日粮添加不同水平酵母硒对肉羊生长性能、肉品质及血液生化指标的影响

Effects of dietary supplementation of selenium yeast on growth performance,meat quality and blood biochemical indexes of mutton sheep

为研究酵母硒(SY)对肉羊生长性能、肉品质及血液生化指标的影响,试验选择80只体况良好、体重(26.18±2.00)kg的肉羊随机分成4组,每组4个重复,每个重复5只羊。对照组饲喂基础日粮,酵母硒组在基础日粮中分别添加0.2、0.3、0.4 mg/kg的SY。预饲期7 d,试验正式期10周。结果表明:日粮中添加0.3 mg/kg酵母硒组肉羊的平均日增重显著高于对照组(P<0.05),提高了17.88%。日粮中添加0.3 mg/kg酵母硒组肉羊的料重比显著低于对照组和0.4 mg/kg酵母硒组(P<0.05),分别降低了11.31%和16.05%。日粮中添加0.3 mg/kg和0.4 mg/kg酵母硒组肉羊的肉色红度a^(*)显著高于对照组(P<0.05),分别提高了10.51%和13.79%;日粮中添加0.3 mg/kg和0.4 mg/kg酵母硒组的pH45 min显著高于对照组(P<0.05),分别提高了6.11%和4.98%;日粮中添加0.3 mg/kg酵母硒组的剪切力显著低于对照组和0.4 mg/kg酵母硒组(P<0.05),分别降低了10.92%和13.42%;日粮中添加0.3 mg/kg酵母硒组的熟肉率显著高于对照组和0.4 mg/kg酵母硒组(P<0.05),分别提高了4.82%和7.43%。日粮中添加0.3 mg/kg和0.4 mg/kg酵母硒组的总蛋白含量显著高于对照组(P<0.05),分别提高了8.49%和12.59%;日粮中添加0.4 mg/kg酵母硒组的尿素氮和肌酐含量显著高于对照组、0.2 mg/kg酵母硒组、0.3 mg/kg酵母硒组(P<0.05),分别提高了11.67%、12.84%、14.78%;18.90%、15.10%、11.67%。综上所述,在肉羊日粮中添加酵母硒可以提高其生长性能,改善肉品质,并提高血液中总蛋白含量,本试验条件下,最适添加量为0.3 mg/kg。

The experiment aimed to study the effects of yeast selenium(SY)on the growth performance,meat quality and blood biochemical indexes of mutton sheep.Eighty mutton sheep with good body condition and weight(26.18±2.00)kg were randomly divided into 4 groups,each with 4 replicates,and each replicate with 5 sheep.The control group was fed a basal diet,and the yeast selenium group was supplemented with 0.2,0.3,0.4 mg/kg SY in the basal diet.The pre-feeding period was 7 days,and the trial period was 10 weeks.The results showed that the average daily gain of mutton sheep in 0.3 mg/kg yeast selenium group was significantly higher than that of the control group(P<0.05),an increase of 17.88%.The feed-to-weight ratio of mutton sheep in 0.3 mg/kg yeast selenium group was significantly lower than that of the control group and 0.4 mg/kg yeast selenium group(P<0.05),which decreased by 11.31%and 16.05%,respectively.The meat color redness a^(*)of mutton sheep in 0.3 mg/kg and 0.4 mg/kg yeast selenium groups was significantly higher than that of the control group(P<0.05),increased by 10.51%and 13.79%,respectively;The pH45 min of 0.3 mg/kg and 0.4 mg/kg yeast selenium groups was significantly higher than that of the control group(P<0.05),increased by 6.11%and 4.98%,respectively;the shear force of 0.3 mg/kg yeast selenium group was significantly lower that of the control group and the 0.4 mg/kg yeast selenium group(P<0.05),decreased by 10.92%and 13.42%,respectively;the cooked meat rate of the 0.3 mg/kg yeast selenium group was significantly higher than than that of the control group and the 0.4 mg/kg yeast selenium group(P<0.05),increased by 4.82%and 7.43%,respectively.The total protein content of the 0.3 mg/kg and 0.4 mg/kg yeast selenium groups was significantly higher than that of the control group(P<0.05),increasing by 8.49%and 12.59%,respectively.The contents of urea nitrogen and creatinine in the 0.4 mg/kg yeast selenium group were significantly higher than those of the control group,0.2 mg/kg and 0.3 mg/kg yeast selenium groups(P<0.05),which increased by 11.67%,12.84%,14.78%;18.90%,15.10%,11.67%respectively.In summary,adding yeast selenium to the mutton sheep diet could improve the growth performance of the mutton sheep,improve the meat quality,and increase the total protein content in the blood.Under this experimental couditions,the optimal addition amount was 0.3 mg/kg.