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, 谭林, 王芬, 康雷, 李晓波, 左福元

doi:10.3969/j.issn.1006-267x.2019.03.038

动物营养学报 >

2019 , Vol. 31 >Issue 3: 1317 - 1325

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.03.038

饲料科学与技术 Feed science and technology

酵母培养物对育肥牛生长性能、屠宰性能及肉品质的影响

展开

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

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

收稿日期: 2018-08-31

网络出版日期: 2019-03-18

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）

收起

Effects of Yeast Culture on Growth Performance, Slaughter Performance and Meat Quality of Finishing Cattle

Expand

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

Received date: 2018-08-31

Online published: 2019-03-18

Fold

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。

关键词： 酵母培养物; 育肥牛; 生长性能; 屠宰性能; 肉品质

本文引用格式

黄文明, 谭林, 王芬, 康雷, 李晓波, 左福元 . 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 , 31(3) : 1317 -1325 . DOI: 10.3969/j.issn.1006-267x.2019.03.038

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 61^th to 120^th 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 1^st to 120^th 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 61^th to 120^th day) can improve the meat quality of cattle.

Key words： yeast culture; finishing cattle; growth performance; slaughter performance; meat quality

参考文献

[1] DIAS A L G,FREITAS J A,MICAI B,et al.Effect of supplemental yeast culture and dietary starch content on rumen fermentation and digestion in dairy cows[J].Journal of Dairy Science,2018,101(1):201-221.

[2] DIAS A L G,FREITAS J A,MICAI B,et al.Effects of supplementing yeast culture to diets differing in starch content on performance and feeding behavior of dairy cows[J].Journal of Dairy Science,2018,101(1):186-200.

[3] POPPY G D,RABIEE A R,LEAN I J,et al.A meta-analysis of the effects of feeding yeast culture produced by anaerobic fermentation of Saccharomyces cerevisiae on milk production of lactating dairy cows[J].Journal of Dairy Science,2012,95(10):6027-6041.

[4] DESNOYERS M,GIGER-REVERDIN S,BERTIN G,et al.Meta-analysis of the influence of Saccharomyces cerevisiae supplementation on ruminal parameters and milk production of ruminants[J].Journal of Dairy Science,2009,92(4):1620-1632.

[5] WAGNER J J,ENGLE T E,BELKNAP C R,et al.Meta-analysis examining the effects of Saccharomyces cerevisiae fermentation products on feedlot performance and carcass traits[J].The Professional Animal Scientist,2016,32(2):172-182.

[6] 耿春银.活性酵母与酵母培养物饲喂育肥牛生长性能、胴体指标和牛肉品质的比较[D].博士学位论文.北京:中国农业大学,2015:32.

[7] SWYERS K L,WAGNER J J,DORTON K L,et al.Evaluation of Saccharomyces cerevisiae fermentation product as an alternative to monensin on growth performance,cost of gain,and carcass characteristics of heavy-weight yearling beef steers[J].Journal of Animal Science,2014,92(6):2538-2545.

[8] DURAND F C,AMEILBONNE A,WALKER N D,et al.Effect of a live yeast,Saccharomyces cerevisiae I-1077 on in situ ruminal degradation of alfalfa hay and fiber-associated microbes[J].Journal of Dairy Science,2010,931:145-145.

[9] 中华人民共和国国家技术监督局.GB/T 6432-1994饲料中粗蛋白测定方法[S].北京:中国标准出版社,1994.

[10] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 20806-2006饲料中中性洗涤纤维(NDF)的测定[S].北京:中国标准出版社,2007.

[11] 中华人民共和国农业部.NY/T 1459-2007饲料中酸性洗涤纤维的测定[S].北京:农业出版社,2008.

[12] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 6433-2006饲料中粗脂肪的测定[S].北京:中国标准出版社,2006.

[13] 中华人民共和国国家技术监督局.GB/T 6438-1992饲料中粗灰分的测定方法[S].北京:中国标准出版社,1992.

[14] 中华人民共和国国家质量监督检验检疫总局.GB/T 6436-2002饲料中钙的测定[S].北京:中国标准出版社,2002.

[15] 中华人民共和国国家质量监督检验检疫总局.GB/T 6437-2002饲料中总磷的测定分光光度法[S].北京:中国标准出版社,2002.

[16] 韩东魁,耿春银,张敏.富硒和锗酵母培养物对延边黄牛生长性能、肌肉脂肪酸和氨基酸含量的影响[J].动物营养学报,2018,30(7):2850-2856.

[17] WILLIAMS P E,TAIT C A G,INNES G M,et al.Effects of the inclusion of yeast culture (Saccharomyces cerevisiae plus growth medium) in the diet of dairy cows on milk yield and forage degradation and fermentation patterns in the rumen of steers[J].Journal of Animal Science,1991,69(7):3016-3026.

[18] HALAS V,DIJKSTRA J,BABINSZKY L,et al.Modelling of nutrient partitioning in growing pigs to predict their anatomical body composition.2.Model evaluation[J].British Journal of Nutrition,2004,92(4):725-734.

[19] SÁNCHEZ-ESCALANTE A,DJENANE D,TORRESCANO G,et al.The effects of ascorbic acid,taurine,carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere[J].Meat Science,2001,58(4):421-429.

[20] CARLEZ A,VECIANA-NOGUES T,CHEFTEL J C.Changes in colour and myoglobin of minced beef meat due to high pressure processing[J].LWT-Food Science and Technology,1995,28(5):528-538.

[21] MACH N,BACH A,VELARDE A,et al.Association between animal,transportation,slaughterhouse practices,and meat pH in beef[J].Meat Science,2008,78(3):232-238.

[22] WOOD J D,ENSER M,FISHER A V,et al.Fat deposition,fatty acid composition and meat quality:a review[J].Meat Science,2008,78(4):343-358.

[23] SIMOPOULOS A P.The importance of the ratio of omega-6/omega-3 essential fatty acids[J].Biomedicine & Pharmacotherapy,2002,56(8):365-379.

[24] BAYAT A R,KAIRENIUS P,STEFA?SKI T,et al.Effect of camelina oil or live yeasts (Saccharomyces cerevisiae) on ruminal methane production,rumen fermentation,and milk fatty acid composition in lactating cows fed grass silage diets[J].Journal of Dairy Science,2015,98(5):3166-3181.

[25] 王卫正,刘青,张香云,等.酵母培养物对奶牛生产性能及抗氧化功能的影响[J].中国畜牧杂志,2016,52(19):61-66.

Options

文章导航

摘要

本文引用格式

Abstract

参考文献

关于本刊

在线期刊

作者中心

相关单位

联系我们

模态框（Modal）标题

摘要

本文引用格式

Abstract

参考文献

关于本刊

在线期刊

作者中心

相关单位

联系我们