RUMINANT AND HERBIVORE NUTRITION AND FEED

Effects of Dietary Different Proportions of Astragalus By-Products on Slaughter Performance, Visceral Organ Development and Meat Quality of Sheep

  • YIN Decheng ,
  • CHEN Zhili ,
  • MA Youji ,
  • WANG Xia ,
  • YAN Xiaojing ,
  • AN Xuejiao
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  • 1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
    2. Forestry and Grassland Bureau of Yiwu County, Hami City, Xinjiang Uygur Autonomous Region, Hami 839300, China;
    3. Gansu Key Laboratory of Animal Generational Physiology and Reproductive Regulation, Lanzhou 730070, China;
    4. Dongdatan People's Government of Tianzhu Tibetan Autonomous County, Tianzhu 733200, China

Received date: 2021-01-31

  Online published: 2021-08-11

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Abstract

This experiment was conducted to investigate the effects of dietary different proportions of Astragalus by-products on slaughter performance, visceral organ development and meat quality of sheep. Sixty-eight 3-month-old healthy Australian white×Hu sheep crossbred F1 male lamb of with similar body weight of (27.43±3.61) kg were randomly divided into 4 groups with 17 sheep per group. Sheep in 4 group were fed basal diets supplemented with 0 (control), 2%, 4% and 6% Astragalus by-products, respectively. The pre-experimental period lasted for 10 days, and the experimental period lasted for 60 days. The results showed as follows:1) the left half carcass weight of 2% group was significantly higher than that of control group and 6% group (P<0.05), but had no significant difference with 4% group (P>0.05). The body weight before slaughter of 2% group and 4% group was higher than that of the control group, but the difference was not significant (P>0.05). 2) The loin-eye area of 4% group was significantly higher than that of other groups (P<0.05), and the water loss rate of 2% group, 4% group and 6% group was significantly higher than that of the control group (P<0.05). There were no significant differences in meat color, marbling scoring, pH, shear force, GR value and cooked meat rate among all groups (P>0.05). 3) The longissimus dorsi muscle crude protein content of 2% group was significantly higher than that of other groups (P<0.05), and the moisture content was significantly lower than that of other groups (P<0.05). The longissimus dorsi muscle ether extract content of 2% group was significantly higher than that of control group and 6% group (P<0.05). 4) There were no significant differences in visceral coefficients and gastrointestinal parameters among all groups (P>0.05). 5) There was no significant difference in biceps femoris n3 polyunsaturated fatty acid (n3PUFA) content among all groups (P>0.05). The biceps femoris n6 polyunsaturated fatty acid (n6PUFA) content of 2% group and 6% group was significantly lower than that of the control group (P<0.05). The biceps femoris monounsaturated fatty acid (MUFA) content of 2% group was significantly higher than that of the control group (P<0.05). The biceps femoris polyunsaturated fatty acid (PUFA) content of 4% group was significantly higher than that of other groups (P<0.05). It is concluded that adding different proportions of Astragalus by-products in diets have a certain positive effect on the slaughter performance, meat quality and flavor of sheep, and the effect of 2% proportion is better.

Cite this article

YIN Decheng , CHEN Zhili , MA Youji , WANG Xia , YAN Xiaojing , AN Xuejiao . Effects of Dietary Different Proportions of Astragalus By-Products on Slaughter Performance, Visceral Organ Development and Meat Quality of Sheep[J]. Chinese Journal of Animal Nutrition, 2021 , 33(8) : 4549 -4559 . DOI: 10.3969/j.issn.1006-267x.2021.08.035

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