Effects of Different Dietary Sources of Roughage on Slaughter Performance and Meat Quality of Goats

MENG Meijuan; GAO Feng; GAO Lipeng; TU Yuanlu; SONG Qian; BAI Yunfeng

doi:10.3969/j.issn.1006-267x.2015.08.031

Chinese Journal of Animal Nutrition >

2015 , Vol. 27 >Issue 8: 2572 - 2579

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.08.031

Molecular Nutrition

Effects of Different Dietary Sources of Roughage on Slaughter Performance and Meat Quality of Goats

MENG Meijuan ,
GAO Feng ,
GAO Lipeng ,
TU Yuanlu ,
SONG Qian ,
BAI Yunfeng

Expand

1. Animal Science Base, Jiangsu Province Academy of Agricultural Science, Nanjing 211500, China;
2. College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received date: 2015-03-16

Online published: 2015-08-13

Fold

Abstract

The experiment was conducted to investigate the effects of different dietary sources of roughage on slaughter performance and meat quality of goats (Boer goats×Xuhuai goats). A total of 28 healthy goats with an average body weight of (15.69±1.32) kg were randomly allotted to 4 groups with 7 replicates per group and 1 goat per replicate. Goats in different groups were fed 4 experiment diets, in which the fiber sources were wheat straw, pear slag, soybean hulls and a mixture (wheat straw+pear slag), respectively, and dietary fiber level was the same [neutral detergent fiber (NDF)=40%]. The experiment lasted for 60 days. The results showed as follows: 1) compared with the other there groups, the group of soybean hulls could improve the dressing percentage of goats (P<0.05), dressing percentage of soybean hulls group increased by 15.82% (P<0.01), 8.64% (P>0.05), 3.36%(P>0.05), respectively, compared with that wheat straw group, pear slag group and mixture group; 2) compared with the other three groups, the group of soybean hull obviously improved the quality of meat, soybean hull group had the lowest values of shear force and drip loss, cooking loss of muscle, meanwhile, had the highest values of crude protein, ether extract and dry matter contents in muscle of goats. It is concluded that different dietary sources of roughage make different effects on slaughter performance and meat quality, and the effects of soybean hulls fiber improvements on slaughter performance and meat quality are better than those of the other fiber sources.

Key words： goat; fiber source; dressing percentage; meat quality

Cite this article

MENG Meijuan , GAO Feng , GAO Lipeng , TU Yuanlu , SONG Qian , BAI Yunfeng . Effects of Different Dietary Sources of Roughage on Slaughter Performance and Meat Quality of Goats[J]. Chinese Journal of Animal Nutrition, 2015 , 27(8) : 2572 -2579 . DOI: 10.3969/j.issn.1006-267x.2015.08.031

References

[1] 刘远升,赵书平.日粮纤维营养价值及其应用[J].河南职业技术师范学院学报,2002,30(2):41-43.

[2] 姜芳,王佳堃.日粮纤维对反刍动物瘤胃发酵的影响[J].饲料研究,2009(1):58-60.

[3] 郭冬生,彭小兰,夏维福.反刍动物对粗纤维的利用及营养调控[J].畜牧市场,2010(7):17-18.

[4] 张立涛,李艳玲,王金文,等.不同中性洗涤纤维水平饲粮对肉羊生长性能和营养成分表观消化率的影响[J].动物营养学报,2013,25(2):433-440.

[5] 王莉梅.全混合发酵饲料对羊肉品质的影响[D].硕士学位论文.呼和浩特:内蒙古农业大学,2013.

[6] QUICKE G V,BENTLEY O G,SCOTT H W,et al.Digestibility of soybean hulls and flakes and the in vitro digestibility of the cellulose in various milling by-productsand[J].Journal of Dairy Science,1959,42(1):185-186.

[7] LUDDEN P A,CECAVA M J,HENDRIX K S.The value of soybean hulls as a replacement for corn in beef cattle diets formulated with or without added fat[J].Journal of Animal Science,1995,73(9):2706-2711.

[8] ANDERSON S J,MERRILL J K,MCDONNELL M L,et al.Digestibility and utilization of mechanically processed soybean hulls by lambs and steers[J].Journal of Animal Science,1988,66(11):2965-2976.

[9] KLOPFENSTEIN T,OWEN F.Soybean hulls-an energy supplement for ruminants[J].MP-University of Nebraska Agricultural Experiment Station,1988,3:34-38.

[10] 张英杰,刘月琴,孙占鹏.羊生产学[M].北京:中国农业大学出版社,2010.

[11] STRAADT I K,RASMUSSEN M,ANDERSEN H J,et al.Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss-a combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study[J].Meat Science,2007,75(4):687-695.

[12] GAO T,LI J L,ZHANG L,et al.Effect of different tumbling marination treatments on the quality characteristics of prepared pork chops[J].Asian-Australasian Journal Animal Sciences,2015,28(2):260-267.

[13] YUSOP S M,O'SULLIVAN M G,KERRY J F,et al.Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets[J].Food Science and Technology,2012,46(1):363-370.

[14] BOUTON P E,HARRIS P V,SHORTHOSE W R.Effect of ultimate pH upon the water-holding capacity and tenderness of mutton[J].Journal of Food Science,1971,36(3):435-439.

[15] 于家丰,刘显军,边连全.不同品种及其杂交组合育肥猪肉pH和滴水损失的比较研究[J].当代畜牧,2006(2):46-48.

[16] 孙金娟,刘凯.识别PSE肉与DFD肉的"慧眼"[J].食品安全导刊,2009(2):44-45.

[17] 尹佳.不同纤维源对猪生长性能、养分消化率和肉品质的影响[J].硕士学位论文.雅安:四川农业大学,2012.

[18] 翁润,杨玉芬,卢德勋.日粮纤维对生长猪生长性能和胴体组成的影响[J].广西农业生物科学,2008,26(4):293-297.

[19] 程鹏辉,吴洪云,陈艳.日粮纤维对猪肠道生长发育的影响[J].养殖与饲料,2011(3):56-58.

[20] 肖西山.中国肉羊业的发展现状与对策[J].中国草食动物,2001,3(1):33-35.

[21] 戴瑞彤,杨龙江,吴国强.肉类质量的研究进展[J].肉类研究,2000(2):11-13.

[22] 郭健.世界肉羊业现状与甘肃肉羊产业化发展对策[J].中国草食动物,2004(Z1):62-63.

[23] WATANABE A,DALY C C,DEVINE C E.The effects of the ultimate pH of meat on tenderness changes during ageing[J] Meat Science,1996,42(1),67-78.

[24] GAULT N F S.The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH[J].Meat Science,1985,15(1):15-30.

[25] 曾勇庆,孙玉民,王慧,等.青山羊肉品理化性状及其食用品质的研究[J].山东农业大学学报:自然科学版,1999,30(4):384-389.

[26] KHLIJI S,VAN DE VEN R,LAMB T A,et al.Relationship between consumer ranking of lamb colour and objective measures of colour[J].Meat Science,2010,85(2):224-229.

[27] 张利平,吴建平.肉羊体脂脂肪酸与肉品质关系的研究[J].甘肃农业大学学报,2000,35(4):363-369.

[28] FREIRE J P B,GUERREIRO A J G,CUNHA L F,et al.Effect of dietary fibre source on total tract digestibility,caecum volatile fatty acids and digestive transit time in the weaned piglet[J].Animal Feed Science and Technology,2000,87(1):71-83.

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article

References