Chinese Journal of Animal Nutrition >

2025 , Vol. 37 >Issue 5: 3163 - 3179

DOI: https://doi.org/10.12418/CJAN2025.262

RESEARCH PAPER

Effects of Different Dietary Levels of Astragalus Powder on Growth Performance, Slaughter Performance and Meat Quality of Australian-Hu Crossbred Male Lambs

  • ZHU Shengxin , 1 ,
  • LANG Xia 2 ,
  • LIU Ting 1 ,
  • RAN Hang 1 ,
  • LUO Ruirui 2 ,
  • XU Jianfeng 1 ,
  • HAN Xiaoxia 1 ,
  • GU Qiangwen 3 ,
  • ZHENG Chen , 1, * ,
  • WANG Cailian , 2, *
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  • 1 College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
  • 2 Key Laboratory of Bovine and Ovine Germplasm and Straw Transfer into Feedstuff in Gansu Province, Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
  • 3 Animal Husbandry and Veterinary Medicine Workstation, Heli Town, Gaotai County, Zhangye City, Gansu Province, Zhangye 734000, China
* ZHENG Chen, professor, E-mail: ;
WANG Cailian, professor, E-mail:

Received date: 2024-09-19

  Online published: 2025-05-14

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Abstract

This experiment was conducted to study the effects of different dietary levels of Astragalus powder on growth performance, slaughter performance and meat quality of Australian-Hu crossbred male lambs. Forty 80-day-old Australian-Hu crossbred male lambs with similar body weight of (24.36±0.82) kg were randomly divided into 4 groups with 10 replicates per group and 1 sheep per replicate. Sheep in the control group (group A) were fed a basal diet, and those in experimental groups were fed the basal diet supplemented with 2% (group B), 4% (group C) and 6% (group D) Astragalus powder, respectively. The pre-trial period lasted for 10 days and the experimental period lasted for 70 days. The results showed as follows: 1) compared with group A, different dietary levels of Astragalus powder had no significant effects on the average daily feed intake (ADFI), average daily gain (ADG), feed to gain ratio (F/G) and slaughter rate of lambs (P>0.05), but the carcass weight, skin weight, spleen weight and pancreas weight of lambs in group C were significantly increased (P<0.05); the kidney index in group C was significantly higher than that in groups B and D (P<0.05). 2) The shear force of longissimus dorsi of lambs in group C was significantly higher than that in group B (P<0.05), and the shear force of biceps femoris was significantly lower than that in groups A and B (P<0.05); the cooked meat rate and drip loss of biceps femoris in group D were significantly lower than those in group A (P<0.05), and the drip loss and water loss rate of longissimus dorsi were significantly lower than those in group B (P<0.05). At 45 min after slaughter, the values of redness (a*) and lightness (L*) in longissimus dorsi of lambs in group C were significantly higher than those in the other three groups (P<0.05), and the yellowness (b*) value in longissimus dorsi was significantly higher than that in groups A and B (P<0.05); at the same time, the a* value in biceps femoris in group C was significantly higher than that in group A (P<0.05), and the b* value in biceps femoris was significantly higher than that in group D (P<0.05). 3) The undecanoic acid content in longissimus dorsi of lambs in groups B and D was significantly higher than that in group A (P<0.05); the contents of cis-10-pentadecenoic acid and trans-10-pentadecenoic acid in longissimus dorsi in group C were significantly lower than those in the other three groups (P<0.05), and the trans-11-eicosenoic acid content in longissimus dorsi was also significantly lower than those in group A (P<0.05); the monounsaturated fatty acid (MUFA) content in longissimus dorsi in group C was significantly higher than that in groups A and D (P<0.05), and the polyunsaturated fatty acid (PUFA) to saturated fatty acid (SFA) ratio in longissimus dorsi in groups B and C was significantly lower than that in group A (P<0.05). In conclusion, dietary 4% Astragalus powder has no significant effect on growth performance of Australian-Hu crossbred male lambs, but can increase carcass weight and skin weight, promote organ development, improve muscle tenderness and meat color, and change the fatty acid composition in muscle.

Key words： Astragalus powder; Australian-Hu crossbred lambs; growth performance; slaughter performance; meat quality

Cite this article

ZHU Shengxin , LANG Xia , LIU Ting , RAN Hang , LUO Ruirui , XU Jianfeng , HAN Xiaoxia , GU Qiangwen , ZHENG Chen , WANG Cailian . Effects of Different Dietary Levels of Astragalus Powder on Growth Performance, Slaughter Performance and Meat Quality of Australian-Hu Crossbred Male Lambs[J]. Chinese Journal of Animal Nutrition, 2025 , 37(5) : 3163 -3179 . DOI: 10.12418/CJAN2025.262

长期以来,为了提高动物生产性能,提升养殖效益,抗生素在养殖领域得到了广泛利用。但抗生素的不当使用不仅会导致动物耐药性增强,破坏肠道菌群平衡,其还会在肉制品中形成药物残留,进而对人类健康构成威胁[1-2]。在“禁抗”背景下,中草药饲料添加剂的研究引起了广泛关注。与抗生素相比,中草药具有无耐药性、低残留以及低毒副作用等优点[3]。同时,中草药富含多种活性成分,包括多糖、生物碱、黄酮类、有机酸、皂苷类和挥发油,以及氨基酸、维生素和蛋白质等营养成分[4-5]。这些成分赋予了中草药抑菌、抗炎、抗氧化和免疫调节等多种生物学功能,以及改善肠道健康和促进生长发育等作用[6-8]。据统计,常见的中草药种类超过6 000种,其中约200种已应用于生产实践[9]。
在中草药饲料添加剂的开发进程中,黄芪以其独特的药理活性成为研究挖掘的热点。黄芪,又名棉芪、百药棉、黄参、血参等,是一种多年生豆科草本植物,广泛分布于全球温带地区,特别是降水量较少的地区,例如我国内蒙古、黑龙江、甘肃、宁夏等地区[10-12]。黄芪的主要品种为蒙古黄芪(Astragalus mongholicus)和膜荚黄芪(Astragalus membranaceus),特别是膜荚黄芪,是使用和研究最广泛的品种[13]。黄芪含有多种活性成分,如黄芪多糖、黄酮类化合物、三萜皂苷、氨基酸、有机酸和微量元素等;同时,黄芪根部富含大量生物活性分子,茎叶中也含有相似的活性物质。在这其中,黄芪多糖是其最重要的天然活性成分,具有多种药理特性[14-15]。
研究表明,黄芪具有调节免疫、抗肿瘤、抗衰老、降血糖以及保护心血管等多种生物学功能,可用于治疗流感、疲劳、食欲不振、腹泻和心血管问题等多种疾病[16-18]。近年来,黄芪在动物生产中的应用日益受到关注。作为天然饲料添加剂,黄芪丰富的活性物质能改善反刍动物的瘤胃发酵,提高其对营养物质的利用,促进机体内新陈代谢,调节内分泌并改善机体生理状态,进而提高动物生长性能。研究表明,饲粮中添加黄芪粉能够提高藏羊采食量和日增重[19-21];黄芪粉中的黄芪多糖是调节动物免疫功能的重要成分,能够促进免疫调节、抗氧化和调节肠道菌群[22-24];黄芪提取物可通过减轻肠道炎症和提高肝脏抗氧化能力,改善高温应激下肉鸡的生长性能[25];饲粮中添加黄芪多糖可提高羔羊血清超氧化物歧化酶(superoxide dismutase,SOD)和谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)活性,降低血清丙二醛(malondialdehyde,MDA)含量,增强机体抗氧化能力;同时,饲粮中添加黄芪粉能够显著降低断奶湘东黑山羊回肠中潜在病原菌的相对丰度,调节与细胞运动和环境适应相关的微生物群落[26]。这些研究结果反映了黄芪改善肠道健康的潜在机制,如促进益生菌定殖、抑制病原菌生长和缓解微生物群落的环境压力等。此外,黄芪不仅可以抑制肉品质的氧化劣变,还可通过改善肠道健康,调节肠道菌群,从而间接改善肉品质[27];黄芪多糖可以通过调控脂肪沉积、提高肉质抗氧化性以及延长保质期等途径实现肉品质的提升[28]。不过,关于饲粮中添加黄芪粉对澳湖杂交羊影响的研究鲜有报道。因此,本试验旨在研究饲粮中添加不同水平黄芪粉对澳湖杂交公羔生长性能、屠宰性能和肉品质的影响,并进一步探寻澳湖杂交公羔饲粮中黄芪粉的适宜添加水平,以期为后续提升羊肉生产水平提供参考。

1 材料与方法

1.1 试验材料

试验所用黄芪粉为市售产品,有效成分为:皂苷17.14 mg/g,黄酮4.23 mg/g,黄芪多糖159.43 mg/g。

1.2 试验设计

本试验于2024年5月8日至2024年7月27日在甘肃省临夏回族自治州临夏县漫路乡张家湾村(平均海拔2 153 m,35°25'54″N、103°04'59″E)绿源鑫肉羊产业园进行。所有试验方案和样本采集均严格遵守甘肃农业大学伦理委员会规定的原则和程序,伦理批准号为GAU-LC-2020-018。
试验选取40只体重[(24.36±0.82) kg]相近、经过同期发情和人工授精处理的湖羊所产的80日龄澳湖杂交公羔,采用混群饲养方式随机分为4组,每组10个重复,每个重复1只羊。对照组(A组)饲喂基础饲粮,试验组分别饲喂在基础饲粮中添加2%(B组)、4%(C组)和6%(D组)黄芪粉的饲粮。基础饲粮参照《肉羊营养需要量》(NY/T 816—2021)进行配制,各组饲粮组成及营养水平见表1。预试期10 d,正试期70 d。
表1 饲粮组成及营养水平(风干基础)

Table 1 Composition and nutrient levels of diets (air-dry basis) %

项目Items 组别Groups
A B C D
原料Ingredients
全株玉米青贮Whole corn silage 54.94 54.94 54.94 54.94
玉米秸秆Corn straw 5.99 5.99 5.99 5.99
小麦秸秆Wheat straw 5.99 5.99 5.99 5.99
苜蓿干草Alfalfa hay 7.49 7.49 7.49 7.49
麦麸Wheat bran 3.10 2.10 1.10 0.10
黑小麦Triticale 0.25 0.25 0.25 0.25
玉米Corn 12.98 12.98 12.98 12.98
豆粕Soybean meal 5.49 5.49 5.49 5.49
菜籽饼Rapeseed cake 3.00 3.00 3.00 3.00
黄芪粉Astragalus powder 1.00 2.00 3.00
食盐NaCl 0.42 0.42 0.42 0.42
石粉Limestone 0.15 0.15 0.15 0.15
预混料Premix1) 0.20 0.20 0.20 0.20
合计Total 100.00 100.00 100.00 100.00
营养水平Nutrient levels2)
代谢能ME/(MJ/kg) 11.15 11.12 11.10 11.07
粗蛋白质CP 17.29 17.17 17.33 17.44
钙Ca 0.63 0.64 0.65 0.60
磷P 0.40 0.38 0.36 0.34
中性洗涤纤维NDF 49.96 50.33 50.70 51.08
酸性洗涤纤维ADF 17.32 17.58 17.75 17.94

1)每千克预混料含有 One kilogram of the premix contained the following:Cu 250 mg,Fe 25 mg,Zn 1 250 mg,Mn 750 mg,VA 85 000~250 000 IU,VD3 34 000~100 000 IU,VE 500 IU。

2)代谢能参照NY/T 816—2021计算,其余为实测值。ME was calculated according to NY/T 816—2021, while the other nutrient levels were measured values.

1.3 饲养管理

试验开始前,对羊圈进行全面打扫和消毒,并对每只试验羊进行编号、打耳标及驱虫处理。试验期间,所有羊均采用舍饲饲养方式,每周进行卫生打扫和消毒。每日08:00和17:00按时分栏饲喂对应饲粮,并确保自由饮水。通过过渡期逐步增加试验饲粮比例的方式,实现向预试期饲粮的过渡。试验期间,密切观察试验羊的采食、反刍及精神状态,根据每日饲粮剩余量适时调整饲喂量,并记录各组试验羊的采食量和饲粮剩余量。

1.4 测定指标及方法

1.4.1 饲粮营养成分

饲粮粗蛋白质、中性洗涤纤维、酸性洗涤纤维、钙和磷含量分别参照《饲料中粗蛋白的测定 凯氏定氮法》(GB/T 6432—2018)、《饲料中中性洗涤纤维(NDF)的测定》(GB/T 20806—2022)、《饲料中酸性洗涤纤维的测定》(NY/T 1459—2022)、《饲料中钙的测定》(GB/T 6436—2018)和《饲料中总磷的测定 分光光度法》(GB/T 6437—2018)中方法进行测定。

1.4.2 生长性能

正试期开始和结束时,称量试验羊体重,并计算平均日增重(ADG);正试期间,每天称量各组的饲喂量和剩料量,计算平均日采食量(ADFI),并计算料重比(F/G)[29]。

1.4.3 屠宰性能

正试期结束后,每组随机选取6只试验羊,通过颈静脉放血的方式进行屠宰。参照《种羊生产性能测定技术规范》(NY/T 1236—2023)对每只羊进行宰前称重,并对去除头、蹄、皮、内脏(不包括肾脏和肾周脂肪)的胴体进行称重,记为胴体重[30],计算屠宰率:
$ \text { 屠宰率（％）}=100 \times \text { 胴体重／宰前活重 。 }$

1.4.4 组织器官发育

试验羊屠宰后,将头、蹄、皮、心脏、肝脏、脾脏、肺脏、肾脏和胰腺进行分离称重,计算器官指数;同时测量皮板长和宽,并计算皮板面积。器官指数计算公式如下:
$ \text { 器官指数（％）}=100 \times \text { 器官重／宰前活重。 }$

1.4.5 肉品质

GR值:试验羊屠宰后,测量第12与第13肋骨之间距离背脊中线11 cm处的组织厚度,记为GR值,每个样品测量3次,取平均值。
眼肌面积:采用硫酸绘图纸描绘出试验羊倒数第1与第2肋骨之间眼肌横切面的轮廓,并测量计算眼肌面积。
羔羊屠宰后,分别采集左半胴体的背最长肌(longissimus dorsi,LD)和股二头肌(biceps femoris,BF)样品,参照《畜禽肉质的测定》(NY/T 1333—2007)方法测定pH、肉色、熟肉率、滴水损失和失水率;参照《肉嫩度的测定 剪切力测定法》(NY/T 1180—2006)方法测定剪切力。

1.4.6 背最长肌脂肪酸组成

背最长肌脂肪酸组成参照李杰等[31]的方法测定。

1.5 数据统计与分析

试验数据首先采用Excel 2019进行初步处理,然后采用SPSS 26.0软件对处理后的数据进行单因素方差分析及Duncan氏多重比较;部分肉品质指标采用双因素方差分析判断饲粮中添加黄芪粉处理和不同部位的效应以及两者之间的交互效应。结果数据以“平均值±标准误”形式表示,P<0.05表示差异显著,P>0.05表示差异不显著。

2 结果与分析

2.1 饲粮中添加不同水平黄芪粉对澳湖杂交公羔生长性能和屠宰性能的影响

由表2可知,与A组相比,C组羔羊胴体重显著提高(P<0.05),B组和D组胴体重有所提高,但差异不显著(P>0.05)。各组间羔羊ADFI、ADG、F/G以及屠宰率均无显著差异(P>0.05)。
表2 饲粮中添加不同水平黄芪粉对澳湖杂交公羔生长性能和屠宰性能的影响

Table 2 Effects of different dietary levels of Astragalus powder on growth performance and slaughter performance of Australian-Hu crossbred male lambs

项目Items 组别Groups P值P-value
A B C D
平均日采食量ADFI/(kg/d) 1.33±0.09 1.34±0.10 1.41±0.12 1.45±0.17 0.880
平均日增重ADG/(kg/d) 0.16±0.01 0.17±0.02 0.17±0.03 0.18±0.01 0.761
料重比F/G 7.32±0.20 7.70±0.30 8.05±1.18 7.25±0.78 0.851
胴体重Carcass weight/kg 16.03±0.62b 17.27±0.64ab 18.27±0.65a 17.21±0.78ab 0.034
屠宰率Dressing percentage/% 43.91±1.09 44.97±0.77 44.88±0.82 43.92±1.40 0.800

同行数据肩标相同小写字母或无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 the same small letter or no 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 饲粮中添加不同水平黄芪粉对澳湖杂交公羔组织器官发育的影响

由表3可知,饲粮中添加不同水平黄芪粉对澳湖杂交公羔头重、蹄重和皮板面积均无显著影响(P>0.05)。与A组相比,C组羔羊皮重显著提高(P<0.05)。在内脏器官方面,各组间羔羊心脏、肝脏和肺脏器官发育(器官重量和器官系数)并未表现出显著差异(P>0.05);C组脾脏重量显著高于A组(P<0.05),肾脏重量显著高于B组(P<0.05);C组和D组胰脏重量显著高于A组(P<0.05),且D组胰腺重量显著高于B组(P<0.05);C组肾脏指数显著高于B组和D组(P<0.05);D组胰脏指数显著高于A组和B组(P<0.05);各组间脾脏指数无显著差异(P>0.05)。
表3 饲粮中添加不同水平黄芪粉对澳湖杂交公羔组织器官发育的影响

Table 3 Effects of different dietary levels of Astragalus powder on tissue and organ development of Australian-Hu crossbred male lambs

项目Items 组别Groups P值P-value
A B C D
皮重Skin weight/kg 2.42±0.15b 2.59±0.16ab 2.94±0.18a 2.77±0.17ab 0.035
皮板面积Skin plate area/cm2 5 672.50±316.62 5 938.83±302.06 5 885.17±292.72 5 895.83±247.53 0.917
重量Weight/kg
头Head 1.98±0.10 2.02±0.04 2.12±0.06 2.05±0.08 0.589
蹄Hoofs 0.90±0.04 0.89±0.04 0.92±0.02 0.89±0.05 0.916
占宰前活重比例Percentage of live weight before slaughter/%
头Head 5.14±0.10 5.13±0.12 5.25±0.07 5.12±0.13 0.810
蹄Hoofs 2.33±0.04 2.26±0.06 2.30±0.05 2.23±0.10 0.714
器官重量Organ weight/g
心脏Heart 151.50±6.21 148.17±4.94 159.17±6.94 148.17±6.25 0.553
肝脏Liver 579.67±27.47 602.50±26.23 632.83±22.85 615.17±20.04 0.485
脾脏Spleen 46.33±2.50b 49.33±2.33ab 56.20±4.89a 50.00±2.58ab 0.039
肺脏Lung 440.67±20.83 423.33±20.47 446.33±27.29 447.67±19.22 0.857
肾脏Kidney 97.83±4.49ab 96.17±4.28b 110.00±2.65a 98.17±4.53ab 0.034
胰腺Pancreas 32.20±3.63c 34.60±2.77bc 41.40±1.50ab 48.20±2.18a 0.002
器官指数Organ index/%
心脏Heart 0.39±0.01 0.38±0.02 0.40±0.02 0.37±0.01 0.553
肝脏Liver 1.51±0.04 1.53±0.02 1.57±0.05 1.54±0.05 0.773
脾脏Spleen 0.12±0.01 0.13±0.01 0.14±0.01 0.13±0.01 0.360
肺脏Lung 1.16±0.07 1.08±0.05 1.10±0.05 1.12±0.04 0.771
肾脏Kidney 0.25±0.01ab 0.24±0.01b 0.27±0.01a 0.24±0.01b 0.022
胰腺Pancreas 0.08±0.01b 0.09±0.01b 0.10±0.00ab 0.12±0.01a 0.004

2.3 饲粮中添加不同水平黄芪粉对澳湖杂交公羔肉品质的影响

由表4可知,C组羔羊背最长肌剪切力显著高于B组(P<0.05),股二头肌剪切力显著低于A组和B组(P<0.05);D组股二头肌熟肉率和滴水损失显著低于A组(P<0.05),背最长肌滴水损失和失水率显著低于B组(P<0.05)。进一步分析不同部位肉品质发现,C组背最长肌剪切力显著高于股二头肌(P<0.05),A组背最长肌熟肉率显著低于股二头肌(P<0.05),D组背最长肌失水率显著低于股二头肌(P<0.05)。此外,各组间眼肌面积和GR值无显著差异(P>0.05)。
表4 饲粮中添加不同水平黄芪粉对澳湖杂交公羔不同部位肉品质的影响

Table 4 Effects of different dietary levels of Astragalus powder on meat quality of different parts of Australian-Hu crossbred male lambs

项目Items 部位Parts 组别Groups P值P-value
A B C D 部位Part 处理Treatment 部位×处理Part×treatment
剪切力 LD 85.32±5.16ab 80.68±4.18b 99.35±3.50Aa 93.36±6.09ab 0.012 0.017 0.010
Shear force/N BF 84.24±1.43a 85.13±6.36a 72.95±1.84Bb 82.52±2.43ab
熟肉率 LD 21.36±1.10B 19.26±1.24 18.80±1.52 16.71±2.42 0.015 0.046 0.744
Cooked meat rate/% BF 28.44±1.13Aa 21.39±2.49ab 22.51±2.96ab 20.07±2.54b
滴水损失 LD 54.92±7.65ab 66.10±7.80a 56.08±2.48ab 43.80±6.02b 0.636 0.020 0.245
Drip loss/% BF 69.20±7.28a 53.42±6.25ab 62.17±8.12ab 45.25±5.36b
失水率 LD 34.85±4.00ab 38.25±5.24a 31.97±2.01ab 26.55±1.69Bb 0.026 0.046 0.314
Water loss rate/% BF 38.17±2.87 35.75±3.93 34.76±1.60 36.96±3.23A
GR值GR value/mm 13.10±0.93 12.84±0.91 13.09±0.64 13.44±0.90 0.968
眼肌面积Eye muscle area/cm2 11.15±0.77 10.85±0.41 11.01±0.36 12.10±0.95 0.561

LD:背最长肌;BF:股二头肌。同列数据肩标不同大写字母表示不同部位间差异显著(P<0.05)。表5和表6同。

LD: longissimus dorsi; BF: biceps femoris. In the same column, values with different capital letter superscripts mean significant difference (P<0.05). The same as Table 5 and Table 6.

由表5可知,宰后45 min时,B组羔羊背最长肌pH显著低于股二头肌(P<0.05);而宰后24 h时,A组背最长肌pH显著低于股二头肌(P<0.05)。各组间不同部位pH均无显著差异(P>0.05)。
表5 饲粮中添加不同水平黄芪粉对澳湖杂交公羔不同部位pH的影响

Table 5 Effects of different dietary levels of Astragalus powder on pH of different parts of Australian-Hu crossbred male lambs

项目Items 组别Groups P值P-value
A B C D 部位Part 处理Treatment 部位×处理Part×treatment
45 min
LD 6.36±0.10 6.29±0.05B 6.33±0.16 6.41±0.10 0.019 0.921 0.991
BF 6.42±0.09 6.47±0.04A 6.37±0.15 6.42±0.09
24 h
LD 5.76±0.13B 5.86±0.37 6.04±0.25 6.09±0.23 0.007 0.737 0.930
BF 6.31±0.18A 6.38±0.18 6.46±0.14 6.38±0.17
由表6可知,宰后45 min时,C组羔羊背最长肌红度(a*)值和亮度(L*)值显著高于其他3组(P<0.05),背最长肌黄度(b*)值也显著高于A组和B组(P<0.05);同时,C组股二头肌a*值显著高于A组(P<0.05),股二头肌b*值显著高于D组(P<0.05)。进一步分析不同部位肉色发现,B组股二头肌a*值、b*值和L*值均显著高于背最长肌(P<0.05),D组股二头肌L*值显著高于背最长肌(P<0.05)。宰后24 h时,C组羔羊股二头肌a*值显著高于背最长肌(P<0.05);各组间不同肉色指标均无显著差异(P>0.05)。
表6 饲粮中添加不同水平黄芪粉对澳湖杂交公羔不同部位肉色的影响

Table 6 Effects of different dietary levels of Astragalus powder on meat color of different parts of Australian-Hu crossbred male lambs

项目Items 部位Parts 组别Groups P值P-value
A B C D 部位Part 处理Treatment 部位×处理Part×treatment
45 min
红度a* LD 13.93±1.19b 14.13±0.76Bb 18.50±1.30a 13.53±1.59b 0.007 0.005 0.620
BF 15.08±0.60b 18.87±1.79Aab 20.92±1.70a 16.47±1.39ab
黄度b* LD 4.53±0.67b 4.33±0.18Bb 6.58±0.63a 4.87±0.80ab 0.003 0.028 0.440
BF 6.08±1.08ab 7.47±1.00Aab 8.50±0.91a 5.53±0.72b
亮度L* LD 6.27±1.12b 6.73±0.81Bb 11.50±2.10a 5.33±1.23Bb 0.007 0.004 0.418
BF 9.92±1.51 16.73±2.67A 17.00±2.97 11.80±2.45A
24 h
红度a* LD 16.87±0.36 17.53±0.43 16.33±0.69B 16.67±0.91 0.006 0.300 0.322
BF 18.42±1.13 18.93±1.05 19.75±0.61A 17.00±0.86
黄度b* LD 6.80±0.49 7.20±0.92 6.83±0.65 6.27±0.34 0.108 0.235 0.708
BF 7.17±0.89 7.93±0.49 8.67±1.23 6.60±0.39
亮度L* LD 16.93±3.08 18.87±3.36 16.92±4.20 18.00±4.36 0.115 0.870 0.814
BF 22.50±4.07 23.47±5.47 25.42±4.91 18.47±3.24

2.4 饲粮中添加不同水平黄芪粉对澳湖杂交公羔背最长肌脂肪酸组成的影响

由表7可知,在检测到的15种饱和脂肪酸(saturated fatty acid,SFA)中,B组和D组羔羊背最长肌十一烷酸含量显著高于A组(P<0.05)。由表8可知,在检测到的20种单不饱和脂肪酸(monounsaturated fatty acid,MUFA)中,C组背最长肌顺-10-十五烯酸和反-10-十五烯酸含量显著低于其他3组(P<0.05),且背最长肌反-11-二十碳烯酸含量也显著低于A组(P<0.05);此外,A组背最长肌巴惟酸和神经酸含量显著高于其他3组(P<0.05)。由表9可知,在检测到的14种多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)中,A组背最长肌顺-13,16-二十二碳二烯酸含量显著高于C组(P<0.05),且背最长肌顺-4,7,10,13,16-二十二碳五烯酸和二十二碳六烯酸含量也显著高于其他组(P<0.05)。由表10可知,在总脂肪酸组成中,C组背最长肌MUFA含量显著高于A组和D组(P<0.05),B组和C组背最长肌PUFA/SFA值显著低于A组(P<0.05);此外,B组和D组背最长肌n-6 PUFA/n-3 PUFA值显著高于A组(P<0.05)。
表7 饲粮中添加不同水平黄芪粉对澳湖杂交公羔背最长肌SFA组成的影响

Table 7 Effects of different dietary levels of Astragalus powder on SFA composition in longissimus dorsi of Australian-Hu crossbred male lambs g/g

项目Items 组别Groups P值P-value
A B C D
己酸C6∶0 ND ND ND ND
辛酸C8∶0 0.39±0.15 1.41±0.89 0.40±0.12 0.89±0.62 0.643
癸酸C10∶0 5.20±1.16 19.97±11.96 8.12±1.38 13.39±8.10 0.511
十一烷酸C11∶0 1.28±0.04b 1.85±0.25a 1.72±0.13ab 2.07±0.13a 0.015
月桂酸C12∶0 3.20±0.69 16.41±10.28 8.36±2.54 9.55±5.96 0.509
十三烷酸C13∶0 1.25±0.06 2.35±0.95 1.56±0.20 2.04±0.82 0.643
肉豆蔻酸C14∶0 54.01±10.97 87.02±16.99 96.84±22.18 57.75±9.83 0.185
十五烷酸C15∶0 10.23±1.52 39.30±23.62 19.95±3.71 34.00±23.25 0.064
棕榈酸C16∶0 656.90±105.11 1096.49±184.08 1433.46±205.85 755.27±98.63 0.339
十七烷酸C17∶0 30.49±4.54 95.01±50.68 58.48±8.84 92.10±58.82 0.056
硬脂酸C18∶0 517.54±65.93 705.38±96.35 1062.91±121.04 495.08±42.79 0.390
花生酸C20∶0 5.54±0.40 11.07±4.27 8.10±0.53 8.90±3.73 0.344
二十一烷酸C21∶0 3.44±0.06 3.83±0.39 3.41±0.06 3.61±0.27 0.206
山嵛酸C22∶0 2.41±0.07 2.87±0.40 2.85±0.38 2.46±0.22 0.923
二十三烷酸C23∶0 3.47±0.03 3.75±0.24 3.72±0.36 3.57±0.11 0.868
木蜡酸C24∶0 2.99±0.08 3.12±0.18 3.29±0.38 2.18±0.12 0.499

ND表示未检出,表8同。

ND indicated undetected, the same as Table 8.

表8 饲粮中添加不同水平黄芪粉对澳湖杂交公羔背最长肌MUFA组成的影响

Table 8 Effects of different dietary levels of Astragalus powder on MUFA composition in longissimus dorsi of Australian-Hu crossbred male lambs μg/g

项目Items 组别Groups P值P-value
A B C D
顺-9-肉豆蔻烯酸C14∶1c 8.56±0.19 14.17±5.19 9.64±0.79 11.82±2.29 0.371
反-9-肉豆蔻烯酸C14∶1t 4.84±0.37 6.47±1.31 5.04±0.65 6.00±1.08 0.960
顺-10-十五烯酸C15∶1c 8.54±0.16a 8.43±0.17a 7.34±0.17b 8.30±0.23a 0.009
反-10-十五烯酸C15∶1t 5.08±0.19a 5.14±0.25a 4.21±0.29b 5.29±0.11a 0.011
顺-9-棕榈油酸C16∶1c 45.31±6.71 136.34±70.09 87.84±14.18 110.01±50.70 0.052
反-9-棕榈油酸C16∶1t 13.79±1.15 29.07±11.26 22.79±4.74 23.67±9.47 0.103
顺-10-十七烯酸C17∶1c 24.85±2.11 29.14±2.64 36.16±3.19 28.99±2.11 0.079
反-10-十七烯酸C17∶1t 8.33±0.37 12.31±3.41 10.29±1.07 11.49±3.76 0.083
异油酸C18∶1n7 45.25±5.30 93.74±32.77 77.81±11.56 88.95±31.11 0.052
反异油酸C18∶1n7t 31.33±6.07 153.07±102.26 62.24±15.16 96.46±68.12 0.164
油酸C18∶1n9 926.61±117.32 1 355.63±183.83 1 890.52±212.00 1 152.48±124.09 0.079
反油酸C18∶1n9t 46.95±9.91 130.82±16.56 56.70±14.51 51.55±6.25 0.052
岩芹酸C18∶1n12 294.11±43.93 864.13±324.89 649.58±77.60 803.51±373.80 0.237
反岩芹酸C18∶1n12t 13.39±1.34 41.16±20.65 28.04±2.88 27.98±11.41 0.059
反-10-十九碳烯酸C19∶1n9t ND ND ND ND
反-7-十九碳烯酸C19∶1n12t 6.46±0.69 14.37±7.94 16.04±7.38 12.04±6.30 0.232
顺-11-二十碳烯酸C20∶1c 12.90±0.99 17.87±4.31 14.41±0.83 16.41±4.34 0.345
反-11-二十碳烯酸C20∶1t 7.76±0.38a 7.18±0.44ab 6.36±0.12b 6.96±0.21ab 0.038
芥酸C22∶1n9 5.66±0.40 5.80±0.61 6.35±1.11 5.60±0.32 0.901
巴惟酸C22∶1n9t 6.51±0.58a 4.69±0.26b 4.18±0.38b 4.95±0.33b 0.004
神经酸C24∶1 12.03±1.41a 8.17±0.43b 7.79±0.51b 7.65±0.62b 0.007
表9 饲粮中添加不同水平黄芪粉对澳湖杂交公羔背最长肌PUFA组成的影响

Table 9 Effects of different dietary levels of Astragalus powder on PUFA composition in longissimus dorsi of Australian-Hu crossbred male lambs μg/g

项目Items 组别Groups P值P-value
A B C D
亚油酸C18∶2n6 223.38±15.51 361.92±102.37 267.14±23.49 340.97±94.76 0.451
反亚油酸C18∶2n6t 8.57±0.50 16.94±5.94 13.58±2.72 14.39±4.84 0.082
α-亚麻酸C18∶3n3 17.07±1.26 27.48±8.13 20.89±1.44 25.12±7.56 0.158
γ-亚麻酸C18∶3n6 8.25±0.49 9.17±1.06 7.85±0.22 8.47±0.65 0.586
顺-11,14-二十碳二烯酸C20∶2c 10.70±0.41 11.03±0.96 10.20±0.33 11.21±0.70 0.706
顺-11,14,17-二十碳三烯酸C20∶3n3c 5.61±0.24 4.78±0.18 4.96±0.66 4.88±0.19 0.399
二高-γ-亚麻酸C20∶3n6 13.38±0.51 13.18±1.12 12.96±0.79 13.28±0.50 0.983
花生四烯酸C20∶4n6 104.27±6.15 113.62±7.28 110.53±6.79 114.41±7.22 0.721
二十碳五烯酸C20∶5n3 10.16±0.47 9.83±0.16 9.38±0.48 9.50±0.53 0.589
顺-13,16-二十二碳二烯酸C22∶2c 8.55±0.43a 8.25±0.26ab 7.16±0.37b 8.45±0.50ab 0.042
顺-7,10,13,16-二十二碳四烯酸C22∶4c 19.50±0.98 18.22±0.96 17.81±0.36 19.24±0.44 0.491
顺-7,10,13,16,19-二十二碳五烯酸C22∶5n3c 20.53±1.38 19.71±1.42 19.34±1.18 17.99±0.63 0.517
顺-4,7,10,13,16-二十二碳五烯酸C22∶5n6c 15.32±3.34a 9.04±0.33b 8.72±0.46b 9.14±0.20b 0.034
二十二碳六烯酸C22∶6n3 9.30±0.82a 7.55±0.27b 6.83±0.33b 6.70±0.27b 0.004
表10 饲粮中添加不同水平黄芪粉对澳湖杂交公羔背最长肌总脂肪酸组成的影响

Table 10 Effects of different dietary levels of Astragalus powder on total fatty acid composition in longissimus dorsi of Australian-Hu crossbred male lambs

项目Items 组别Groups P值P-value
A B C D
饱和脂肪酸SFA/(μg/g) 1 303.69±186.62 1 879.69±301.95 2 278.93±353.08 1 381.67±147.70 0.064
单不饱和脂肪酸MUFA/(μg/g) 1 584.85±193.87b 2 325.20±312.04ab 3 177.13±545.14a 1 920.84±180.14b 0.022
多不饱和脂肪酸PUFA/(μg/g) 474.58±27.18 630.74±127.38 517.35±34.94 603.71±113.40 0.782
多不饱和脂肪酸/饱和脂肪酸PUFA/SFA 0.47±0.07a 0.26±0.05b 0.24±0.04b 0.33±0.06ab 0.040
n-6多不饱和脂肪酸n-6 PUFA/(μg/g) 411.91±23.74 561.40±117.67 455.94±32.42 539.55±105.46 0.717
n-3多不饱和脂肪酸n-3 PUFA/(μg/g) 62.68±3.89 69.35±9.79 61.41±3.15 64.16±7.99 0.544
n-6多不饱和脂肪酸/n-3多不饱和脂肪酸n-6 PUFA/n-3 PUFA 6.59±0.22b 7.82±0.47a 7.42±0.34ab 8.14±0.46a 0.044

3 讨论

3.1 饲粮中添加不同水平黄芪粉对澳湖杂交公羔生长性能和屠宰性能的影响

胴体重和屠宰率是衡量羔羊生产性能的关键指标[32]。本研究发现,C组羔羊胴体重最高,当黄芪粉添加水平达到6%时,羔羊胴体重呈现下降趋势,表明4%~6%的添加水平可能是胴体重增重的阈值范围。同样,王宪举等[33]研究指出,藏羊饲粮中添加5%黄芪能显著改善屠宰性能;而尹德成等[34]则发现,绵羊饲粮中添加2%黄芪副产物可使羊左胴体重提升2.33%。这些效应可能与黄芪中的天然活性物质有关,特别是黄芪多糖,它可能通过上调miR-133a的表达并激活细胞外信号调节激酶(ERK)信号通路,促进绵羊骨骼肌卫星细胞的增殖分化,进而影响骨骼肌的生长发育,最终提升羔羊的胴体重和肉品质[35]。尽管在断奶仔猪上的研究表明0.2%黄芪多糖能显著提高饲料转化率[36],且高燕程等[37]发现黄芪多糖的添加能降低育肥滩羊的F/G,可能与其提高粗蛋白质消化吸收能力、促进肌纤维形成有关。但在本研究中,各组间试验羊的屠宰率和F/G均未表现出显著差异。这一结果与Abdallah等[38]的研究结果一致,可能是由动物品种、年龄及黄芪粉添加水平等因素共同影响的结果[28,39]。此外,研究表明,低水平无刺仙人掌替代饲粮中小麦麸对羔羊屠宰性能和肉品质无显著影响[40]。

3.2 饲粮中添加不同水平黄芪粉对澳湖杂交公羔组织器官发育的影响

本试验中,饲粮中添加不同水平黄芪粉对羔羊头重和蹄重无显著影响,这可能与饲粮营养水平对头、蹄重量的影响较小有关,其重量更可能与羊机体的生长速度相关联[41]。同时,本试验结果显示,黄芪粉对试验羊心脏、肝脏和肺脏的重量和器官指数均无显著影响,进一步验证了试验饲粮配方的安全性。这是因为肝脏重量的增加可能与家畜脂肪肝等代谢疾病的发病率上升有关[42-43]。此外,本试验结果还显示,C组和D组羔羊肾脏和胰脏表现出不同程度的重量和器官指数的提高,同时C组脾脏重量也显著高于A组。肾脏作为机体代谢的主要器官,其代谢速度和体积大小可间接反映代谢活动的活力[41,44-45];而脾脏作为机体最大的免疫器官,是免疫细胞聚集和应答的关键场所,其变化可反映动物的免疫状态,且脾脏重量与免疫功能呈正相关[46-47]。程贺平等[48]研究发现,饲粮中添加0.3%黄芪根能够提高试验羊肺脏和肾脏重量。这些结果提示,黄芪粉可能通过其成分中的特定活性物质来改善试验羊机体的免疫和代谢等功能[47]。

3.3 饲粮中添加不同水平黄芪粉对澳湖杂交公羔肉品质的影响

肉质的物理特性涵盖肉色、嫩度、pH及持水性等多个维度[49]。其中,嫩度作为影响消费者接受度的核心质量指标之一[50],其优劣主要由肌肉纤维直径、结缔组织数量以及肌内脂肪(intramuscular fat,IMF)含量共同决定[51]。简单来说,IMF含量的增加可通过破坏肌原纤维蛋白间的结构并降低肉中结缔组织的比例,从而改善肉的嫩度[52]。嫩度通常借助剪切力来量化评估,剪切力值越低,意味着肌肉纤维更为细腻,肉质更为鲜嫩,食用体验更佳[53]。本研究结果显示,在背最长肌中,B组剪切力显著低于C组,前者展现出试验组中最优的肉嫩度表现;而在股二头肌中,A组和B组剪切力则显著高于C组,后者呈现出更为出色的嫩度特性。王宪举等[33]研究表明,藏羊饲粮中分别添加2%、5%和8%的黄芪粉,能有效降低羊肉剪切力,降低范围介于13.53%~20.92%。同时,季寅辰[54]研究发现,在杜寒杂交公羔饲粮中添加0.3%黄芪多糖和0.4%发酵麸皮多糖,同样能显著降低其肉的剪切力。不过,陈国顺等[55]研究指出,滩羊饲粮中添加0.05%、0.10%和0.15%的黄芪多糖,对肉剪切力无显著影响;何锦玉[56]研究表明,在杜泊绵羊饲粮中添加相同比例的黄芪多糖,剪切力虽有所变化,但差异未达到显著水平。持水量作为鲜肉的一项关键特性,常通过滴水损失来量化评估。滴水损失不仅反映了肌肉的牵拉力,还直接关联到肉品的颜色、风味、嫩度及营养价值。高水合度的肉品表现出多汁、嫩滑且表面干燥的特点;相反,水合度降低则会导致肉品表面渗水,伴随可溶性营养素的流失及风味变化,肌肉质地趋于干燥坚韧,整体肉质随之下降[53]。滴水损失与失水率呈正相关,而与保水性和系水力则呈负相关,这意味着保水性能及系水力的增强有助于肉质保持鲜嫩多汁[57]。本试验结果表明,在背最长肌中,B组滴水损失和失水率均显著高于D组;在股二头肌中,D组熟肉率和滴水损失相较于A组均显著降低。韩昌权等[58]研究指出,在3月龄贵州黑山羊公羊饲粮中添加5%、10%、15%黄芪药渣,对滴水损失无显著影响。然而有研究表明,黄芪副产品的添加能够有效降低屠宰后24和48 h的滴水损失[38,59],这可能是由于黄芪中的多糖等成分具有良好的持水性,进而改善了肌肉的持水力,减少了滴水损失的发生。
肉色是评估肉品质的关键指标,其形成机制受多种因素调控。肌红蛋白的不同形态构成了肉色显现的基础[60-61],而pH、脂肪含量及肌纤维类型等因素也会影响肉色表现。消费者倾向于依据a*和L*来评估肉的可接受度,并据此做出购买决定[62],而b*则与储存时间紧密相关[63]。此外,较低的b*值往往与低应激状态相联系,因为高强度的应激可促进死后糖酵解加速,引起pH迅速下降,伴随肌红蛋白结构改变[64]。本研究结果发现,宰后45 min时,C组羔羊无论是背最长肌还是股二头肌,其肉色参数(a*、b*、L*)均优于其他组。这是由于黄芪多糖所具备的抗氧化性能,能有效提升肉品质水平[65-66]。有研究指出,高a*值与色素沉着增强相关[67-68],这归因于羔羊较高的肌肉活动度和可溶性肌肉重量,其中a*值≥9.5被视为可接受范围[69],本试验在宰后45 min和24 h时均超过此范围。此外,L*值的提升与肉质中水分含量增加有关,这归因于肉表面光线的反射效应[70]。另有研究指出,在杜泊×小尾寒羊杂交雌性羔羊饲粮中添加10%黄芪副产品相较于添加15%,能显著提高L*值[38],推测此现象可能与黄芪中类黄酮成分的抗氧化作用相关,该类物质能有效减缓肌红蛋白氧化,保持肉色稳定[66]。王宪举等[33]研究表明,随着黄芪粉在藏羊饲粮中添加水平的逐渐提高,肉的a*值显著提升,但对L*值和b*值无显著影响。汪炎池等[71]研究指出,在湖羊公羔饲粮中添加0.02%黄芪多糖,对a*值、b*值和L*值均无显著影响。这些肉色差异可能源于黄芪添加水平的不同及试验动物种类的差异。
事实上,在相同饲粮处理下,同一个动物不同部位的肉品质也会存在差异。王芳[72]研究表明,6月龄滩羊背最长肌剪切力虽略低于股二头肌,但差异未达到显著水平;而股二头肌剪切力则显著低于臂三头肌。此外,刘孟君等[73]研究指出,在天然放牧饲养条件下,18月龄萨福克羊与河谷型藏绵羊杂交F1代的背最长肌,其肉色评分显著高于股二头肌。基于这一发现,在实际生产实践中,可针对不同部位羊肉的特性采取差异化的加工策略[74]。由于本研究中的试验羊均采用圈养饲养方式,羔羊活动量减少,羊只不同部位活动量的不同造成股二头肌在嫩度和肉色表现上优于背最长肌。进一步分析发现,B组羔羊股二头肌pH在宰后45 min时较高;相比之下,A组羔羊股二头肌在宰后24 h时pH更高。高pH环境能激活需氧肌肉酶的活性,减少肌红蛋白的氧化,这与肉色a*值的提高呈正相关,且肉的最终pH与肌肉中糖原的储备量紧密相关[75]。此外,肉的pH也受热应激的影响,热应激通过改变代谢酶的活性,促使肌肉能量代谢向糖酵解增强、氧化减弱的肌肉纤维类型转换,进而影响肉质[76]。值得注意的是,在同一时间内,A组和B组羔羊背最长肌pH下降最为明显,分别降低了0.60和0.43。有研究表明,肌肉pH的下降与糖原积累及肌肉构成密切相关,其中白肌纤维含量较高的肌肉组织宰后pH较低,而红肌纤维含量较高的肌肉组织则pH较高[77-78]。

3.4 饲粮中添加不同水平黄芪粉对澳湖杂交公羔背最长肌脂肪酸组成的影响

本研究结果表明,饲粮中添加黄芪粉仅对背最长肌SFA中的十一烷酸含量有显著提高作用,而对其他SFA含量无显著影响。这一结果表明,本研究所添加的黄芪粉不会对羔羊体内SFA积累产生不利影响。这与Abdallah等[38]的研究结果一致,该研究发现,杜泊×小尾寒羊杂交雌性羔羊饲粮中添加10%黄芪副产品可显著提高羔羊肉中十一烷酸含量。十一烷酸含量的提高可能与干物质采食量增加有关,进而促进了乙酸等挥发性脂肪酸含量的提升;而乙酸是乳腺细胞从头合成短链脂肪酸(C4∶0~C14∶0)和部分C16∶0的主要碳源[79]。此外,尹德成等[34]发现,澳湖公羔饲粮中添加2%黄芪副产物可提高棕榈酸含量。有研究表明,黄芪提取物中的多酚类化合物可能具有抗氧化作用,能够保护不饱和脂肪酸免受氧化;同时,黄芪提取物可能通过调节脂肪酸代谢相关基因[如硬脂酰辅酶A去饱和酶(SCD)和脂肪酸去饱和酶2(FADS2)]的表达,提高不饱和脂肪酸的合成[80]。本研究中,A组羔羊背最长肌PUFA/SFA值较高,C组背最长肌MUFA含量较高,这一结果值得关注。MUFA含量与肉类风味呈正相关,而PUFA含量与肉类异味呈正相关。MUFA含量提高有助于降低人类心血管疾病风险,如降低低密度脂蛋白胆固醇含量和提高高密度脂蛋白胆固醇含量[81]。然而,羔羊肉中PUFA含量的提高虽然可以提升其营养价值,但同时也增加了脂肪酸的氧化性,并带来各种负面影响[82]。

4 结论

在本试验条件下,饲粮中添加4%黄芪粉对澳湖杂交公羔生长性能无显著影响,可以提高胴体重和皮重,促进器官发育,改善肌肉嫩度和肉色,并改变肌肉脂肪酸组成。

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