摘要
试验旨在探讨瘤胃保护型N-氨甲酰谷氨酸(RP-NCG)对舍饲滩羊肉质和抗氧化能力的影响。选取体重为(20.15±0.42)kg的健康公滩羊18只,按完全随机区组设计分为2个处理,每处理3个重复,每重复3只羔羊。试验组在基础日粮基础上添加0.10%RP-NCG,对照组为基础日粮。试验第60 d,放血处死滩羊,采集血液,离心分离血清;分割胴体并测定肉质,收集肝脏和背最长肌,-20℃保存,用于实验室分析。结果表明,与对照组相比,日粮中添加RP-NCG可显著提高滩羊屠宰率、净肉率和眼肌面积(P<0.05),显著降低了滩羊GR值(P<0.05)。日粮添加RP-NCG显著提高滩羊血清和肝脏中总超氧化物歧化酶(T-SOD)和总抗氧化能力(T-AOC)活性(P<0.05),血清中谷胱甘肽过氧化物酶(GSH-Px)显著提高(P<0.05),显著降低血清和肝脏中丙二醛(MDA)含量(P<0.05)。综上所述,日粮添加RP-NCG可改善舍饲滩羊胴体性状及体脂分配,增强机体抗氧化能力,从而达到改善肉质目的。
The objective of the present experiment was to determine the effect of rumen protected N-carbamoylglutamate(RP-NCG) on meat quality and anti-oxidant function of Tan sheeps. Eighteenmale Tan lambs with average weight of(20.15±0.42) kg were randomly assigned into two treatments(9 lambs per treatment, 3 lambs per pen). The treatments were one of two diets containing 0, or0.10 % RP-NCG, respectively. At the end of the experiment(60 d), the lambs were harvested byblooding, and the serum was got by centrifugation in heparin-coated tubes. The carcass characteristicwas measured. The tissues of liver and longissiums doris muscle were collected and saved for labora-tory analysis. Compared with the control treatment, dietary supplementation of RP- NCG increasedthe slaughter yield and the weight ratio of meat to carcass(P<0.05), as well as have an increased ten-dency for loin eye area(P>0.05), while decreased the GR values(P<0.05). Dietary supplemented withRP-NCG increased the activity of total superoxide dismutase and total antioxidant capacity in liverand serum, as well as increased the activity of glutathione peroxidase in serum(P<0.05), while de-creased the content of malondialdehyde in serum and liver(P<0.05). In conclusion, dietary supple-mented with RP-NCG could improve the slaugh-ter performance and ameliorate fat distribution,while increased the anti- oxidant ability, whichresult in the improvement of meat quality ofTan sheep.
出处
《饲料工业》
北大核心
2015年第21期54-56,共3页
Feed Industry
基金
教育部高等学校博士学科点专项科研基金[20126401120005]
关键词
N-氨甲酰谷氨酸
滩羊
肉质
抗氧化能力
N-carbamoylglutamate(NCG)
Tan sheep
meat quality
anti-oxidant ability
