牛至精油对去势荷斯坦公牛生产性能和抗氧化能力的影响

Effects of Oregano Essential Oil on Performance and Antioxidant Ability of Castrated Holstein Bulls

本试验旨在探究牛至精油(OEO)对去势荷斯坦公牛生产性能和抗氧化能力的影响。试验选取18头10月龄左右、体况健康、体重为(350.30±6.49)kg的去势荷斯坦公牛,随机分为2组,每组3个重复,每个重复3头牛。对照组(CON组)饲喂基础饲粮,试验组(OEO组)在基础饲粮基础上添加20 g/(头·d)的OEO。预试期30 d,正试期270 d。试验结束后,静脉采血,测定血液生理指标和血清抗氧化指标,屠宰后测定屠宰性能、肉品质和肌肉抗氧化指标。结果显示:1)OEO组终末体重和平均日增重显著高于CON组(P<0.05),分别提升了10.09%和18.95%;OEO组料重比显著低于CON组(P<0.05),降低了19.11%。2)OEO组的宰前活重、头重、蹄重、肉重、屠宰率和净肉率显著高于CON组(P<0.05),分别提高了10.97%、19.97%、23.09%、19.64%、6.10%和7.81%。3)OEO组肌肉剪切力、蒸煮损失和滴水损失显著低于CON组(P<0.05),分别降低了22.29%、15.37%和14.85%。4)OEO组肌肉水分含量显著低于CON组(P<0.05);OEO组肌肉粗脂肪含量显著高于CON组(P<0.05)。5)OEO组红细胞数目(RBC)、血红蛋白含量(HGB)和红细胞压积(HCT)显著高于CON组(P<0.05)。6)在肌肉抗氧化指标中,OEO组超氧化物歧化酶(SOD)活性显著高于CON组(P<0.05);在血清生化指标中,OEO组丙二醛(MDA)含量显著低于CON组(P<0.05),总抗氧化能力(T-AOC)显著高于CON组(P<0.05)。综上所述,饲粮中添加OEO可以提高去势荷斯坦公牛的生长性能和屠宰性能,改善其肉品质,同时增强机体的抗氧化能力。

This experiment was conducted to study the effects of oregano essential oil(OEO)on performance and antioxidant ability of castrated Holstein bulls.Eighteen healthy 10-month-old castrated Holstein bulls with the body weight of (350.30±6.49)kg were randomly divided into 2 groups with 3 replicates per group and 3 cows per replicate.Holstein bulls in control group(CON group)were fed a basal diet,and those in experimental group(OEO group)was fed the basal diet supplemented with 20 g/(head·d) OEO.The pre-trial period lasted for 30 days,and the trial period lasted for 270 days.At the end of the experiment,blood was collected intravenously before slaughter to measure blood physiological indexes and serum antioxidant indexes,and slaughter performance,meat quality and muscle antioxidant indexes were measured after slaughter.The results showed as follows:1)the final body weight and average daily gain in OEO group were significantly higher than those in CON group(P<0.05),increased by 10.09% and 18.95%,respectively;the ratio of feed to gain in OEO group was significantly lower than that of CON group(P<0.05),decreased by 19.11%.2)The live weight before slaughter,head weight,hoof weight,meat weight,slaughter rate and net meat percentage in OEO group were significantly higher than those in CON group(P<0.05),increased by 10.97%,19.97%,23.09%,19.64%,6.10% and 7.81%,respectively.3)The shear force,cooking loss and drip loss in OEO group were significantly lower than those in CON group(P < 0.05),decreased by 22.29%,15.37% and14.85%,respectively.4)The content of muscle moisture in OEO group were significantly lower than those in CON group(P<0.05);the muscle ether extract content in OEO group was significantly higher than that in CON group(P <0.05).5)The red blood cell count(RBC),hemoglobin content(HGB)and hematocrit(HCT)in OEO group were significantly higher than those in CON group(P<0.05).6)In muscle antioxidant indexes,the superoxide dismutase(SOD)activity in OEO group was significantly higher than that in CON group(P<0.05);in serum biochemical indexes,malondialdehyde(MDA)content in OEO group was significantly lower than that in CON group(P<0.05),and total antioxidant capacity(T-AOC)in OEO group was significantly higher than that in CON group(P<0.05).In conclusion,dietary supplementation of OEO can improve the growth performance and slaughter performance of castrated Holstein bulls,improve the meat quality,and enhance the antioxidant ability of castrated Holstein bulls.[Chinese Journal of Animal Nutrition,2022,34(11):7190-7201]