不同水平酵母培养物对育肥期郏县红牛生长性能、屠宰性能和肉品质的影响

Effect of different levels of yeast culture on growth performance,slaughter performance and meat quality of Jiaxian red cattle during the fattening period

试验研究饲粮中添加不同水平酵母培养物对育肥期郏县红牛生产性能、屠宰性能和肉品质的影响。45头体重相近、健康的18月龄郏县红牛分成3组,每组15个重复。对照组(C组)试验牛饲喂基础饲粮,两个试验组分别在基础饲粮中添加100 [g/(d·头)](L组)、150 [g/(d·头)](H组)的酵母培养物。预试期7 d,正式试验期150 d。结果显示,H组试验牛平均日增重显著高于C组、L组(P<0.05)。H组试验牛料重比显著低于C组和L组(P<0.05)。L组和H组试验牛背膘厚度均显著高于C组(P<0.05),L组红牛大理石纹等级显著高于C组(P<0.05)。L组牛肉滴水损失率显著低于C组和H组(P<0.05)。H组牛肉蒸煮损失率显著低于C组(P<0.05)。试验表明,饲粮添加酵母培养物可以提高育肥期郏县红牛生产性能、屠宰性能,改善肉品质,添加量以150 [g/(d·头)]为宜。

The experiment studied the effect of adding different levels of yeast culture to the diet on the production performance, slaughter performance and meat quality of Jiaxian red cattle during the fattening period. 45 18-month-old Jiaxian red cattle of similar weight were selected and divided into three groups, with 15 cattle in each group. The cattle in control group(group C) were fed with basic diet, and the cattle in two test groups were fed with basic diet supplemented with yeast cultures of 100 [g/(d·head)](group L) and 150 [g/(d·head)](group H) respectively. The pre-test period lasted for 7 d, and the trial period lasted for 150 d. The results showed that the average daily gain in group H was significantly higher than that in group C and L, respectively(P<0.05). The material weight ratio of group H was significantly lower than that of group C and group L(P<0.05). The backfat thickness in group L and group H was significantly higher than that in group C respectively(P<0.05). The marble grade in group L was significantly higher than that in group C(P<0.05). The drip loss rate of group L was significantly lower than that of group C and group H(P<0.05). The digester loss rate of group H was significantly lower than that of group C(P<0.05). The experiment indicates that adding yeast culture to diet can improve the production performance, slaughter performance and meat quality of Jiaxian red cattle, and 150 [g/(d·head)] is appropriate.