Molecular Nutrition

Effects of Dietary Enoki Mushroom Residue Level on Slaughter Performance and Meat Quality of Goats

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  • Liuhe Animal Science Base of Jiangsu Academy of Agricultural Science, Nanjing 210014, China

Received date: 2017-01-09

  Online published: 2017-08-02

Abstract

The experiment was conducted to investigate the effects of dietary enoki mushroom residue level on slaughter performance and meat quality of goats. A total of 28 healthy Boer hybrid goats (Boer goats×Xuhuai goats) with an average body weight of (23.35±2.45) kg were randomly allotted to 4 groups with 7 goats per group. Goats in the 4 groups were fed 4 experiment diets, which contained 0 (group A), 15% (group B), 25% (group C) and 40% enoki mushroom residue (group D), respectively. Goats were fed individually and slaughtered at the end of the experiment (after feeding 45 days). Respectively, the dressing percentage, loin-eye area of goats and the pH, color scale, share force, cooking loss rate and dropping loss rate of longissimus dorsi muscle were measured. The results showed as follows: 1) the dressing percentage of group C was not significant different with group B (P>0.05), but significantly higher than that of groups A and D (P<0.05); the dressing percentage of group C was increased by 2.46%, 1.35% and 8.32% compared with groups A, B and D, respectively. The loin-eye area of groups B and C was not significant different with group A (P>0.05), but it was significantly higher than that of group D (P<0.05). The drip loss rate of longissimus dorsi muscle of group C was not significant different with groups B and D (P>0.05), but it was significantly lower than that of group A (P<0.05). Compared with groups A, B and D, the cooking loss rate of longissimus dorsi muscle of group C was significantly decreased (P<0.05). Diets adding different levels of enoki mushroom residue had no effects on the pH of 45 min after slaughter (pH45 min), pH of 24 h after slaughter (pH24 h), redness (a*) value and yellowness (b*) value of longissimus dorsi muscle (P>0.05), but it could significantly reduce the lightness (L*) value. It is concluded that diets adding different levels of enoki mushroom residue have different effects on slaughter performance and meat quality of goats, and the effect of the 25% enoki mushroom residue on improving slaughter performance and meat quality is better.

Cite this article

MENG Meijuan, TU Yuanlu, BAI Yunfeng, GAO Lipeng, YAN Shaohua, LIU Jian, SONG Qian . Effects of Dietary Enoki Mushroom Residue Level on Slaughter Performance and Meat Quality of Goats[J]. Chinese Journal of Animal Nutrition, 2017 , 29(8) : 2988 -2995 . DOI: 10.3969/j.issn.1006-267x.2017.08.044

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