动物营养学报 >

2019 , Vol. 31 >Issue 3: 1360 - 1366

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.03.043

饲料科学与技术 Feed science and technology

啤酒酵母对生长獭兔生长性能、毛皮质量、屠宰性能和肉品质的影响

展开
  • 1. 河北农业大学动物科技学院, 保定 071000;
    2. 河北省牛羊胚胎工程技术研究中心, 保定 071000
史酉川(1992-),女,河北邢台人,硕士研究生,研究方向为单胃动物营养。E-mail:461577962@qq.com

收稿日期: 2018-08-03

  网络出版日期: 2019-03-18

基金资助

国家兔产业技术体系（CARS-43-B-2）

收起

Effects of Beer Yeast on Growth Performance, Fur Quality, Slaughter Performance and Meat Quality of Growing Rex Rabbits

Expand
  • 1. College of Animal Science and Technology, Agricultural University of Hebei, Baoding 071000, China;
    2. Research Center of Cattle and Sheep Embryo Engineering Technique of Hebei, Baoding 071000, China

Received date: 2018-08-03

  Online published: 2019-03-18

Fold

摘要

本试验旨在研究饲粮中添加不同水平的啤酒酵母对生长獭兔生长性能、毛皮质量、屠宰性能和肉品质的影响。选取120只（30±2）日龄、体重相近的健康白色獭兔（公母各占1/2），按性别和体重分成4组，每组30个重复，每个重复1只。对照组饲喂基础饲粮，Ⅰ、Ⅱ、Ⅲ组为试验组，分别饲喂在基础饲粮中以5、10、15 kg/t的啤酒酵母等量替代豆粕的试验饲粮。预试期7 d，正试期60 d。结果表明：1）与对照组相比，饲粮添加啤酒酵母对生长獭兔的平均日增重和料重比有改善趋势（P>0.05），且平均日增重和料重比均在添加水平为10 kg/t时达到最优。2）与对照组相比，饲粮添加啤酒酵母对生长獭兔的被毛密度、被毛长度、皮张面积和毛皮重量有提高趋势，但差异不显著（P>0.05）。3）与对照组相比，饲粮添加啤酒酵母显著提高生长獭兔胴体重（P<0.05）。4）与对照组相比，饲粮添加啤酒酵母对生长獭兔肌肉的剪切力、pH45 min以及滴水损失均无显著影响（P>0.05）。综合考虑本试验所测指标，生长獭兔饲粮中适宜的啤酒酵母添加水平为10 kg/t。

关键词： 啤酒酵母; 獭兔; 生长性能; 毛皮质量; 屠宰性能; 肉品质

本文引用格式

史酉川, 吴峰洋, 崔嘉, 陈宝江 . 啤酒酵母对生长獭兔生长性能、毛皮质量、屠宰性能和肉品质的影响[J]. 动物营养学报, 2019 , 31(3) : 1360 -1366 . DOI: 10.3969/j.issn.1006-267x.2019.03.043

Abstract

The purpose of this experiment was to investigate the effects of different supplemental levels of beer yeast on growth performance, fur quality, slaughter performance and meat quality of growing Rex rabbits. A total of 120 healthy white Rex rabbits (male and female half) with a similar body weight at (30±2) days of age were divided into 4 groups with 30 replicates per group and 1 rabbit per replicate. Rex rabbits in the control group was fed a basal diet, and those in test groups Ⅰ, Ⅱ and Ⅲ were fed the experimental diets that replaced the soybean meal of basal diets with 5, 10, 15 kg/t beer yeast, respectively. The pre-feeding period lasted for 7 days, and the experimental period lasted for 60 days. The results showed as follows:1) compared with the control group, dietary beer yeast had an improving trend on average daily gain and feed/gain of growing Rex rabbits (P>0.05). The average daily gain and feed/gain were the best when the supplemental level of beer yeast was 10 kg/t. 2) Compared with the control group, dietary beer yeast had an improving trend on wool density, wool length, fur area and fur weight of growing Rex rabbits (P>0.05). 3) Compared with the control group, dietary beer yeast had significant influence on the carcass weight of growing Rex rabbits (P<0.05). 4) Compared with the control group, dietary beer yeast had significant influence on shear force, pH45 min and drip loss of meat in growing Rex rabbits (P>0.05). Considering all indices of this experiment, the appropriate beer yeast supplemental level in the diet of growing Rex rabbits is 10 kg/t.

Key words： beer yeast; Rex rabbits; growth performance; fur quality; slaughter performance; meat quality

参考文献

[1] 孙伟峰,周素梅,王强.废啤酒酵母综合利用研究进展[J].化工进展,2008,27(7):990-994.

[2] 孙丹丹,陶正国,吴秀丽,等.酵母提取物对断奶仔猪生产性能的影响[J].饲料工业,2013,34(4):15-17.

[3] BOVERA F,NIZZA S,MARONO S,et al.Effect of mannan oligosaccharides on rabbit performance,digestibility and rectal bacterial anaerobic populations during an episode of epizootic rabbit enteropathy[J].World Rabbitence,2010,18(1):9-16.  

[4] 谷子林.家兔饲料的配制与配方[M].北京:中国农业出版社,2002.

[5] 谷子林,顾时贵,任文社,等.力克斯兔被毛密度研究[J].中国养兔杂志,1999(4):18-21.

[6] 刘浪,熊国远,朱秀柏.家兔的胴体性状和肉品质测定方法[J].中国养兔杂志,2009(3):11-14.

[7] 汪平,简文素.不同营养水平对獭兔生长毛皮品质影响的研究[J].四川草原,2003(2):29-31.

[8] 马雪云,侯宗良,陈无暇,等.肉兔配合饲料中添加啤酒糟的研究[J].中国草食动物,1999,1(4):13-14.

[9] 徐廷生,何佳,雷雪芹,等.发酵蛋白饲料饲喂肉兔的效果研究[J].中国养兔杂志,2001(1):19-21.

[10] BAURHOO B,FERKET P,ASHWELL C M,et al.Cell Walls of Saccharomyces cerevisiae differentially modulated innate immunity and glucose metabolism during late systemic inflammation[J].PLoS One,2012,7(1):e30323.

[11] MUTHUSAMY N,HALDAR S,GHOSH T K,et al.Effects of hydrolysed Saccharomyces cerevisiae yeast and yeast cell wall components on live performance,intestinal histo-morphology and humoral immune response of broilers[J].British Poultry Science,2011,52(6):694-703.  

[12] MERRILL M L,BOHNERT D W,HARMON D L,et al.The ability of a yeast-derived cell wall preparation to minimize the toxic effects of high-ergot alkaloid tall fescue straw in beef cattle[J].Journal of Animal Science,2007,85(10):2596-2605.  

[13] SHEN Y B,PIAO X S,KIM S W,et al.Effects of yeast culture supplementation on growth performance,intestinal health,and immune response of nursery pigs[J].Journal of Animal Science,2009,87(8):2614-2624.  

[14] 谷子林.现代獭兔生产[M].石家庄:河北科技出版社,2002,5:150-165.

[15] 崔艺燕,马现永.酵母多糖的生物学功能及其对仔猪肠道健康的影响[J].动物营养学报,2018,30(3):857-864.

[16] 邹华锋,文美英,魏星华,等.生猪宰前不同静养时间和屠宰方式对背长肌肌肉pH值和滴水损失的影响[J].肉类工业,2013(5):19-21.

[17] 陈娥英.兔肉营养价值的评定[J].福建畜牧兽医,2005,27(5):10-11.

[18] 武晓红,李旺,王生滨,等.不同酵母多糖水平对肉鸡屠体性状及肉品质的影响[J].江苏农业科学,2017,45(5):164-167.

[19] ZHANG Z F,ZHOU T X,AO X,et al.Effects of β-glucan and Bacillus subtilis on growth performance,blood profiles,relative organ weight and meat quality in broilers fed maize-soybean meal based diets[J].Livestock Science,2012,150(1/2/3):419-424.

[20] DALLE Z A.Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality[J].Livestock Production Science,2002,75(1):11-32.  

[21] 孔保华,马丽珍.肉品科学与技术[M].北京:中国轻工业出版社,2003.

[22] CHO J H,ZHANG Z F,KIM I H.Effects of single or combined dietary supplementation of β-glucan and kefir on growth performance,blood characteristics and meat quality in broilers[J].British Poultry Science,2013,54(2):216-221.  
Options
文章导航

/

〈 〉

    联系我们

  • 地址：北京市海淀区圆明园西路2号
    　　　中国农业大学动科动医大楼153室
  • 邮编：100193
  • 电话：010－62817823
  • 网址：http://www.chinajan.com
  • E-mail：cjan@chinajan.com
京公网安备 11010802041926号    京ICP备17050989号-2