Effects of Rumen-Protected Methionine on Growth Performance, Slaughter Performance and Meat Quality of House-Feeding Tan Sheep Fed Complex Chemical Treatment Straw Diets

ZHANG Yanmei, ZHOU Yuxiang, LI Yuwei

doi:10.3969/j.issn.1006-267x.2019.02.054

2019 , Vol. 31 >Issue 2: 962 - 969

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.02.054

Molecular Nutrition

Effects of Rumen-Protected Methionine on Growth Performance, Slaughter Performance and Meat Quality of House-Feeding Tan Sheep Fed Complex Chemical Treatment Straw Diets

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1. College of Agriculture, Ningxia University, Yinchuan 750021, China;
2. Ningxia Agriculture Reclamation Helanshan Dairy Co., Ltd., Yinchuan 750200, China

Received date: 2018-07-31

Online published: 2019-02-18

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Abstract

This experiment was conducted to determine the effects of rumen-protected methionine (RPMet) on the growth performance, slaughter performance and meat quality of house-feeding Tan sheep fed complex chemical treatment straw diets (diet forage-to-concentrate ratio was 70:30, and the forage was composed of 40% alfalfa and 60% complex chemical treatment straw). Twenty healthy Tan sheep (4-month-old, average body weight of 20.54 kg) were randomly divided into 5 groups with 4 sheep in each group. The sheep in control group were fed a basal diet, while the sheep in trail groupsⅠ, Ⅱ, Ⅲ and Ⅳ were fed the basal diets added 1.5, 3.0, 4.5 and 6.0 g/d RPMet for every sheep, respectively. The preparation period was 15 days, and the formal experiment period was 60 days. Measured the initial weight at the first day and the final weight at the end day of experiment, besides, recorded daily intake during experiment. Slaughtering experiment was carried out on the second day after the end of feeding experiment. The carcasses of sheep were stripped off after slaughtering. Measured the physicochemical indexes of mutton, and collected the meat samples for common nutrition components analysis. The results showed as follows:1) compared with the control group, diets supplemented with RPMet had no significant effect on average daily gain and total gain (P>0.05), but the trial group Ⅲ had the highest average daily gain and total gain among all groups (P>0.05). The feed/gain of control group was lower than that of other groups, and trial group Ⅲ had the lowest feed/gain in all groups. 2) For slaughter performance, there was no significant difference among the groups in live weight before slaughter, carcass weight and dressing percentage (P>0.05). The net meat percentage of trial group Ⅲ was significantly higher than that of control group (P<0.05), and it had no significant difference with other groups (P>0.05). 3) For mutton physicochemical properties, the drip loss of trial group Ⅲ was significantly lower than that of control group (P<0.05), and the cooked meat percentage was significantly higher than that of control group (P<0.05), but there was no significant difference among all trial groups (P>0.05). The shearing force of trial group Ⅲ was the lowest, and there was no significant difference among all groups (P>0.05). 4) For mutton common nutrition components, the content of crude protein in mutton for each trial group was significantly higher than that of control group (P<0.05), and the content of ether extract in mutton for each trial group was significantly lower than that of control group (P<0.05). There was no significant difference in the contents of moisture and ash among all groups (P>0.05). Therefore, RPMet supplementation into complex chemical treatment straw diets can improve the gain, carcass net meat percentage and meat quality of house-feeding Tan sheep to some extents, and the addition of 4.5 g/(d·sheep) is the best.

Key words： complex chemical treatment straw diets; rumen-protected methionine; Tan sheep; weight gain; meat quality

Cite this article

ZHANG Yanmei, ZHOU Yuxiang, LI Yuwei . Effects of Rumen-Protected Methionine on Growth Performance, Slaughter Performance and Meat Quality of House-Feeding Tan Sheep Fed Complex Chemical Treatment Straw Diets[J]. Chinese Journal of Animal Nutrition, 2019 , 31(2) : 962 -969 . DOI: 10.3969/j.issn.1006-267x.2019.02.054

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