研究简报 SHORT COMMUNICATION

饲粮蛋白质水平对山羊屠宰性能、肉品质和肌肉氨基酸组成的影响

  • 朱雯 ,
  • 徐伟 ,
  • 韦聪聪 ,
  • 杜叶叶 ,
  • 张子军 ,
  • 陈兴勇
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  • 安徽农业大学动物科技学院, 合肥 235100
朱雯(1984-),女,安徽濉溪人,讲师,博士,研究方向为反刍动物营养。E-mail:zhuwen@ahau.edu.cn

收稿日期: 2020-05-28

  网络出版日期: 2020-12-07

基金资助

国家重点研发计划项目(2018YFD0502000);安徽省重大科技专项项目(201903b06020001)

Effects of Dietary Protein Levels on Slaughter Performance, Meat Quality and Muscle Amino Acid Composition of Goats

  • ZHU Wen ,
  • XU Wei ,
  • WEI Congcong ,
  • DU Yeye ,
  • ZHANG Zijun ,
  • CHEN Xingyong
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  • College of Animal Science and Technology, Anhui Agricultural University, Hefei 235100, China

Received date: 2020-05-28

  Online published: 2020-12-07

摘要

本试验旨在研究不同饲粮蛋白质水平对山羊屠宰性能、肉品质和肌肉氨基酸组成的影响。选取3~4月龄安徽白山羊公羔36只[(16.00±1.35)kg],随机分为3组,每组12只。对照组饲喂正常蛋白质水平(14.8%)饲粮,其余2组分别饲喂90%蛋白质水平(13.4%)饲粮(LPⅠ组)和80%蛋白质水平(12.0%)饲粮(LPⅡ组)。预试期2周,正试期12周。结果表明:1)LPⅡ组宰前活重、胴体重和屠宰率均低于对照组(0.05≤P<0.10);LPⅡ组眼肌面积和GR值显著低于对照组(P<0.05);LPⅠ组和对照组之间屠宰性能无显著差异(P>0.05)。2)pH、剪切力、滴水损失和肉色亮度值各组之间差异不显著(P>0.05);LPⅡ组蒸煮损失显著高于对照组(P<0.05);与对照组相比,LPⅡ组肉色红度值显著降低(P<0.05),黄度值显著升高(P<0.05)。3)育肥山羊背最长肌必需氨基酸含量各组之间无显著差异(P>0.05);LPⅡ组丝氨酸、谷氨酸和赖氨酸含量较对照组呈下降趋势(0.05≤P<0.10),LPⅠ组与对照组之间氨基酸含量无显著差异(P>0.05)。由此可见,12.0%的饲粮蛋白质水平可降低安徽白山羊屠宰性能,影响肉品质和肌肉氨基酸组成;13.4%的饲粮蛋白质水平对山羊屠宰性能、肉品质(蒸煮损失除外)和肌肉氨基酸组成无显著影响。

本文引用格式

朱雯 , 徐伟 , 韦聪聪 , 杜叶叶 , 张子军 , 陈兴勇 . 饲粮蛋白质水平对山羊屠宰性能、肉品质和肌肉氨基酸组成的影响[J]. 动物营养学报, 2020 , 32(12) : 5932 -5938 . DOI: 10.3969/j.issn.1006-267x.2020.12.047

Abstract

This experiment was conducted to investigate the effects of dietary different protein levels on slaughter performance, meat quality and muscle amino acid composition of goats. Thirty-six Anhui white goats [(16.00±1.35) kg] aged within three to four months were randomly assigned to three groups (n=12). Goats in the control group were fed a basal diet with 14.8% crude protein, while the others in two groups were fed the diet with 90% (LPⅠ group) and 80% (LPⅡ group) crude protein levels, respectively. The experiment took place over 12 weeks after 2 weeks of adaptation. The results showed as follows: 1) compared with the control group, the live weight at slaughter, carcass weight and dressing percentage in LPⅡ group tended to decrease (0.05≤P<0.10); the eye muscle area and GR value in LPⅡ group significantly decreased (P<0.05); there was no significant difference in slaughter performance between LPⅠ group and control group (P>0.05). 2) pH, drip loss, shear force and brightness value were not significantly different among groups (P>0.05); cooking loss in LPⅡ group was significantly higher than that in control group (P<0.05); compared with the control group, redness value in LPⅡ group significantly decreased (P<0.05), while yellowness value significantly increased (P<0.05). 3) Essential amino acid content was not different among groups (P>0.05); histidine, glutamate and lysine contents in LPⅡ group tended to be lower than that in control group (0.05≤P<0.10), with no difference between LPⅠ group and control group (P>0.05). It is concluded that 12.0% protein level decrease the slaughter performance, affect the meat quality, and muscle amino acid composition in Anhui white goats. A diet containing 13.4% protein level is optimal for Anhui white goats fatten without any adverse effect on slaughter performance, meat quality (except for cooking loss), and muscle amino acid composition.

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