指标。【结果】与对照组相比,①LAMR组肉牛的宰前活重显著提高(P<0.05),HAMR组肉牛的肾脏指数显著降低(P<0.05);②LAMR和MAMR组肉牛背最长肌中粗灰分含量极显著提高(P<0.01),HAMR组背最长肌中的粗脂肪含量和LAMR组背最长肌中的粗蛋白质含量分别显著和极显著提高(P<0.05和P<0.01);③随着沙葱粉添加水平的提高,优质肉中针扒的重量呈现线性下降(P<0.05),优质肉中大条的重量和优质肉占净肉重的比值呈现先降低再升高的趋势(0.05<P<0.10);④LAMR、MAMR和HAMR组肉牛背最长肌肌纤维面积和肌纤维直径分别极显著和显著降低(P<0.01和P<0.05);⑤LAMR、MAMR和HAMR组肉牛背最长肌剪切力极显著降低(P<0.01),LAMR组背最长肌蒸煮损失显著降低(P<0.05),LAMR和HAMR组背最长肌熟肉率显著提高(P<0.05)。【结论】饲粮添加10 g/d沙葱粉有利于安格斯肉牛肌肉蛋白质沉积,促进肌肉生长,增加终末体重;饲粮添加20 g/d沙葱粉有利于安格斯肉牛肌内脂肪的沉积,改善牛肉嫩度。【Objective】The effects of different levels of Allium mongolicum Regel powder on carcass characteristics and meat quality of Angus calves were studied in order to provide reference for the application of Allium mongolicum Regel powder in calves production.【Method】24 calves aged(14±2)months,with good health and similar body weight(271.17 kg±17.60 kg),were randomly divided into 4 groups,with 3 replicates in each group and 2 calves in each replicate.The calves in control group were fed with basic diet(CON group),and the calves in experimental groups were fed with Allium mongolicum Regel powder of 10(low level group,LAMR),15(middle level group,MAMR)and 20 g(high level group,HAMR)on the basis of CON group.The experiment lasted for 135 days,pre-test period lasted for 15 days,and experimental period lasted for 120 days.After the experiment,the live body weight before slaughter was measured,and the carcass characteristics,high-grade meat and high-quality meat yields were measured after slaughter.The longissimus dorsi muscle of the left thoracic segment of the carcass was collected to determine the meat quality related indicators.【Result】Compared with CON group,①The live body weight of calves before slaughter in LAMR group was significantly increased(P<0.05),and the renal index in HAMR group was significantly decreased(P<0.05).②The crude ash contents of longissimus dorsi muscle of calves in LAMR and MAMR groups were extremely significantly increased(P<0.01),the crude fat content in HAMR group and the crude protein content in LAMR group were significantly and extremely significantly increased(P<0.05,P<0.01).③With the increase of Allium mongolicum Regel powder,the Topside in high-quality meat showed a linear increase(P<0.05),and the weight of Outside flat in high-quality meat and the ratio of high-quality meat to net meat both decreased first and then increased(0.05<P<0.10).④In LAMR,MAMR and HAMR groups,the muscle fiber area and muscle fiber diameter of the longissimus dorsi muscle were extremely signif

关 键 词：沙葱粉 安格斯肉牛 胴体特征 肌纤维直径 肉品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]