活性酵母与复合酶组合产品对杜寒羊生长性能、屠宰性能和肉品质的影响

Effects of yeast culture and compound enzyme preparation combination product on growth performance, slaughter performance and meat quality of Du Han sheep

试验研究饲粮中添加活性酵母与复合酶组合产品(YE)对肉羊生长性能、屠宰性能及肉品质的影响。试验选择平均日龄(56±5) d和平均体重(25.2±0.96) kg的30只健康的杜寒断奶羔羊,随机分为3组,每组10只。分别饲喂0 g/d(试验1组)、15 g/d(试验2组)和30 g/d(试验3组)的YE。结果显示,试验3组的末重、平均日增重和日均采食量都显著升高(P<0.05)。试验3组的屠宰率、净肉率和眼肌面积显著高于试验1组(P<0.05),与试验2组的屠宰率差异不显著(P>0.05),试验2组的净肉率和眼肌面积与试验1组和试验3组差异不显著(P>0.05)。背最长肌的pH45 min在各组间差异均不显著(P>0.05),试验1组与试验2组背最长肌的蒸煮损失和剪切力显著高于试验3组(P<0.05),试验1组背最长肌的失水率显著高于试验2组与试验3组(P<0.05)。添加YE对肉羊背最长肌中的肉豆蔻油酸、棕榈酸、棕榈油酸、十七烷酸、顺-10-十七碳一烯酸、硬脂酸、油酸、亚油酸、花生酸、α-亚麻酸、山嵛酸、二高-γ-亚麻酸、花生四烯酸、二十碳五烯酸(EPA)、二十二碳六烯酸(DHA)有显著影响(P<0.05)。试验3组的谷氨酸、组氨酸、异亮氨酸和苯丙氨酸显著升高(P<0.05)。结果表明:饲料中添加30 g/d的YE可以显著提高杜寒羊的生长性能,对杜寒羊肌肉的品质也有促进作用。添加15 g/d的YE对生长性能的影响不大,但对肉质有一定的改善作用。

The objective of this study was to determine the effects of yeast culture and compound enzyme preparation(YE) on growth performance, slaughter performance and meat quality of mutton sheep. Thirty healthy Du Han weaning lambs with an average age of(56±5) d and an average body weight(25.2±0.96) kg were randomly divided into 3 groups of 10 animals each. YE of 0 g/d(test 1 group), 15 g/d(test 2 group), and 30 g/d(test 3 group) were added to the diet, respectively. The results showed that the final weight, average daily gain and daily average feed intake of the experimental group 3 were significantly increased(P<0.05). The slaughter rate, net meat rate and eye muscle area of the experimental group 3 were significantly higher than those of the experimental group 1(P<0.05),and the slaughter rate ratio of the experimental group 2 was not significantly different(P>0.05). There was no significant difference between the experimental group 1 and the experimental group 3(P>0.05).The pH45 min of the longissimus dorsi muscle was not significantly different between the groups(P>0.05). The cooking loss and shearing force of the longissimus dorsi muscle in the experimental group 1 and the experimental group 2 were significantly higher than those in the experimental group 3(P<0.05). The water loss rate of the longissimus dorsi muscle in the experimental group 1 was significantly higher than that in the experimental group 2 and the experimental group 3(P<0.05). Adding YE to the longest muscle of the back of the mutton, nutmeg, linoleic acid, palmitic acid, palmitoleic acid, leucovoric acid, cis-10-heptadecenenoic acid, stearic acid, oleic acid, linoleic acid, arachidonic acid, α-linolenic acid, behenic acid, dihomo-γ-linolenic acid, arachidonic acid, EPA, DHA had significant effects(P<0.05). The glutamate, histidine, isoleucine and phenylalanine in the test group 3 were significantly increased(P<0.05). The results showed that the addition of 30 g/d of YE could significantly improve the growth performance of the mutton sheep and promote the muscle quality of the mutton sheep. Adding 15 g/d of YE has little effect on growth performance, but it has a certain improvement effect on meat quality.