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动物营养学报 2019, Vol. 31 Issue (3) :1317-1325    DOI: 10.3969/j.issn.1006-267x.2019.03.038
饲料科学与技术 Feed science and technology 最新目录 | 下期目录 | 过刊浏览 | 高级检索 << Previous Articles | Next Articles >>
酵母培养物对育肥牛生长性能、屠宰性能及肉品质的影响
黄文明1, 谭林1, 王芬2, 康雷3, 李晓波3, 左福元1
1. 西南大学动物科学学院, 重庆市肉牛工程技术研究中心, 荣昌 402460;
2. 北京英惠尔生物技术有限公司, 北京 100083;
3. 重庆市畜牧技术推广总站, 重庆 401121
Effects of Yeast Culture on Growth Performance, Slaughter Performance and Meat Quality of Finishing Cattle
HUANG Wenming1, TAN Lin1, WANG Fen2, KANG Lei3, LI Xiaobo3, ZUO Fuyuan1
1. Beef Cattle Engineering and Technology Research Center of Chongqing, College of Animal Science, Southwest University, Rongchang 402460, China;
2. Beijing Enhalor Biotechnology Co., Ltd., Beijing 100083, China;
3. Chongqing Animal Husbandry Technology Extension Station, Chongqing 401121, China
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摘要 本试验旨在研究饲粮中添加酵母培养物(YC)对育肥牛生长性能、屠宰性能及肉品质的影响。根据体重相近的原则,将75头17月龄左右的西门塔尔杂交肉牛随机分为5组,每组15头牛。对照组(C0组)饲喂基础饲粮,不添加YC;2个试验组分别在试验后期(第61~120天)基础饲粮中添加100(L100组)和150 g/d(L150组)YC,另外2个试验组分别在试验全期(第1~120天)基础饲粮中添加100(W100组)和150 g/d(W150组)YC。预试期14 d,正试期120 d。结果表明:1)W150组肉牛的平均日增重为1.02 kg/d,分别比C0、L150和W100组提高了10.8%、8.5%和12.1%(P<0.05),比L100组提高了7.4%(P>0.05);W150组肉牛的料重比显著低于C0和W100组(P<0.05)。2)L150组肉牛的背膘厚度显著高于其他各组(P<0.05),W100和W150组肉牛的背膘厚度显著高于C0组(P<0.05);W100组肉牛的大理石纹等级为2.81,显著高于C0组(P<0.05)。3)L150组背最长肌的滴水损失显著低于C0和W150组(P<0.05),C0组背最长肌的蒸煮损失显著高于L150和W150组(P<0.05)。4)W150组背最长肌的油酸比例显著高于L100组(P<0.05),亚麻酸比例显著低于W100组(P<0.05);C0组背最长肌的二十碳一烯酸比例显著高于L100组(P<0.05)。各组间背最长肌的各氨基酸含量均差异不显著(P>0.05)。由此可见,试验全期(第1~120天)添加150 g/d YC对提高肉牛生长性能和改善牛肉品质都有促进作用;试验后期(第61~120天)添加150 g/d YC对改善牛肉品质有促进作用。
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关键词酵母培养物   育肥牛   生长性能   屠宰性能   肉品质     
Abstract: The objective of this study was to determine the effects of yeast culture (YC) on growth performance, slaughter performance and meat quality of finishing cattle. Seventy-five 17-month-old Simmentals Crossbred beef cattle with similar body weight were randomly assigned to 5 groups with 15 cattle per group. The control group (C0 group) was fed a basal diet without YC supplementation, two experimental groups were fed the basal diet supplemented with 100 (L100 group) and 150 g/d (L150 group) YC in the last experimental period (the 61th to 120th day), respectively; and the other two experimental groups were fed the basal diet supplemented with 100 (W100 group) or 150 g/d (W150 group) YC in the whole experimental period (the 1st to 120th day), respectively. The pre-experimental period lasted for 14 days, and the experimental period lasted for 120 days. The results showed as follows:1) the average daily gain of cattle of W150 group was 1.02 kg/d, which was higher than C0, L150 and W100 groups by 10.8%, 8.5% and 12.1%, respectively (P<0.05), and was higher than L100 group by 7.4% (P>0.05). The ratio of feed to gain of cattle of W150 group was significantly lower than that of C0 and W150 groups (P<0.05). 2) The back fat thickness of cattle of L150 group was significantly higher than that of other groups (P<0.05), the back fat thickness of cattle of W100 and W150 groups was significantly higher than that of C0 group (P<0.05); the marbling grade of cattle of W100 group was 2.81, which was significantly higher than that of C0 group (P<0.05). 3) The longissimus dorsi dripping loss of L150 group was significantly lower than that of C0 and W150 groups (P<0.05), the longissimus dorsi cooking loss of C0 group was significantly higher than that of L150 and W150 group (P<0.05). 4) The longissimus dorsi oleic acid percentage of W150 group was significantly higher than that of L100 group (P<0.05), and the linolenic acid percentage was significantly lower than that of W100 group (P<0.05). The longissimus dorsi twitocene-enoic acid percentage of C0 group was significantly higher than that of L100 group (P<0.05). There were no significant differences in all longissimus dorsi amino acid contents among all groups (P>0.05). In conclusion, dietary supplemented with 150 g/d YC in the whole experimental period(the 1st to 120th day) can increase the growth performance and improve the meat quality of cattle, and dietary supplemented with 150 g/d YC in last experimental period (the 61th to 120th day) can improve the meat quality of cattle.
Keywordsyeast culture,   finishing cattle,   growth performance,   slaughter performance,   meat quality     
收稿日期: 2018-08-31;
基金资助:

国家重点研发计划(2018YFD0501700);中央高校基本科研业务费(XDJK2018C056);中央高校博士启动基金(SWU114060)

通讯作者 左福元,教授,硕士生导师,E-mail:zfuyuan@163.com     Email: zfuyuan@163.com
作者简介: 黄文明(1983-),男,四川自贡人,讲师,博士,从事反刍动物营养研究。E-mail:hwmyy@126.com
引用本文:   
. 酵母培养物对育肥牛生长性能、屠宰性能及肉品质的影响[J]. 动物营养学报, 2019,V31(3): 1317-1325
. Effects of Yeast Culture on Growth Performance, Slaughter Performance and Meat Quality of Finishing Cattle[J]. Chinese Journal of Animal Nutrition, 2019,V31(3): 1317-1325.
链接本文:  
http://www.chinajan.com/CN/10.3969/j.issn.1006-267x.2019.03.038     或     http://www.chinajan.com/CN/Y2019/V31/I3/1317
 
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