摘要
为研究醋糟菌糠饲料对肉羊生产性能、屠宰性能、肉体品质的影响,确定醋糟平菇菌糠在肉羊日粮中的适宜添加比例,试验选用体重相近的4个月肉羊50只,公母各半,按体重随机分为5各组,每个组10只羊,试验日粮精粗比为1∶1,各试验组醋糟菌糠比例分别为0%、12.5%、25%、37.5%、50%,玉米秸秆比例为50%、37.5%、25%、12.5%、0%,其他条件均相等,预饲期15 d,正式期60 d,试验结束后进行屠宰试验。结果表明,不同醋糟菌糠水平对肉羊日增重、采食量和料重比的影响差异不显著(P>0.05);不同醋糟菌糠水平对肉羊肉色、pH值影响差异不显著(P>0.05),滴水损失分析结果显示,37.5%醋糟菌糠组和0%、12.5%、25%三组比较,差异极显著(P<0.01),分别高26.64%、20.76%和26.36%;不同醋糟菌糠水平对肌肉TPA品质影响的分析结果显示,0%醋糟菌糠组硬度1和咀嚼性与其他组比较差异显著(P<0.05),硬度1分别低44.37%、50%、20%、30.58%;咀嚼性分别低67.36%、68.97%、12.50%,55.74%。0%醋糟菌糠组与12.5%和25%组比较,硬度2差异极显著(P<0.01),分别低48.82%和53.90%。37.5%组与12.5%和25%组比较,硬度2差异显著(P<0.05),分别低33.86%和40.43%。不同醋糟菌糠水平对肉羊屠宰率、胴体净肉率、肉骨比、净肉率差异不显著(P>0.05);50%醋糟菌糠组眼肌面积较12.5%组和25%组差异极显著(P<0.01),分别低49.84%和44.04%;50%醋糟菌糠组眼肌面积较0%组和37.5%组低,差异显著(P<0.05),分别低38.94%和28.63%。50%醋糟菌糠组肌肉脂肪酸含量均显著高于前四组,50%醋糟菌糠组和其他组比较差异显著(P<0.05)或极显著(P<0.01)。
Fifty fattening sheep aged four months were divided into 5 treatments according to similar weight and equality of male and female.Experiment select vinegar residue mushroom（VRMB） bran as alternation of corn stalk.Alternative ratio were 0%,12.5%,25%,37.5%,50% respectively for treatment 1,treatment 2,treatment 3,treatment 4,treatment 5.Test period was 2 months.Test animals were slaughter at the end of test period time.Production performance and slaughter performance of fattening sheep were evaluated.Results show that daily gain,feed intake and feed conversion ratio（FCR） were non-significant（P〉0.05） of different vinegar residue mushroom bran ratio for fattening sheep.Slaughter percentage,carcass percentage,meat bone percentage and eye muscle area were non-significant（P〉0.05） of different vinegar residue mushroom bran ratio for fattening sheep.Fresh color,pH and drop loss were non-significant（P〉0.05） of different vinegar residue mushroom bran ratio for fattening sheep.Meat TPA was non-significant（P〉0.05） of different vinegar residue mushroom bran ratio for fattening sheep.
作者
张变英
王芳
张红岗
上官明军
武霞
樊爱芳
张元庆
ZHANG Bianying;WANG Fang;ZHANG Honggang;SHANGGUAN Mingjun;WU Xia;FAN Aifang;ZHANG Yuanqing(Institute of Animal Husbandry ＆ Veterinary, Shanxi Academy of Agricultural Sciences,Taiyuan, Shanxi Province 030032, Chin)
出处
《中国饲料》
北大核心
2018年第9期81-85,共5页
China Feed
基金
山西省攻关项目(20140311023-2)
关键词
醋糟菌糠
生产性能
屠宰性能
屠体品质
vinegar residue mushroom bran
production performance
slaughter performance
meat quality
