Chinese Journal of Animal Nutrition >

2023 , Vol. 35 >Issue 4: 2383 - 2393

DOI: https://doi.org/10.12418/CJAN2023.224

RESEARCH PAPER

Effects of Allium mongolicum Regel Powder and Yeast Preparation on Growth Performance, Slaughter Performance, Meat Quality and Rumen Fermentation Parameters of Tibetan Sheep

  • FAN Juan , 1 ,
  • SU Manchun 1, 2 ,
  • LI Taotao 1 ,
  • XU Shangrong 3 ,
  • MA Youji , 1, *
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  • 1 College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
  • 2 College of Agriculture and Forestry Technology, Longnan Teachers College, Chengxian 742500, China
  • 3 Academy of Animal and Veterinary Science, Qinghai University, Xining 810016, China
*professor, E-mail:

Received date: 2022-09-30

  Online published: 2023-04-12

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Abstract

The objective of this experiment was to evaluate the effects of Allium mongolicum Regel powder and yeast preparations on growth performance, slaughter performance, meat quality and rumen fermentation parameters of Tibetan sheep. Thirty healthy 6-month-old Tibetan sheep with an initial body weight of (18.56±1.49) kg were randomly divided into 3 groups with 10 in each group, they were control group, test group Ⅰ and test group Ⅱ. On the basis of free grazing for 8 hours a day, lambs in the control group were fed 200 g concentrate per day per lamp, lambs in test group Ⅰ were fed 200 g concentrate+10 g Allium mongolicum Regel powder per day per lamb, and lambs in test group Ⅱ were fed 200 g concentrate+20 g yeast preparation per day per lamb. The experiment consisted of 7 days of per-feeding period and 75 days of formal period. The results showed as follows:1) The average daily gain of the test group Ⅰ was significantly higher than that of the control group on days 1 to 75 and days 1 to 30 (P<0.05); the average daily gain of the test group Ⅱ was significantly higher than that of the control group on days 31 to 60 (P<0.05); the average daily gain was negative for all groups from days 61 to 75, with the smallest drop in test group Ⅰ. 2) Live weight before slaughter, carcass weight and loin muscle area of test group Ⅰ and test group Ⅱ were significantly higher than those of the control group (P<0.05). 3) Compared with the control group, the weight and relative weight of spleen of test group Ⅰ and test group Ⅱ were significantly decreased (P<0.05). 4) Compared with the control group and test group Ⅱ, the redness (a*) value of meat color of the test group Ⅰ was increased by 33.33% and 33.73%, respectively, but the difference was not significantly (P>0.05). 5) The concentration of ammonia nitrogen (NH3-N) in the rumen fluid of test group Ⅰ and test group Ⅱ was significantly lower than that of the control group (P<0.05). In summary, the addition of Allium mongolicum Regel powder or yeast preparations to the concentrate can improve the rumen environment of Tibetan sheep, increase average daily gain and slaughter performance, and have no negative effects on the development of internal organs.

Key words： Allium mongolicum Regel powder; yeast preparation; Tibetan sheep; growth performance; slaughter performance; rumen fermentation parameters

Cite this article

FAN Juan , SU Manchun , LI Taotao , XU Shangrong , MA Youji . Effects of Allium mongolicum Regel Powder and Yeast Preparation on Growth Performance, Slaughter Performance, Meat Quality and Rumen Fermentation Parameters of Tibetan Sheep[J]. Chinese Journal of Animal Nutrition, 2023 , 35(4) : 2383 -2393 . DOI: 10.12418/CJAN2023.224

藏羊对高寒、缺氧、营养匮乏等恶劣环境有较强的适应性,是我国青藏地区特有的地方品种,也是我国重要的种质资源。其肉香气浓郁,口感鲜嫩,具有蛋白质高、胆固醇低的优点,可满足当今人们对优质健康肉类的需求[1]。随着季节的变化,每年11月至次年5月牧场进入枯草期,放牧草地受到限制,这严重制约了藏羊的正常生长发育,使藏羊免疫功能降低,肉品质下降,养殖效益下滑[2]。针对这种现象,许多关于牧区反刍动物的研究表明,在动物归牧后的补饲精料中适当的补充添加剂对提高动物的生产性能和瘤胃内微生物发酵效率有积极效果[3-4]。因此,合理放牧的同时适量补充添加剂,对保证牧区藏羊冬春季的补饲效果、促进藏羊的高效养殖具有重要意义。沙葱(Allium mongolicum Regel),学名蒙古韭,又名野葱,广泛分布于我国西北地区,作为一种生长在海拔900~1 400 m戈壁滩中的植物,其食用价值和药用价值都极高,被称为“山野菜中的灵芝”[5-6]。研究发现,沙葱的提取物中含有山奈素、槲皮素等黄酮类化合物和大量的生物碱类、多酚类、苷类等活性物质,具有抗肿瘤、抗氧化和免疫调节等生物学功能,对提高动物生产性能,改善动物产品品质起到重要作用[7-8]。酵母制剂作为一种无毒无害的添加剂,因其可以调节动物胃肠道平衡而受到国内外学者的广泛研究。市场上常见的酵母制剂主要有酵母培养物(yeast culture,YC)和活性干酵母(active dry yeast,ADY)2种,添加在饲粮中均可促进动物对营养物质的消化吸收、降低饲料成本、提高动物的养殖效益[9-10],因此在实践生产中被广泛使用。由于这2种添加剂应用于藏羊的研究鲜有报道,饲喂效果有待进一步探究。因此,在本试验将这2种添加剂添加到藏羊的补饲精料中,旨在研究沙葱粉和酵母制剂对藏羊生长性能、肉品质及瘤胃发酵参数的影响,为稳步推进藏羊饲料产业的发展提供参考依据。

1 材料与方法

1.1 试验材料

酵母制剂由某动物保健有限公司提供,产品的营养成分如下:粗蛋白质含量≥12%,粗纤维含量≤5%,粗灰分含量≤3.0%,粗脂肪含量≥3.0%,水分含量≤10.0%,酿酒酵母活菌数≥2.0×108 CFU/g。
沙葱粉是将购自市场的新鲜沙葱进行烘干粉碎处理制备而成,具体制备过程如下:将新鲜的沙葱平铺放置于清洗烘干后的搪瓷盘中,放入干燥箱,设置温度为65 ℃,恒温加热12 h,用60~120目的粉碎机处理成粉末,过80目筛,用塑封袋包装,在常温下保存备用。沙葱粉的营养成分含量见表1。
表1 沙葱粉的营养成分含量

Table 1 Nutrient contents of Allium mongolicum Regel powder %

项目Items 含量Content
消化能DE/(MJ/kg) 12.71
代谢能ME/(MJ/kg) 10.47
干物质Dry matter 93.40
粗蛋白质Crude protein 22.34
粗脂肪Ether extract 4.68
中性洗涤纤维Neutral detergent fiber 33.31
酸性洗涤纤维Acid detergent fiber 24.61
钙Calcium 1.40
磷Phosphorus 0.47

消化能和代谢能为计算值,其余为实测值。

DE and ME were calculated values, while the others were measured values.

1.2 试验设计

本试验采用单因素试验设计,选取30只初始体重为(18.56±1.49) kg的6月龄健康藏羊母羔作为试验动物,将其随机分为3组,即对照组、试验Ⅰ组、试验Ⅱ组,每组10只。按照传统放牧方式每天自由放牧8 h,归牧后按组分开饲养,对照组每只每天补充200 g精料,试验Ⅰ组每只每天补饲200 g精料+10 g沙葱粉(沙葱粉添加量参照张秀媛等[11]的试验结果),试验Ⅱ组每只每天补饲200 g精料+20 g酵母制剂(酵母制剂的添加参照使用说明中推荐的添加量)。预试期7 d,正试期75 d。补饲精料由兰州正大有限公司生产,其组成及营养水平见表2。
表2 放牧后补饲精料的组成及营养水平(干物质基础)

Table 2 Composition and nutrient levels of the supplemented concentrate after grazing (DM basis) %

原料Ingredients 含量Content 营养水平Nutrient levels2) 含量Content
豆粕Soybean meal 5.00 消化能DE/(MJ/kg) 12.04
玉米Corn 50.00 代谢能ME/(MJ/kg) 9.87
小麦麸Wheat bran 5.00 干物质Dry matter 86.84
棉籽粕Cottonseed meal 3.00 粗蛋白质Crude protein 14.89
苜蓿干草Alfalfa hay 35.00 粗脂肪Ether extract 2.19
石粉Limestone 0.50 中性洗涤纤维Neutral detergent fiber 19.23
碳酸氢钙CaHPO4 0.60 酸性洗涤纤维Acid detergent fiber 14.26
食盐NaCl 0.50 钙Calcium 1.08
预混料Premix1) 0.40 磷Phosphorus 0.46
合计Total 100.00

1)预混料为每千克精料提供The premix provided the following per kg of the concentrate:Fe 66 mg,Cu 18 mg,Zn 30 mg,Se 0.5 mg,I 0.5 mg,Co 0.25 mg,Mn 48 mg,VA 22 000 IU,VD 4 800 IU,VE 50 IU。

2)消化能和代谢能为计算值,其余为实测值。DE and ME were calculated values, while the others were measured values.

1.3 饲养管理

本试验于2021年10月至2022年1月在青海省海东市民和回族土族自治县上庄村藏羊养殖合作社进行。试验开始之前先对羊舍统一清洗、消毒,对羊只驱虫后按照正常的免疫程序注射疫苗,登记试验羊只耳标,按照组别分3栏,每栏10只进行饲喂,日常加强羊舍的环境管理。试验期间,除正常的饲喂工作外注意观察试验羊每天的采食、饮水是否正常,反刍有无异常,粪便的状态以及精神状况是否良好。保持试验期间各组的饲养环境、饲喂条件基本一致。为使试验羊采食到定量的沙葱粉和酵母制剂,饲喂时先将沙葱粉或酵母制剂与少量精料混匀后由羊只自由采食,试验羊采食完毕后再添加其余补充料,期间保证自由饮水。

1.4 样品采集与指标测定

1.4.1 生长性能

试验期内每隔15 d在晨饲前对空腹的试验羊进行统一称重,将正试期第1天晨饲前试验羊的体重作为初始体重,第75天的体重为终末体重,记录体重变化情况,用于计算整个试验期的平均日增重和不同生长阶段的平均日增重。

1.4.2 屠宰性能及内脏器官重量和相对重量

在试验结束后,各组随机选取3只体重相近的健康羊只,经严格的检疫合格后进行屠宰,屠宰前需禁水12 h,禁食24 h。
屠宰性能需测定的指标主要有宰前活重、胴体重、GR值、背膘厚、屠宰率以及眼肌面积。用精确到小数点后2位的称重器称量禁食24 h的羊只,记为宰前活重;屠宰后的羊只去皮、头、蹄及内脏,室温下静置30 min后称重,记为胴体重;屠宰率为胴体重与宰前活重的比率,即屠宰率(%)=100×胴体重/宰前活重;用游标卡尺测量第12与13肋骨之间距离背脊中线11 cm处的组织厚度,即为GR值;用黑色马克笔把倒数第1与2肋骨之间背脊处肌肉横切面积的轮廓边缘描绘在硫酸纸上,然后计算眼肌面积。对屠体内脏器官(心脏、脾脏、肝脏、肺脏、肾脏)分离后称重,计算各内脏器官相对重量,计算公式如下:
内脏器官相对重量(%)=100×(组织器官重量/宰前活重)。

1.4.3 肉品质

pH的测定:使用pH直测仪将探头插入屠宰后放置45 min的肉样中,重复测定3次后取平均值;肉色的测定:选取每个肌肉样品不同的3个点位,使用TC-P2A全自动色差仪测定后取平均值,肉色包括亮度(L*)、红度(a*)和黄度(b*)值;剪切力的测定:将密封保存在4 ℃的肌肉样本置于75 ℃的水浴中加热45 min取出,冷却至室温,顺着肌肉纤维的方向将肉样切成3 cm×1 cm×1 cm的长方体,使用CLM-3型嫩度仪重复测量6次后取平均值;蒸煮损失的测定:屠宰后的肉样静置排酸24 h,称取大约30 g的肉块,经分析天平称量后记为m1,用塑封袋将肉样密封,放入85 ℃的恒温水浴锅中加热40 min后取出,待肉块冷却用滤纸挤压肉样表面的水分至无水分渗出,再次称重,记为m2,计算蒸煮损失[蒸煮损失(%)=100×(m1-m2)/m1]。

1.4.4 瘤胃发酵参数

屠宰试验中每组随机选取的3只试验羊解剖,分离出瘤胃采集其内容物,用4层纱布过滤出瘤胃液,立即用便携式pH计进行pH的测定。剩余的瘤胃液分装于5 mL的冻存管中做好标记,在-20 ℃中保存,用于瘤胃液氨态氮(NH3-N)浓度的测定。NH3-N浓度参照梁剑光等[12]的方法进行测定。

1.5 数据处理与分析

利用Excel 2019对试验数据进行初步整理,采用SPSS 21.0软件进行一般线型模型单因子方差分析(one-way ANOVA),然后用Duncan氏法进行多重比较检验,最终结果用平均值和均值标准误(SEM)表示,P<0.05表示差异显著。

2 结果与分析

2.1 沙葱粉和酵母制剂对藏羊生长性能的影响

由表3可知,试验Ⅰ组和试验Ⅱ组的终末体重高于对照组,但差异不显著(P>0.05)。在第1~30天和第1~75天,试验Ⅰ组的平均日增重显著高于对照组(P<0.05);在第31~60天,试验Ⅱ组的平均日增重显著高于对照组(P<0.05);随着饲养时间的增长,平均日增重逐渐降低,在第61~75天各组体重均呈现负增长,其中试验Ⅰ组降幅最小。
表3 沙葱粉和酵母制剂对藏羊生长性能的影响

Table 3 Effects of Allium mongolicum Regel powder and yeast preparation on growth performance of Tibetan sheep

项目
Items		 对照组
Control		 试验Ⅰ组
Test group Ⅰ		 试验Ⅱ组
Test group Ⅱ		 SEM P值
P-value
初始体重IBW/kg 18.54 18.71 18.78 0.72 0.992
终末体重FBW/kg 20.95 22.04 21.11 0.95 0.187
平均日增重ADG/(g/d)
第1~30天Days 1 to 30 100.31b 124.13a 111.11ab 15.85 0.001
第31~60天Days 31 to 60 21.75b 21.97b 22.43a 0.94 0.043
第61~75天Days 61 to 75 -10.72ab -1.27a -32.79b 7.12 0.027
第1~75天Days 1 to 75 32.08b 52.24a 32.96b 7.39 0.001

同行数据肩标无字母或相同字母表示差异不显著(P>0.05),不同小写字母表示差异显著(P<0.05)。下表同。

In the same row, values with no letter or the same letter superscripts mean no significant difference (P>0.05), while with different small letter superscripts mean significant difference (P<0.05). The same as below.

2.2 沙葱粉和酵母制剂对藏羊屠宰性能的影响

由表4可知,各组间的屠宰率、GR值无显著差异(P>0.05);试验Ⅰ组和试验Ⅱ组的宰前活重、胴体重、眼肌面积均显著高于对照组(P<0.05);背膘厚度在各组间的差异不显著(P>0.05),但与2个试验组相比对照组的背膘更厚。
表4 沙葱粉和酵母制剂对藏羊屠宰性能的影响

Table 4 Effects of Allium mongolicum Regel powder and yeast preparation on slaughter performance of Tibetan sheep

项目
Items		 对照组
Control group		 试验Ⅰ组
Test group Ⅰ		 试验Ⅱ组
Test group Ⅱ		 SEM P值
P-value
宰前活重LWBS/kg 18.57b 22.00a 21.70a 0.57 0.001
胴体重Carcass weight/kg 8.17b 10.07a 10.33a 0.35 <0.001
屠宰率Dressing percentage/% 43.98 45.78 47.64 0.68 0.060
GR值GR value/mm 3.32 3.21 2.97 0.11 0.451
眼肌面积Loin muscle area/cm2 8.36b 13.79a 16.83a 1.35 0.004
背膘厚度Backfat thickness/mm 1.91 0.79 0.76 0.95 0.104

2.3 沙葱粉和酵母制剂对藏羊内脏器官重量和相对重量的影响

由表5可知,各组间藏羊的心脏、肝脏、肺脏、肾脏的重量与相对重量无显著差异(P>0.05),试验Ⅰ组和试验Ⅱ组脾脏的重量和相对重量与对照组相比较低且差异显著(P<0.05)。
表5 沙葱粉和酵母制剂对藏羊内脏器官重量和相对重量的影响

Table 5 Effects of Allium mongolicum Regel powder and yeast preparation on visceral organ weight and relative weight of Tibetan sheep

项目
Items		 指标
Index		 对照组
Control group		 试验Ⅰ组
Test group Ⅰ		 试验Ⅱ组
Test group Ⅱ		 SEM P值
P-value
心脏 重量Weight/kg 0.15 0.16 0.14 0.01 0.345
Heart 相对重量Relative weight/% 0.80 0.73 0.63 0.36 0.193
肝脏 重量Weight/kg 0.35 0.38 0.44 0.21 0.217
Liver 相对重量Relative weight/% 1.87 1.73 2.00 0.78 0.397
肺脏 重量Weight/kg 0.26 0.27 0.35 0.20 0.170
Lung 相对重量Relative weight/% 1.41 1.24 1.60 0.83 0.237
肾脏 重量Weight/kg 0.06 0.07 0.06 0.03 0.422
Kidney 相对重量Relative weight/% 0.31 0.30 0.26 0.14 0.386
脾脏 重量Weight/kg 0.10a 0.08ab 0.06b 0.01 0.016
Spleen 相对重量Relative weight/% 0.52a 0.35b 0.26b 0.41 0.003

2.4 沙葱粉和酵母制剂对藏羊肉品质的影响

由表6可知,沙葱粉和酵母制剂对羊肉的pH、肉色(L*、a*和b*值)、蒸煮损失、失水率及剪切力均没有显著影响(P>0.05),但试验Ⅰ组肉色的a*值与对照组和试验Ⅱ组相比分别提高了33.33%、33.73%。
表6 沙葱粉和酵母制剂对藏羊肉品质的影响

Table 6 Effects of Allium mongolicum Regel powder and yeast preparation on meat quality of Tibetan sheep

项目
Items		 对照组
Control group		 试验Ⅰ组
Test group Ⅰ		 试验Ⅱ组
Test group Ⅱ		 SEM P值
P-value
pH45 min 6.45 6.37 6.43 0.83 0.949
肉色Meat color
亮度L* 50.97 50.83 50.45 0.18 0.539
红度a* 6.69 8.92 6.67 0.49 0.074
黄度b* 22.33 23.06 22.30 0.17 0.086
蒸煮损失Cooking loss/% 0.29 0.33 0.32 0.01 0.474
失水率Rate of water loss/% 0.26 0.24 0.32 0.02 0.135
剪切力Shear force/kgf 6.30 7.23 6.34 0.30 0.411

2.5 沙葱粉和酵母制剂对藏羊瘤胃液pH和NH3-N浓度的影响

由表7可知,沙葱粉和酵母制剂对藏羊瘤胃液pH没有显著影响(P>0.05);与对照组相比,试验Ⅰ组和试验Ⅱ组瘤胃液NH3-N浓度显著降低(P<0.05)。
表7 沙葱粉和酵母制剂对藏羊瘤胃液pH和NH3-N浓度的影响

Table 7 Effects of Allium mongolicum Regel powder and yeast preparation rumen fluid pH and NH3-N concentration of Tibetan sheep

项目
Items		 对照组
Control group		 试验Ⅰ组
Test group Ⅰ		 试验Ⅱ组
Test group Ⅱ		 SEM P值
P-value
pH 7.11 6.77 7.04 0.06 0.122
氨态氮NH3-N/(mg/dL) 8.21a 7.01b 6.49b 0.22 0.001

3 讨论

3.1 沙葱粉和酵母制剂对藏羊生长性能的影响

在第1~30天和第1~75天,试验Ⅰ组的平均日增重均显著高于对照组。这与Ding等[13]、张秀媛等[11]和侯继刚等[8]研究得出的饲粮中添加沙葱及沙葱提取物对试验动物的生长性能没有显著影响的结果不同,可能与饲养环境有关。而Muqier等[14]的研究发现,在肉羊饲粮中添加沙葱及不同浓度的沙葱黄酮能有效增加肉羊的平均日增重,这与本试验结果一致。此外,Du等[15]的研究结果也与本试验结果相似。其原因可能是沙葱内含有的黄酮类物质具有一定的抗炎作用,可以增强机体的免疫力,从而对藏羊的生长起到了积极作用[16]。在第31~60天,试验Ⅱ组的平均日增重较对照组显著增加,说明在精料中添加酵母制剂对藏羊的生长发育能起到一定的促进作用,Shurson[17]、王文盼等[18]、陆奇等[19]的研究也表明了酵母制剂的添加能够对牛、羊等反刍动物的增重产生积极作用,提高育肥期反刍动物的生长性能。但是也有报道显示酵母制剂的添加不会影响育肥反刍动物的生长[20],Swyers等[21]的研究甚至表明酵母菌的添加对反刍动物的增重会产生负面影响。造成以上研究结果不同的原因可能与饲养试验中动物的健康状态、饲粮的组成以及酵母制剂中酵母菌的活性等多种因素相关。另外,本试验所处的饲养阶段正值青藏高原枯草期,牧草本身的能量较低,动物在消耗自身能量抵抗寒冷的同时还要维持日常放牧的能力供给,导致在第61~75天各组藏羊的平均日增重均出现了不增反降的现象,更进一步说明了对放牧藏羊在枯草期及时补充精料的必要性。试验Ⅰ组的体重下降相对较少,则表明了在补饲精料中配合一些优良的添加剂对藏羊生长的重要性。

3.2 沙葱粉和酵母制剂对藏羊屠宰性能和内脏器官发育的影响

屠宰性能作为反映生产性能的重要指标,其中胴体重、屠宰率以及眼肌面积等与饲粮的营养水平密切相关。在本试验中,添加了沙葱粉的试验Ⅰ组宰前活重、胴体重及眼肌面积与对照组相比分别提高了18.47%、23.26%和64.95%,添加了酵母制剂的试验Ⅱ组宰前活重、胴体重及眼肌面积与对照组相比分别提高了16.86%、26.44%和101.32%。前人研究表明,饲粮中添加沙葱精油和不同比例的沙葱黄酮均可以提高试验组羊只的胴体重和眼肌面积等屠宰指标[22-23]。Titi等[24]在以羔羊为试验对象的酵母制剂研究中发现,饲粮中添加酵母制剂具有提高屠宰性能的作用。以上结果说明了沙葱粉和酵母制剂这2种添加剂对屠宰性能的提高效果显著,可能是基于瘤胃作为反刍动物特有的“天然发酵罐”,这2种添加剂具有的抗炎抑菌作用改善了胃肠道微生态环境,提升了反刍动物瘤胃内微生物协助宿主降解木质素、纤维素等的能力,对瘤胃等消化器官发育起到帮助作用,使得生长性能提高的同时也提高了屠宰性能[25]。
正常情况下,动物的生长与机体内脏器官的发育相互协调,器官相对重量可以作为评价器官功能的近似指标,并可以反映试验动物的营养状态和内脏器官是否存在病变等情况[26-27]。在本试验中,2个试验组藏羊的肝脏和肺脏重量有所增加,心脏和肾脏的相对重量有所降低,但差异均不显著,说明在补饲精料中添加这2种添加剂对藏羊内脏器官的正常发育无不良影响。脾脏作为免疫应答的主要场所,在制造T淋巴细胞、B淋巴细胞、浆细胞等大量免疫细胞的同时还具有净化血液的作用,能分泌一些重要的活性物质[28]。对照组藏羊的脾脏重量和相对重量均高于2个试验组,这与占今舜等[29]的研究结果相似,作为高海拔环境下生长的藏羊,脾脏长期负荷过大会导致动物为了适应这种饲养环境下的供血和免疫要求而发生代偿性的增大,2个试验组的脾脏重量与相对重量有所降低,说明添加了这2种添加剂有缓解脾脏负荷过大的作用,但具体机制还有待进一步研究。

3.3 沙葱粉和酵母制剂对藏羊肉品质的影响

动物屠宰后肌肉糖原的酵解速率决定了肉pH的大小[30],通常动物死后肌肉内的糖原降解后会被各种酶分解形成乳酸,分解速率过快会造成乳酸堆积,导致pH降低,从而间接影响肌肉的色度、失水率及剪切力。从食用的角度上来说,屠宰后pH在5.6~6.8的羊肉口感较为优质[31-32]。本试验中,各组羊肉pH差异不显著,且均在优质范围内。就肉色而言,添加酵母制剂的试验Ⅱ组与对照组相比的差异不大,据此可以看出酵母制剂的添加并没有对藏羊肉色的各项指标产生显著影响,这与耿春银[33]和李月明[34]的试验结论相似。在添加了沙葱粉的试验Ⅰ组中,肉色的a*值与对照组和试验Ⅱ组相比分别提高了33.33%、33.73%,这与李书仪[35]在小尾寒羊饲粮中添加沙葱及沙葱提取物发现羊肉肉色的a*值有所提高的试验结果一致。与之类似的研究还有刘旺景等[36]将沙葱粉、沙葱醇提物和沙葱水提物添加在肉羊的基础饲粮的相关研究,虽然这些添加剂对提高羊肉肉色的a*值效果不显著,但在一定程度上使肉色的a*值有所升高。通常,肉色的改变主要与肌红蛋白氧化后产生大量的超氧化物自由基有关,而多酚类化合物能够抑制肌红蛋白的氧化,使肉品保持良好的色泽[37]。沙葱粉中的黄酮、多酚类等多种活性物质能减缓氧化反应的进程,对提高藏羊的抗氧化能力产生了积极影响,从而提升了藏羊的肉品质。

3.4 沙葱粉和酵母制剂对藏羊瘤胃液pH和NH3-N浓度的影响

瘤胃液的pH作为反映瘤胃发酵状况的重要指标,受饲粮结构、种类的影响较大,唾液的分泌也会对瘤胃液的pH造成影响[38]。通常瘤胃液pH正常的变化范围为5.5~7.5,适宜的范围在6.5~7.0[39]。在本研究中,各组瘤胃液pH均在正常范围内,与对照组相比,试验Ⅰ组的瘤胃液pH降低,这与赵春艳等[40]、蒋涛等[41]的研究结果不同,可能是本试验中藏羊长期生长在高寒缺氧的地区,受体质的影响对添加了沙葱粉的精料产生的发酵效果更好,导致瘤胃内有机酸浓度升高优化了瘤胃内环境[42],造成试验Ⅰ组瘤胃液pH低于对照组。试验Ⅱ组酵母制剂的没有添加对藏羊瘤胃液pH产生显著影响,这与Mohammed等[43]的研究结果一致。NH3-N作为瘤胃中饲粮内蛋白质和非蛋白质氮化物的降解产物,同时也是微生物蛋白的重要合成原料,其浓度反映了瘤胃微生物利用NH3-N合成的微生物蛋白与机体降解饲粮中的蛋白质产生NH3-N之间的平衡关系[44]。有研究表明,NH3-N浓度为5.0~30.0 mg/dL时有利于瘤胃中微生物蛋白的合成,浓度过低则会影响微生物蛋白合成,同时较高的瘤胃液pH能加速氨在瘤胃上皮细胞中的转运,使血氨迅速增加,导致瘤胃内氨的浓度升高[45]。在本试验中,作为瘤胃液pH最高的对照组对应的NH3-N浓度也高于2个试验组,这与上述结论相符。2种添加剂均使瘤胃液NH3-N浓度下降,与本试验结果相似的还有赵国芬等[46]、包玲玲等[47]的研究,他们在不同月龄的绵羊饲粮中添加沙葱后也有降低瘤胃液NH3-N浓度的效果;此外,在酵母制剂对动物瘤胃内NH3-N调控作用的研究中,酵母制剂也具有降低瘤胃内NH3-N浓度的作用[48]。沙葱粉和酵母制剂降低NH3-N浓度的原因可能是2种添加剂均可降解蛋白质,对提高微生物对NH3-N的利用效率有促进作用,从而降低了瘤胃内NH3-N的浓度[49]。

4 结论

对于在低温高海拔牧草缺乏地区放牧的藏羊,在补饲精料中添加沙葱粉对藏羊生长性能和屠宰性能的提升有积极作用,对肉色有适当的改善作用,添加酵母制剂对藏羊生长性能的提升效果更显著,且二者均可对瘤胃内NH3-N的生成产生抑制作用,从而提高瘤胃内微生物对NH3-N的利用效率。

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