日粮能量水平对驴肉理化特性和常规营养物质含量的影响

Effects of Dietary Energy Level on The Physical and Chemical Properties and The Content of Conventional Nutrients of Donkey Meat

试验旨在研究日粮能量水平对驴肉理化特性和常规营养物质含量的影响,为肉驴的营养需要提供理论基础。试验采用完全单因子随机试验设计,选取36头年龄、体重相近的肉驴(公),随机分成3个处理组,每个处理组4个重复,每个重复3头驴,分别为低能组(LE)、中能组(ME)和高能组(HE);分别饲喂3种不同能量水平的日粮。对试验驴进行舍饲育肥,试验分为3期,分别为育肥前期(1-45 d)、育肥中期(46-90 d)和育肥后期(91-135 d),预试期10 d,正试期135 d。结果表明:相比于LE组,HE组肌肉蒸煮损失和剪切力具有显著降低的趋势(0.05≤P<0.10),ME组居中;HE组肉色a*值和b*值显著低于LE组和ME组(P<0.05)。背最长肌ME组水分含量显著高于LE组和HE组(P<0.05);臂三头肌、臀肌和股二头肌中ME组和HE组的粗脂肪含量显著高于LE组(P<0.05)。肉驴肌肉中钙磷的含量因肌肉部位的不同而不同。由此可见,提高日粮能量水平可显著增加肌内脂肪的含量,减小肌肉剪切力,增加保水性能;降低了肌肉a*值与b*值。日粮能量水平对肉驴肌肉中矿物质元素含量的影响因肌肉部位的不同而不同。

This experiment aimed to study the effects of dietary energy levels on the physical and chemical properties and the content of conventional nutrients of donkey meat,and to provide theoretical basis for the nutritional needs of donkey.The experiment adopted the completely single-factor randomized trial design.Thirty-six meat donkeys of similar age and weight were selected and randomly divided into three treatment groups,with four replicates in each treatment group,and three donkeys in each replicate.Low energy group(LE),medium-energy group(ME)and high-energy group(HE)were fed with three diets with different energy levels,respectively.The test donkeys were fed and fattened in a house.The experiment was divided into three phases,namely the early fattening period(days 1-45),the middle fattening period(days 46-90)and the late fattening period(days 91-135).The pre-test period was ten days.The trial period was 135 days.The results showed as the followings:muscle cooking loss and shear force in HE group had significant decreasing trend,when comparing to those in LE group(0.05≤P<0.10),while those in ME group were in the middle.a*and b*values of flesh color in HE group were significantly lower than those in LE group and ME group(P<0.05).The water content of longissimus dorsi muscle in ME group was significantly higher than that in LE group and HE group(P<0.05).The ether extract content in arm triceps,gluteus muscle and biceps femoris muscle in ME and HE groups was significantly higher than that in LE group(P<0.05).The influence on the calcium and phosphorus content in meat donkey muscle varied with different muscle parts.It could be seen that increasing the energy level of the diet could significantly increase the content of intramuscular fat,reduce the muscle shear force,and increase the water retention performance;increasing the energy level of the diet could reduce the redness and yellowness of the muscle.The effect of dietary energy level on the content of mineral elements in meat donkey muscle varied with different muscle parts.