摘要
研究添加过瘤胃赖氨酸对肉牛胴体品质及肉质性状的影响。选用24头利木赞F1杂交公牛分别饲喂添加不同含量的过瘤胃赖氨酸(0、5、10和15 g/d)的日粮。饲喂14周后全部屠宰,测定胴体品质和肉质性状相关指标。结果显示:随着赖氨酸添加量的增加,背膘厚呈线性降低(Y=-0.016X+0.585),其中15 g/d赖氨酸组显著低于对照组(P<0.05)。日粮中过瘤胃赖氨酸的添加量对肌肉肉色b*(P=0.048)产生二次曲线规律的影响。15g/d赖氨酸组的滴水损失和肉样蛋白质的含量显著高于对照组(P<0.05)。随着赖氨酸添加量的增加肉样中天冬氨酸(Y=0.015 2X+7.831)和异亮氨酸(Y=0.008 4X+4.317)含量呈线性升高,但其他氨基酸含量、必需氨基酸、非必需氨基酸及总氨基酸的含量没有显著变化。结果表明,在低赖氨酸日粮中补充适量的赖氨酸,可以降低肉牛背膘厚,增强肉质中蛋白质的合成,同时也会降低牛肉的系水力,但对其他肉质形状没有影响。
Twenty-four Limousin crossbred bulls were used to test the effects of rumen-protected lysine(RPL) supplementations on the carcass characteristics and meat quality.Animals were randomly divided to four groups,where 6 bulls per group receiving one of the following 4 dietary treatments:the control diet,control diet plus 5 g RPLys/bull/day,control diet plus 10 g RPLys/bull/day,and 15 g RPLys/bull/day.All the bulls were slaughtered after 14 weeks at the end of the trial.Results showed that supplementing dietary RPLys caused linearly(Y=-0.016X+0.585) decreased backfat(BF) depth,i.e.,the treatment with no RPLys supplementation exhibited a higher(P〈0.05) backfat depth than 15 g/d g supplementation.Increasing lysine supplementation resulted in a quadratic effect(P=0.048) in b^*.15 g/d lysine supplementation exhibited a greater dressing percentage(DP) and meat protein than 0 g/d supplementation(P〈0.05).ASP(Y=0.015 2X+7.831) and ILE(Y=0.008 4X+4.317) of meat increased linearly as lysine supplementation increased.However,lysine supplementation had no effect on the other amino acids,essential amino acids(EAA),nonessential amino acids(NEAA) and total amino acids(TAA).
出处
《中国农业大学学报》
CAS
CSCD
北大核心
2010年第4期82-86,共5页
Journal of China Agricultural University
基金
国家科技支撑计划子课题资助项目(2006BAD12B02-06)
关键词
肉牛
过瘤胃赖氨酸
胴体品质
肉质性状
背膘厚
氨基酸
beef cattle
rumen-protected lysine
carcass characteristics
meat quality
backfat depth
amino acids