海鲜菇菌糠发酵饲料对山羊屠宰性能及肉品质的影响

Effects of fermented Hypsizygus marmoreus mushroom residue on slaughter performance and mutton quality of goats

本试验旨在研究不同添加比例发酵海鲜菇菌糠对简阳大耳黄羊屠宰性能、羊肉氨基酸、脂肪酸含量等品质的影响。采用单因子试验设计,选取简阳大耳黄羊48只,随机分为4组,每组12只羊。分别在基础日粮中添加0(C组,对照组)、20%(L组)、30%(M组)、40%(H组)发酵海鲜菇菌糠。预试期10 d,正试期120 d。结果表明:1)L组宰前活重和眼肌面积显著高于H组(P<0.05),肺脏、肾脏、瘤胃、小肠、大肠重量以及瘤胃占宰前活重比例显著高于其余3组(P<0.05)。且随发酵菌糠添加量的增加,眼肌面积、肺脏、肾脏、瘤胃、小肠以及大肠重量呈二次变化(P<0.05)。2)各组间背最长肌pH无显著差异(P>0.05);L组24和48 h滴水损失显著低于其余3组(P<0.05),且均随添加水平的提高呈二次变化(P<0.05),熟肉率显著高于H组(P<0.05),剪切力显著低于H组(P<0.05)。3)L组背最长肌中必需氨基酸总量显著高于C组(P<0.05),天冬氨酸、苏氨酸、亮氨酸、赖氨酸、精氨酸含量显著高于C和H组(P<0.05),丙氨酸、缬氨酸、异亮氨酸含量显著高于其余各组(P<0.05),脯氨酸、甘氨酸含量显著高于C和M组(P<0.05),其中,缬氨酸、异亮氨酸、赖氨酸和天冬氨酸含量随发酵菌糠添加量的增加呈二次变化(P<0.05)。4)各组间脂肪酸含量无显著差异(P>0.05)。其中,硬脂酸(C18:0)和α-亚麻酸(C18:3n3)含量随发酵菌糠添加水平的增加分别呈二次变化和线性升高(P<0.05),H组C18:3n3含量较C组提高了16.48%,试验组多不饱和脂肪酸(PUFA)和n-3 PUFA含量较C组有不同程度的提高,n-6/n-3较C组分别下降了0.64%、11.73%和12.34%。综上所述,日粮中发酵海鲜菇菌糠添加水平为20%时对提高山羊内脏器官发育以及改善肉品质方面具有较好的效果。

This experiment was to study the effects of adding different ratios of fermented Hypsizygus marmoreus mushroom residue to a standard feed,on the slaughter performance,and meat amino acid and fatty acid content of Jianyang big ear goats.A single factor experiment design was chosen,and 48 Jianyang big ear goats were selected and randomly divided into 4 groups with 12 goats in each group.The treatments comprised addition of zero(group C,control group);20%(group L),30%(group M),and 40%(group H)fermented H.marmoreus mushroom residue to the basic diet.The pre-test diet adaptation period was 10 days,and the trial period was 120 days.It was found that:1)The pre-slaughter live weight and the eye muscle areas of group L were significantly higher than in group H(P<0.05);While the weights of lung,kidney,rumen,small intestine,large intestine,and the ratio of the rumen weight to the pre-slaughter live weight were significantly higher than in the other three groups(P<0.05).The eye muscle area and the weights of lungs,kidneys,rumen,small intestine and large intestine showed secondary changes proportional to the added amount of fermented mushroom residue(P<0.05).2)There was no significant difference in the meat pH among the groups(P>0.05).The 24 and 48 h drip loss of group L was significantly lower than other groups(P<0.05),and there were secondary changes proportional to the level of addition of mushroom residue in that the yield of cooked meat rate was significantly higher than in group H(P<0.05)while the shear force was significantly lower than in group H(P<0.05).3)The total amount of essential amino acids in the longissimus dorsi muscle in group L was significantly higher than in group C(P<0.05),and the contents of aspartic acid,threonine,leucine,lysine,and arginine were significantly higher than in groups C and H(P<0.05).The contents of alanine,valine and isoleucine in group L were significantly higher than other groups(P<0.05),and the contents of proline and glycine were significantly higher than in groups C and M(P<0.05).Among four groups,the contents of valine,isoleucine,lysine and aspartic acid showed secondary changes proportional to the level of mushroom residue addition(P<0.05).4)There were no significant differences in fatty acid content among the groups(P>0.05).Along the addition gradient,the contents of C18:0 and C18:3n3 fatty acids showed either quadratic change or linear increase in proportion to the level of addition(P<0.05).The content of C18:3n3 in group H was increased by 16.48%compared with group C.The contents of polyunsaturated fatty acids(PUFA)and n-3 PUFA in the test groups increased to some extent,compared with group C.The n-6/n-3 decreased by 0.64%,11.73%and 12.34%,respectively for groups L,M and H,compared with group C.To sum up,supplementation of a standard diet with 20%fermented H.marmoreus mushroom residue improved internal organ development and meat quality of goats.