Chinese Journal of Animal Nutrition >

2024 , Vol. 36 >Issue 11: 7161 - 7172

DOI: https://doi.org/10.12418/CJAN2024.610

RESEARCH PAPER

Effects of Dietary Baicalin and Coated Baicalin on Growth Performance, Slaughter Performance and Meat Quality of Fattening Hu Sheep

  • ZHANG Yu ,
  • WANG Yao ,
  • YANG Xingda ,
  • GUO Zhiheng ,
  • ZHANG Liyang , * ,
  • FU Tong , *
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  • Henan International Joint Laboratory of Nutrition Regulation and Ecological Raising of Domestic Animal, College of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China
* ZHANG Liyang, lecturer, E-mail: ;
FU Tong, professor, E-mail:

Received date: 2023-12-05

  Online published: 2024-11-09

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Abstract

This experiment was conducted to study the effects of dietary baicalin and coated baicalin on growth performance, slaughter performance and meat quality of fattening Hu sheep. Thirty-six healthy 3-month-old Hu lambs with similar body weight of (33.01±2.68) kg were randomly divided into 3 groups with 4 replicates per group and 3 sheep per replicate. The sheep in the control group were fed a basal diet, and the others in the experimental groups were fed the basal diet supplemented with 0.1% baicalin (baicalin group) and 0.1% coated baicalin (coated baicalin group) (dry matter basis), respectively. The pre-trial period lasted for 15 days and the experimental period lasted for 60 days. The results showed as follows: 1) compared with the control group, the average daily gain (ADG) and dry matter intake (DMI) of fattening Hu sheep in baicalin group and coated baicalin group were significantly increased (P<0.05), and the final body weight and total weight gain in baicalin group were significantly increased (P<0.05). 2) Compared with the control group, the live weight before slaughter and carcass weight of fattening Hu sheep in baicalin group and coated baicalin group were significantly increased (P<0.05), and the net meat weight and net meat percentage of carcass in baicalin group were significantly increased (P<0.05). 3) Compared with the control group, the serum glucose (GLU) content in baicalin group and coated baicalin group was significantly decreased (P<0.05), and the serum total protein (TP) and globulin (GLB) contents were significantly increased (P<0.05). 4) Compared with the control group, the drip loss and water loss rate in longissimus dorsi of fattening Hu sheep in baicalin group and coated baicalin group were significantly decreased (P<0.05); the moisture content in longissimus dorsi in coated baicalin group was significantly decreased (P<0.05), and the ether extract content in longissimus dorsi was significantly increased (P<0.05). 5) Compared with the control group, the contents of stearic acid and behenic acid in longissimus dorsi of fattening Hu sheep in baicalin group and coated baicalin group were significantly decreased (P<0.05), and the linoleic acid content in longissimus dorsi was significantly increased (P<0.05); the oleic acid content in longissimus dorsi in coated baicalin group was significantly increased (P<0.05). 6) Compared with the control group, the gross profit per head of fattening Hu sheep in baicalin group was increased by 49.58%, while the gross profit per head in coated baicalin group was decreased by 11.69%. In conclusion, dietary 0.1% baicalin and 0.1% coated baicalin can improve ADG and DMI, slaughter performance and meat quality of fattening Hu sheep; considering the economic benefits, it is recommended to add 0.1% baicalin to the diet for fattening Hu sheep.

Key words： Hu sheep; baicalin; coating technique; growth performance; slaughter performance; meat quality

Cite this article

ZHANG Yu , WANG Yao , YANG Xingda , GUO Zhiheng , ZHANG Liyang , FU Tong . Effects of Dietary Baicalin and Coated Baicalin on Growth Performance, Slaughter Performance and Meat Quality of Fattening Hu Sheep[J]. Chinese Journal of Animal Nutrition, 2024 , 36(11) : 7161 -7172 . DOI: 10.12418/CJAN2024.610

湖羊因其早期生长快、繁殖力强以及肉质鲜美等优点,已成为集约化养羊的首选品种并被广泛养殖,但集约化养殖也极大地提高了湖羊患病的潜在风险。在减抗禁抗的背景下,中草药添加剂在预防动物疾病、促进动物生长、提高生长性能以及改善肉品质等方面具有积极作用,且不易产生抗药性,被视为保证畜产品安全、提高生产效益、促进畜牧业绿色发展的有效替抗品[1⇓-3]。
黄芩苷(baicalin)是从黄芩干燥根部提取出的呈淡黄色粉末状的黄酮类化合物,其味苦,具有显著的抗菌、抗炎、抗氧化应激及免疫调节作用[4⇓-6]。魏娇等[7]研究发现,黄芩苷能有效抑制高脂饮食诱导的小鼠结直肠癌肝转移,且与肠道菌群结构的恢复、上皮间质转化的逆转相关。杨帅勇等[8]研究发现,黄芩黄酮(主要成分为黄芩苷和汉黄芩苷)可以改善小鼠的抗氧化能力,调控盲肠的微生物群落,提高小鼠的生长性能。上述研究结果提示,黄芩苷既可以改变肠道菌群,也可以作用于机体产生有益作用。目前,关于黄芩苷吸收机制的研究主要集中在单胃动物上,其降解和吸收主要依赖于胃肠道微生物产生的β-葡萄糖醛酸酶水解生成黄芩素和葡萄糖醛酸,其中黄芩素在胃肠道中均可被吸收[9],且在微生物丰富的结肠中吸收效果最好[10-11]。瘤胃作为反刍动物特有的消化器官,存在丰富的微生物,这可能意味着反刍动物体内能够提高黄芩苷生物利用度的微生物更多。但目前为止,关于黄芩苷对反刍动物的影响研究较少。赖雨宏等[12]研究发现,山花黄芩提取物可显著改善奶牛生产性能和乳品质,提高经济效益。Hu等[13]研究表明,黄芩苷可以提高犊牛抗氧化能力和免疫功能,降低断奶前犊牛腹泻天数和腹泻率。本团队前期研究发现,饲粮添加0.050%、0.075%、0.100%和0.125%的黄芩苷(干物质基础)均可以改善湖羊生长性能,其中饲粮添加0.100%和0.125%黄芩苷效果较好。此外,在实际生产中,常采用包被工艺处理添加剂,添加剂包被主要目的是为了调节消化吸收位点、改善口感以及降低刺激性等。随着包被丁酸钠、包被低聚果糖、包被氧化锌以及包被核黄素等产品在动物生产上应用和推广,饲料添加剂包被产品的效果逐渐得到认可[14⇓-16]。目前,关于黄芩苷和包被黄芩苷对湖羊生长性能、屠宰性能以及肉品质方面的影响未见报道。因此,本试验采用黄芩苷作为研究对象,并对其进行包被处理,以调节其吸收位点,使其在肠道释放,同时掩盖其苦味,通过探讨两者对育肥湖羊生长性能、屠宰性能及肉品质的影响,以明确黄芩苷和包被黄芩苷在湖羊养殖中的使用效果及差异,为黄芩苷在湖羊生产中的应用提供参考。

1 材料与方法

1.1 试验材料

本试验所用黄芩苷和包被黄芩苷均为市售产品,其中,黄芩苷呈粉末状,纯度为85%;包被黄芩苷有效含量为68%,人工瘤胃液试验检测过瘤胃率为95.58%。

1.2 试验设计与饲养管理

试验选用体重[(33.01±2.68) kg]相近、健康的3月龄湖羊公羔36只,随机分为3个组,每组4个重复,每个重复3只羊,其中每个重复混合饲养。对照组饲喂基础饲粮,试验组分别饲喂在基础饲粮的基础上添加0.1%黄芩苷(黄芩苷组)和0.1%包被黄芩苷(包被黄芩苷组)的饲粮(干物质基础)。预试期15 d,正试期60 d。
试验期间,每天08:00和17:00对试验羊进行饲喂,自由采食和饮水。基础饲粮为全混合颗粒料,其中纤维主要来源于玉米胚芽粕、玉米麸皮、醋糟、麦芽根以及菊花粉,基础饲粮组成及营养水平见表1。颗粒料喷洒水雾后添加黄芩苷搅拌均匀,使黄芩苷均匀分散在颗粒料表面,后对湖羊进行饲喂。
表1 基础饲粮组成及营养水平(干物质基础)

Table 1 Composition and nutrient levels of the basal diet (DM basis) %

原料Ingredients 含量Content 营养水平Nutrient levels2) 含量Content
玉米Corn 31.5 粗脂肪EE 2.66
玉米胚芽粕Corn germ meal 24.5 粗蛋白质CP 14.23
玉米麸皮Corn bran 14.0 有机物OM 89.47
醋糟Vinegar residue 18.0 中性洗涤纤维NDF 35.67
麦芽根Malt sprout 9.0 酸性洗涤纤维ADF 21.41
菊花粉Chrysanthemum powder 1.0 钙Ca 1.98
预混料Premix1) 2.0 磷P 0.45
合计Total 100.0 总能GE/(MJ/kg) 15.71

1)预混料为每千克饲粮提供 The premix provided the following per kg of the diet:VA 150 000 IU,VD3 35 000 IU,VE 125 IU,烟酸 nicotinic acid 250 mg,泛酸 pantothenic acid 75 mg,生物素 biotin 5 mg,Cu (as copper sulfate) 50 mg,Fe (as ferrous sulfate) 600 mg,Mn (as manganese sulfate) 500 mg,Zn (as zinc sulfate) 500 mg,Se (as sodium selenite) 5 mg,Co (as cobalt sulfate) 5 mg。

2)营养水平为实测值。Nutrient levels were measured values.

1.3 测定指标及方法

1.3.1 饲粮和背最长肌常规营养成分测定

饲粮中干物质含量参照GB/T 6435—2014进行测定,粗脂肪(EE)含量参照GB/T 6433—2006进行测定,粗灰分(Ash)含量参照GB/T 6438—2007进行测定,钙(Ca)和磷(P)含量分别参照GB/T 6436—2018和GB/T 6437—2018进行测定;中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量使用纤维分析仪(ANKOM A200i型半自动纤维分析仪,美国)进行测定;总能(GE)采用氧弹测热法,使用微机全自动量热仪(ZDHW-8000,鹤壁市华诺电子科技有限公司)进行测定;粗蛋白质(CP)含量参照GB/T 6432—2018,使用全自动凯氏定氮仪(K9860,济南海能仪器测定有限公司)进行测定。
肌肉样品中水分含量参照GB/T 5009.3—2016进行测定,CP含量参照GB/T 6432—2018进行测定,EE含量参照GB/T 6433—2006进行测定。

1.3.2 生长性能

试验开始时,对湖羊进行称重记为初始体重;试验期间,每天记录投料量和剩料量(剩料控制在投料量的5%左右);试验第60天晨饲前对湖羊进行称重记为终末体重。记录的数据用于计算湖羊干物质采食量(DMI)、平均日增重(ADG)和料重比(F/G)。

1.3.3 屠宰性能

饲养试验结束后,每组随机选取6只湖羊,禁食24 h、禁水2 h后进行屠宰试验。屠宰前称重记为宰前活重;将羊只屠宰放血,去除头和蹄支后剥皮,对皮进行称重记为皮重;然后将内脏摘除,保留肾脏及肾周脂肪称重记为胴体重;接着剔除所有骨头,对骨头进行称重记为骨重,剩余部分称重记为胴体净肉重。计算屠宰率和胴体净肉率,计算公式如下:
屠宰率(%)=100×胴体重/宰前活重;
胴体净肉率(%)=100×(胴体重-骨重)/胴体重。

1.3.4 血清生化指标

饲养试验结束后,每组随机选取6只湖羊,通过颈静脉采集血液10 mL,分离血清分装至离心管中于-20℃保存。采用全自动生化分析仪(BS-2000M,深圳迈瑞生物医疗电子股份有限公司)测定湖羊血清中总蛋白(TP)、白蛋白(ALB)、球蛋白(GLB)、葡萄糖(GLU)、尿素氮(UN)、总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)含量以及谷丙转氨酶(ALT)、谷草转氨酶(AST)、乳酸脱氢酶(LDH)活性。

1.3.5 背最长肌肉品质和脂肪酸组成测定

采集屠宰后的试验羊背最长肌样品200 g左右,置于4 ℃冷藏。45 min时,采用pH计(上海仪电科学仪器股份有限公司)检测背最长肌pH,记为pH45 min;24 h时,再对每块肌肉相同部位检测pH,记为pH24 h。肉色采用肉色仪进行检测,包括肉色亮度(L*)、红度(a*)和黄度(b*)值。失水率测定:先将背最长肌切成1 cm×5 cm×1 cm的均一片状,称重后将肉样放于上下各20层滤纸间,在上边施加压力35 kg,保持5 min,最后取下肉样称重。滴水损失测定:将背最长肌切成1 cm×1 cm×1 cm左右的肉块,称重后放到滴水损失管中,24 h后再次称重,计算失去的水分。蒸煮损失测定:取50 g大小均一的肉样,于80 ℃恒温水浴加热45 min后拿出,放至室温后再次称重。失水率、滴水损失和蒸煮损失的计算公式如下:
失水率(%)=100×(样品重-失水后样品重)/样品重;
滴水损失(%)=100×失去的水分重/样品重;
蒸煮损失(%)=100×(煮前样品重-煮后样品重)/煮前样品重。
肌肉中脂肪酸含量测定:取0.5 g烘干粉碎肉样,加入4 mL异辛烷,混匀后放入37 ℃恒温摇床震荡过夜;接着加入4 mL 2 mol/L氢氧化钾-甲醇溶液混匀使其甲酯化,然后加入1 g左右硫酸氢钠中和氢氧化钾,使用0.45 μm微孔滤膜过滤并收集上清,后采用高效气相色谱法检测。测试条件如下:色谱柱为DB-WAX,30 m×0.25 mm×0.5 μm;进样口为SPL,250 ℃;进样方式为分流进样,分流比为20∶1,进样量为1 μL;检测器为火焰离子化检测器(FID),280 ℃;载气为氮气,36 cm/s,吹扫流量为3 mL/min,尾吹流量为30 mL/min;氢气流量为40 mL/min,空气流量为400 mL/min;柱温为50 ℃,1 min,25 ℃/min至200 ℃,3 ℃/min至230 ℃,16 min。

1.4 经济效益分析

经济效益计算公式为:
毛利润=总增重(kg/头)×活羊单价(元/kg)-总采食量(kg/头)×饲粮单价(元/kg)-黄芩苷或
包被黄芩苷添加量(kg/头)×黄芩苷或包被黄芩苷单价(元/kg)。

1.5 数据处理与统计分析

采用Excel 2019对试验数据进行初步整理,然后采用SPSS 23.0软件中的one-way ANOVA程序对数据进行单因素方差分析,差异显著者采用Duncan氏法进行多重比较,结果以平均值和均值标准误(SEM)表示,P<0.05为差异显著。

2 结果与分析

2.1 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊生长性能的影响

由表2可知,与对照组相比,黄芩苷组和包被黄芩苷组育肥湖羊ADG和DMI均显著提高(P<0.05);黄芩苷组终末体重和总增重显著提高(P<0.05);包被黄芩苷组终末体重和总增重有所提高,但差异不显著(P>0.05)。
表2 饲粮添加黄芩苷和包被黄芩苷对湖羊生长性能的影响

Table 2 Effects of dietary baicalin and coated baicalin on growth performance of fattening Hu sheep (n=12)

项目
Items		 对照组
Control
group		 黄芩苷组
Baicalin
group		 包被黄芩苷组
Coated baicalin
group		 均值
标准误
SEM		 P值
P-value
初始体重Initial body weight/kg 33.42 33.08 32.79 0.40 0.622
终末体重Final body weight/kg 46.71b 49.80a 48.89ab 0.53 0.038
总增重Total weight gain/kg 13.11b 16.60a 15.64ab 0.56 0.046
干物质采食量DMI/(g/d) 1 660.40b 1 821.17a 1 871.02a 34.15 0.009
平均日增重ADG/(g/d) 228.17b 268.33a 263.89a 7.35 0.040
料重比F/G 7.58 7.21 7.38 0.20 0.776

同列数据肩标不同字母表示差异显著(P<0.05),相同字母或无字母表示差异不显著(P>0.05)。表3至表7同。

In the same column, values with different letter superscripts mean significant difference (P<0.05), while with the same letter or no letter superscripts mean no significant difference (P>0.05). The same as Table 3 to Table 7.

2.2 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊屠宰性能的影响

由表3可知,与对照组相比,黄芩苷组和包被黄芩苷组育肥湖羊宰前活重和胴体重均显著提高(P<0.05);黄芩苷组胴体净肉重和胴体净肉率显著提高(P<0.05);包被黄芩苷组胴体净肉重和胴体净肉率有所提高,但差异不显著(P>0.05)。各组间育肥湖羊屠宰率、骨重和皮重均无显著差异(P>0.05)。
表3 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊屠宰性能的影响

Table 3 Effects of dietary baicalin and coated baicalin on slaughter performance of fattening Hu sheep (n=6)

项目
Items		 对照组
Control
group		 黄芩苷组
Baicalin
group		 包被黄芩苷组
Coated baicalin
group		 均值
标准误
SEM		 P值
P-value
宰前活重Live weight before slaughter/kg 44.34b 48.58a 49.08a 0.77 0.016
屠宰率Dressing percentage/% 54.77 54.77 53.38 0.60 0.575
胴体净肉率Net meat percentage of carcass/% 85.13b 87.64a 86.09ab 0.43 0.034
胴体重Carcass weight/kg 23.03b 26.59a 25.96a 0.61 0.019
骨重Bone weight/kg 3.66 3.30 3.75 0.08 0.085
胴体净肉重Net meat weight of carcass/kg 21.02b 24.94a 23.10ab 0.63 0.014
皮重Skin weight/kg 3.40 3.76 3.57 0.08 0.298

2.3 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊血清生化指标的影响

由表4可知,与对照组相比,黄芩苷组和包被黄芩苷组育肥湖羊血清GLU含量显著降低(P<0.05),血清TP和GLB含量均显著提高(P<0.05)。各组间育肥湖羊其他血清生化指标均无显著差异(P>0.05)。
表4 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊血清生化指标的影响

Table 4 Effects of dietary baicalin and coated baicalin on serum biochemical indices of fattening Hu sheep (n=6)

项目
Items		 对照组
Control
group		 黄芩苷组
Baicalin
group		 包被黄芩苷组
Coated baicalin
group		 均值
标准误
SEM		 P值
P-value
乳酸脱氢酶LDH/(U/L) 634.17 637.67 623.67 27.36 0.979
谷草转氨酶AST/(U/L) 120.00 130.20 132.50 7.07 0.773
谷丙转氨酶ALT/(U/L) 19.40 16.80 19.00 1.50 0.767
谷草转氨酶/谷丙转氨酶AST/ALT 6.59 7.76 7.12 0.49 0.651
尿素氮UN/(mmol/L) 8.81 8.02 8.93 0.39 0.622
葡萄糖GLU/(mmol/L) 2.94a 2.27b 2.22b 0.13 0.033
总胆固醇TC/(mmol/L) 1.78 1.93 1.79 0.07 0.653
甘油三酯TG/(mmol/L) 0.16 0.17 0.15 0.01 0.455
低密度脂蛋白胆固醇LDL-C/(mmol/L) 0.51 0.54 0.55 0.03 0.830
高密度脂蛋白胆固醇HDL-C/(mmol/L) 0.96 0.98 0.91 0.03 0.772
总蛋白TP/(g/L) 63.97b 77.00a 79.05a 2.54 0.021
白蛋白ALB/(g/L) 29.72 30.42 28.65 0.55 0.449
球蛋白GLB/(g/L) 40.17b 45.92a 47.10a 1.21 0.043

2.4 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊背最长肌肉品质的影响

由表5可知,与对照组相比,黄芩苷组和包被黄芩苷组育肥湖羊背最长肌滴水损失和失水率均显著降低(P<0.05),其他肉品质指标均无显著差异(P>0.05)。
表5 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊背最长肌肉品质的影响

Table 5 Effects of dietary baicalin and coated baicalin on meat quality of longissimus dorsi of fattening Hu sheep (n=6)

项目
Items		 对照组
Control
group		 黄芩苷组
Baicalin
group		 包被黄芩苷组
Coated baicalin
group		 均值
标准误
SEM		 P值
P-value
pH45 min 6.35 6.30 6.40 0.06 0.860
pH24 h 5.79 5.71 5.58 0.06 0.379
滴水损失Drip loss/% 0.20a 0.13b 0.13b 0.01 <0.001
失水率Water loss rate/% 14.82a 13.85b 11.09b 0.67 0.041
蒸煮损失Cooking loss/% 57.71 57.97 58.30 2.29 0.996
亮度L* 43.48 44.66 43.72 0.91 0.861
红度a* 18.70 18.19 20.83 0.54 0.185
黄度b* 9.12 8.75 9.11 0.32 0.878
由表6可知,与对照组和黄芩苷组相比,包被黄芩苷组育肥湖羊背最长肌水分含量显著降低(P<0.05),背最长肌EE含量显著提高(P<0.05)。与对照组相比,黄芩苷组育肥湖羊背最长肌水分和EE含量均无显著差异(P>0.05)。各组间育肥湖羊背最长肌CP含量均无显著差异(P>0.05)。
表6 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊背最长肌常规营养成分含量的影响(鲜样基础)

Table 6 Effects of dietary baicalin and coated baicalin on common nutrient contents in longissimus dorsi of Hu sheep (fresh sample basis, n=6) %

项目
Items		 对照组
Control
group		 黄芩苷组
Baicalin
group		 包被黄芩苷组
Coated baicalin
group		 均值
标准误
SEM		 P值
P-value
水分Moisture 75.65a 75.65a 73.87b 0.29 0.014
粗蛋白质CP 17.72 17.15 18.17 0.28 0.358
粗脂肪EE 1.62b 1.70b 2.10a 0.17 <0.001

2.5 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊背最长肌中脂肪酸组成的影响

由表7可知,本试验在育肥湖羊背最长肌中总共检测出22种脂肪酸,其中饱和脂肪酸11种,不饱和脂肪酸11种。进一步分析发现,与对照组相比,黄芩苷组和包被黄芩苷组育肥湖羊背最长肌硬脂酸和山萮酸含量显著降低(P<0.05),背最长肌亚油酸含量显著提高(P<0.05);包被黄芩苷组背最长肌油酸含量显著提高(P<0.05),黄芩苷组背最长肌油酸含量无显著差异(P>0.05)。各组间育肥湖羊背最长肌其他脂肪酸含量均无显著差异(P>0.05)。
表7 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊背最长肌脂肪酸组成的影响

Table 7 Effects of dietary baicalin and coated baicalin on fatty acid composition in longissimus dorsi of fattening Hu sheep (n=6) %

项目
Items		 对照组
Control
group		 黄芩苷组
Baicalin
group		 包被黄芩苷组
Coated baicalin
group		 均值
标准误
SEM		 P值
P-value
己酸C6∶0* 0.39 0.35 0.33 0.04 0.863
癸酸C10∶0* 0.24 0.22 0.18 0.01 0.077
月桂酸C12∶0* 0.10 0.07 0.08 0.01 0.322
肉豆蔻酸C14∶0* 1.70 1.50 1.78 0.15 0.742
肉豆蔻烯酸C14∶1# 0.15 0.09 0.14 0.02 0.545
十五烷酸C15∶0* 0.34 0.33 0.28 0.02 0.583
十五碳烯酸C15∶1# 0.29 0.22 0.23 0.02 0.415
棕榈酸C16∶0* 24.45 24.51 20.77 0.92 0.186
棕榈油酸C16∶1# 2.34 2.00 2.52 0.20 0.601
十七烷酸C17∶0* 1.44 1.36 1.52 0.19 0.947
十七碳烯酸C17∶1# 1.07 0.68 0.81 0.08 0.163
硬脂酸C18∶0* 17.75a 13.17b 13.54b 0.83 0.019
油酸C18∶1# 37.85b 42.81ab 44.80a 1.24 0.048
亚油酸C18∶2# 5.85b 7.74a 7.44a 0.34 0.029
γ-亚麻酸C18∶3n6# 0.11 0.14 0.09 0.02 0.602
α-亚麻酸C18∶3n3# 0.56 0.53 0.59 0.06 0.926
花生酸C20∶0* 0.64 0.59 0.51 0.05 0.602
二十碳烯酸C20∶1# 0.70 0.65 0.61 0.07 0.887
二十碳二烯酸C20∶2# 0.49 0.49 0.44 0.05 0.896
二十一烷酸C21∶0* 0.23 0.18 0.19 0.01 0.369
二十碳三烯酸C20∶3n3# 3.18 2.24 2.31 0.29 0.342
山萮酸C22∶0* 0.07a 0.04b 0.04b 0.01 0.003
饱和脂肪酸SFA 45.45 41.33 41.07 1.42 0.392
不饱和脂肪酸UFA 54.55 58.67 58.93 1.41 0.392

标注*表示饱和脂肪酸,标注#表示不饱和脂肪酸。

* indicated saturated fatty acids, and # indicated unsaturated fatty acids.

2.6 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊经济效益的影响

由表8可知,与对照组相比,黄芩苷组育肥湖羊每头羊毛利润提高49.58%,而包被黄芩苷组每头羊毛利润降低11.69%。
表8 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊经济效益的影响

Table 8 Effects of dietary baicalin and coated baicalin on economic benefits of fattening Hu sheep

项目
Items		 对照组
Control group		 黄芩苷组
Baicalin group		 包被黄芩苷组
Coated baicalin group
饲粮单价Diet unit price/(元/kg) 2.70 2.70 2.70
黄芩苷价格Baicalin price/(元/kg) 350.00
包被黄芩苷价格Coated baicalin price/(元/kg) 372.00
活羊单价Live sheep unit price/(元/kg) 28.00 28.00 28.00
总采食量Total feed intake/(kg/头) 114.22 125.47 127.53
总增重Total weight gain/(kg/头) 13.11 16.60 15.64
饲粮和黄芩苷总成本Total cost of diet and baicalin/(元/头) 308.39 377.01 386.09
总增重收入Total weight gain income/(元/头) 367.08 464.80 437.92
毛利润Gross profit/(元/头) 58.69 87.79 51.83

3 讨论

3.1 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊生长性能和屠宰性能的影响

动物的生长性能可以用来衡量其生长速率,同时反映动物机体对饲粮中营养物质的消化吸收情况。研究表明,黄酮类化合物可以通过提高采食量和降低F/G[17]、改变胃肠道菌群促进营养物质消化吸收[8]、促进挥发性脂肪酸产生[18]以及提高氮利用率[19]等方式来改善动物生长性能。本试验结果发现,与对照组相比,黄芩苷组育肥湖羊DMI显著提高9.68%,ADG显著提高17.60%;包被黄芩苷组DMI显著提高12.68%,ADG显著提高15.65%。
目前,关于黄芩苷对湖羊屠宰性能的影响研究较少,但多数研究表明含有黄酮类化合物的植物或者黄酮类提取物可以改善动物屠宰性能。罗莉宁等[20]研究发现,饲粮添加葛根素(主要活性物质为黄酮类化合物)显著提高了肉牛的胴体重和产肉量。刘艳丰等[21]研究表明,饲粮添加沙棘叶黄酮可以提高阿勒泰羊屠宰率。本试验结果发现,饲粮添加黄芩苷和包被黄芩苷均显著提高了育肥湖羊宰前活重和胴体重,同时饲粮添加黄芩苷还显著提高了胴体净肉重和胴体净肉率,而包被黄芩苷提升效果不显著。综上所述,黄芩苷在改善育肥湖羊生长性能和屠宰性能方面的效果优于包被黄芩苷。

3.2 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊血清生化指标的影响

LDH是参与厌氧糖酵解的重要酶,常作为心肌和肝脏损伤程度的判断指标。当心脏和肝脏受损时,细胞通透性增强,LDH会从心肌细胞和肝细胞中释放,使血清LDH活性升高[22]。ALT和AST是广泛存在动物肝脏中的转氨酶,在维持肝脏健康中具有重要作用[23]。本试验中,3组育肥湖羊血清LDH、ALT和AST活性差异均不显著,这说明饲粮添加黄芩苷和包被黄芩苷并未对育肥湖羊肝脏产生明显肝毒性。血清TG、TC、HDL-C和LDL-C含量与机体内脂代谢相关。HDL-C可将肝脏外组织中过多的胆固醇转运到肝脏代谢,是有益的胆固醇;而LDL-C作为内源性胆固醇的主要载体,已被确定为是心血管疾病发生的潜在危险因素[24]。本试验中,饲粮添加黄芩苷和包被黄芩苷对育肥湖羊血清TG、TC、HDL-C和LDL-C含量均无显著影响,说明黄芩苷和包被黄芩苷对湖羊机体脂质代谢影响较小。Li等[25]研究发现,黄芩苷可以促进肝糖原合成和糖酵解途径,进而降低血糖。Lu等[26]同样发现,黄芩苷能够提高糖尿病大鼠对胰岛素的敏感性,起到降血糖的作用。本试验中,饲粮添加黄芩苷和包被黄芩苷均可显著降低育肥湖羊血清GLU含量,说明黄芩苷和包被黄芩苷均对湖羊机体糖代谢有一定调节作用。血清TP包括ALB和GLB,其中ALB与动物机体中蛋白质的吸收和代谢有关;而GLB主要由免疫球蛋白组成,如免疫球蛋白A(IgA)、免疫球蛋白G(IgG)及免疫球蛋白M(IgM)等,与机体免疫密切相关[27]。柴守宏等[28]研究发现,黄芩苷可以提高育肥猪血清IgA和IgG含量,改善体液免疫功能。马改彦等[29]研究发现,黄芩苷可以提高奶牛血清IgG含量。本试验结果发现,饲粮添加黄芩苷和包被黄芩苷均可显著提高育肥湖羊血清TP和GLB含量,说明黄芩苷和包被黄芩苷均具有改善湖羊机体体液免疫功能的潜力。

3.3 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊背最长肌肉品质的影响

肌肉pH、肉色、蒸煮损失、滴水损失以及失水率是衡量肉品质好坏的重要指标。肌肉pH的变动主要与动物屠宰后肌肉细胞消耗糖原,进行无氧呼吸产生乳酸有关[30],是判断肉品质是否正常的重要指标[31]。正常情况下,屠宰45 min后肌肉pH在6.0~7.0,屠宰24 h后肌肉pH在5.7左右[32]。本试验中,3组育肥湖羊背最长肌pH45 min和pH24 h均在正常范围内。肉色主要包括亮度、红度和黄度,是判断肉品新鲜程度的重要指标,与羊肉的货架期密切相关。肌肉的保水性又称为系水力或持水力,指肌肉受到外力作用时,保持原有或添加水分的能力,影响肉的口感、嫩度和保质期。衡量保水性的重要指标有滴水损失、失水率和蒸煮损失等[33]。姚炳浓等[34]研究发现,饲粮添加0.05%和0.10%沙棘黄酮可以显著降低广西小麻鸭胸肌滴水损失。李贤等[35]研究发现,洋葱槲皮素可以显著降低肉鸡腿肌失水率,当添加量达到4 g/kg时还能显著降低滴水损失。本试验结果发现,与对照组相比,饲粮添加黄芩苷和包被黄芩苷均显著降低了育肥湖羊背最长肌滴水损失和失水率,说明黄芩苷和包被黄芩苷都可以增强肌肉的保水性,使肉的口感更好,并且还能延长肉的货架期。
与其他肉品相比,羊肉因其蛋白质含量较高,脂肪含量较低,且有着特殊风味受大众喜欢[36]。肌肉中脂肪含量影响着肉的嫩度、口感、紧实性和保水性。在正常范围内,肌肉中脂肪含量与肉的嫩度、口感及保水性呈正相关[37]。本试验中,包被黄芩苷组育肥湖羊背最长肌EE含量显著高于对照组和黄芩苷组,相应的背最长肌水分含量显著低于对照组和黄芩苷组,说明相较于黄芩苷,包被黄芩苷在改善肉品质方面效果更优。这可能跟包被黄芩苷能更好地促进湖羊进食和吸收营养物质有关。Zhang等[38]在小鼠饲粮中添加黄芩苷对其进行研究,结果显示黄芩苷可以调节小鼠肠道中免疫信号通路和食欲相关基因表达,提高小鼠机体免疫能力,并通过降低小鼠饱腹感增强其食欲;同时,黄芩苷还能够提高肠道中毛螺菌科和普雷沃氏菌属的相对丰度,降低瘤胃球菌科和乳杆菌属的相对丰度,进而促进营养物质的消化吸收和采食。本试验中,与对照组相比,黄芩苷组育肥湖羊DMI提高了9.68%,包被黄芩苷组DMI提高了12.68%,且较高的采食量意味着可能会产生更多的挥发性脂肪酸,从而促进脂肪沉积。

3.4 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊背最长肌脂肪酸组成的影响

肌肉脂肪酸组成是评价肉质风味的重要指标,对评定肉的营养价值具有重要意义[39]。本研究中,在育肥湖羊背最长肌中共检测出22种脂肪酸,其中占比较高的不饱和脂肪酸为油酸和亚油酸,占比较高的饱和脂肪酸为棕榈酸和硬脂酸。饱和脂肪酸分子结构内并无双键,所以性质稳定且不易被氧化,日常摄入过多饱和脂肪酸会增加患心血管疾病的潜在风险。不饱和脂肪酸分子内含有双键,易被氧化产生醛、酮和酯等具有风味特性的化合物,影响肉的风味,且具有防癌、降脂及预防心血管疾病等功能[40]。硬脂酸与羊肉膻味密切相关,硬脂酸含量越高羊肉膻味越大;而油酸与羊肉膻味呈负相关[41]。亚油酸是人体中的必需脂肪酸,具有降低胆固醇、预防心血管疾病及抗癌等营养和保健作用[42]。山萮酸能够诱导机体活性氧过量产生,破坏线粒体功能,并且具有神经毒性,可能会导致严重的脑损伤[43]。本试验结果发现,饲粮添加黄芩苷和包被黄芩苷均可显著降低育肥湖羊背最长肌中硬脂酸和山萮酸含量,显著提高背最长肌中亚油酸含量;除此之外,饲粮添加包被黄芩苷还能显著提高育肥湖羊背最长肌中油酸含量。综上可知,黄芩苷和包被黄芩苷均具有改善育肥湖羊羊肉风味、提高其营养价值的潜力,其中包被黄芩苷效果更优。

3.5 饲粮添加黄芩苷和包被黄芩苷对育肥湖羊经济效益的影响

根据试验当时市场行情,黄芩苷价格为350元/kg,包被黄芩苷价格为372元/kg。本试验中,饲粮添加0.1%黄芩苷和0.1%包被黄芩苷虽然都提高了育肥湖羊DMI,但包被黄芩苷组ADG低于黄芩苷组。综合计算,与对照组相比,黄芩苷组育肥湖羊每头羊毛利润提高了49.58%,而包被黄芩苷组每头羊毛利润则降低了11.69%。

4 结论

在本试验条件下,饲粮添加0.1%黄芩苷和0.1%包被黄芩苷均能够提高育肥湖羊ADG和DMI,并提高其屠宰性能;降低血清GLU含量,提高血清TP和GLB含量;降低背最长肌滴水损失和失水率,且饲粮添加0.1%包被黄芩苷能够降低背最长肌水分含量并提高EE含量;改善背最长肌中脂肪酸组成。综合考虑经济效益,推荐在育肥湖羊饲粮中以添加0.1%黄芩苷(干物质基础)为宜。

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