Effects of Fermented Mulberry Leaves on Slaughter Performance, Meat Quality and Contents of Amino Acid and Fatty Acid in Muscle of Xiangxi Yellow Cattle&times;Limousin Hybrid F1 Bulls

LI Haobang; LUO Yang; XIAO Jianzhong; SUN Ao; WU Baixin; AI Junwen; YI Kangle

doi:10.3969/j.issn.1006-267x.2020.01.030

2020 , Vol. 32 >Issue 1: 244 - 252

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.01.030

Effects of Fermented Mulberry Leaves on Slaughter Performance, Meat Quality and Contents of Amino Acid and Fatty Acid in Muscle of Xiangxi Yellow Cattle×Limousin Hybrid F1 Bulls

LI Haobang ,
LUO Yang ,
XIAO Jianzhong ,
SUN Ao ,
WU Baixin ,
AI Junwen ,
YI Kangle

Expand

1. Hunan Institute of Animal and Veterinary Science, Changsha 410131, China;
2. Sericulture Research Institute of Hunan Province, Changsha 410127, China

Received date: 2019-07-18

Online published: 2020-01-19

Supported by

Fold

Abstract

This study was conducted to study the effects of fermented mulberry leaves on slaughter performance, meat quality and contents of amino acid and fatty acid in muscle of Xiangxi yellow cattle×Limousin hybrid F1 bulls. Twenty healthy Xiangxi yellow cattle×Limousin hybrid F1 bulls at the age of 12 to 15 months were randomly divided into 4 groups with 5 replicates in each group and 1 cattle in each replicate. The dietary fermented mulberry leaves proportions in four groups were 0 (CG group, as control group), 10% (LG group), 20% (MG group) and 30% (HG group), respectively. The pre-experimental period lasted for 10 days, and the experimental period lasted for 90 days. The results showed as followed:1) the carcass yield and net meat percentage of HG group were 59.07% and 47.35%, respectively, the carcass yield of HG group increased by 0.64%, 1.89% and 1.00%, and the net meat percentage increased by 0.47%, 0.58% and 0.41% than those of CG, LG and MG groups, respectively, but there were no significant differences among all groups (P>0.05). Compared with the CG group, the loin muscle area of LG, MG and HG groups increased by 10.21, 9.97 and 11.97 cm², respectively. 2) There were no significant differences in the contents dry matter, crude protein, ether extract and ash in muscle among all groups (P>0.05). The muscle shear force of HG group was significantly lower than that of CG, LG and MG groups (P<0.05), the muscle dripping rate of HG group was significantly higher than that of CG, LG and MG groups (P<0.05), and the muscle water loss rate of LG and MG groups was significantly lower than that of CG and HG groups (P<0.05). 3) There were no significant differences in the contents total amino acid and fatty acid in muscle among all groups (P>0.05). The contents of threonine, methionine and tyrosine in muscle of HG group were significantly higher than those of CG, LG and MG groups (P<0.05), and the essential amino acid score of HG group was closer to the Food and Agriculture Organization (FAO) ideal mode. In conclusion, dietary fermented mulberry leaves has certain promoting effects on slaughter performance, meat quality and contents of amino acid and fatty acid in muscle of Xiangxi yellow cattle×Limousin hybrid F1 bulls.

Key words： fermented mulberry leaves; Xiangxi yellow cattle; meat quality; amino acid; fatty acid

Cite this article

LI Haobang , LUO Yang , XIAO Jianzhong , SUN Ao , WU Baixin , AI Junwen , YI Kangle . Effects of Fermented Mulberry Leaves on Slaughter Performance, Meat Quality and Contents of Amino Acid and Fatty Acid in Muscle of Xiangxi Yellow Cattle×Limousin Hybrid F1 Bulls[J]. Chinese Journal of Animal Nutrition, 2020 , 32(1) : 244 -252 . DOI: 10.3969/j.issn.1006-267x.2020.01.030

References

[1] 易康乐,李志才,燕海峰,等.湘西黄牛肉质特性研究[J].家畜生态学报,2011,32(5):39-42.
[2] 姚亚铃,廖开文,陈斌.湘西黄牛生产性能的研究[J].中国牛业科学,2007,33(5):8-12.
[3] TSUDUKI T,KIKUCHI I,KIMURA T,et al.Intake of mulberry 1-deoxynojirimycin prevents diet-induced obesity through increases in adiponectin in mice[J].Food Chemistry,2013,139(1/2/3/4):16-23.
[4] CHEN J J,LI X R.Hypolipidemic effect of flavonoids from mulberry leaves in triton WR-1339 induced hyperlipidemic mice[J].Asia Pacific Journal of Clinical Nutrition,2007,16 Suppl 1:290-294.
[5] ZENG Z,JIANG J J,YU J,et al.Effect of dietary supplementation with mulberry (Morus alba L.) leaves on the growth performance,meat quality and antioxidative capacity of finishing pigs[J].Journal of Integrative Agriculture,2019,18(1):143-151.

[6] KAVIRAJ A,MONDAL K,MUKHOPADHYAY P K,et al.Impact of fermented mulberry leaf and fish offal in diet formulation of Indian major carp (Labeo rohita)[J].Proceedings of the Zoological Society,2012,66(1):64-73.
[7] CHEN Y,NI J J,LI H W.Effect of green tea and mulberry leaf powders on the gut Microbiota of chicken[J].BMC Veterinary Research,2019,15(1):77.
[8] LIN W C,LEE M T,CHANG S C,et al.Effects of mulberry leaves on production performance and the potential modulation of antioxidative status in laying hens[J].Poultry Science,2017,96(5):1191-1203.

[9] 李昊帮,曾佩,李晟,等.桑叶粉对湘东黑山羊瘤胃发酵参数的影响[J].家畜生态学报,2016,37(1):19-25.
[10] 冯丹,欧阳佳良,王梦芝,等.饲粮中不同比例桑叶粉对湖羊瘤胃上皮组织结构的影响[J].动物营养学报,2017,29(6):2196-2203.
[11] HUYEN N T,WANAPAT M,NAVANUKRAW C.Effect of Mulberry leaf pellet (MUP) supplementation on rumen fermentation and nutrient digestibility in beef cattle fed on rice straw-based diets[J].Animal Feed Science and Technology,2012,175(1/2):8-15.
[12] SYAHRIR S,WIRYAWAN K G,PARAKKASI A,et al.Substitution of concentrate with mulberry leaves in ongole grade cattle fed rice straw based diet[J].Media Peternakan,2012,35(2):123-127.

[13] TAN N D,WANAPAT M,URIYAPONGSON S,et al.Enhancing mulberry leaf meal with urea by pelleting to improve rumen fermentation in cattle[J].Asian-Australasian Journal of Animal Sciences,2012,25(4):452-461.

[14] 肖建中,刘耕,李一平,等.发酵桑叶对新晃黄牛生长性能、血液生化指标、屠宰性能和肉品质的影响[J].蚕业科学,2019,45(1):116-121.
[15] NRC.Nutrient requirements of beef cattle[S].7th ed.Washington,D.C.:National Academies Press,2000.
[16] 中华人民共和国卫生部.GB/T5009.3-2010食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2010.
[17] 中华人民共和国卫生部.GB/T5009.4-2010食品安全国家标准食品中灰分的测定[S].北京:中国标准出版社,2010.
[18] 中华人民共和国卫生部.GB/T5009.5-2010食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2010.
[19] 国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 5009.6-2016食品中脂肪的测定[S].北京:中国标准出版社,2017.
[20] 李铎.食品营养学[M].北京:化学工业出版社,2010:107-118.
[21] 国家卫生和计划生育委员会,国家食品药品监督管理总局.GB/T5009.168-2016食品安全国家标准食品中脂肪酸的测定[S].北京:中国标准出版社,2017.
[22] 黄静,邝哲师,廖森泰,等.桑叶粉和发酵桑叶粉对胡须鸡生长性能、血清生化指标及抗氧化指标的影响[J].动物营养学报,2016,28(6):1877-1886.
[23] 邝哲师,黄静,廖森泰,等.桑叶粉和发酵桑叶粉对胡须鸡屠宰性能、肉品质及盲肠菌群的影响[J].中国畜牧兽医,2016,43(8):1989-1997.
[24] 吴有华,王敬,程文超,等.桑叶粉对万州老土鸡内脏器官和屠宰性能的影响[J].江西畜牧兽医杂志,2018(2):12-15.
[25] 李有贵,张雷,钟石,等.饲粮中添加桑叶对育肥猪生长性能、脂肪代谢和肉品质的影响[J].动物营养学报,2012,24(9):1805-1811.
[26] 何亮宏,陈国顺,权群学,等.桑叶粉对生长肥育猪生长性能、屠宰性能、肉质及风味的影响[J].中国畜牧杂志,2018,54(8):68-74.
[27] 吴配全,任丽萍,周振明,等.饲喂发酵桑叶对生长育肥牛生长性能、血液生化指标及经济效益的影响[J].中国畜牧杂志,2011,47(23):43-46.
[28] 冯兴龙,赵春平,焦锋,等.不同粗饲料对秦川肉牛生长发育及血液生化指标的影响[J].西北农林科技大学学报(自然科学版),2016,44(9):10-16.
[29] 李伟玲.桑叶对肉羊生产性能、血液生化指标、免疫抗氧化功能和肉品质的影响[D].硕士学位论文.呼和浩特:内蒙古农业大学,2012.
[30] 贾亚洲,宜光辉,王国军,等.桑叶饲料对绒山羊羯羊生产性能及肉品质的影响[J].家畜生态学报,2017,38(11):27-31.
[31] 刘瑞生.中草药提高猪肉品质的研究进展[J].养猪,2014(5):11-16.
[32] 曲培滨.桑叶黄酮和热带假丝对犊牛生长性能、屠宰性能、肉品质及血清指标的影响[D].硕士学位论文.邯郸:河北工程大学,2015.
[33] 任杰,曹日亮,武果桃,等.复方中药对猪肉中4种鲜味氨基酸含量的影响[J].养猪,2014(6):52-64.
[34] 梁戈,葛翠翠,李昊,等.日粮中添加桑枝叶对滩羊肉氨基酸含量的影响[J].黑龙江畜牧兽医,2017(11):181-183.
[35] DE SMET S,RAES K,DEMEYER D.Meat fatty acid composition as affected by fatness and genetic factors:a review[J].Animal Research,2004,53(2):81-98.

[36] 苏方华.桑叶的化学成分及临床应用研究进展[J].中国医药导报,2010,7(14):9-12.
[37] 朱业靖,周文.桑叶的化学成分及其药理作用研究[J].菏泽医学专科学校学报,2010,22(4):82-93.

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article

References