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

饲粮中添加不同比例的地椒对滩羊生长性能、屠宰性能及肉品质的影响

  • 马小明 ,
  • 吴建平 ,
  • 李聚才 ,
  • 郎侠 ,
  • 丁伟 ,
  • 孙文阳 ,
  • 王秀琴
展开
  • 1. 甘肃农业大学动物科学技术学院, 兰州 730070;
    2. 宁夏农林科学院动物科学研究所, 银川 750002;
    3. 甘肃省农业科学院, 兰州 730000
马小明(1984-),男,宁夏平罗人,副研究员,博士研究生,动物遗传育种与繁殖专业。E-mail:maxiaoming_20@163.com

收稿日期: 2021-04-08

  网络出版日期: 2021-11-10

基金资助

宁夏农林科学院对外交流合作项目(DW-X-2018021,DW-X-2018017);宁夏青年科技人才托举工程项目(TJGC2018007);宁夏肉牛滩羊产业提质增效路径研究课题(NGSB-2021-12-13)

Effects of Diets with Different Proportions of Thymus quinquecostatus on Growth Performance, Slaughter Performance and Meat Quality of Tan Sheep

  • MA Xiaoming ,
  • WU Jianping ,
  • LI Jucai ,
  • LANG Xia ,
  • DING Wei ,
  • SUN Wenyang ,
  • WANG Xiuqin
Expand
  • 1. College of Animal Science and Technology Gansu Agricultural University, Lanzhou 730070, China;
    2. Institute of Animal Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, China;
    3. Gansu Academy of Agricultural Sciences, Lanzhou 730000, China

Received date: 2021-04-08

  Online published: 2021-11-10

Supported by

 

摘要

本试验旨在研究饲粮中添加不同比例的地椒对滩羊生长性能、屠宰性能及肉品质的影响。选取体重(22.0±3.0) kg的滩羊羔羊45只,按照单因子试验设计,随机分为3组,每组15只(公羔8只,母羔7只)。对照组饲喂基础饲粮,试验1组与试验2组在基础饲粮的基础上分别添加5%和10%的地椒。预试期10 d,正试期42 d。结果表明:1)3组滩羊生长性能与屠宰性能无显著差异(P>0.05)。2)试验2组滩羊背最长肌的系水力极显著高于对照组(P<0.01),熟肉率显著高于对照组(P<0.05)。3)试验1组背最长肌中绝大多数氨基酸的含量显著或极显著高于对照组(P<0.05或P<0.01)。4)试验1组滩羊背最长肌中C8 : 0与C16 : 0的含量极显著低于对照组(P<0.05),且n-6多不饱和脂肪酸(PUFA)/n-3 PUFA的比例更加合理。由此可见,饲粮中添加10%的地椒可以改善滩羊的肉品质,添加5%的地椒可改善滩羊肉的营养价值与风味。

本文引用格式

马小明 , 吴建平 , 李聚才 , 郎侠 , 丁伟 , 孙文阳 , 王秀琴 . 饲粮中添加不同比例的地椒对滩羊生长性能、屠宰性能及肉品质的影响[J]. 动物营养学报, 2021 , 33(11) : 6223 -6232 . DOI: 10.3969/j.issn.1006-267x.2021.11.023

Abstract

This experiment was conducted to investigate the effects of diets with different proportions of Thymus quinquecostatus on growth performance, slaughter performance and meat quality of Tan sheep. Forty-five Tan lambs with the body weight of (22.0±3.0) kg were randomly divided into 3 groups with 15 sheep (8 male lambs and 7 female lambs) in each group according to a single factor experimental design. Sheep in the control group were fed a basal diet, the others in the test groups 1 and 2 were fed the basal diet supplemented with 5% and 10% Thymus quinquecostatus, respectively. The pre-test lasted for 10 days, and the trial period lasted for 42 days. The results showed as follows:1) there were no significant differences in growth performance and slaughter performance of Tan sheep among 3 groups (P>0.05). 2) The water-holding capacity of longissimus dorsi muscle of Tan sheep in test group 2 was extremely significantly higher than that in control group (P<0.01), and the cooked meat rate was significantly higher than that in control group (P<0.05). 3) The contents of most amino acids in longissimus dorsi muscle of Tan sheep in test group 1 was significantly or extremely significantly higher than those in control group (P<0.05 or P<0.01). 4) The contents of C8:0 and C16:0 in longissimus dorsi muscle of Tan sheep in test group 1 was significantly lower than that of control group (P<0.05), and the ratio of n-6 polyunsaturated fatty acids (PUFA) to n-3 PUFA in test group 1 was more rational than control group. In summary, diets supplemented with 10% Thymus quinquecostatus can improve the meat quality of Tan sheep, and diets with 5% Thymus quinquecostatus can improve the meat nutritional value and flavor of Tan sheep.

参考文献

[1] 冯辽辽, 宗荣荣, 刘婉如.地椒研究进展[J].黑龙江农业科学, 2019(4):162-165. FENG L L, ZONG R R, LIU W R.Research progress of Thymus quinquecostatus[J].Heilongjiang Agricultural Sciences, 2019(4):162-165.(in Chinese)
[2] 刘彩凤, 康艳梅, 李爱华.日粮中添加百里香对滩羊肉中脂肪酸的影响[J].饲料工业, 2014, 35(19):33-38. LIU C F, KANG Y M, LI A H.Effect of adding thyme vulgaris to dietary on sheep mutton's fatty acid[J].Feed Industry, 2014, 35(19):33-38.(in Chinese)
[3] 杨媚, 刘霜莉, 王玉洁, 等.百里香酚的生理功能及其在畜禽生产中的应用[J].饲料研究, 2020, 43(10):131-135. YANG M, LIU S L, WANG Y J, et al.The physiological function of thymol and its application in livestock and poultry production[J].Feed Research, 2020, 43(10):131-135.(in Chinese)
[4] 马小明, 吴建平, 施安, 等.滩羊不同生长发育阶段屠宰性能、肉品质特性比较研究[J].肉类研究, 2020, 34(7):22-27. MA X M, WU J P, SHI A, et al.Comparative on slaughter performance and meat quality characteristics of Tan sheep at different growth stages[J].Meat Research, 2020, 34(7):22-27.(in Chinese)
[5] ZIDAN D E, KAHILO K A, EL-FAR A H, et al.Ginger (Zingiber officinale) and thymol dietary supplementation improve the growth performance, immunity and antioxidant status in broilers[J].Global Veterinaria, 2016, 16(6):530-538.
[6] HASHEMIPOUR H, KERMANSHAHI H, GOLIAN A, et al.Effect of thymol and carvacrol feed supplementation on performance, antioxidant enzyme activities, fatty acid composition, digestive enzyme activities, and immune response in broiler chickens[J].Poultry Science, 2013, 92(8):2059-2069.  
[7] ABDEL-WARETH A A A.Effect of dietary supplementation of thymol, synbiotic and their combination on performance, egg quality and serum metabolic profile of Hy-Line Brown hens[J].British Poultry Science, 2016, 57(1):114-122.  
[8] SU G Q, ZHOU X W, WANG Y, et al.Effects of plant essential oil supplementation on growth performance, immune function and antioxidant activities in weaned pigs[J].Lipids in Health and Disease, 2018, 17(1):139.
[9] VAN NOTEN N, DEGROOTE J, VAN LIEFFERINGE E, et al.Effects of thymol and thymol α-D-glucopyranoside on intestinal function and microbiota of weaned pigs[J].Animals, 2020, 10(2):329.
[10] 黄崇波, 郭志强, 刁慧, 等.百里香酚对肉兔生长性能、小肠黏膜形态结构和免疫器官的影响[J].中国畜牧杂志, 2021, 57(3):164-168. HUANG C B, GUO Z Q, DIAO H, et al.Effects of thymol on growth performance, intestinal morphology and immune organ of rabbits[J].Chinese Journal of Animal Science, 2021, 57(3):164-168.(in Chinese)
[11] CHOI Y M, KIM B C.Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality[J].Livestock Science, 2009, 122(2/3):105-118.
[12] LUO P, LUO L, ZHAO W J, et al.Dietary thymol supplementation promotes skeletal muscle fibre type switch in longissimus dorsi of finishing pigs[J].Journal of Animal Physiology and Animal Nutrition, 2020, 104(2):570-578.  
[13] DASHDORJ D, AMNA T, HWANG I.Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors:an overview[J].European Food Research and Technology, 2015, 241:157-171.
[14] 吕玉.美拉德反应模型体系的研究及牛肉香精的制备[D].硕士学位论文.北京:北京工商大学, 2010. LYU Y.The research on the model system of Maillard reaction and the preparation of the beef flavoring[D].Master's Thesis.Beijing:Beijing Technology and Business University, 2010.(in Chinese)
[15] RESCONI V C, ESCUDERO A, CAMPO M M.The development of aromas in ruminant meat[J].Molecules, 2013, 18(6):6748-6781.  
[16] 王强, 刘益平.大恒优质鸡不同品系胸肌肌苷酸和鲜味氨基酸含量的研究[J].中国畜牧兽医, 2012, 39(10):232-235. WANG Q, LIU Y P.Study on the content of inosine monophosphate and delicious amino acids in different strains of Daheng high-quality chickens[J].China Animal Husbandry & Veterinary Medicine, 2012, 39(10):232-235.(in Chinese)
[17] 辅宏璞, 蒋小松, 徐亚欧, 等.不同品系优质鸡胸肌肌苷酸和鲜味氨基酸含量的比较[J].四川畜牧兽医, 2009, 36(5):31-33. FU H P, JIANG X S, XU Y O, et al.Comparison of contents of inosinic acid and umami amino acid in breast muscle of chicken from different strains[J].Sichuan Animal & Veterinary Sciences, 2009, 36(5):31-33.(in Chinese)
[18] 章超桦, 洪鹏志, 邓尚贵, 等.翡翠贻贝肉的食品化学特性及其在海鲜调味料的应用[J].水产学报, 2000, 24(3):267-270. ZHANG C H, HONG P Z, DENG S G, et al.Chemical characteristics of Perna viridis meat and its application to seafood seasoning[J].Journal of Fisheries of China, 2000, 24(3):267-270.(in Chinese)
[19] 黄高凌, 王衍庆.花蛤净化前后主要营养成分及鲜味氨基酸的比较[J].食品科学, 2006, 27(10):477-480. HUANG G L, WANG Y Q.Comparison of nutritious constituents and tasty amino acids of bivalve hemolymph both before and after purification[J].Food Science, 2006, 27(10):477-480.(in Chinese)
[20] 胡子璇, 徐乐, 梁小慧, 等.肉制品挥发性风味物质研究进展[J].食品研究与开发, 2020, 41(19):219-224. HU Z X, XU L, LIANG X H, et al.Progress on volatile flavor compounds of meat products[J].Food Research and Development, 2020, 41(19):219-224.(in Chinese)
[21] 黄凤洪, 黄庆德, 刘昌盛.脂肪酸的营养与平衡[J].食品科学, 2004, 25(增刊1):262-265. HUANG F H, HUANG Q D, LIU C S.Nutrition and balance of fatty acids[J].Food Science, 2004, 25(Suppl.1):262-265.(in Chinese)
[22] KHAN M I, JO C, TARIQ M R.Meat flavor precursors and factors influencing flavor precursors-a systematic review[J].Meat Science, 2015, 110:278-284.
[23] 鲁红军, 张纯.羊肉和羊肉制品中C6、C8、C10脂肪酸分析方法[J].肉类研究, 1990(3):29-30. LU H J, ZHANG C.Methods for analysis of fatty acids of C6, C8, C10 in mutton and mutton products[J].Meat Research, 1990(3):29-30.(in Chinese)
[24] 陈雪, 梁克红, 王靖, 等.膳食中多不饱和脂肪酸对心血管疾病防治研究进展[J].中国油脂, 2020, 45(10):87-94. CHEN X, LIANG K H, WANG J, et al.Progress in prevention and treatment of cardiovascular diseases by dietary polyunsaturated fatty acids[J].China Oils and Fats, 2020, 45(10):87-94.(in Chinese)
文章导航

/