动物营养学报 >

2022 , Vol. 34 >Issue 7: 4512 - 4518

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.07.040

研究论文 RESEARCH PAPER

不同能量和蛋白质水平饲粮对牦牛肉品质的影响

  • 董谭琴 ,
  • 李红丽 ,
  • 柴沙驼 ,
  • 李升升 ,
  • 王迅 ,
  • 王海东 ,
  • 马玉玺 ,
  • 张新军 ,
  • 吴浩 ,
  • 项阳 ,
  • 王书祥 ,
  • 杨英魁
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  • 1. 青海省畜牧兽医科学院, 西宁 810016;
    2. 青海大学, 西宁 810016;
    3. 宁夏夏华肉食品有限公司, 宁夏 750000;
    4. 中国农业大学, 北京 100193
董谭琴(1996-),女,重庆人,硕士研究生,研究方向为反刍动物营养与生产。E-mail:798109153@qq.com

收稿日期: 2022-01-08

  网络出版日期: 2022-07-14

基金资助

农牧交错带牛羊牧繁农育关键技术集成示范（16190050-13）

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Effects of Different Dietary Energy and Protein Levels on Meat Quality of Yaks

  • DONG Tanqin ,
  • LI Hongli ,
  • CHAI Shatuo ,
  • LI Shengsheng ,
  • WANG Xun ,
  • WANG Haidong ,
  • MA Yuxi ,
  • ZHANG Xinjun ,
  • WU Hao ,
  • XIANG Yang ,
  • WANG Shuxiang ,
  • YANG Yingkui
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  • 1. Qinghai Academy of Animal Husbandry and Veterinary Sciences, Xining 810016, China;
    2. Qinghai University, Xining 810016, China;
    3. Ningxia Xiahua Meat Food Co., Ltd., Ningxia 750000, China;
    4. China Agricultural University, Beijing 100193, China

Received date: 2022-01-08

  Online published: 2022-07-14

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摘要

本试验旨在研究不同能量和蛋白质水平饲粮对牦牛肉品质的影响。试验选用45头健康、年龄和体重相近的成年公牦牛，随机分成9个组，分别为低能低蛋白质组（Ⅰ组）、低能中蛋白质组（Ⅱ组）、低能高蛋白质组（Ⅲ组）、中能低蛋白质组（Ⅳ组）、中能中蛋白质组（Ⅴ组，对照组）、中能高蛋白质组（Ⅵ组）、高能低蛋白质组（Ⅶ组）、高能中蛋白质组（Ⅷ组）和高能高蛋白质组（Ⅸ组），每组5头牛。采用2因素3水平试验设计，3个能量（代谢能）水平分别为9.5（低能）、10.6（中能）和11.7 MJ/kg（高能），3个粗蛋白质水平分别为12%（低蛋白质）、14%（中蛋白质）和16%（高蛋白质），按3×3设计9种不同能量和蛋白质水平的全混合日粮。试验预试期10 d，正试期180 d。结果表明：1）与Ⅴ组（对照组）相比，Ⅲ组和Ⅳ组牦牛背最长肌45 min时的pH显著降低（P<0.05），背最长肌亮度（L*）、红度（a*）和黄度（b*）值显著提高（P<0.05），背最长肌剪切力显著降低（P<0.05）。2）与Ⅴ组相比，Ⅶ组、Ⅷ组和Ⅸ组牦牛背最长肌硬度显著提高（P<0.05），Ⅷ组和Ⅸ组背最长肌胶着性显著提高（P<0.05），Ⅲ组背最长肌咀嚼性显著降低（P<0.05）。综合考虑，中能低蛋白质组牦牛背最长肌在pH、肉色、剪切力和质构数据上都比较优秀，因此舍饲育肥牦牛全混合日粮的代谢能水平为10.6 MJ/kg、粗蛋白质水平为12%时肉品质较好。

关键词： 代谢能; 粗蛋白质; 牦牛; 肉品质

本文引用格式

董谭琴 , 李红丽 , 柴沙驼 , 李升升 , 王迅 , 王海东 , 马玉玺 , 张新军 , 吴浩 , 项阳 , 王书祥 , 杨英魁 . 不同能量和蛋白质水平饲粮对牦牛肉品质的影响[J]. 动物营养学报, 2022 , 34(7) : 4512 -4518 . DOI: 10.3969/j.issn.1006-267x.2022.07.040

Abstract

This experiment was conducted to study the effects of different dietary energy and protein levels on meat quality of yaks. Forty-five healthy adult male yaks with similar age and body weight were randomly divided into 9 groups as low energy and low protein group (group Ⅰ), low energy and medium protein group (group Ⅱ), low energy and high protein group (group Ⅲ), medium energy and low protein group (group Ⅳ), medium energy and medium protein group (group Ⅴ, control group), medium energy and high protein group (group Ⅵ), high energy and low protein group (group Ⅶ), high energy and medium protein group (group Ⅷ) and high energy and high protein group (group Ⅸ), each group had 5 yaks. In a two-factor and three-level design, the three metabolizable energy levels were 9.5 (low energy), 10.6 (medium energy) and 11.7 MJ/kg (high energy), and the crude protein levels were 12% (low protein), 14% (medium protein) and 16% (high protein), respectively. Nine total mixed rations with different energy and protein levels were designed according to 3×3. The pre-trial period lasted for 10 days and the trial period lasted for 180 days. The results showed as follows:1) compared with the group Ⅴ (control group), the 45 min pH in longissimus dorsi muscle of yaks in groups Ⅲ and Ⅳ was significantly decreased (P<0.05), the brightness (L*), redness (a*) and yellowness (b*) values of longissimus dorsi muscle were significantly increased (P<0.05), and the shear force of longissimus dorsi muscle was significantly decreased (P<0.05). 2) Compared with group Ⅴ, the hardness of longissimus dorsi muscle of yaks in groups Ⅶ, Ⅷ and Ⅸ was significantly increased (P<0.05), the adhesion of longissimus dorsi muscle in groups Ⅷ and Ⅸ was significantly increased (P<0.05), and the chewiness of longissimus dorsi muscle in group Ⅲ was significantly decreased (P<0.05). In conclusion, the longissimus dorsi muscle of yaks in medium energy and low protein group is superior in pH, meat color, shear force and texture data. Therefore, the meat quality of yaks fed the total mixed ration with the metabolizable energy level of 10.6 MJ/kg and crude protein level of 12% is better.

Key words： metabolizable energy; crude protein; yaks; meat quality

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