Effects of Dietary Oregano Essential Oil, Lactobacillus reuteri and Monensin on Growth Performance, Slaughter Performance, Carcass Traits and Serum Antioxidant Indices of Sheep

KONG Fanyun; WU Jianping; ZAHNG Ke; DOU Siyuan; LI Yu; LIU Ting; GONG Xuyin; WANG Jianfu; LEI Zhaomin

doi:10.3969/j.issn.1006-267x.2020.08.036

2020 , Vol. 32 >Issue 8: 3771 - 3779

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.08.036

Effects of Dietary Oregano Essential Oil, Lactobacillus reuteri and Monensin on Growth Performance, Slaughter Performance, Carcass Traits and Serum Antioxidant Indices of Sheep

KONG Fanyun ,
WU Jianping ,
ZAHNG Ke ,
DOU Siyuan ,
LI Yu ,
LIU Ting ,
GONG Xuyin ,
WANG Jianfu ,
LEI Zhaomin

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1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
2. Gansu Academy of Agricultural Sciences, Lanzhou 730070, China;
3. College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China;
4. Gansu Provincial Center for Animal Disease Control and Prevention Lanzhou 730046, China;
5. Gansu Animal Husbandry Technology Extension Station, Lanzhou 730030, China;
6. Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Science, Lanzhou 730070, China

Received date: 2020-02-20

Online published: 2020-08-13

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Abstract

This experiment was conducted to study the effects of dietary oregano essential oil, Lactobacillus reuteri and monensin on growth performance, slaughter performance, carcass traits and serum antioxidant indices of sheep. Thirty-six healthy 3-month-old crossbred (small tail Han sheep×Hu sheep) F2 female lambs with similar body weight of (20.11±0.69) kg were randomly divided into 4 groups with 9 sheep per group. Lambs in the control group (group CK) were fed a basal diet, and lambs in three trial groups were fed the basal diets supplemented with 4 g/d oregano essential oil (group E), 10 g/d Lactobacillus reuteri (group L) and 0.5 g/d monensin (group A) per lamb, respectively. The pre-experimental period lasted for 7 days, and the experimental period lasted for 90 days. The results showed as follows:1) the final body weight of group E was significantly higher than that of group CK and group A (P<0.05). During 1 to 90 days, the average daily gain of group L and group E was significantly higher than that of group CK and group A (P<0.05). 2) The fasting 24 h body weight and carcass weight of group E were significantly higher than those of group CK and group A (P<0.05), and group L was significantly higher than that of group CK (P<0.05); the slaughter rate and net meat rate of trial groups were significantly higher than those of group CK (P<0.05), and group E was significantly higher than that of other trial groups (P<0.05); the meat to bone ratio of group E was significantly lower than that of group CK (P<0.05), the meat production rate of group E was significantly higher than that of group CK and group L (P<0.05). 3) The back width of left carcass of group E was significantly higher than that of group L (P<0.05), the eye muscle area was significantly higher than that of group A (P<0.05), and the GR value was significantly higher than that of other groups (P<0.05). 4) At 24 hours after slaughter, the marbling score of group E was significantly higher than that of other groups (P<0.05). The shear force of trial groups was significantly lower than that of group CK (P<0.05). The water loss rate of group E was significantly lower than that of other groups (P<0.05), and the cooked meat rate was significantly higher than that of other groups (P<0.05). The drip loss of group CK was significantly higher than that of group L and group A (P<0.05). The ash content of group E and group A was significantly lower than that of group CK and group A (P<0.05), and the crude protein of group E was significantly higher than that of group CK (P<0.05). 5) The activities of superoxide dismutase (SOD), glutathione-S transferase (GSH-ST) and glutathione peroxidase (GSH-Px) in serum of group E were significantly higher than those of other groups (P<0.05). In conclusion, dietary essential oil can improve the growth performance and slaughter performance of sheep, increase the deposition of intramuscular fat, improve the tenderness, juiciness and palatability of mutton, and improve the antioxidant capacity of sheep. The fattening effect of dietary oregano essential oil is better than that of Lactobacillus reuteri and monensin.

Key words： sheep; oregano essential oil; Lactobacillus reuteri; monensin; growth performance; slaughter performance; carcass traits

Cite this article

KONG Fanyun , WU Jianping , ZAHNG Ke , DOU Siyuan , LI Yu , LIU Ting , GONG Xuyin , WANG Jianfu , LEI Zhaomin . Effects of Dietary Oregano Essential Oil, Lactobacillus reuteri and Monensin on Growth Performance, Slaughter Performance, Carcass Traits and Serum Antioxidant Indices of Sheep[J]. Chinese Journal of Animal Nutrition, 2020 , 32(8) : 3771 -3779 . DOI: 10.3969/j.issn.1006-267x.2020.08.036

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