| 饲粮中金针菇菌渣水平对山羊屠宰性能及肉品质的影响 |
| |
| 引用本文： | 孟梅娟,涂远璐,白云峰,高立鹏,严少华,刘建,宋谦.饲粮中金针菇菌渣水平对山羊屠宰性能及肉品质的影响[J].动物营养学报,2017,29(8). |
| |
| 作者姓名： | 孟梅娟 涂远璐 白云峰 高立鹏 严少华 刘建 宋谦 |
| |
| 作者单位： | 江苏省农业科学院六合动物科学基地,南京,210014 |
| |
| 基金项目： | 江苏省农业自主创新基金，公益性(农业)行业科研专项 |
| |
| 摘 要： | 本试验旨在研究饲粮中金针菇菌渣水平对山羊屠宰性能及肉品质的影响。试验选用28只体重为(23.35±2.45)kg的波杂羊(波尔山羊×徐淮山羊),随机分成4组(每组7只),分别饲喂含0(A组,作为对照组)、15%(B组)、25%(C组)、40%金针菇菌渣(D组)的试验饲粮。试验羊单独饲喂,在试验结束时(饲喂45 d后)进行屠宰,分别测定山羊的屠宰率、眼肌面积以及背最长肌的pH、色度、剪切力、蒸煮损失率和滴水损失率。结果表明:1)C组的屠宰率与B组差异不显著(P0.05),但显著高于A和D组(P0.05);C组的屠宰率分别比A、B和D组提高了2.46%、1.35%和8.32%。B和C组的眼肌面积与A组差异不显著(P0.05),但显著高于D组(P0.05)。2)C组山羊的背最长肌的滴水损失率与B和D组差异不显著(P0.05),但显著低于A组(P0.05);与A、B和D组相比,C组山羊的背最长肌的蒸煮损失率显著降低(P0.05);B、C和D组的剪切力差异不显著(P0.05),但均显著低于A组(P0.05)。饲粮中添加不同水平的金针菇菌渣对山羊背最长肌宰后45 min pH(pH_(45 min))、宰后24 h pH(pH_(24 h))、红度(a~*)值和黄度(b~*)值无显著影响(P0.05),但能显著降低背最长肌亮度(L~*)值。由此可见,饲粮中添加不同水平的金针菇菌渣对山羊的屠宰性能以及肉品质产生不同程度的影响,饲粮中金针菇菌渣水平为25%时对提高山羊的屠宰性能以及改善肉品质方面具有较好的效果。
|
| 关 键 词： | 山羊 金针菇菌渣 屠宰率 肉品质 |
Effects of Dietary Enoki Mushroom Residue Level on Slaughter Performance and Meat Quality of Goats |
| |
| MENG Meijuan,TU Yuanlu,BAI Yunfeng,GAO Lipeng,YAN Shaohua,LIU Jian,SONG Qian.Effects of Dietary Enoki Mushroom Residue Level on Slaughter Performance and Meat Quality of Goats[J].Acta Zoonutrimenta Sinica,2017,29(8). |
| |
| Authors: | MENG Meijuan TU Yuanlu BAI Yunfeng GAO Lipeng YAN Shaohua LIU Jian SONG Qian |
| |
| Abstract: | The experiment was conducted to investigate the effects of dietary enoki mushroom residue level on slaughter performance and meat quality of goats. A total of 28 healthy Boer hybrid goats ( Boer goats×Xuhuai goats) with an average body weight of (23.35±2.45) kg were randomly allotted to 4 groups with 7 goats per group. Goats in the 4 groups were fed 4 experiment diets, which contained 0 ( group A) , 15% ( group B) , 25% ( group C) and 40% enoki mushroom residue ( group D) , respectively. Goats were fed individually and slaughtered at the end of the experiment ( after feeding 45 days) . Respectively, the dressing percentage, loin-eye area of goats and the pH, color scale, share force, cooking loss rate and dropping loss rate of longissimus dorsi muscle were measured. The results showed as follows: 1 ) the dressing percentage of group C was not significant different with group B ( P>0.05) , but significantly higher than that of groups A and D ( P<0.05);the dressing percentage of group C was increased by 2.46%, 1.35% and 8.32% compared with groups A, B and D, respectively. The loin-eye area of groups B and C was not significant different with group A ( P>0.05) , but it was significantly higher than that of group D ( P<0.05) . The drip loss rate of longissimus dorsi muscle of group C was not significant different with groups B and D ( P>0.05) , but it was significantly lower than that of group A ( P<0.05) . Compared with groups A, B and D, the cooking loss rate of longissimus dorsi muscle of group C was significantly decreased ( P<0.05) . Diets adding different levels of enoki mushroom res-idue had no effects on the pH of 45 min after slaughter (pH45 min), pH of 24 h after slaughter (pH24 h), red-ness ( a?) value and yellowness ( b?) value of longissimus dorsi muscle ( P>0.05) , but it could significantly reduce the lightness ( L?) value. It is concluded that diets adding different levels of enoki mushroom residue have different effects on slaughter performance and meat quality of goats, and the effect of the 25% enoki mushroom residue on improving slaughter performance and meat quality is better. |
| |
| Keywords: | goats enoki mushroom residue dressing percentage meat quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
