中草药制剂对湖羊生长性能、屠宰性能、器官指数及肉品质的影响  

Effects of Chinese Herbal Preparations on Growth Performance,Slaughter Performance,Organ Index and Meat Quality of Hu Sheep

作　　者：朱艳敏 李乔 栗登攀 王春卉 宋娟娟 刘占经 李讨讨 马友记[1] ZHU Yanmin;LI Qiao;LI Dengpan;WANG Chunhui;SONG Juanjuan;LIU Zhanjing;LI Taotao;MA Youji(College of Animal Science and Technology,Gansu Agricultural University,Gansu Lanzhou 730070,China;Tianzhu County Center for Animal Disease Control and Prevention,Gansu Wuwei 733200,China)

机构地区：[1]甘肃农业大学动物科学技术学院,甘肃兰州730070 [2]天祝县动物疾病预防控制中心,甘肃武威733200

出　　处：《饲料工业》2025年第3期76-81,共6页Feed Industry

基　　金：临夏州牛羊产业重大科技支撑项目[KJJC-LX-2023-05];甘肃农业大学学科团队项目[GAU-XKTD-2022-20]。

摘　　要：试验旨在研究中草药制剂对湖羊生长性能、屠宰性能、器官指数及肉品质的影响。选取初始体重(19.57±1.56)kg的3月龄湖羊公羔18只,随机分为3组,对照组饲喂基础饲粮,试验Ⅰ、Ⅱ组分别在基础日粮中添加0.5%、1.0%中草药制剂,预试期10 d,正试期90 d。结果表明:试验Ⅰ、Ⅱ组平均日增重和平均日采食量显著高于对照组(P<0.05),料重比显著低于对照组(P<0.05)。试验Ⅰ组胴体重和屠宰率显著高于对照组(P<0.05)。试验Ⅰ、Ⅱ组肝脏重量和相对重量显著高于对照组(P<0.05)。试验Ⅰ、Ⅱ组羊肉的滴水损失和失水率显著低于对照组(P<0.05),红度(a^(*))显著高于对照组(P<0.05);试验Ⅰ组蒸煮损失显著低于对照组(P<0.05)。与对照组相比,试验Ⅰ组羊肉的肌纤维直径和面积显著降低(P<0.05),密度显著升高(P<0.05)。综上所述,添加中草药制剂能够改善湖羊肉品质,提高生长性能和屠宰性能;0.5%中草药改善肉品质的效果较好。This experiment was conducted to study the effects of Chinese herbal preparations on growth performance,slaughter performance,organ index and meat quality of Hu sheep.Eighteen male lambs of Hu sheep with initial weight of(19.57±1.56)kg at the age of 3 months were selected and randomly divided into three groups.The control group was fed a basal diet,and the experimental groups Ⅰ and Ⅱ were added with 0.5%and 1.0%Chinese herbal preparations to the basal diet,respectively,with a pre-testing period of 10 d and a positive-testing period of 90 d.The results showed as follows:the average daily gain and average daily feed intake of experimental groups Ⅰ and Ⅱ were significantly higher than those of control group(P<0.05),and the feed-to-weight ratio was significantly lower than that of the control group(P<0.05).The carcass weight and slaughter rate of experimental groupⅠwere significantly higher than those of control group(P<0.05).The liver weight and relative weight of experimental groups Ⅰ and Ⅱ were significantly higher than those of control group(P<0.05).The drip loss and water loss rate of experimental groups Ⅰ and Ⅱ were significantly lower than those of control group,the redness(a^(*))was significantly higher than that of control group(P<0.05);and the cooking loss of experimental group Ⅰ was significantly lower than that of control group(P<0.05).The diameter and area of muscle fibers in experimental group Ⅰ were significantly decreased and the density of muscle fibers was increased(P<0.05).In summary,the addition of herbal preparations could improved the quality of Hu lamb meat,improved the production performance and slaughtering performance;adding 0.5%Chinese medicine herbs had a better effect on improving meat quality.

关 键 词：湖羊 生长性能 屠宰性能 肉品质 中草药制剂 

分 类 号：S816.7[农业科学—饲料科学]