Effects of Trichoderma longibrachiatum Culture and Aspergillus oryzae Culture on Meat Quality of Fattening Simmental Cattle

JIANG Runyao; GUO Ziqiang; WU Penghui; XU Jiangbo; CHEN Dong; QIAN Zhanyu; ZHU He; LI Fuqiang; XIE Yan; HUANG Mujia

doi:10.12418/CJAN2025.557

2025 , Vol. 37 >Issue 10: 6842 - 6851

DOI: https://doi.org/10.12418/CJAN2025.557

RESEARCH PAPER

Effects of Trichoderma longibrachiatum Culture and Aspergillus oryzae Culture on Meat Quality of Fattening Simmental Cattle

JIANG Runyao ^,¹ ,
GUO Ziqiang ¹ ,
WU Penghui ¹ ,
XU Jiangbo ¹ ,
CHEN Dong ^,¹^,²^,^* ,
QIAN Zhanyu ³ ,
ZHU He ⁴ ,
LI Fuqiang ⁵ ,
XIE Yan ⁶ ,
HUANG Mujia ⁷

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¹ College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
² Yuelu Mountain Laboratory, Changsha 410128, China
³ Shandong Shangdu Hengchang Halal Meat Co., Ltd., Heze 274000, China
⁴ Shandong Agricultural Engineering College, Zibo 255300, China
⁵ Hunan Tianhua Industrial Co., Ltd., Loudi 417000, China
⁶ Hunan Purui Environmental Technology Co., Ltd., Changsha 410003, China
⁷ Shenzhen Kangshengtai Biotechnology Co., Ltd., Shenzhen 518028, China

^*associate professor, E-mail: chendong_326@126.com

Received date: 2025-03-26

Online published: 2025-10-15

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Abstract

This experiment aimed to investigate the effects of dietary Trichoderma longibrachiatum culture and Aspergillus oryzae culture on meat quality of fattening Simmental cattle. Seventy-two Simmental cattle with nearly 15 months of age, good health and similar body weight of (567±17) kg were selected and randomly divided into 4 groups, with 18 replicates in each group and 1 cattle in each replicate. Cattle in the control group (CON group) were fed a basal diet, while those in the experimental groups were fed the basal diet supplemented with 10 g/(head·d) Trichoderma longibrachiatum culture (M1 group), 10 g/(head·d) Aspergillus oryzae culture (M2 group), and 10 g/(head·d) Trichoderma longibrachiatum culture+Aspergillus oryzae culture (M3 group), respectively. The pre-experiment was 10 days and the formal experiment was 60 days. The results showed as follows: 1) there were no significant differences in the meat color, pH (45 min and 24 h), drip loss, cooking loss and cooked meat rate in longissimus dorsi among the groups (P>0.05). 2) Compared with CON group, there were no significant differences in the contents of dry matter, crude protein and ether extract in longissimus dorsi in the experimental groups (P>0.05), while the crude ash content in longissimus dorsi in M2 group was significantly decreased (P<0.05). 3) The lysine content in longissimus dorsi in M3 group was significantly higher than that in the other groups (P<0.05). The contents of methionine, phenylalanine, aspartic acid, glycine, proline and arginine in longissimus dorsi in M2 group were significantly higher than those in the other groups (P<0.05), and the valine content in longissimus dorsi was significantly higher than that in M1 and M3 groups (P<0.05). The isoleucine content in longissimus dorsi in CON group was significantly higher than that in the experimental groups (P<0.05). 4) Compared with CON group, the contents of butyric acid and linoleic acid in longissimus dorsi in M2 group were significantly increased (P<0.05). In conclusion, dietary Trichoderma longibrachiatum culture and Aspergillus oryzae culture have no significant effects on meat quality of fattening Simmental cattle. However, dietary Aspergillus oryzae culture can reduce the crude ash content, improve the amino acid composition, and increase the contents of specific fatty acids in muscle.

Key words： fattening Simmental cattle; Trichoderma longibrachiatum culture; Aspergillus oryzae culture; meat quality; amino acids; fatty acids

Cite this article

JIANG Runyao , GUO Ziqiang , WU Penghui , XU Jiangbo , CHEN Dong , QIAN Zhanyu , ZHU He , LI Fuqiang , XIE Yan , HUANG Mujia . Effects of Trichoderma longibrachiatum Culture and Aspergillus oryzae Culture on Meat Quality of Fattening Simmental Cattle[J]. Chinese Journal of Animal Nutrition, 2025 , 37(10) : 6842 -6851 . DOI: 10.12418/CJAN2025.557

随着消费者对肉类产品营养和健康需求的不断提升,牛肉品质的优化成为畜牧领域的研究热点。西门塔尔牛作为我国重要的肉牛品种,其生长性能和肉质特性直接影响养殖经济效益^[1]。育肥期饲料添加剂的合理应用可通过调控瘤胃微生态、促进营养物质代谢等方式显著改善牛肉的理化特性和营养价值^[2-4]。长枝木霉培养物富含纤维素酶、木聚糖酶和蛋白酶,可通过降解饲料纤维结构释放可溶性糖和氨基酸,同时其代谢产物具有调节肠道菌群平衡的作用^[5]。米曲霉可分泌淀粉酶、脂肪酶和植酸酶等,其中植酸酶在改善饲料适口性、促进脂肪代谢和矿物质吸收方面效果显著^[6-7]。米曲霉培养物可以调节草食动物瘤胃微生物群落^[8],提高纤维消化率^[9]。长枝木霉培养物和米曲霉培养物的生产流程基本一致,均需通过专业化发酵设备,以特定的培养基进行固体或液体发酵,后续经浓缩、干燥等工艺制成真菌制剂^[10]。前期试验表明,饲粮添加10 g/(头·d)长枝木霉培养物和/或米曲霉培养物可以提高西门塔尔牛干物质采食量,饲粮添加10 g/(头·d)米曲霉培养物还可提高平均日增重和降低料重比,但其对肉品质的影响尚不明晰。目前,关于真菌制剂在肉牛上的研究应用较少,其对草食动物肉品质的影响研究也鲜有报道。因此,本试验以西门塔尔育肥牛为研究对象,通过比较长枝木霉培养物和米曲霉培养物对其肉品质以及肌肉氨基酸和脂肪酸组成的影响,探究2种真菌制剂的作用机制差异,为真菌制剂在肉牛生产中的应用提供科学依据。

1 材料与方法

1.1 试验材料

长枝木霉培养物和米曲霉培养物为市购产品,其中长枝木霉培养物蛋白酶活性≥4 500 U/g,纤维素酶活性≥400 U/g;米曲霉培养物蛋白酶活性≥2 200 U/g,纤维素酶活性≥700 U/g。

1.2 试验设计

本研究中的动物试验经湖南农业大学动物管理和使用委员会审查批准(批准编号:2024108),于2024年8月2日至2024年10月10日在山东商都恒昌牧业有限公司进行。采用单因素完全随机试验设计,选择72头月龄接近(15月龄)、健康状态良好且体重[(567±17) kg]接近的西门塔尔牛,随机分成4组,每组18个重复,每个重复1头牛。对照组(CON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10 g/(头·d)长枝木霉培养物(M1组)、10 g/(头·d)米曲霉培养物(M2组)和10 g/(头·d)长枝木霉培养物+米曲霉培养物(M3组)。基础饲粮为全混合日粮(TMR),其组成及营养水平见表1。预试期10 d,正试期60 d。

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	24.30	干物质(饲喂基础)DM (as-fed basis)	59.69
豆粕Soybean meal	3.29	粗蛋白质CP	13.50
干酒糟及其可溶物DDGS	3.59	粗脂肪EE	4.54
稻草Rice straw	9.99	中性洗涤纤维NDF	35.28
玉米胚芽饼Corn germ cake	6.99	酸性洗涤纤维ADF	16.26
全株玉米青贮Whole-plant corn silage	50.00	粗灰分Ash	7.36
小苏打NaHCO₃	0.21	净能NE/(MJ/kg)	9.98
食盐NaCl	0.12
预混料Premix¹⁾	1.51
合计Total	100.00

1)每千克预混料含有 One kilogram of the premix contained the following:VA 160 000 IU,VD₃ 3 000 IU,VE 5 000 IU,Fe 4 000 mg,Mn 400 mg,Zn 2 000 mg,Cu 800 mg,I 40 mg,Se 13 mg,Ca 150 g,P 4 g。2)净能参照《肉牛饲养标准》(NT/T 815—2004)计算,其余为实测值。NE was calculated according to Feeding Standard of Beef Cattle (NT/T 815—2004), while the others were measured values.

1.3 饲养管理

试验前对牛舍进行消毒,试验牛采用舍饲的方式,单栏饲养。试验期间试验牛统一管理,每天饲喂2次(09:00和17:00各1次),全期自由采食和饮水,保证日剩料量为投料量的5%~10%;牛舍每2周消毒1次。

1.4 测定指标及方法

1.4.1 饲粮营养成分测定

分别参照相应国家标准或行业标准方法测定饲粮干物质(DM)(GB/T 6435—2014)、粗蛋白质(CP)(GB/T 6432—2018)、粗脂肪(EE)(GB/T 6433—2006)、中性洗涤纤维(NDF)(GB/T 20806—2022)、酸性洗涤纤维(ADF)(NY/T 1459—2022)和粗灰分(Ash)(GB/T 6438—2007)含量。

1.4.2 肉品质测定

试验结束后,每组选择8头牛进行屠宰,取屠宰牛第12~13肋间背最长肌样品,参考张瑞等^[11]的方法分别测定肉色、pH、滴水损失、蒸煮损失和熟肉率。

肉色:采用柯尼卡美能达CR-10色差计测定屠宰后45 min和24 h时背最长肌亮度(L^*)、红度(a^*)和黄度(b^*)值,每个样品重复测定3次后取平均值。

pH:采用便携式pH计测定屠宰后45 min时背最长肌pH,探针插入样品2 cm深度连续测定3次,取平均值;4 ℃静置排酸24 h后再连续测定3次pH,取平均值。

滴水损失:取屠宰后24 h背最长肌样品,称重(W₁)后勾住其一端,将其悬挂在吹气膨胀的塑料袋中(肉样与袋不接触),用细线将袋口扎紧,悬挂于4 ℃冰箱,静置24 h,取出样品再次称重(W₂),计算滴水损失:

滴水损失(%)=100×(W₁-W₂)/W₁。

蒸煮损失:取背最长肌样品,称重(W₃)后放入蒸煮袋中80 ℃水浴30 min,将肉样取出冷却30 min后称重(W₄),计算蒸煮损失:

蒸煮损失(%)=100×(W₃-W₄)/W₃。

熟肉率:取背最长肌样品,称重(W₅)后于100 ℃蒸锅(1 500 W)中蒸30 min;取出肉样冷却至室温后吸干其表面水分并称重(W₆),计算熟肉率:

熟肉率(%)=100×W₆/W₅。

滴水损失、蒸煮损失和熟肉率每个样品重复测定3次,结果取平均值。

1.4.3 肌肉营养成分含量

分别参照《食品安全国家标准食品中水分的测定》(GB 5009.3—2016)^[12]、《食品安全国家标准食品中蛋白质的测定》(GB 5009.5—2016)^[13]、《食品安全国家标准食品中脂肪的测定》(GB 5009.6—2016)^[14]和《食品安全国家标准食品中灰分的测定》(GB 5009.4—2016)^[15]中方法测定背最长肌DM、CP、EE和Ash含量。

1.4.4 肌肉氨基酸组成

参照《食品安全国家标准食品中氨基酸的测定》(GB 5009.124—2016)^[16]中方法,将背最长肌样品经处理后,采用HITACHI L-8900型氨基酸全自动分析仪测定各种氨基酸含量。

1.4.5 肌肉脂肪酸组成

参照《食品安全国家标准食品中脂肪酸的测定》(GB 5009.168—2016)^[17]中方法,采用岛津GC-2010 Plus气相色谱仪测定各脂肪酸含量。

1.5 数据统计与分析

试验数据经Excel 2010初步整理后,采用SPSS 22.0软件进行单因素方差分析(one-way ANOVA),并采用Duncan氏法进行多重比较,结果数据以“平均值±标准误”形式表示,P<0.05表示差异显著。

2 结果与分析

2.1 长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肉品质的影响

由表2可知,与CON组相比,试验组西门塔尔育肥牛背最长肌肉色、pH(45 min和24 h)、滴水损失、蒸煮损失和熟肉率均无显著差异(P>0.05),表明饲粮添加长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肉品质无显著影响。

表2 长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肉品质的影响

Table 2 Effects of Trichoderma longibrachiatum culture and Aspergillus oryzae culture on meat quality of fattening Simmental cattle

项目 Items			组别Groups				P值 P-value
项目 Items			CON	M1	M2	M3	P值 P-value
肉色 Meat color	45 min	亮度L^*	35.03±3.10	32.85±1.24	34.28±2.85	32.81±1.08	0.268
		红度a^*	13.32±2.18	12.52±1.83	12.00±2.70	12.83±1.79	0.930
		黄度b^*	10.37±2.53	8.55±1.18	10.34±0.69	10.46±2.00	0.207
	24 h	亮度L^*	36.51±2.96	36.62±3.36	38.08±1.69	35.97±2.97	0.612
		红度a^*	16.76±4.95	18.38±5.14	17.89±3.67	15.12±4.47	0.625
		黄度b^*	14.11±3.58	14.73±3.94	16.02±1.65	13.03±2.36	0.405
pH	45 min		6.07±0.24	6.19±0.16	5.96±0.16	6.04±0.15	0.191
	24 h		6.63±0.08	6.68±0.23	6.60±0.14	6.60±0.26	0.890
滴水损失Drip loss/%			0.55±0.04	0.62±0.08	0.62±0.05	0.69±0.29	0.474
蒸煮损失Cooking loss/%			42.84±2.76	41.83±1.61	41.60±2.71	44.13±3.07	0.640
熟肉率Cooked meat rate/%			53.53±1.92	52.42±3.20	54.02±2.80	54.51±3.21	0.828

	同行数据肩标相同字母或无字母表示差异不显著(P>0.05),不同字母表示差异显著(P<0.05)。下表同。
	In the same row, values with the same letter or no letter superscripts mean no significant difference (P>0.05), while with different letter superscripts mean significant difference (P<0.05). The same as below.

2.2 长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肌肉营养成分含量的影响

由表3可知,与CON组相比,试验组西门塔尔育肥牛背最长肌DM、CP和EE含量均无显著差异(P>0.05);M1组背最长肌Ash含量有提高趋势(P>0.05),M2组背最长肌Ash含量显著降低(P<0.05)。

表3 长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肌肉营养成分含量的影响

Table 3 Effects of Trichoderma longibrachiatum culture and Aspergillus oryzae culture on muscle nutrient contents of fattening Simmental cattle %

项目 Items	组别Groups				P值 P-value
项目 Items	CON	M1	M2	M3	P值 P-value
干物质DM	32.08±1.04	34.58±1.06	36.37±1.21	36.87±1.02	0.568
粗蛋白质CP	24.29±0.39	25.12±0.39	25.08±0.33	24.96±0.44	0.342
粗脂肪EE	2.85±0.80	3.08±0.30	4.06±0.36	3.67±0.72	0.360
粗灰分Ash	5.39±0.82^ab	6.53±1.74^a	2.69±0.69^c	3.22±2.22^bc	0.011

2.3 长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肌肉氨基酸含量的影响

由表4可知,M3组西门塔尔育肥牛背最长肌赖氨酸含量显著高于其他组(P<0.05);M2组背最长肌蛋氨酸、苯丙氨酸、天冬氨酸、甘氨酸、脯氨酸和精氨酸含量显著高于其他组(P<0.05),背最长肌缬氨酸含量显著高于M1组和M3组(P<0.05);CON组背最长肌异亮氨酸显著高于试验组(P<0.05)。

表4 长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肌肉氨基酸组成的影响

Table 4 Effects of Trichoderma longibrachiatum culture and Aspergillus oryzae culture on amino acid composition in muscle of fattening Simmental cattle %

项目 Items	组别Groups				P值 P-value
项目 Items	CON	M1	M2	M3	P值 P-value
赖氨酸Lys	1.02±0.04^b	1.00±0.01^b	1.00±0.03^b	1.13±0.03^a	0.002
蛋氨酸Met	0.21±0.01^c	0.21±0.02^c	0.33±0.02^a	0.26±0.01^b	<0.001
苯丙氨酸Phe	0.22±0.01^b	0.26±0.03^b	0.34±0.05^a	0.27±0.02^b	0.009
苏氨酸Thr	0.35±0.02	0.32±0.04	0.34±0.01	0.32±0.01	0.407
缬氨酸Val	0.32±0.00^ab	0.30±0.02^c	0.34±0.02^a	0.32±0.01^bc	0.013
亮氨酸Leu	0.65±0.01	0.64±0.05	0.65±0.02	0.64±0.01	0.905
异亮氨酸Ile	0.43±0.00^a	0.35±0.01^bc	0.33±0.01^c	0.37±0.04^b	0.003
天冬氨酸Asp	0.71±0.01^b	0.70±0.00^c	0.76±0.00^a	0.72±0.00^b	<0.001
甘氨酸Gly	0.30±0.01^b	0.30±0.00^b	0.35±0.01^a	0.30±0.01^b	<0.001
脯氨酸Pro	0.25±0.00^c	0.25±0.00^c	0.28±0.00^a	0.26±0.00^b	<0.001
精氨酸Arg	0.62±0.00^c	0.61±0.01^d	0.66±0.01^a	0.63±0.00^b	<0.001

2.4 长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肌肉脂肪酸组成的影响

由表5可知,M2组西门塔尔育肥牛背最长肌丁酸含量显著高于CON组和M1组(P<0.05),背最长肌亚油酸含量显著高于CON组和M3组(P<0.05);各组间背最长肌十五碳酸、十七碳酸、二十二碳酸、二十四碳酸、十七碳一烯酸和γ-亚麻酸含量均无显著差异(P>0.05)。

表5 长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肌肉脂肪酸组成的影响

Table 5 Effects of Trichoderma longibrachiatum culture and Aspergillus oryzae culture on fatty acid composition in muscle of fattening Simmental cattle %

项目 Items	组别Groups				P值 P-value
项目 Items	CON	M1	M2	M3	P值 P-value
丁酸C4∶0	7.08±1.57^b	5.93±0.70^b	9.03±0.08^a	7.78±0.96^ab	0.028
十五碳酸C15∶0	1.25±0.11	1.29±0.16	1.40±0.07	1.20±0.11	0.292
十七碳酸C17∶0	22.64±1.76	14.69±1.10	25.07±2.38	22.82±0.14	0.211
二十二碳酸C22∶0	0.68±0.04	0.64±0.07	0.67±0.10	0.65±0.03	0.848
二十四碳酸C24∶0	0.74±0.05	1.28±0.34	1.24±0.27	0.93±0.06	0.051
十七碳一烯酸C17∶1n7	3.78±0.72	3.44±0.50	3.82±0.18	3.43±0.56	0.700
亚油酸C18∶2n6c	10.25±0.20^c	12.66±0.19^ab	13.55±1.24^a	11.82±0.52^b	0.002
二十碳一烯酸C20∶1	42.34±1.85	41.03±0.89	40.51±0.39	42.49±1.64	0.259
γ-亚麻酸C18∶3n6	7.47±0.11	8.03±0.74	7.49±0.42	7.84±0.62	0.526

3 讨论

3.1 长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肉品质的影响

肉品质由多个指标共同决定,包括pH、肉色、滴水损失、蒸煮损失和熟肉率等指标^[18-19]。其中,肉色是判断肉品质最直观的指标,肉的色泽变化可以反映肉的抗氧化能力^[20-21],肉色中的L^*值和b^*值越低、a^*值越高,表明肉色越好^[22]。本试验结果显示,M1组西门塔尔育肥牛在屠宰后45 min时表现出较好肉色,而M3组在24 h贮藏后肉色最稳定,这种动态变化可能与长枝木霉培养物中酶系的阶段性作用以及肌肉内抗氧化系统的交互效应有关。长枝木霉培养物中的蛋白酶可以通过降解肌浆蛋白,释放结合态铁离子或血红素,促进氧合肌红蛋白的短期稳定,达到暂时提高a^*值的效果^[23-24],而M3组的混合添加可能通过协同作用延缓了肌红蛋白的氧化变性,从而改善了肉色稳定性。pH作为评估肉品质量的关键指标,在活牛肌肉中通常呈现中性状态,pH的变化直接影响嫩度、色泽、风味和保质期等^[25]。滴水损失和蒸煮损失也是反映肉品质优劣的重要指标,反映了肌肉的保水性能^[26];熟肉率指胴体肉在高温蒸煮时蛋白质变性和水分的损失程度^[27]。本试验结果显示,各组试验牛在屠宰后24 h时pH均维持正常范围内,且各组间滴水损失、蒸煮损失和熟肉率均无显著差异,表明真菌制剂未干扰肌肉的糖酵解进程,对西门塔尔育肥牛肉品质无负面影响。

3.2 长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肌肉营养成分含量的影响

肌肉营养成分是衡量牛肉营养价值的关键指标^[28]。本试验中,各组间西门塔尔育肥牛背最长肌DM、CP和EE含量均无显著差异,表明真菌制剂对肌肉的基础营养成分未产生影响。Ash是肌肉中矿物质总量的量化指标,其含量的高低表示肌肉中所含矿物质的多少^[29]。本试验中,M1组肉牛背最长肌Ash含量较高,可能与长枝木霉培养物所特有的酶系及其对矿物质代谢的调控作用有关^[5]。长枝木霉培养物中含有纤维素酶、木聚糖酶和几丁质酶,能够有效分解细胞壁,进而释放出结合态和有机态矿物质,其代谢过程中产生的有机酸可以通过肠道环境,进一步提升矿物质的吸收效率^[30]。M2组背最长肌Ash含量较低,这或许与米曲霉培养物中的植酸酶有关,植酸酶分解植酸后会释放的矿物质可能以游离态形式存在于肠道中,而肉牛肠道对游离矿物质的消化吸收有限,导致矿物质的流失^[31]。

3.3 长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肌肉氨基酸组成的影响

游离氨基酸是合成蛋白质的基本原料,为维持动物机体的正常生长代谢提供重要的物质基础^[32]。氨基酸种类和含量是衡量蛋白质营养价值的关键指标^[33]。氨基酸种类和含量还与肉的品质和风味密切相关,氨基酸可使食物呈现鲜、酸、甜、苦、涩等味觉感受,形成食物丰富的味觉层次^[34]。本试验中,M3组西门塔尔育肥牛背最长肌赖氨酸含量显著高于其他组,这与长枝木霉培养物和米曲霉培养物的混合添加可能通过协同增效作用提高了氨基酸的沉积效率有关。前人研究发现,米曲霉培养物与黑曲霉、里氏木霉等真菌有协同作用,通过释放不同的信号分子或代谢产物,相互影响彼此的代谢途径,从而促进多种酶的合成^[35-36]。此外,M2组背最长肌蛋氨酸、苯丙氨酸和缬氨酸等7种氨基酸含量较高,米曲霉培养物中的脂肪酶可能通过调节脂肪代谢,间接影响氨基酸的分配,使氨基酸优先用于肌肉蛋白质的合成。研究表明,饲粮添加米曲霉培养物可提高肠道中苯丙氨酸、亮氨酸、赖氨酸和缬氨酸含量^[37-38]。M2组肌肉氨基酸含量较高,这表明米曲霉培养物可能对改善牛肉风味具有积极意义。

3.4 长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肌肉脂肪酸组成的影响

肌肉脂肪酸组成是衡量牛肉营养价值和风味特征的关键指标^[39-40]。而丁酸不仅是反刍动物的能量来源,还具有调节肠道上皮细胞增殖和增强免疫功能的作用^[41]。本试验中,M2组西门塔尔育肥牛背最长肌丁酸含量最高,可能是米曲霉培养物中含有淀粉酶和脂肪酶,这些酶可促进碳水化合物和脂肪的分解,进而增加短链脂肪酸的生成,由于未见到相关报道,因此有待进一步研究。此外,M2组背最长肌亚油酸含量显著高于CON组,这一发现可能与米曲霉培养物代谢物的调节作用有关,具体作用机制尚不清楚。各组间背最长肌十五碳酸、十七碳酸、二十二碳酸和二十四碳酸等中长链饱和脂肪酸含量无显著差异,这些脂肪酸主要由瘤胃微生物合成,真菌制剂并未显著改变其代谢路径。

4 结论

① 饲粮添加长枝木霉培养物和米曲霉培养物对西门塔尔育肥牛肉品质无显著影响。

② 饲粮添加10 g/(头·d)米曲霉培养物可以降低西门塔尔育肥牛肌肉Ash含量,改善肌肉氨基酸组成,并提高肌肉特定脂肪酸含量。

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