饲粮中添加牛至精油、罗伊乳杆菌和莫能菌素对绵羊生长性能、屠宰性能、胴体性状、肉质性状及血清抗氧化指标的影响

doi:10.3969/j.issn.1006-267x.2020.08.036

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摘要本试验旨在研究饲粮中添加牛至精油、罗伊乳杆菌和莫能菌素对绵羊生长性能、屠宰性能、胴体性状、肉质性状及血清抗氧化指标的影响。试验选取3月龄、体重[（20.11±0.69）kg]相近、体况良好的断奶小尾寒羊×湖羊F2代母羔36只，随机分成4组，每组9只羊。对照组（CK组）饲喂基础饲粮，试验组分别在基础饲粮中添加4 g/（只·d）牛至精油（E组）、10 g/（只·d）罗伊乳杆菌（L组）和0.5 g/（只·d）莫能菌素（A组）。预试期7 d，正试期90 d。结果表明：1）E组的结束体重显著高于CK组和A组（P<0.05）。第1~90天，L组和E组的平均日增重显著高于CK组和A组（P<0.05）。2）E组的空腹24 h体重、胴体重显著高于CK组和A组（P<0.05），L组显著高于CK组（P<0.05）；试验组的屠宰率、净肉率均显著高于CK组（P<0.05），且E组显著高于其他试验组（P<0.05）；E组的骨肉比显著低于CK组（P<0.05），E组的产肉率显著高于CK组和L组（P<0.05）。3）E组的左半胴体后宽显著高于L组（P<0.05），眼肌面积显著高于A组（P<0.05），GR值显著高于其他各组（P<0.05）。4）屠宰后24 h时，E组的大理石纹评分显著高于其他各组（P<0.05）。试验组的剪切力显著低于CK组（P<0.05）。E组的失水率显著低于其他各组（P<0.05），熟肉率显著高于其他各组（P<0.05）。CK组的滴水损失显著高于L组和A组（P<0.05）。E组和A组的粗灰分含量显著低于CK组和L组（P<0.05），E组的粗蛋白质含量显著高于CK组（P<0.05）。5）E组的血清超氧化物歧化酶（SOD）、谷胱甘肽-S转移酶（GSH-ST）和谷胱甘肽过氧化物酶（GSH-Px）活性显著高于其他各组（P<0.05）。综上所述，饲粮中添加牛至精油可提高绵羊生长性能和屠宰性能，增加肌内脂肪沉积量，改善羊肉的嫩度、多汁性和适口性，增强绵羊抗氧化能力。饲粮中添加牛至精油的育肥效果优于添加罗伊乳杆菌和莫能菌素。

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	孔繁云
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	宫旭胤
	王建福
	雷赵民

关键词 ：绵羊, 牛至精油, 罗伊乳杆菌, 莫能菌素, 生长性能, 屠宰性能, 胴体性状

Abstract：This experiment was conducted to study the effects of dietary oregano essential oil, Lactobacillus reuteri and monensin on growth performance, slaughter performance, carcass traits and serum antioxidant indices of sheep. Thirty-six healthy 3-month-old crossbred (small tail Han sheep×Hu sheep) F2 female lambs with similar body weight of (20.11±0.69) kg were randomly divided into 4 groups with 9 sheep per group. Lambs in the control group (group CK) were fed a basal diet, and lambs in three trial groups were fed the basal diets supplemented with 4 g/d oregano essential oil (group E), 10 g/d Lactobacillus reuteri (group L) and 0.5 g/d monensin (group A) per lamb, respectively. The pre-experimental period lasted for 7 days, and the experimental period lasted for 90 days. The results showed as follows:1) the final body weight of group E was significantly higher than that of group CK and group A (P<0.05). During 1 to 90 days, the average daily gain of group L and group E was significantly higher than that of group CK and group A (P<0.05). 2) The fasting 24 h body weight and carcass weight of group E were significantly higher than those of group CK and group A (P<0.05), and group L was significantly higher than that of group CK (P<0.05); the slaughter rate and net meat rate of trial groups were significantly higher than those of group CK (P<0.05), and group E was significantly higher than that of other trial groups (P<0.05); the meat to bone ratio of group E was significantly lower than that of group CK (P<0.05), the meat production rate of group E was significantly higher than that of group CK and group L (P<0.05). 3) The back width of left carcass of group E was significantly higher than that of group L (P<0.05), the eye muscle area was significantly higher than that of group A (P<0.05), and the GR value was significantly higher than that of other groups (P<0.05). 4) At 24 hours after slaughter, the marbling score of group E was significantly higher than that of other groups (P<0.05). The shear force of trial groups was significantly lower than that of group CK (P<0.05). The water loss rate of group E was significantly lower than that of other groups (P<0.05), and the cooked meat rate was significantly higher than that of other groups (P<0.05). The drip loss of group CK was significantly higher than that of group L and group A (P<0.05). The ash content of group E and group A was significantly lower than that of group CK and group A (P<0.05), and the crude protein of group E was significantly higher than that of group CK (P<0.05). 5) The activities of superoxide dismutase (SOD), glutathione-S transferase (GSH-ST) and glutathione peroxidase (GSH-Px) in serum of group E were significantly higher than those of other groups (P<0.05). In conclusion, dietary essential oil can improve the growth performance and slaughter performance of sheep, increase the deposition of intramuscular fat, improve the tenderness, juiciness and palatability of mutton, and improve the antioxidant capacity of sheep. The fattening effect of dietary oregano essential oil is better than that of Lactobacillus reuteri and monensin.

Key words： sheep oregano essential oil Lactobacillus reuteri monensin growth performance slaughter performance carcass traits

收稿日期: 2020-02-20

PACS:

S826

基金资助:甘肃省草原生态治理修复科技支撑项目（甘肃省林草局专项）；甘肃省科技重大专项计划——肉牛高效生态营养技术体系研究与示范（17ZD2NC020）；兰州市科技局重点项目——玉米秸秆饲料化关键技术集成与示范推广（2012-2-159）；甘肃省现代农业（草食畜）产业技术体系专项（GARS-CSX-1）；农业部公益性行业（农业）科研专项——北方作物秸秆饲用化利用技术研究与示范（201503134）；国家绒毛用羊产业技术体系岗位专家项目——饲养管理与圈舍环境（CARS-39-18）

通讯作者: 雷赵民,教授,博士生导师,E-mail:leizm@gsau.edu.cn E-mail: leizm@gsau.edu.cn

作者简介: 孔繁云(1994-),男,甘肃天祝人,硕士研究生,畜牧专业。E-mail:1225944948@qq.com

引用本文:

孔繁云, 吴建平, 张科, 豆思远, 李玉, 刘婷, 宫旭胤, 王建福, 雷赵民. 饲粮中添加牛至精油、罗伊乳杆菌和莫能菌素对绵羊生长性能、屠宰性能、胴体性状、肉质性状及血清抗氧化指标的影响[J]. 动物营养学报, 2020, 32(8): 3771-3779.
KONG Fanyun, WU Jianping, ZAHNG Ke, DOU Siyuan, LI Yu, LIU Ting, GONG Xuyin, WANG Jianfu, LEI Zhaomin. Effects of Dietary Oregano Essential Oil, Lactobacillus reuteri and Monensin on Growth Performance, Slaughter Performance, Carcass Traits and Serum Antioxidant Indices of Sheep. Chinese Journal of Animal Nutrition, 2020, 32(8): 3771-3779.

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