益生菌发酵香草配合饲料对育肥羊生产性能及肉品质的影响

Effect of Probiotics Fermented Herb on the Production Performance and Meat Quality of Fattening Sheep

为了研究益生菌发酵香草配合饲料对育肥羊生产性能及羊肉品质的影响,选择体重约20 kg的杜×寒杂交F1肉用羊28只,随机分成两组,Ⅰ组为未发酵组,Ⅱ组为益生菌发酵香草配合饲料组(发酵饲料组),进行为期150 d的饲养试验。结果表明,在饲料品质方面,Ⅱ组感官评定、营养成分优于Ⅰ组;粗蛋白质和游离氨基酸占总氮量分别提高了7.88%和5.35%,两者均差异显著(P<0.05);粗纤维和粗灰分分别降低了12.05%和9.71%,均差异显著(P<0.05)。在生产性能方面,Ⅱ组比I组的腹脂率降低了29.29%,差异极显著(P<0.01);日增重提高了38.62%,差异极显著(P<0.01),料肉比降低21.23%,差异极显著(P<0.01)。在羊肉品质方面,Ⅱ组失水率明显低于Ⅰ组,差异显著(P<0.05)且Ⅱ组大理石花纹排列比Ⅰ组丰富,并且明显脱去了羊肉膻味。由此可见,益生菌发酵香草配合饲料明显提高了育肥羊的生产性能,改善羊肉品质。

In order to study the effect of probiotic bacteria fermented vanilla feed on the production perfor?mance and mutton quality of fattening sheep,twenty-eight sheep were randomly divided into two groups,groupⅠwas unfermented and groupⅡwas a probiotic fermented vanilla diet group(fermented feed group),and the test peri?od was 150 days.The results showed that in the quality of feed,the sensory evaluation of groupⅡwas better than that of groupⅠ,and the amount of crude protein and free amino acid in total nitrogen significantly increased by 7.88%and 5.35%,respectively(P<0.05),and the crude fiber and crude ash were significantly decreased by 12.05%and 9.71%,respectively(P<0.05).In terms of production performance,the abdominal fat rate in groupⅡwas 29.29%lower than that of groupⅠ,and the difference was very significant(P<0.01);the daily gain increased by 38.62%,and the difference was very significant(P<0.01);the ratio of meat and meat decreased by 21.23%,and the difference was very significant(P<0.01).In the quality of mutton,the water loss rate in groupⅡwas significantly lower than that of groupⅠ,and the difference was significant(P<0.05),and the arrangement of marble pattern in groupⅡwas more abundant than that of groupⅠ,and the smell of mutton was obviously removed.Therefore,probiotics fermented va?nilla compound feed significantly improved the production performance of fattening sheep and improved the quality of mutton.