摘要
本试验旨在研究饲粮添加小麦低聚肽对小尾寒羊屠宰性能、肉品质及瘤胃菌群结构的影响。选取平均体重为35 kg左右、4月龄的健康小尾寒羊公羔羊30只,随机分为2组,即对照组(饲喂基础饲粮)和试验组(饲喂基础饲粮+0.3%小麦低聚肽)。试验期共75 d,包括预试期15 d,正试期60 d。结果表明:1)与对照组相比,饲粮中添加小麦低聚肽显著提高了肉羊背膘厚度(P<0.05),对肉羊胴体重、屠宰率、眼肌面积无显著影响(P>0.05)。2)与对照组相比,试验组肉羊背最长肌的pH_(45 min)、pH_(24 h)以及肉色中的亮度(L^(*))和红度(a^(*))值没有显著变化(P>0.05),而肉色中的黄度(b^(*))值显著提高(P<0.05),剪切力和失水率显著降低(P<0.05),蒸煮损失有降低的趋势(P=0.09)。3)与对照组相比,饲粮中添加小麦低聚肽对肉羊瘤胃菌群的alpha多样性无显著影响(P>0.05);在门水平上,与对照组相比,试验组拟杆菌门相对丰度有增加的趋势(P=0.08)。本试验结果提示,小麦低聚肽能够增加羊肉的嫩度和保水能力,同时具有调节小尾寒羊瘤胃菌群结构的潜力。
This experiment aimed to study the effects of diet supplemented with wheat oligopeptides on slaughter performance,meat quality and rumen microflora structure of small-tailed Han sheep.In the experiment,thirty healthy small-tailed Han male lambs with an average weight of about 35 kg and at the age of 4 months were selected and randomly divided into two groups,which named the control group(fed a basal diet)and the experimental group(fed the basal diet+0.3% wheat oligopeptide).The experiment lasted for 75 d including 15 d of pre-trial period and 60 d of formal trial period.The results showed as follows:1)compared with the control group,diet supplemented with wheat oligopeptides significantly increased the backfat thickness of sheep(P<0.05),whereas did not significantly affect the carcass weight,dressing percentage and loin eye area of sheep(P>0.05).2)Compared with the control group,there were no significant differences in the pH 45 min,pH 24 h,brightness(L^(*))and redness(a^(*))values in meat color of sheep longissimus dorsi in the experimental group(P>0.05),whereas the yellowness(b^(*))value in meat color increased significantly(P<0.05),the shear force and water loss rate decreased significantly(P<0.05),and the cooking loss has a decreasing trend(P=0.09).3)Compared with the control group,diet supplemented with wheat oligopeptides had no significant effect on the rumen microflora alpha diversity of sheep(P>0.05).At the phylum level,the relative abundance of Bacteroidetes in the experimental group tended to be increased compared with the control group(P=0.08).The results of this experiment suggest that wheat oligopeptides can increase the tenderness and water-bearing capacity of mutton and have the potential to regulate the structure of rumen microflora of small-tailed Han sheep.
作者
白晨
张昊
盛宇飞
哈斯额尔敦
敖长金
张喜胜
BAI Chen;ZHANG Hao;SHENG Yufei;KHAS Erdene;AO Changjin;ZHANG Xisheng(Key Laboratory of Animal Nutrition and Feed Science,College of Animal Science,Inner Mongolia Agricultural University,Hohhot 010018,China;Xilinhot Dingan Biological Technology Co.,Ltd.,Xilinhot 026000,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2023年第11期7294-7302,共9页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
内蒙古农业大学动物科学学院高水平成果培育专项项目(QT202220)。
关键词
小尾寒羊
小麦低聚肽
屠宰性能
肉品质
瘤胃菌群结构
small-tailed Han sheep
wheat oligopeptides
slaughter performance
meat quality
rumen microflora structure
