丁酸钠对肉牛生产性能、肉品质和肌肉抗氧化指标的影响  

The effect of sodium butyrate on production performance,meat quality,and muscle antioxidant indicators in beef cattle

作　　者：梅应轩 MEI Yingxuan(Yichun Vocational Technical College,Yichun,Jiangxi Province 336000,China)

机构地区：[1]宜春职业技术学院,江西宜春336000

出　　处：《中国饲料》2024年第22期37-40,共4页China Feed

摘　　要：文章旨在探究丁酸钠对肉牛生产性能、肉品质和肌肉抗氧化指标的影响。试验选择健康状况良好,体重一致[(328.74±24.15)kg]的两岁龄西杂肉牛192头,随机分为4组,每组6个重复,每个重复8头。对照组饲喂基础日粮,试验组在基础日粮中梯度添加3、6和9 g/kg的丁酸钠,预试期10 d,正试期88 d。结果显示:(1)生产性能方面,6和9 g/kg丁酸钠组肉牛末重显著提高4.56%和3.23%(P <0.05);平均日增重显著提高7.96%和6.96%(P <0.05);料肉比显著降低6.98%和6.11%(P <0.05)。(2)肉品质方面,添加6 g/kg丁酸钠组肉牛肌肉pH24 h显著提高(P <0.05),剪切力显著降低(P <0.05),大理石花纹评分显著提高(P <0.05),粗脂肪含量显著提高(P <0.05)。(3)抗氧化方面,添加6和9 g/kg丁酸钠组肉牛肌肉Cu-ZnSOD、CAT活性显著提高(P <0.05),ROS含量显著降低(P <0.05);添加3~9 g/kg丁酸钠组肉牛肌肉丙二醛(MDA)含量显著降低(P <0.05)。综上所述,6 g/kg的丁酸钠能有效增强肉牛肌肉抗氧化能力,改善肉质,并提高生长性能。To explore the effects of sodium butyrate on the production performance,meat quality,and muscle antioxidant indicators of beef cattle.192 two year old Western crossbred beef cattle with good health and consistent weight[(328.74±24.15)kg]were selected for the experiment and randomly divided into 4 groups,with 6 replicates in each group and 8 cows in each replicate.The control group was fed with a basic diet,while the experimental group received a gradient addition of 3,6,and 9 g/kg sodium butyrate to the basic diet.The pre trial period was 10 days,and the trial period was 88 days.The results showed that:(1)in terms of production performance,the 6 and 9 g/kg sodium butyrate groups significantly increased the final weight of beef cattle by 4.56%and 3.23%(P<0.05);The average daily weight gain significantly increased by 7.96%and 6.96%(P<0.05);The feed to meat ratio significantly decreased by 6.98%and 6.11%(P<0.05).(2)In terms of meat quality,the addition of 6 g/kg sodium butyrate significantly increased the pH 24 hours of beef muscle(P<0.05),significantly reduced shear force(P<0.05),significantly improved marbling score(P<0.05),and significantly increased crude fat content(P<0.05).(3)In terms of antioxidant activity,the addition of 6 g/kg and 9 g/kg sodium butyrate resulted in Cu Zn SOD in beef muscle CAT activity significantly increased(P<0.05),The ROS content significantly decreased(P<0.05);The addition of 3-9 g/kg sodium butyrate significantly reduced the MDA content in beef muscle(P<0.05).In summary,6 g/kg sodium butyrate can effectively enhance the antioxidant capacity of beef cattle muscles,improve meat quality,and enhance growth performance.

关 键 词：肉牛 丁酸钠 生产性能 抗氧化 肉品质 

分 类 号：S816.7[农业科学—饲料科学]