饲料科学与技术 Feed science and technology

牛至精油对绵羊生长性能、屠宰性能及肉品质的影响

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  • 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;
    3. 甘肃省牛羊种质与秸秆饲料化重点实验室, 兰州 730070
韦胜(1995-),男,甘肃临洮人,硕士研究生,养殖专业。E-mail:2545445883@qq.com

收稿日期: 2018-12-14

  网络出版日期: 2019-06-17

基金资助

动物遗传育种与草食畜生产体系(2017GAAS30)

Effects of Oregano Essential Oil on Growth Performance, Slaughter Performance and Meat Quality of Sheep

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  • 1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
    2. Gansu Academy of Agricultural Science, Lanzhou 730070, China;
    3. Key laboratory for sheep, gat, and cattle germplasm and straw feed in Gansu province, Lanzhou 730070, China

Received date: 2018-12-14

  Online published: 2019-06-17

摘要

本文旨在研究饲粮中添加牛至精油对绵羊生长性能、屠宰性能及肉品质的影响。本试验采用单因子试验设计,选取3月龄、体重[(20.30±1.27)kg]相近、体况良好的断奶萨福克×小尾寒羊F1代公羔18只,随机分为3组,每组6只,单圈饲喂。对照组(CON组)不添加牛至精油,试验组分别添加4(EO4组)和7 g/d(EO7组)牛至精油。预试期10 d,正试期72 d。结果表明:EO4组和EO7组的平均日采食量均显著高于CON组(P<0.05);EO7组的平均日增重显著高于CON组(P<0.05),料重比显著低于CON组(P<0.05);EO7组的宰前活重、胴体重和屠宰率均显著高于CON组和EO4组(P<0.05);EO4组和EO7组每只羊的毛利润高于CON组,分别提高了2.0%、0.2%;EO7组半腱肌和股二头肌pH显著低于CON组(P<0.05),而且,EO7组背最长肌、半腱肌的剪切力显著低于CON组(P<0.05)。综上,饲粮中添加牛至精油可提高绵羊生长性能和屠宰性能,改善肉品质。饲粮中添加7 g/d牛至精油对绵羊促生长性能较好,添加4 g/d牛至精油经济效益更好,综合考虑,在生产实践中绵羊饲粮中添加4 g/d牛至精油为最佳。

本文引用格式

韦胜, 郎侠, 王彩莲, 刘立山, 周瑞, 宋淑珍, 吴建平 . 牛至精油对绵羊生长性能、屠宰性能及肉品质的影响[J]. 动物营养学报, 2019 , 31(6) : 2823 -2829 . DOI: 10.3969/j.issn.1006-267x.2019.06.043

Abstract

The objective of this study was to evaluate the effects of dietary oregano essential oil on growth performance, slaughter performance and meat quality of sheep. Eighteen 3-month-old healthy crossbred (Suffolk×small tail Han sheep) male lambs with similar body weight of (20.30±1.27) kg were randomly divided into 3 groups with 6 lambs per group. Sheep in the control group (CON group) were fed a basal diet without oregano essential oil, and those in the oregano essential oil group were fed the basal diet supplementation with 4 (EO4 group) or 7 g/d (EO7 group) oregano essential oil. The experiment lasted for 72 days after 10 days adaption. The results showed that average daily feed intake in EO4 and EO7 groups was significantly higher than that in CON group (P<0.05). The average daily gain in EO7 group was significantly higher than that in CON group (P<0.05), while the feed/gain was significantly lower than that in CON group (P<0.05). The live weight, carcass weight and slaughter rate in EO7 group were significantly higher than those in CON and EO4 groups (P<0.05). The gross profit in EO4 and EO7 groups was improved 2.0% and 0.2% compared with CON group, respectively. The pH of semitendinosus and bicep in EO7 group was significantly lower than that in CON group (P<0.05). The shear force of the Longgissmus dorsi and semitendinosus in EO7 group was significantly lower than that in CON group (P<0.05). The results indicate that adding essential oil in the diet of sheep can increase growth performance and slaughter performance, and improve the meat quality. Therein, supplementation with 7 g/d oregano essential oil show a better improvement on growth performance, however, supplementation with 4 g/d oregano essential oil show a better economic benefit. In conclusion, 4 g/d of oregano essential oil is the best choice in sheep production.

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