椰子油对海南黑山羊羔羊屠宰性能及肉品质的影响

Effects of Coconut Oil Supplementation on Carcass Traits and Meat Characteristics in Hainan Black Goat Lambs

试验旨在研究椰子油对海南黑山羊羔羊屠宰性能及肉品质的影响。选用24只平均体重(2.05±0.16)kg、10日龄海南黑山羊羔羊(公母各半),随机分为4组,每组6个重复,每只单栏饲养,对照组饲喂基础日粮,试验组分别将4、6、8 g/d椰子油通过一次性注射器直接饲喂到羔羊口中,饲养周期90 d。结果表明:与对照组相比,6 g/d椰子油组羔羊宰前活重、胴体重及净肉重均提高(P<0.05),pH下降(P<0.05);与对照组相比,4 g/d椰子油组和6 g/d椰子油组羔羊背最长肌的水分含量降低(P<0.05),6 g/d椰子油组和8 g/d椰子油组粗脂肪含量提高(P<0.05);与对照组相比,4 g/d椰子油组花生四烯酸含量提高(P<0.05),珍珠酸、硬脂酸及花生一烯酸含量降低(P<0.05);与对照组相比,6 g/d椰子油组与8 g/d椰子油组月桂酸、豆蔻酸含量提高(P<0.05),硬脂酸与花生二烯酸含量下降(P<0.05)。在本试验条件下,添加4 g/d椰子油可优化海南黑山羊羔羊背最长肌脂肪酸组成,添加6 g/d椰子油能提高海南黑山羊羔羊的屠宰性能,改善其羊肉品质。

The study was conducted to investigate the effects of coconut oil on slaughter performance and meat quality of Hainan Black Sheep. Twenty-four Hainan black goat lambs aged 10 days(equal numbers of males and females) with average body weight(2.05±0.16) kg were assigned randomly to four treatments for 90 days, 6 replicates in each group and each lamb was fed in a single pen. The control group was fed a basal diet, and the experimental groups were supplemented with 4, 6 and 8 g/d coconut oil, respectively, by feeding directly into lambs’ mouth with disposable syringe. The results showed as follows,compared with the control group, the live weight, carcass weight and net meat weight of lambs in 6 g/d coconut oil group were increased(P<0.05), while pHwas decreased(P<0.05);Compared with the control group, the water content of longissimus dorsi muscle in 4 g/d coconut oil and 6 g/d coconut oil groups were decreased(P<0.05), and the ether extract content in 6 g/d coconut oil and 8 g/d coconut oil groups were increased(P<0.05);Compared with the control group, the content of arachidonic acid in 4 g/d coconut oil group was increased(P<0.05), while the contents of pearl acid, stearic acid and arachidonic acid were decreased(P<0.05). Compared with the control group, the contents of lauric acid and cardamic acid in 6 g/d coconut oil and 8g/d coconut oil groups were increased(P<0.05), while the contents of stearic acid and arachidonic acid were decreased(P<0.05).Under the experimental conditions, adding 4 g/d coconut oil could optimize the fatty acid composition of longissimus dorsi muscle of Hainan black goat lamb, and adding 6 g/d coconut oil could improve the slaughter performance and mutton quality of Hainan black goat lambs.