硫磺负离子复合制剂对延边黄牛血液指标与牛肉常规成分的影响

Effects of sulfur additives on blood index and beef conventional ingredients in Yanbian yellow cattle

试验旨在研究在延边黄牛育肥后期添加硫磺负离子复合制剂对延边黄牛血液指标与牛肉常规成分的影响。选取40头平均体重(550±16)kg的健康延边黄牛阉牛,随机分为4个处理,分别是:①对照组(Ⅰ组),按延边黄牛高档牛肉饲养规程饲喂育肥后期基础饲粮;②试验1组(Ⅱ组),育肥后期基础饲粮+16 mg/(d·头)硫磺负离子复合制剂;③试验2组(Ⅲ组),育肥后期基础饲粮+18 mg/(d·头)硫磺负离子复合制剂;④试验3组(Ⅳ组),育肥后期基础饲粮+20 mg/(d·头)硫磺负离子复合制剂。预饲期10 d,正式期90 d。试验结果表明:硫磺负离子复合制剂可降低血液中总胆固醇与甘油三酯的含量,增加血液中高密度脂蛋白、免疫球蛋白的含量,但差异不显著(P>0.05);硫磺负离子复合制剂可提高牛肉中粗蛋白含量,降低牛肉粗脂肪含量,但差异不显著(P>0.05)。综上所述,硫磺负离子复合制剂可降低延边黄牛血液中甘油三酯含量,提高免疫球蛋白含量,降低牛肉中粗脂肪的含量,提高粗蛋白的含量,在本试验条件下,硫磺负离子复合制剂添加量以20 mg/(d·头)为宜。

This study was conducted to determine the effects of sulfur additives on blood index and beef conventional ingredients in Yanbian yellow cattle. A total of 40 healthy Yanbian yellow cattle bullock with initial body weight of （550±16） kg were randomly allocated into 4 treatmerits, included： ①control group （Ⅰ）, late fattening diet according to Yanbian yellow cattle highgrade beef breeding procedure; ②test group 1 （Ⅱ）, 16 mg sulfur additives（average cattle/day） with late fattening diet; ③test group 2 （Ⅲ）, 18 mg sulfur additives （average cattle/day） with late fattening diet; ④test group 3（Ⅳ）, 20 mg sulfur additives （average cattle/day） with late fattening diet. Preliminary trial period lasted for 10 d, trial period lasted for 90 d. Five cattles from each treatment were slaughtered to determine slaughter traits at the end of trial period. The results showed that sulfur additives can reduce the level of total cholesterol and triglyceride. Sulfur additives can improve the level of high density lipoprotein and imnaunoglobulin, but the difference was not significant （P〉0.05）. With the improvement of the sulfur additives level, crude protein content in beef was on the rise, crude fat content was on the decline, but the difference was not significant （P〉0.05）. In conclusion, supplementation of sulfur additives can reduce the level of triglyceride and improve the level of immunoglobulin in Yanbian yellow cattle blood. Sulfur additives can reduce crude fat content and increase crude protein content in beef. 20 nag （average cattle/day） was considered to be the optimal level in the concentration under conditions in this study.