RESEARCH PAPER

Effects of Bacillus subtilis on Growth Performance, Slaughter Performance and Meat Quality of Weaned Hu Sheep

  • LIU Junbin ,
  • SONG Shuzhen ,
  • ZHANG Liping
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  • 1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
    2. Institute of Livestock, Grass and Green Agriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China

Received date: 2021-10-19

  Online published: 2022-05-14

Abstract

This experiment was conducted to investigate the effects of Bacillus subtilis supplementation at different levels on growth performance, slaughter performance and meat quality of weaned Hu sheep. Forty-five healthy male lambs weaned from Hu sheep with similar age[(60±10) d] and body weight[(21.13±2.07) kg] were randomly divided into 3 groups with 15 sheep in each group, which were control group, Bacillus subtilis group Ⅰ and Bacillus subtilis group Ⅱ, respectively. Sheep in the control group were fed a basal diet, sheep in Bacillus subtilis group Ⅰ were fed the basal diet+100 mg/kg Bacillus subtilis (living bacteria count ≥ 1×1011 CFU/g), and sheep in Bacillus subtilis group Ⅱ were fed the basal diet+200 mg/kg Bacillus subtilis. The pre-trial period lasted for 10 days, and the formal period lasted for 60 days. The results showed as follows:1) the average daily gain of sheep was increased by 7.26% and 13.44% when adding 100 and 200 mg/kg Bacillus subtilis into diets compared with the control group, respectively, but there was no significant difference among all groups (P>0.05); there were no significant differences in dry matter intake and feed/gain among all groups (P>0.05). 2) Bacillus subtilis had no significant effects on slaughter performance and organ indexes of experimental sheep (P>0.05). 3) The water loss rate and brightness value of longissimus dorsi muscle of sheep in Bacillus subtilis group Ⅰ and Bacillus subtilis group Ⅱ were significantly lower than those in control group (P<0.01), and there were no significant differences between Bacillus subtilis group Ⅰ and Bacillus subtilis group Ⅱ (P>0.05). The redness value of longissimus dorsi muscle in Bacillus subtilis group Ⅱ was significantly lower than that in Bacillus subtilis group Ⅰ and control group (P<0.05), and there was no significant difference between Bacillus subtilis group I and control group (P>0.05). The yellowness value of longissimus dorsi muscle in Bacillus subtilis group Ⅱ was significantly lower than that in control group (P<0.05), and there was no significant difference between Bacillus subtilis group I and Bacillus subtilis group Ⅱ, Bacillus subtilis group I and control group (P>0.05). There were no significant differences in pH, shear force, cooked meat rate and the contents of moisture, ether extract and crude protein of longissimus dorsi muscle among all groups (P>0.05). In conclusion, Bacillus subtilis has no significant effect on the growth performance of weaned Hu sheep, but can improve the quality of mutton, and the optimal supplemental level of Bacillus subtilis (living bacteria count ≥ 1×1011 CFU/g) is 200 mg/kg.

Cite this article

LIU Junbin , SONG Shuzhen , ZHANG Liping . Effects of Bacillus subtilis on Growth Performance, Slaughter Performance and Meat Quality of Weaned Hu Sheep[J]. Chinese Journal of Animal Nutrition, 2022 , 34(5) : 3096 -3106 . DOI: 10.3969/j.issn.1006-267x.2022.05.037

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