动物营养学报 >

2022 , Vol. 34 >Issue 6: 3768 - 3776

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.06.037

研究论文 RESEARCHPAPER

放牧与舍饲对大通牦牛生长性能、瘤胃发酵参数、屠宰性能及肉品质的影响

  • 姚喜喜 ,
  • 王伟 ,
  • 徐成体 ,
  • 刘皓栋 ,
  • 陈永珑
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  • 1. 青海大学农牧学院, 西宁 810016;
    2. 青海大学畜牧兽医科学院, 西宁 810016;
    3. 甘肃畜牧工程职业技术学院, 武威 733006;
    4. 青海东牧湾农牧科技开发有限公司, 海东 811600
姚喜喜(1989—),男,甘肃庆阳人,讲师,博士,主要从事反刍动物营养学与草地生态学研究。E-mail:1468046362@qq.com

收稿日期: 2021-11-14

  网络出版日期: 2022-06-14

基金资助

国家自然科学基金联合基金（U20A2003）；青海大学科研启动费资金项目（41510406）；甘肃畜牧工程职业技术学院院列科研项目（GMY202004）；甘肃省高等学校创新基金项目（2021A-270）；青海东部农区肉牛高效生态养殖模式及可持续发展技术集成与示范项目（2020-NK-C21）

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Effects of Grazing and Barn Feeding on Growth Performance, Rumen Fermentation Parameters, Slaughter Performance and Meat Quality of Datong Yaks (Bos grunniens)

  • YAO Xixi ,
  • WANG Wei ,
  • XU Chengti ,
  • LIU Haodong ,
  • CHEN Yonglong
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  • 1. College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China;
    2. Academy of Animal Husbandry and Veterinary Sciences of Qinghai University, Xining 810016, China;
    3. Gansu Polytechnic College of Animal Husbandry & Engineering, Wuwei 733006, China;
    4. Qinghai Dongmuwan Agriculture and Animal Husbandry Technology Development Co., Ltd., Haidong 811600, China

Received date: 2021-11-14

  Online published: 2022-06-14

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摘要

本试验旨在探讨冷季不同饲养方式——放牧与舍饲对大通牦牛生长性能、瘤胃发酵参数、屠宰性能及肉品质的影响，以期为牦牛冷季育肥和规模化养殖提供理论依据。选取30头体重[（213.50±13.12） kg]相近、健康状况良好的2岁大通公牦牛，随机分为放牧组与舍饲组，每组15头。放牧组牦牛为传统放牧方式，舍饲组牦牛为舍饲全混合日粮（TMR）。预试期15 d，正试期190 d。试验结束后测定2组牦牛的生长性能、瘤胃发酵参数、屠宰性能及肉品质。结果显示：1）饲养方式显著影响了牦牛的终末体重和平均日增重（P<0.05）。与放牧组相比，舍饲组牦牛的终末体重和平均日增重分别增加了22.93%和63.46%（P<0.05）。2）饲养方式显著影响了牦牛的瘤胃发酵参数（P<0.05）。与放牧组相比，舍饲组牦牛的瘤胃液pH和乙酸/丙酸分别降低了5.61%和24.09%（P<0.05），瘤胃液氨态氮、乙酸、丙酸、异丁酸、丁酸、异戊酸和戊酸含量分别增加了54.07%、15.65%、13.85%、98.61%、32.35%、88.60%和68.12%（P<0.05）。3）饲养方式显著影响了牦牛的胴体性状（P<0.05）。与放牧组相比，舍饲组牦牛的胴体重、屠宰率、净肉重、骨重、肉骨比和眼肌面积分别增加了59.11%、24.44%、68.32%、9.01%、54.11%和27.93%（P<0.05）。4）饲养方式显著影响了牦牛背最长肌的pH45 min、pH24 h、24 h亮度（L*24 h）值、45 min红度（a*45 min）值、24 h黄度（b*24 h）值、蒸煮损失和剪切力（P<0.05）。与放牧组相比，舍饲组牦牛背最长肌的pH45 min、pH24 h、b*24 h值、蒸煮损失和剪切力分别降低了2.19%、4.46%、8.74%、10.98%和14.49%（P<0.05），背最长肌的L*24 h值和a*45 min值分别增加了16.78%和5.05%（P<0.05）。综上所述，与传统放牧相比，冷季舍饲改善了大通牦牛的瘤胃发酵功能，提高了平均日增重和屠宰性能，并改善了背最长肌的色泽和食用品质，降低了蒸煮损失。

关键词： 牦牛; 饲养方式; 生长性能; 瘤胃发酵; 屠宰性能; 肉品质

本文引用格式

姚喜喜 , 王伟 , 徐成体 , 刘皓栋 , 陈永珑 . 放牧与舍饲对大通牦牛生长性能、瘤胃发酵参数、屠宰性能及肉品质的影响[J]. 动物营养学报, 2022 , 34(6) : 3768 -3776 . DOI: 10.3969/j.issn.1006-267x.2022.06.037

Abstract

This experiment was conducted to investigate the effects of two kinds of feeding styles——grazing and barn feeding on growth performance, rumen fermentation parameters, slaughter performance and meat quality of Datong yaks under cold season, in order to provide theoretical basis for cold season fattening and large-scale breeding of yaks. Thirty 2-year-old Datong male yaks with similar body weight of (213.50±13.12) kg and good health were randomly divided into grazing group and barn feeding group with 15 yaks in each group. Yaks in the grazing group were only given traditional grazing, and yaks in the barn feeding group were fed total mixed ration (TMR) during the whole experiment. The pre-feeding period was 15 days, and the trial period was 190 days. After the experiment, the growth performance, rumen fermentation parameters, slaughter performance and meat quality of two groups of yaks were determined. The results showed as follows:1) feeding style significantly affected the final body weight and average daily gain of yaks (P<0.05). Compared with the grazing group, the final body weight and average daily gain of yaks in the barn feeding group were increased by 22.93% and 63.46% (P<0.05), respectively. 2) Feeding style significantly affected the rumen fermentation parameters of yaks (P<0.05). Compared with the grazing group, the rumen fluid pH and acetic acid/propionic acid in the barn feeding group were decreased by 5.61% and 24.09% (P<0.05), respectively, and the contents of rumen fluid ammonia nitrogen, acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid and valeric acid were increased by 54.07%, 15.65%, 13.85%, 98.61%, 32.35%, 88.60% and 68.12% (P<0.05), respectively. 3) Feeding style significantly affected the carcass traits of yaks (P<0.05). Compared with the grazing group, the carcass weight, slaughter percentage, net meat weight, bone weight, meat to bone ratio and eye muscle area of yaks in the barn feeding group were increased by 59.11%, 24.44%, 68.32%, 9.01%, 54.11% and 27.93% (P<0.05), respectively. 4) Feeding style significantly affected the pH45 min, pH24 h, 24 h brightness (L*24 h) value, 45 min redness (a*45 min) value, 24 h yellowness (b*24 h) value, cooking loss and shear force of longissimus dorsi for yaks (P<0.05). Compared with the grazing group, the pH45 min, pH24 h, b*24 h, cooking loss and shear force of longissimus dorsi for yaks in the barn feeding group were decreased by 2.19%, 4.46%, 8.74%, 10.98% and 14.49% (P<0.05), respectively, while the L*24 h value and a*45 min value of longissimus dorsi for yaks were increased by 16.78% and 5.05% (P<0.05), respectively. In conclusion, compared with the traditional grazing, cold season barn feeding improves the rumen fermentation function, enhances the average daily gain and slaughter performance of Datong yaks, and improves the edible quality and color, and reduces the cooking loss of longissimus dorsi.

Key words： yaks; feeding style; growth performance; rumen fermentation; slaughter performance; meat quality

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