日粮中添加不同脂肪酸制剂对2～3月龄湖羊肌肉理化指标的影响

Effects of Different Fatty Acids Production on the Physical and Chemical Index of Meat for 2～3 Months Old Hu Sheep

试验旨在研究不同脂肪酸制剂对2~3月龄湖羊羔羊肌肉理化指标的影响。选用6周龄健康、体重基本一致的湖羊24只,随机分为3组,分别为脂肪酸钙（对照组）、丙酸组、丁酸组。试验包括预试期7d和正试期42d,正试期末每组随机选择3只试验羊进行屠宰,测定肌肉理化指标。结果表明,对照组眼肌的48h滴水损失显著高于丙酸组和丁酸组（P〈0.05）;眼肌pH、肌肉色度皆以丁酸组最高,且显著高于对照组（P〈0.05）;但眼肌的剪切力和熟肉率在组间没有显著差异（P〉0.05）。对于腿肌的测试结果表明,48h滴水损失对照组显著高于其他组（P〈0.05）,其它理化指标各组间差异不显著（P〉0.05）。综上表明,丁酸组脂肪酸制剂可在一定程度上通过影响2~3月龄湖羊羔羊眼肌的48h滴水损失、pH、色度来改善羔羊眼肌的肉品质,但对于腿肌的理化指标没有明显的影响。

This experiment was conducted to investigate the effects of different fatty acids production on the physical and chemical index of lamb meat for 2 ~ 3 months old Hu sheep. Twenty-four healthy sheep with similar age （6 weeks） and similar weight were selected, and randomly divided into 3 groups, propionic acid group, fatty acid calcium （control group） and butyric acid group respectively. The experi- ment included 7 days pre-experiment, 42 days feeding experiment. At the end of feeding trial, 3 sheep of each group were slaughtered to examine the physical and chemical index of lamb meat. The results showed that, the 48-hour drip loss of eye muscle in control group was higher than those in both propionic acid and butyric acid group （P〈0. 05）. The pH and muscle color of eye muscle in butyric acid group were all higher than these in the control group （P〈0.05） but no differences were detected in shearing force and cooked meat percentage of eye muscle between groups （P〉0.05）. It was also observed that the fatty acid productions had no remarkable effects on the physical and chemical index of leg muscle （P〉0.05）, expect for its 48-hour drip loss which was the highest in the control group （P〈0.05）. In sum, the butyric acid group promotes the meat quality of eye muscle by manipulating the 48-hour drip loss, pH value and muscle color, but has no effects on those of leg muscle for 2-3 months old Hu sheep.