动物营养学报 >

2020 , Vol. 32 >Issue 12: 5778 - 5787

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.12.031

反刍与草食动物营养与饲料 RUMINANT AND HERBIVORE NUTRITION AND FEED

牛至精油对平凉红牛生长性能、屠宰性能及肉品质的影响

  • 白云鹏 ,
  • 张瑞 ,
  • 吴建平 ,
  • 张科 ,
  • 豆思远 ,
  • 李玉 ,
  • 刘婷 ,
  • 程强 ,
  • 王建福 ,
  • 雷赵民
展开
  • 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, 兰州 730070;
    3. 西北农林科技大学动物科技学院, 杨凌 712100;
    4. 甘肃省动物疫病预防控制中心, 兰州 730046;
    5. 甘肃省畜牧技术推广总站, 兰州 730030;
    6. 甘肃旭康食品有限责任公司, 平凉 745000
白云鹏(1995-),男,甘肃白银人,硕士研究生,从事动物遗传育种与繁殖学研究。E-mail:1358972699@qq.com

收稿日期: 2020-05-17

  网络出版日期: 2020-12-07

基金资助

甘肃省科技重大专项计划"肉牛高效生态营养技术体系研究与示范"（17ZD2NC020）；兰州市科技局重点项目"玉米秸秆饲料化关键技术集成与示范推广"（2012-2-159）；农业部公益性行业（农业）科研专项"北方作物秸秆饲用化利用技术研究与示范"（201503134）

收起

Effects of Oregano Essential Oil on Growth Performance, Slaughter Performance and Meat Quality of Pingliang Red Cattle

  • BAI Yunpeng ,
  • ZHANG Rui ,
  • WU Jianping ,
  • ZAHNG Ke ,
  • DOU Siyuan ,
  • LI Yu ,
  • LIU Ting ,
  • CHENG Qiang ,
  • WANG Jianfu ,
  • LEI Zhaomin
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  • 1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
    2. Gansu Academy of Agricultural Sciences, Lanzhou 730070, China;
    3. College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China;
    4. Gansu Provincial Center for Animal Disease Control and Prevention, Lanzhou 730046, China;
    5. Gansu Animal Husbandry Technology Extension Station, Lanzhou 730030, China;
    6. Gansu Xukang Foodstuff Co., Ltd., Pingliang 745000, China

Received date: 2020-05-17

  Online published: 2020-12-07

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摘要

本试验旨在研究牛至精油对平凉红牛生长性能、屠宰性能、胴体性状及肉品质的影响。选取12月龄左右、体重为（270.47±16.26）kg的健康平凉红牛（阉牛）27头，随机分为3组（每组9头），对照组（CON组）饲喂基础饲粮，试验组分别在基础饲粮中添加10（L组）、20 g/（d·头）（H组）牛至精油。饲喂404 d（预试期14 d，正试期390 d，每30 d为1个阶段）。结果表明：1）L组、H组的终末体重、平均日增重（ADG）显著高于CON组（P<0.05），L组、H组的ADG分别达到了0.80、0.84 kg/d，较CON组分别提高了15.94%、21.74%；同时，与CON组相比，L组和H组的料重比（F/G）分别降低了9.33%、16.04%，且各组间显著差异（P<0.05）。2）L组和H组的蹄重、骨重、净肉重显著高于CON组（P<0.05）。3）H组的胴体后腿长显著高于CON组（P<0.05），L组的胴体后腿宽、肋侧厚显著高于CON组（P<0.05）。4）总体来看，随着排酸时间的延长，各组肌肉pH、滴水损失、剪切力呈下降趋势，失水率、蒸煮损失、大理石花纹评分呈上升趋势。排酸0~48 h时L组和H组的pH均显著低于CON组（P<0.05），排酸72 h时H组的pH显著低于CON组（P<0.05）；排酸48 h时L组和H组的失水率显著低于CON组（P<0.05）；排酸0~24 h时H组的蒸煮损失显著低于CON组（P<0.05）；排酸0~48 h时L组和H组的剪切力均显著低于CON组（P<0.05）；整个排酸期间，各组滴水损失和大理石花纹评分无显著差异（P>0.05）；此外，H组的熟肉率显著高于CON组（P<0.05）。5）L组、H组每头牛分别比CON组多盈利1 009.73、986.08元。由此可见，饲粮中添加10或20 g/（d·头）牛至精油均对平凉红牛育肥性能有促进作用。综合考虑，在生产实践中平凉红牛饲粮中添加10 g/（d·头）牛至精油最佳。

关键词： 牛至精油; 平凉红牛; 生长性能; 屠宰性能; 胴体性状; 肉品质

本文引用格式

白云鹏 , 张瑞 , 吴建平 , 张科 , 豆思远 , 李玉 , 刘婷 , 程强 , 王建福 , 雷赵民 . 牛至精油对平凉红牛生长性能、屠宰性能及肉品质的影响[J]. 动物营养学报, 2020 , 32(12) : 5778 -5787 . DOI: 10.3969/j.issn.1006-267x.2020.12.031

Abstract

The purpose of this experiment was to study the effects of oregano essential oil on growth performance, slaughter performance, carcass characteristics and meat quality of Pingliang red cattle. A total of 27 healthy Pingliang red cattle (steers) about 12 months of age and weighing (270.47±16.26) kg were randomly divided into 3 groups with cattle 9 in each group. The cattle in control group (CON group) were fed a basal diet, and the cattle in experimental groups were fed the basal diet supplemented with 10 (L group) and 20 g/(d·head) (H group) oregano essential oil, respectively. They were fattened for 404 days (pretrial period was 14 days, positive trial period was 390 days, each 30 days was a stage). The results showed as follows: 1) the final body weight and average daily gain (ADG) of L group and H group were significantly higher than those of CON group (P<0.05), and the ADG of L group and H group reached 0.80 and 0.84 kg/d, respectively, which were 15.94% and 21.74% higher than that of CON group. At the same time, compared with the CON group, feed/gain (F/G) in L group and H group decreased by 9.33% and 16.04%, respectively, and there was a significant difference between each group (P<0.05). 2)The hoof weight, bone weight and net weight of L group and H group were significantly higher than those of CON group (P<0.05). 3) The carcass hind leg length of H group was significantly higher than that of CON group (P<0.05), and the carcass hind leg width and costal thickness of L group were significantly higher than those of CON group (P<0.05). 4) On the whole, with the extension of acid drainage time, muscle pH, dripping loss and shear force in each group showed a downward trend, while water loss rate, cooking loss and marbling score showed an upward trend. The pH of L group and H group was significantly lower than that of CON group at 0 to 48 h of acid drainage (P<0.05), and the pH of H group was significantly lower than that of CON group at 72 h of acid drainage (P<0.05); at 48 h of acid drainage, the water loss rate of L group and H group was significantly lower than that of control group (P<0.05); at 0 to 24 h of acid drainage, the cooking loss of group H was significantly lower than that of CON group (P<0.05); at 0 to 48 h of acid drainage, the shear force of L group and H group was significantly lower than that of CON group (P<0.05); throughout the acid drainage period, there were no significant differences in drip loss and marbling score among groups (P>0.05); in addition, the cooked meat rate of H group was significantly higher than that of CON group (P<0.05). 5) Each cattle in L group and H group earned 1 009.73 and 986.08 Yuan more than CON group, respectively. Thus, dietary addition of 10 or 20 g/(d·head) oregano essential oil can promote the fattening performance of Pingliang red cattle. Considering the breeding cost, it is the best to add 10 g/(d·head) oregano essential oil to the diet of Pingliang red cattle.

Key words： oregano essential oil; Pingliang red cattle; growth performance; slaughter performance; carcass characteristics; meat quality

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