不同粗饲料来源的饲粮对山羊屠宰性能及肉品质的影响

孟梅娟; 高峰; 高立鹏; 涂远璐; 宋谦; 白云峰

doi:10.3969/j.issn.1006-267x.2015.08.031

动物营养学报 >

2015 , Vol. 27 >Issue 8: 2572 - 2579

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.08.031

研究简报 Short Communications

不同粗饲料来源的饲粮对山羊屠宰性能及肉品质的影响

孟梅娟 ,
高峰 ,
高立鹏 ,
涂远璐 ,
宋谦 ,
白云峰

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1. 江苏省农业科学院动物科学基地, 南京 211500;
2. 南京农业大学动物科技学院, 南京 210095

收稿日期: 2015-03-16

网络出版日期: 2015-08-13

基金资助

行业科技(农业)专项(201203050-4);江苏省农业自主创新基金[cx(14)2103]

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Effects of Different Dietary Sources of Roughage on Slaughter Performance and Meat Quality of Goats

MENG Meijuan ,
GAO Feng ,
GAO Lipeng ,
TU Yuanlu ,
SONG Qian ,
BAI Yunfeng

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1. Animal Science Base, Jiangsu Province Academy of Agricultural Science, Nanjing 211500, China;
2. College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received date: 2015-03-16

Online published: 2015-08-13

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摘要

本试验选用波杂羊(波尔山羊×徐淮山羊)为研究对象,研究不同粗饲料来源的饲粮对山羊屠宰性能以及肉品质的影响。试验选用28只体重为(15.69±1.32) kg的波杂羊,随机分成4组,每组7个重复,每个重复1只羊。分别饲喂以小麦秸秆、梨渣、大豆皮和二者混合(小麦秸秆+梨渣)为纤维源的饲粮,各组饲粮纤维物质水平均相同[即中性洗涤纤维(NDF)含量为40%]。试验期60 d。结果表明:1)与其他3组相比,大豆皮组能提高山羊的屠宰率,分别比小麦秸秆组、梨渣组、混合组提高了15.82%(P<0.01)、8.64%(P>0.05)、3.36%(P>0.05);2)与其他3组相比,大豆皮组山羊肉品质有明显的改善,降低了肌肉的剪切力、蒸煮损失以及滴水损失,并且肌肉中粗蛋白质、粗脂肪和干物质的含量最高。由此可见,不同粗饲料来源的饲粮对山羊的屠宰性能以及肉品质产生不同程度的影响,其中,以大豆皮为主要纤维源的饲粮对提高山羊的屠宰性能以及改善肉品质具有较好的效果。

关键词： 山羊; 纤维源; 屠宰率; 肉品质

本文引用格式

孟梅娟 , 高峰 , 高立鹏 , 涂远璐 , 宋谦 , 白云峰 . 不同粗饲料来源的饲粮对山羊屠宰性能及肉品质的影响[J]. 动物营养学报, 2015 , 27(8) : 2572 -2579 . DOI: 10.3969/j.issn.1006-267x.2015.08.031

Abstract

The experiment was conducted to investigate the effects of different dietary sources of roughage on slaughter performance and meat quality of goats (Boer goats×Xuhuai goats). A total of 28 healthy goats with an average body weight of (15.69±1.32) kg were randomly allotted to 4 groups with 7 replicates per group and 1 goat per replicate. Goats in different groups were fed 4 experiment diets, in which the fiber sources were wheat straw, pear slag, soybean hulls and a mixture (wheat straw+pear slag), respectively, and dietary fiber level was the same [neutral detergent fiber (NDF)=40%]. The experiment lasted for 60 days. The results showed as follows: 1) compared with the other there groups, the group of soybean hulls could improve the dressing percentage of goats (P<0.05), dressing percentage of soybean hulls group increased by 15.82% (P<0.01), 8.64% (P>0.05), 3.36%(P>0.05), respectively, compared with that wheat straw group, pear slag group and mixture group; 2) compared with the other three groups, the group of soybean hull obviously improved the quality of meat, soybean hull group had the lowest values of shear force and drip loss, cooking loss of muscle, meanwhile, had the highest values of crude protein, ether extract and dry matter contents in muscle of goats. It is concluded that different dietary sources of roughage make different effects on slaughter performance and meat quality, and the effects of soybean hulls fiber improvements on slaughter performance and meat quality are better than those of the other fiber sources.

Key words： goat; fiber source; dressing percentage; meat quality

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