动物营养学报 >

2018 , Vol. 30 >Issue 11: 4444 - 4452

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.11.021

反刍动物营养 Ruminant Nutrition

过瘤胃不饱和脂肪对安格斯牛生长性能和牛肉脂肪酸组成的影响

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  • 1. 山西农业大学动物科技学院, 太谷 030801;
    2. 山西农业大学食品科学与工程学院, 太谷 030801
杨致玲(1965-),女,山西太谷人,本科,高级实验师,从事动物营养与饲料科学研究。E-mail:1652109648@qq.com

收稿日期: 2018-05-03

  网络出版日期: 2018-11-20

基金资助

山西省科技攻关项目（20140311022-2）；山西现代农业牛产业技术体系（17-05）

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Effects of Dietary Rumen Undegradable Unsaturated Fat on Growth Performance and Fatty Acid Composition of Muscle in Angus Beef

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  • 1. College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Taigu 030801, China;
    2. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China

Received date: 2018-05-03

  Online published: 2018-11-20

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摘要

本试验旨在探讨过瘤胃不饱和脂肪对安格斯牛生长性能和牛肉脂肪酸组成的影响。选用24头平均体重为（447.78±2.53）kg、17~18月龄安格斯阉公牛，随机分为4组，每组6头。第1组为对照组，饲喂基础饲粮，第2、3和4组分别按照干物质采食量的2.0%、4.0%和6.0%添加过瘤胃不饱和脂肪。试验全期77 d，其中预试期10 d，正试期67 d。结果表明：1）各组之间平均日增重、平均日采食量和料重比差异均不显著（P>0.05）。2）第3组的粗蛋白质表观消化率显著高于第1组和第4组（P<0.05），第3组和第4组的粗脂肪表观消化率显著高于第1组（P<0.05），第1组和第2组的酸性洗涤纤维表观消化率显著高于第4组（P<0.05）。3）第4组的背膘厚度显著高于第1组（P<0.05），各组之间屠宰率、净肉率和眼肌面积差异均不显著（P>0.05），各组之间pH、剪切力、蒸煮损失、失水率、肉色及肌肉化学成分差异均不显著（P>0.05）。4）第1组背最长肌中C18∶0含量显著高于第2组和第3组（P<0.05），第2组C20∶4n6含量显著高于第1组和第4组（P<0.05），第2、3和4组饱和脂肪酸含量分别比第1组降低了8.41%、10.26%和5.48%，单不饱和脂肪酸含量分别提高了6.37%、9.41%和6.72%，多不饱和脂肪酸含量则分别提高了69.78%、33.19%和9.36%，但差异均不显著（P>0.05）。5）育肥前期第2、3和4组血清丙二醛含量显著低于第1组（P<0.05），育肥后期第3组和第4组血清丙二醛含量显著低于第1组（P<0.05）。在本试验条件下，饲粮中添加过瘤胃不饱和脂肪对肉牛平均日采食量和平均日增重无显著影响，有利于提高饲粮粗蛋白质和粗脂肪的表观消化率，可提高肉牛背膘厚度和机体的抗氧化能力，改善牛肉脂肪酸的组成；综合考虑，安格斯牛饲粮中过瘤胃不饱和脂肪最适宜的添加量为饲粮干物质采食量的4.0%。

关键词： 过瘤胃不饱和脂肪; 肉牛; 生长性能; 脂肪酸组成

本文引用格式

杨致玲, 杨文强, 吴树峰, 张拴林, 王晓闻, 刘强, 郭刚 . 过瘤胃不饱和脂肪对安格斯牛生长性能和牛肉脂肪酸组成的影响[J]. 动物营养学报, 2018 , 30(11) : 4444 -4452 . DOI: 10.3969/j.issn.1006-267x.2018.11.021

Abstract

The objective of this present study was to evaluate the effects of rumen undegradable unsaturated fat (RUF) on growth performance and fatty acid composition of muscle in Angus beef. Twenty-four Angus steers[average body weight of (447.78±2.53) kg, 15 to 17 months of age] were randomly assigned to 4 groups with 6 beef in each group. The group 1 was a control group, the beef were fed a basal diet, and those in groups 2, 3 and 4 were fed diets containing RUF at the contents of 2.0%, 4.0% and 6.0% of dry matter intake, respectively. The experiment lasted 77 d including a 10-day preliminary test period and a 67-day formal test period. The results showed as follows:1) there were no significant changes in average daily gain (ADG), average daily feed intake (ADFI) and feed/gain among groups (P>0.05). 2) The crude protein apparent digestibility in group 3 was significantly higher than that in groups 1 and 4 (P<0.05), the ether extract apparent digestibility in groups 3 and 4 was significantly higher than that in group 1 (P<0.05), and the acid detergent fiber apparent digestibility in groups 1 and 2 was significantly higher than that in group 4 (P<0.05). 3) The thickness of back fat in group 4 was significantly higher than that in group 1 (P<0.05), the dressing percentage, net meat percentage and eye muscle area among groups did not have significant difference (P>0.05), and the pH, shear force, cooking loss, drip loss, meat color and meat composition among groups did not have significant difference (P>0.05). 4) The C18:0 content in group 1 was significantly higher than that in groups 2 and 3 (P<0.05), the C20:4n6 content in group 2 was significantly higher than that in groups 1 and 4 (P<0.05), the saturated fatty acid contents in groups 2, 3 and 4 was lower than those in group 1 by 8.41%, 10.26% and 5.48%, respectively, the monounsaturated fatty acid contents were increased by 6.37%, 9.41% and 6.72%, respectively, and the polyunsaturated fatty acid contents were increased by 69.78%, 33.19% and 9.36%, respectively (P>0.05). 5) The serum malonaldehyde content in groups 2, 3 and 4 was significantly lower than that in group 1 in early fattening stage (P<0.05), but the serum malonaldehyde content in groups 3 and 4 was significantly lower than that in group 1 in later fattening stage (P<0.05). Under this experimental condition, dietary RUF has no significant effect on ADG and ADFI of beef; however, it can increase apparent digestibility of crude protein and ether extract of diets, increase the thickness of back fat and antioxidant ability, and improve meat fatty acid composition; overall consideration, the optimum content of RUF in the diet for Angus beef is 4.0% of dry matter intake.

Key words： rumen undegradable unsaturated fat; beef; growth performance; fatty acid composition

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