动物营养学报    2022, Vol. 34 Issue (5): 3096-3106    PDF    
枯草芽孢杆菌对断奶湖羊生长性能、屠宰性能和肉品质的影响
刘俊斌1 , 宋淑珍2 , 张利平1     
1. 甘肃农业大学动物科学技术学院, 兰州 730070;
2. 甘肃省农业科学院畜草与绿色农业研究所, 兰州 730070
摘要: 本试验旨在研究饲粮中添加不同水平枯草芽孢杆菌对断奶湖羊生长性能、屠宰性能、肉品质的影响。选择日龄[(60±10) 日龄]相近、体重[(21.13±2.07) kg]接近的健康湖羊断奶公羔45只, 随机分为3组, 分别为对照组、枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组, 每组15只。对照组饲喂基础饲粮, 枯草芽孢杆菌Ⅰ组饲喂基础饲粮+100 mg/kg枯草芽孢杆菌(活菌数≥1×1011 CFU/g), 枯草芽孢杆菌Ⅱ组饲喂基础饲粮+200 mg/kg枯草芽孢杆菌。预试期10 d, 正试期60 d。结果显示: 1)与对照组相比, 饲粮中添加100和200 mg/kg枯草芽孢杆菌使试验羊的平均日增重分别增加了7.26%和13.44%, 但差异不显著(P>0.05);各组试验羊的干物质采食量、料重比均无显著差异(P>0.05)。2)枯草芽孢杆菌对试验羊的屠宰性能和器官指数均无显著影响(P>0.05)。3)枯草芽孢杆菌Ⅰ组和枯草芽孢杆菌Ⅱ组试验羊背最长肌的失水率和亮度值极显著低于对照组(P < 0.01), 枯草芽孢杆菌Ⅰ组和枯草芽孢杆菌Ⅱ组之间差异不显著(P>0.05)。枯草芽孢杆菌Ⅱ组背最长肌肉的红度值极显著低于枯草芽孢杆菌I组、对照组(P < 0.01), 枯草芽孢杆菌I组、对照组之间差异不显著(P>0.05)。各组之间背最长肌肉的pH、剪切力、黄度值、熟肉率以及水分、粗脂肪、粗蛋白质含量差异不显著(P>0.05)。由此可见, 枯草芽孢杆菌对断奶湖羊生长性能无显著影响, 但具有改善羊肉品质的作用, 饲粮中枯草芽孢杆菌(活菌数≥1×1011 CFU/g)的适宜添加量为200 mg/kg。
关键词: 枯草芽孢杆菌    断奶湖羊    屠宰性能    肉品质    
Effects of Bacillus subtilis on Growth Performance, Slaughter Performance and Meat Quality of Weaned Hu Sheep
LIU Junbin1 , SONG Shuzhen2 , ZHANG Liping1     
1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
2. Institute of Livestock, Grass and Green Agriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
Abstract: This experiment was conducted to investigate the effects of Bacillus subtilis supplementation at different levels on growth performance, slaughter performance and meat quality of weaned Hu sheep. Forty-five healthy male lambs weaned from Hu sheep with similar age [(60±10) d] and body weight [(21.13±2.07) kg] were randomly divided into 3 groups with 15 sheep in each group, which were control group, Bacillus subtilis group Ⅰ and Bacillus subtilis group Ⅱ, respectively. Sheep in the control group were fed a basal diet, sheep in Bacillus subtilis group Ⅰ were fed the basal diet+100 mg/kg Bacillus subtilis (living bacteria count≥1×1011 CFU/g), and sheep in Bacillus subtilis group Ⅱ were fed the basal diet+200 mg/kg Bacillus subtilis. The pre-trial period lasted for 10 days, and the formal period lasted for 60 days. The results showed as follows: 1) the average daily gain of sheep was increased by 7.26% and 13.44% when adding 100 and 200 mg/kg Bacillus subtilis into diets compared with the control group, respectively, but there was no significant difference among all groups (P>0.05); there were no significant differences in dry matter intake and feed/gain among all groups (P>0.05). 2) Bacillus subtilis had no significant effects on slaughter performance and organ indexes of experimental sheep (P>0.05). 3) The water loss rate and brightness value of longissimus dorsi muscle of sheep in Bacillus subtilis group Ⅰ and Bacillus subtilis group Ⅱ were significantly lower than those in control group (P < 0.01), and there were no significant differences between Bacillus subtilis group Ⅰ and Bacillus subtilis group Ⅱ (P>0.05). The redness value of longissimus dorsi muscle in Bacillus subtilis group Ⅱ was significantly lower than that in Bacillus subtilis group Ⅰ and control group (P < 0.05), and there was no significant difference between Bacillus subtilis group Ⅰ and control group (P>0.05). The yellowness value of longissimus dorsi muscle in Bacillus subtilis group Ⅱ was significantly lower than that in control group (P < 0.05), and there was no significant difference between Bacillus subtilis group Ⅰ and Bacillus subtilis group Ⅱ, Bacillus subtilis group Ⅰ and control group (P>0.05). There were no significant differences in pH, shear force, cooked meat rate and the contents of moisture, ether extract and crude protein of longissimus dorsi muscle among all groups (P>0.05). In conclusion, Bacillus subtilis has no significant effect on the growth performance of weaned Hu sheep, but can improve the quality of mutton, and the optimal supplemental level of Bacillus subtilis (living bacteria count≥1×1011 CFU/g) is 200 mg/kg.
Key words: Bacillus subtilis    weaned Hu sheep    slaughter performance    meat quality    

近年来,湖羊因其繁殖力强而被甘肃省养殖从业人员大量引入,但在“饲料禁抗”背景下[1-2],如何通过抗生素替代品提高引进羊只的环境适应性和抗病力是甘肃省湖羊养殖中重要的问题[3-6]。枯草芽孢杆菌(Bacillus subtilis)可产芽孢,具有极强的抗逆性,稳定性好,耐氧化、耐挤压、耐高温,且耐酸碱,在胃酸环境中能保持活性[7]。孙康等[8]研究表明,枯草芽孢杆菌具有提高7~28日龄湖羊羔羊平均日增重的趋势,可以显著降低7~28日龄湖羊羔羊胰腺重量,显著增加蹄占宰前活重比例。Fathi等[9]研究表明,枯草芽孢杆菌具有调节蛋鸡机体免疫的作用。枯草芽孢杆菌作为抗生素替代品,已经较广泛地应用于单胃动物饲粮中,但其在反刍动物饲粮中的添加效果还需大量研究。因此,本试验以湖羊断奶羔羊为研究对象,研究不同添加水平枯草芽孢杆菌对其生长性能、屠宰性能、器官指数和肉品质等方面的影响, 为枯草芽孢杆菌类产酶益生菌在反刍动物健康养殖中的应用提供基础数据。

1 材料与方法 1.1 试验时间与地点

本试验于2021年3月至2021年5月在甘肃省张掖市甘州区平山湖蒙古族乡异地育肥基地进行。

1.2 试验设计与动物

选择日龄[(60±10) 日龄]相近、体重[(21.13±2.07) kg]接近的健康湖羊断奶公羔45只,随机分为3组,分别为对照组(C组)、枯草芽孢杆菌Ⅰ组(T1组)、枯草芽孢杆菌Ⅱ组(T2组),每组15只。对照组饲喂基础饲粮,枯草芽孢杆菌Ⅰ组饲喂基础饲粮+100 mg/kg枯草芽孢杆菌(购自山东某生物工程有限公司,活菌数≥1×1011 CFU/g),枯草芽孢杆菌Ⅱ组饲喂基础饲粮+200 mg/kg枯草芽孢杆菌。试验期70 d,其中预试期10 d,正试期60 d。

1.3 饲养管理

试验开始前对所有试验羊舍进行清扫、消毒。试验羊全部打耳标,然后称重并分栏,单栏饲养,每只羊占地面积为2.5 m2。每天08:00、17:00各饲喂1次,自由采食及饮水。试验羊舍为彩钢半开放式羊舍,温度、通风、光照等饲养环境条件基本一致。基础饲粮组成及营养水平见表 1

表 1 基础饲粮组成及营养水平(干物质基础) Table 1 Composition and nutrient levels of the basal diet (DM basis)  
1.4 样品采集与指标测定 1.4.1 生长性能

正试期开始后,每隔10 d准确记录连续3 d的投料量和剩料量,然后根据饲粮干物质含量计算每天的干物质采食量;正试期开始和结束时称量试验羊体重,计算平均日增重;根据干物质采食量和平均日增重计算料重比。

1.4.2 屠宰性能

参照赵有璋[10]所编写的《羊生产学》中方法对屠宰性能进行测定。正试期结束后,自由饮水,禁食12 h后测定所有试验羊只宰前活重,然后每组随机选取6只羊采用颈静脉放血处死,测定胴体重、眼肌面积、GR值(右边胴体第12与第13肋骨之间,距离背脊中线11 cm处的组织厚度)及背膘厚度(第12与第13胸椎结合处的背部,用直尺量其皮下脂肪的厚度,不包括皮在内);采集心脏、肝脏、脾脏、肾脏及肺脏并称重,计算各器官指数。

1.4.3 肉品质

截取第5~12肋骨间背最长肌进行肉品质测定。

pH:使用便携式pH计测定屠宰后45 min时肉样pH,每个肉样重复测定3次取平均值。

肉色:采用色差仪测定肉样的亮度(L*)、红度(a*)、黄度(b*)值,每个肉样重复测定3次取平均值。

剪切力:使用圆形取样器沿着肌纤维方向取样,在肉样中心插入温度计,放入水浴锅75 ℃恒温水浴待肉样中心温度升至70 ℃时,使用嫩度仪测定剪切力,每个肉样重复测定4次取平均值。

熟肉率:宰后24 h,剔除筋腱及脂肪取中心肉样20 g左右,放入蒸屉,100 ℃蒸煮45 min后,取出肉样吸干水分冷却至室温进行称量,精确至2位小数。熟肉率计算公式为:

失水率:屠宰45 min后将肉样切成均匀的肉片,用取样器取样称重,并准确记录,然后将肉样放于上下各18层滤纸中间,置于压力仪上,施加压力35 kg,保持5 min,最后取下肉样进行称重。每个肉样重复测定3次取平均值。失水率计算公式为:

肌肉中水分、粗脂肪、粗蛋白质的含量参照对应的国家标准[11-13]进行测定。

1.5 数据处理与分析

试验数据先使用Excel 2010进行整理,然后采用SPSS 21.0统计软件中的ANOVA程序进行单因素方差分析,利用Duncan氏法进行多重比较,结果用平均值±标准差表示。以P < 0.05表示差异显著,以P < 0.01表示差异极显著。

2 结果 2.1 枯草芽孢杆菌对断奶湖羊生长性能的影响

表 2可知,对照组、枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组试验羊的平均日增重分别为155.00、166.25和175.83 g/d,枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组与对照组相比分别增加了7.26%和13.44%,但3组间差异不显著(P>0.05)。各组之间干物质采食量差异不显著(P>0.05)。枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组试验羊的料重比较对照组分别增加了5.60%和21.35%,但差异不显著(P>0.05)。

表 2 枯草芽孢杆菌对断奶湖羊生长性能的影响 Table 2 Effects of Bacillus subtilis on growth performance of weaned Hu sheep
2.2 枯草芽孢杆菌对断奶湖羊屠宰性能的影响

表 3可知,3组试验羊的屠宰率均在47%左右,各组之间无显著差异(P>0.05);各组试验羊的胴体重、眼肌面积、GR值和背膘厚度均无显著差异(P>0.05)。

表 3 枯草芽孢杆菌对断奶湖羊屠宰性能的影响 Table 3 Effects of Bacillus subtilis on slaughter performance of weaned Hu sheep
2.3 枯草芽孢杆菌对断奶湖羊器官发育的影响

表 4可知,对照组、枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组试验羊的心脏、肝脏、脾脏、肺脏、肾脏重量及其指数均无显著差异(P>0.05)。

表 4 枯草芽孢杆菌对断奶湖羊内脏器官发育的影响 Table 4 Effects of Bacillus subtilis on internal organ development of weaned Hu sheep
2.4 枯草芽孢杆菌对断奶湖羊外部器官发育的影响

表 5可知,对照组、枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组试验羊的头+蹄、毛+皮重量及其指数均无显著差异(P>0.05)。

表 5 枯草芽孢杆菌对断奶湖羊外部器官发育的影响 Table 5 Effects of Bacillus subtilis on external organ development of weaned Hu sheep
2.5 枯草芽孢杆菌对断奶湖羊肉品质的影响

表 6可知,各组之间的pH、剪切力、黄度值和熟肉率差异不显著(P>0.05)。对照组的失水率极显著高于枯草芽孢杆菌Ⅰ组和枯草芽孢杆菌Ⅱ组(P < 0.01),分别比枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组高19.21%、38.98%;同时,枯草芽孢杆菌Ⅰ组的失水率极显著高于枯草芽孢杆菌Ⅱ组(P < 0.01)。枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组的亮度值极显著低于对照组(P < 0.01),枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组之间差异不显著(P>0.05)。枯草芽孢杆菌Ⅱ组的红度值极显著低于枯草芽孢杆菌Ⅰ组、对照组(P < 0.01),枯草芽孢杆菌Ⅰ组、对照组之间差异不显著(P>0.05)。

表 6 枯草芽孢杆菌对断奶湖羊肉品质的影响 Table 6 Effects of Bacillus subtilis on meat quality of weaned Hu sheep
2.6 枯草芽孢杆菌对断奶湖羊肌肉常规营养成分含量的影响

表 7可知,枯对照组、枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组试验羊的肌肉营养成分含量无显著差异(P>0.05)。

表 7 枯草芽孢杆菌对断奶湖羊肌肉常规营养成分含量的影响 Table 7 Effects of Bacillus subtilis on muscle conventional nutritional component contents of weaned Hu sheep  
3 讨论 3.1 枯草芽孢杆菌对断奶湖羊生长性能的影响

枯草芽孢杆菌是一种好氧有益菌,能够促进动物胃肠道的发育,分泌多种消化酶,产生多种营养物质,这些营养物质被动物机体吸收利用,有利于提高动物的生长性能[14]。有报道称,枯草芽孢杆菌能够提高反刍动物的生长性能,使其日增重提升[15-16]。程连平等[17]研究发现,饲粮中添加100 g/t枯草芽孢杆菌能够显著提高湖羊羔羊的平均日增重,与对照组相比,平均日增重提高了7.7%。仇武松等[18]研究表明,枯草芽孢杆菌能够提高湖羊的平均日增重,但与对照组相比差异不显著,这与本试验结果一致。本试验中,枯草芽孢杆菌Ⅱ组的平均日增重与对照组相比提高了12.5%,但是差异不显著。不同研究所得平均日增重结果不同可能是枯草芽孢杆菌的添加量、动物所处的生理阶段、饲养环境不同所造成,有待进一步研究。

3.2 枯草芽孢杆菌对断奶湖羊屠宰性能的影响

反映屠宰性能的指标主要有胴体重、屠宰率、GR值、眼肌面积等,一般情况下,宰前活重与胴体重、眼肌面积成正比例关系[19]。GR值是胴体脂肪含量的标志,有研究表明,随着饲粮营养水平的提高陕北白绒山羊GR值也增加[20]。Cui等[21]研究发现,饲粮中添加枯草芽孢杆菌可以提高育肥猪的背膘厚度。乌日勒格[22]在全混合颗粒饲粮中添加枯草芽孢杆菌后发现,其对肉羊的生长性能、屠宰性能均无显著影响。枯草芽孢杆菌对反刍动物屠宰性能的影响相关研究较少。本试验在基础饲粮中添加不同剂量的枯草芽孢杆菌进行研究,结果表明,各组试验羊的宰前活重、胴体重、屠宰率、GR值、眼肌面积及背膘厚度均无显著差异,屠宰率均在47%左右。枯草芽孢杆菌Ⅱ组的胴体重与枯草芽孢杆菌Ⅰ组、对照组相比,分别提高了9.9%、7.5%。张国梁等[23]报道,在饲粮中添加枯草芽孢杆菌能够降低育肥猪的背膘厚度,从而提高瘦肉率。这与本试验结果基本一致,本试验结果表明,枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组断奶湖羊的背膘厚度比对照组分别降低了4.34%、12.86%,说明在育肥湖羊饲粮中添加枯草芽孢杆菌有降低背膘厚度,提高瘦肉率的趋势。王海波等[24]研究表明,在饲粮中添加适量枯草芽孢杆菌能够显著提高瑶鸡的屠宰率。郭瑞萍等[25]研究发现,饲粮中添加枯草芽孢杆菌可以极显著提高肉鸡的屠宰率。彭豫东等[26]研究发现,饲粮中添加枯草芽孢杆菌可以显著提高肉鸡的屠宰率,但对其他屠宰性能指标无显著影响。本研究所得结果与以上报道不一致原因可能是反刍动物的瘤胃是一个复杂的动态生态系统,能够分泌多种消化酶,如淀粉酶、蛋白酶、纤维素酶等,从而协助宿主降解饲粮中的营养物质[27]。饲粮中添加枯草芽孢杆菌是否能够影响反刍动物的屠宰性能还有待进一步的探讨。

3.3 枯草芽孢杆菌对断奶湖羊器官发育的影响

内脏是动物生长中的重要组成部分,也是动物生长发育中物质消化吸收、代谢及保障的基础,内脏器官质量在一定程度上反映了动物机体发育和免疫状况,其中,肝脏和肾脏是动物重要的代谢器官,脾脏是主要的免疫器官[28-30]。枯草芽孢杆菌具有一定的免疫调节活性,能够改善免疫功能,增加T、B淋巴细胞的数量,增强抗病能力[31]。郭瑞萍等[25]研究发现,饲粮中添加枯草芽孢杆菌能极显著提高肉鸡的免疫性能,并且剂量越大效果越好。本试验中,饲粮添加枯草芽孢杆菌对断奶湖羊的免疫器官重量及指数均无显著影响,但是,饲粮中添加一定剂量的枯草芽孢杆菌后脾脏重量有高于对照组的趋势。肝脏对饲粮的消化起着至关重要的作用,有报道认为,枯草芽孢杆菌可以降低肝脏中脂肪的积累,从而降低肝脏重量[32]。本试验结果表明,枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组断奶湖羊的肝脏指数比对照组分别降低了7.5%、1.7%。

外部器官质量可以作为其功能的近似指标, 同时外部器官指数也反映了动物的营养状况和生理功能[33]。本试验中,3组试验羊外部器官重量及其指数均无显著差异。

3.4 枯草芽孢杆菌对断奶湖羊肉品质的影响

肌肉pH、肉色、滴水损失、蒸煮损失和剪切力等是客观评价肉品质的常用指标,其中肉色主要包括亮度、红度和黄度值3个指标。亮度主要反映肌肉的白度,亮度值越低,肉色越好;红度主要反映肌肉内肌红蛋白的数量,与肉色呈正相关;黄度反映肉的鲜度,与肉的新鲜程度呈负相关。蒸煮损失和滴水损失可以用来衡量肌肉的系水能力,并进一步影响肌肉的嫩度、色泽等指标;剪切力可以衡量肌肉中肌原纤维、结缔组织等物质的含量和结构状态,可以反映肌肉的嫩度[34-36]。研究发现,宰前静养处理可缓解机体应激,使宰后能量代谢趋于平稳,肌肉得以舒张,提高肌肉嫩度,使肉品质得到改善[37]。有报道称,枯草芽孢杆菌能够降低肌肉pH和失水率,提高系水力,改善肉品质[38]。宋淑珍等[39]研究发现,饲粮中添加枯草芽孢杆菌后,羊肉的剪切力、失水率降低,熟肉率升高。王蕾等[40]研究发现,饲粮中添加0.06%、0.10%枯草芽孢杆菌菌粉可极显著提高爱拔益加(AA)肉仔鸡胸肌亮度值,添加0.02%、0.06%、0.10%枯草芽孢杆菌菌粉可极显著提高胸肌红度和黄度值。本试验中,对照组的失水率极显著高于枯草芽孢杆菌Ⅰ组和枯草芽孢杆菌Ⅱ组,分别比枯草芽孢杆菌Ⅰ组、枯草芽孢杆菌Ⅱ组提高19.21%、38.98%,与上述报道相一致。此外,本研究还发现,添加枯草芽孢杆菌的2个试验组与对照组的背最长肌肉亮度值也存在极显著差异。

羊肉是一种蛋白质含量丰富、脂肪含量较少、有着特殊风味的畜产品[41]。肌肉中脂肪含量可影响肉的嫩度、风味和多汁性。脂肪含量过低时肉质明显粗糙,含量高时则风味浓、口感好,但含量过高时又有油腻感[42]。有研究显示肌内脂肪含量为2%~4%时肉品质较为理想[43]。本试验结果显示,枯草芽孢杆菌对断奶湖羊肌肉中水分、粗脂肪、粗蛋白质含量均无显著影响。

4 结论

① 饲粮中添加100和200 mg/kg枯草芽孢杆菌时,断奶湖羊的平均日增重在数值上增大,与对照组相比分别增加了7.26%和13.44%,但差异不显著。

② 饲粮中添加100和200 mg/kg枯草芽孢杆菌时,断奶湖羊背最长肌的失水率和亮度值均极显著降低,羊肉品质得到改善。

③ 断奶湖羊饲粮中适宜的枯草芽孢杆菌(活菌数≥1×1011 CFU/g)添加量为200 mg/kg。

参考文献
[1]
哈尔阿力·沙布尔. 湖羊饲养管理技术(上)[N]. 新疆科技报(汉), 2021-05-28(003).
SHABUER H E A L. Breeding and management technology of Hu sheep (I)[N]. Xinjiang Science and Technology Daily (Han), 2021-05-28(003). (in Chinese)
[2]
赵有璋. 中国肉羊产业发展趋势、存在主要问题和建议对策[J]. 现代畜牧兽医, 2020(1): 54-57.
ZHAO Y Z. Development trend, main problems and countermeasures of mutton sheep industry in China[J]. Modern Journal of Animal Husbandry and Veterinary Medicine, 2020(1): 54-57 (in Chinese).
[3]
高树山, 王兴礼, 王琣, 等. 饲料全面"禁抗"背景下发展养猪业的具体措施[J]. 中国猪业, 2020, 15(6): 37-39.
GAO S S, WANG X L, WANG P, et al. Specific measures to develop pig industry under the background of comprehensive "anti-resistance" of feed[J]. China Swine Industry, 2020, 15(6): 37-39 (in Chinese). DOI:10.3969/j.issn.1673-4645.2020.06.021
[4]
佚名. 饲料全面禁抗将影响行业五大领域[J]. 北方牧业, 2019(8): 8.
Anon. The total prohibition of feed resistance will affect five fields of industry[J]. Northern Animal Husbandry, 2019(8): 8 (in Chinese).
[5]
常文环. 2020年饲料全面禁抗的思考与对策[J]. 饲料与畜牧, 2018(10): 1.
CHANG W H. Thoughts and countermeasures of total feed resistance prohibition in 2020[J]. Feed and Husbandry, 2018(10): 1 (in Chinese).
[6]
BRÜSSOW H. Adjuncts and alternatives in the time of antibiotic resistance and in-feed antibiotic bans[J]. Microbial Biotechnology, 2017, 10(4): 674-677. DOI:10.1111/1751-7915.12730
[7]
彭孝坤, 吕江漫, 邓敦. 枯草芽孢杆菌的生物学特性及其在猪生产上的应用进展[J]. 饲料研究, 2020, 43(11): 154-158.
PENG X K, LV J M, DENG D. Biological characteristics of Bacillus subtilis and application progress in pig production[J]. Feed Research, 2020, 43(11): 154-158 (in Chinese).
[8]
孙康, 刘绘汇, 范慧玉, 等. 枯草芽孢杆菌对7~28日龄羔羊生长和器官发育及肌肉脂肪酸的影响[J]. 畜牧兽医学报, 2021, 52(9): 2510-2521.
SUN K, LIU H H, FAN H Y, et al. Effects of Bacillus subtilis on growth performance, organs development and muscle fatty acids in 7 to 28 days old lambs[J]. Acta Veterinaria et Zootechnica Sinica, 2021, 52(9): 2510-2521 (in Chinese).
[9]
FATHI M, AL-HOMIDAN I, AL-DOKHAIL A, et al. Effects of dietary probiotic (Bacillus subtilis) supplementation on productive performance, immune response and egg quality characteristics in laying hens under high ambient temperature[J]. Italian Journal of Animal Science, 2018, 17(3): 804-814. DOI:10.1080/1828051X.2018.1425104
[10]
赵有璋. 羊生产学[M]. 3版. 北京: 中国农业出版社, 2011: 83-86.
ZHAO Y Z. Sheep production science[M]. 3rd ed. Beijing: China Agriculture Press, 2011: 83-86 (in Chinese).
[11]
中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中水分的测定: GB 5009.3—2016[S]. 北京: 中国标准出版社, 2016.
National Health and Family Planning Commission of the People's Republic of China. National standard for food safety: determination of water content in food: GB 5009.3—2016[S]. Beijing: Standards Press of China, 2016. (in Chinese)
[12]
国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中脂肪的测定: GB 5009.6—2016[S]. 北京: 中国标准出版社, 2016.
National Health and Family Planning Commission of the People's Republic of China, China Food and Drug Administration. National standard for food safety: determination of fat in food: GB 5009.6—2016[S]. Beijing: Standards Press of China, 2016. (in Chinese)
[13]
国家卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中蛋白质的测定: GB 5009.5—2016[S]. 北京: 中国标准出版社, 2016.
National Health and Family Planning Commission of the People's Republic of China, China Food and Drug Administration. National standard for food safety: determination of protein in food: GB 5009.5—2016[S]. Beijing: Standards Press of China, 2016. (in Chinese)
[14]
吴孔阳, 娄亚芳, 杨同香, 等. 枯草芽孢杆菌功能及相关机制研究进展[J]. 黑龙江畜牧兽医, 2020(23): 55-58.
WU K Y, LOU Y F, YANG T X, et al. Research progress on the function and related mechanism of Bacillus subtilis[J]. Heilongjiang Animal Science and Veterinary Medicine, 2020(23): 55-58 (in Chinese).
[15]
张昊雪, 胡凤明, 朴泯宇, 等. 枯草芽孢杆菌在反刍动物饲料中应用的研究进展[J]. 粮食与饲料工业, 2021(1): 44-49.
ZHANG H X, HU F M, PU M Y, et al. Research progress on application of Bacillus subtilis in ruminant feed[J]. Cereal & Feed Industry, 2021(1): 44-49 (in Chinese).
[16]
EFSA Panel on Additives and Products or Substances Used in Animal Feed (FEEDAP). Efficacy of Bacillus subtilis DSM 28343 as a zootechnical additive (gut flora stabiliser) for calves for rearing[J]. EFSA Journal, 2019, 17(7): e05793.
[17]
程连平, 贺濛初, 夏晓冬, 等. 富硒酵母和枯草芽孢杆菌对湖羊羔羊生长性能、血清指标和消化功能的影响[J]. 动物营养学报, 2018, 30(8): 3189-3198.
CHENG L P, HE M C, XIA X D, et al. Effects of selenium-enriched yeast and Bacillus subtilis on growth performance, serum indices, digestive function of Hu lambs[J]. Chinese Journal of Animal Nutrition, 2018, 30(8): 3189-3198 (in Chinese). DOI:10.3969/j.issn.1006-267x.2018.08.038
[18]
仇武松, 王彦芦, 张振威, 等. 日粮添加产朊假丝酵母与枯草芽孢杆菌对湖羊生长性能及养分消化率的影响[J]. 中国畜牧杂志, 2017, 53(2): 106-109.
CHOU W S, WANG Y L, ZHANG Z W, et al. Effects of dietary Candida utilis and Bacillus subtilis addition on growth performance and nutrient digestibility of Hu sheep[J]. Chinese Journal of Animal Science, 2017, 53(2): 106-109 (in Chinese).
[19]
程光民. 不同补饲水平对放牧沂蒙黑山羊生长性能、屠宰性能、肌肉品质和胃肠道发育的影响[J]. 动物营养学报, 2021, 33(9): 5007-5015.
CHENG G M. Effects of different supplementary feeding levels on growth performance, slaughter performance, muscle quality and gastrointestinal development of grazing Yimeng black goats[J]. Chinese Journal of Animal Nutrition, 2021, 33(9): 5007-5015 (in Chinese). DOI:10.3969/j.issn.1006-267x.2021.09.021
[20]
唐鹏, 王尧悦, 王国军, 等. 饲粮能量和蛋白质水平对陕北白绒山羊生长性能、血清生化指标、屠宰性能和肉品质的影响[J]. 动物营养学报, 2018, 30(6): 2194-2201.
TANG P, WANG Y Y, WANG G J, et al. Effects of dietary energy and protein levels on growth performance, serum biochemical indices, slaughter performance and meat quality of Shanbei white cashmere goats[J]. Chinese Journal of Animal Nutrition, 2018, 30(6): 2194-2201 (in Chinese). DOI:10.3969/j.issn.1006-267x.2018.06.022
[21]
CUI C, SHEN C J, JIA G, et al. Effect of dietary Bacillus subtilis on proportion of Bacteroidetes and Firmicutes in swine intestine and lipid metabolism[J]. Genetics and Molecular Research, 2013, 12(2): 1766-1776. DOI:10.4238/2013.May.23.1
[22]
乌日勒格. 日粮中添加枯草芽孢杆菌对育肥羊生长性能、血液指标及瘤胃微生物的影响[D]. 硕士学位论文. 呼和浩特: 内蒙古农业大学, 2019.
WU R G L. Adding Bacillus subtilts to the diet to improve the growth performance of the finishing sheep, blood indicators and effects of rumen microbes[D]. Master's Thesis. Hohhot: Inner Mongolia Agricultural University, 2019. (in Chinese)
[23]
张国梁, 徐艳, 王煜琦, 等. 植物乳杆菌和枯草芽孢杆菌对育肥猪屠宰性能及肠道微生物的影响[J]. 中国畜牧杂志, 2021, 57(12): 217-222.
ZHANG G L, XU Y, WANG Y Q, et al. Effects of Lactobacillu plantarum and Bacillus subtilis on slaughter performance and feces microflora of finishing pigs[J]. Chinese Journal of Animal Science, 2021, 57(12): 217-222 (in Chinese).
[24]
王海波, 陈孟姣, 肖鹏, 等. 枯草芽孢杆菌和富硒酵母对瑶鸡生长性能、屠宰性能、肉品质及舍内环境气体水平的影响[J]. 中国畜牧杂志, 2021, 57(9): 164-168.
WANG H B, CHEN M J, XIAO P, et al. Effects of Bacillus subtilis and selenium-enriched yeast on growth performance, slaughter performance, meat quality and ambient gas level of Yao chickens[J]. Chinese Journal of Animal Science, 2021, 57(9): 164-168 (in Chinese).
[25]
郭瑞萍, 肖发沂, 都振玉, 等. 枯草芽孢杆菌对肉鸡生产性能、屠宰性能、免疫性能和肌肉风味的影响[J]. 中国饲料, 2019(17): 79-83.
GUO R P, XIAO F Y, DU Z Y, et al. Effects of Bacillus subtilis on the production performance, slaughter performance, immune performance and muscle flavor of broiler chickens[J]. China Feed, 2019(17): 79-83 (in Chinese).
[26]
彭豫东, 康克浪, 曲湘勇, 等. 枯草芽孢杆菌对石门土鸡生长性能、屠宰性能、血清抗氧化指标和肠道形态的影响[J]. 动物营养学报, 2019, 31(5): 2119-2126.
PENG Y D, KANG K L, QU X Y, et al. Effects of Bacillus subtilis on growth performance, slaughter performance, serum antioxidant indexes and intestinal morphology of Shimen chickens[J]. Chinese Journal of Animal Nutrition, 2019, 31(5): 2119-2126 (in Chinese). DOI:10.3969/j.issn.1006-267x.2019.05.018
[27]
姜君, 孙美杰, 申军士, 等. 不同蛋白源日粮添加乳酸链球菌素对育肥湖羊瘤胃发酵及微生物菌群结构的影响[J]. 畜牧兽医学报, 2021, 52(9): 2534-2544.
JIANG J, SUN M J, SHEN J S, et al. Effects of different dietary protein sources supplemented with nisin on rumen fermentation and rumen microbiota of fattening Hu sheep[J]. Acta Veterinaria et Zootechnica Sinica, 2021, 52(9): 2534-2544 (in Chinese).
[28]
万雨. 江南白鹅早期生长发育规律的分析研究[D]. 硕士学位论文. 扬州: 扬州大学, 2021.
WAN Y. Study of the early growth and development on Jiangnan white geese[D]. Master's Thesis. Yangzhou: Yangzhou University, 2021. (in Chinese)
[29]
徐建峰, 王燕燕, 高博, 等. 不同断奶日龄对湖羊羔羊生产性能、内脏器官发育及瘤胃形态参数的影响[J]. 西北农业学报, 2021, 30(2): 18-24.
XU J F, WANG Y Y, GAO B, et al. Effects of different weaned days of age on production performance, internal organ development and morphological structure with rumen papillae of Hu lambs[J]. Acta Agriculturae Boreali-Occidentalis Sinica, 2021, 30(2): 18-24 (in Chinese).
[30]
MAROUFYAN E, KASIM A, HASHEMI S R, et al. Change in growth performance and liver function enzymes of broiler chickens challenged with infectious bursal disease virus to dietary supplementation of methionine and threonine[J]. American Journal of Animal and Veterinary Sciences, 2010, 5(1): 20-26. DOI:10.3844/ajavsp.2010.20.26
[31]
郑建婷, 冯国亮, 曹亮, 等. 枯草芽孢杆菌和复合酶制剂对獭兔生长性能、养分表观消化率、屠宰性能、免疫器官指数及毛皮质量的影响[J]. 动物营养学报, 2020, 32(6): 2808-2815.
ZHENG J T, FENG G L, CAO L, et al. Effects of Bacillus subtilis and complex enzyme preparation on growth performance, nutrient apparent digestibilities, slaughter performance, immune organ indexes and fur quality of Rex rabbits[J]. Chinese Journal of Animal Nutrition, 2020, 32(6): 2808-2815 (in Chinese). DOI:10.3969/j.issn.1006-267x.2020.06.041
[32]
POUDEL S, ZHANG L, TABLER G T, et al. Effects of riboflavin and Bacillus subtilis on internal organ development and intestinal health of Ross 708 male broilers with or without coccidial challenge[J]. Poultry Science, 2021, 100(4): 100973. DOI:10.1016/j.psj.2020.12.070
[33]
李宏, 吴建平, 宋淑珍, 等. 相对饲养水平对阿勒泰羊生长性能、屠宰性能、器官发育及肉品质的影响[J]. 动物营养学报, 2020, 32(4): 1927-1935.
LI H, WU J P, SONG S Z, et al. Effects of relative feeding level on growth performance, slaughter performance, organ development and meat quality of Altai sheep[J]. Chinese Journal of Animal Nutrition, 2020, 32(4): 1927-1935 (in Chinese). DOI:10.3969/j.issn.1006-267x.2020.04.053
[34]
于小杰, 王净, 白园园, 等. 放牧与舍饲饲养方式对小尾寒羊肉品质的影响[J]. 畜牧兽医学报, 2021, 52(8): 2223-2232.
YU X J, WANG J, BAI Y Y, et al. Effects of grazing and confinement feeding systems on the meat quality of small-tailed Han sheep[J]. Acta Veterinaria et Zootechnica Sinica, 2021, 52(8): 2223-2232 (in Chinese).
[35]
LI D L, CHEN J L, WEN J, et al. Growth, carcase and meat traits and gene expression in chickens divergently selected for intramuscular fat content[J]. British Poultry Science, 2013, 54(2): 183-189. DOI:10.1080/00071668.2013.771392
[36]
常枨, 耿爱莲, 张帆, 等. 饲粮赖氨酸水平对10~16周龄北京油鸡新配套系母鸡生产性能、屠宰性能和肉品质的影响[J]. 动物营养学报, 2021, 33(12): 6824-6832.
CHANG C, GENG A L, ZHANG F, et al. Effects of dietary lysine levels on performance, slaughter performance and meat quality of Beijing You chicken new line hens aged from 10 to 16 weeks[J]. Chinese Journal of Animal Nutrition, 2021, 33(12): 6824-6832 (in Chinese).
[37]
张舒翔, 刘瑞, 康大成, 等. 静养时间对扬州鹅应激后肉品质的影响[J]. 江苏农业科学, 2019, 47(19): 183-187.
ZHANG S X, LIU R, KANG D C, et al. Impacts of lairage time on meat quality of Yangzhou goose after transportation stress[J]. Jiangsu Agricultural Sciences, 2019, 47(19): 183-187 (in Chinese).
[38]
MAHMOUD K Z, OBEIDAT B S, AL-SADI M Z, et al. Effect of Bacillus subtilis supplementation and dietary crude protein level on growth performance and intestinal morphological changes of meat type chicken[J]. Livestock Science, 2017, 195: 99-104. DOI:10.1016/j.livsci.2016.11.015
[39]
宋淑珍, 王彩莲, 吴建平, 等. 枯草芽孢杆菌和紫锥菊提取物对育肥羊生长性能、免疫性能和肉品质的影响[J]. 动物营养学报, 2018, 30(3): 1084-1094.
SONG S Z, WANG C L, WU J P, et al. Effects of Bacillus subtilis and Echinacea extract on growth performance, immunity and meat quality of fattening sheep[J]. Chinese Journal of Animal Nutrition, 2018, 30(3): 1084-1094 (in Chinese). DOI:10.3969/j.issn.1006-267x.2018.03.033
[40]
王蕾, 孙娅静. 枯草芽孢杆菌对AA肉仔鸡血清抗氧化功能和肉品质的影响[J]. 饲料研究, 2020, 43(9): 36-39.
WANG L, SUN Y J. Effect of Bacillus subtilis on serum antioxidant function and meat quality of AA broilers[J]. Feed Research, 2020, 43(9): 36-39 (in Chinese).
[41]
马宁, 许迟, 李涛, 等. 颗粒日粮中添加柠条对滩羊生长性能、血液生化指标、瘤胃发酵及羊肉品质的影响[J]. 畜牧与饲料科学, 2021, 42(3): 14-20, 38.
MA N, XU C, LI T, et al. Effects of adding Caragana korshinskii in pelleted diet on growth performance, blood biochemical indicators, ruminal fermentation and mutton quality of Tan sheep[J]. Animal Husbandry and Feed Science, 2021, 42(3): 14-20, 38 (in Chinese).
[42]
梁静, 张文举, 王博. 复合营养调控剂对冷季放牧绵羊肉品质的影响[J]. 中国畜牧兽医, 2016, 43(6): 1494-1499.
LIANG J, ZHANG W J, WANG B. Effects of complex nutritional regulation additives on meat quality of grazing sheep in cold season[J]. China Animal Husbandry & Veterinary Medicine, 2016, 43(6): 1494-1499 (in Chinese).
[43]
FERNANDEZ X, MONIN G, TALMANT A, et al. Influence of intramuscular fat content on the quality of pig meat—1.Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum[J]. Meat Science, 1999, 53(1): 59-65. DOI:10.1016/S0309-1740(99)00037-6