摘要
本试验旨在探究补充活性干酵母(ADY)对延边黄牛生长性能、屠宰性能、肉品质和基质金属蛋白酶(MMPs)的影响。选取初始体重为(485±38)kg的延边黄牛(公牛)20头,随机分为2组(CON组和ADY组),每组10头。CON组饲喂基础饲粮(全混合日粮),ADY组在饲喂基础饲粮的基础上补饲1 g/(头·d)ADY[菌株为酿酒酵母CNCMI-1077(Saccharomyces cerevisiae CNCMI-1077),活菌数≥8.0×10^(9)CFU/g]。试验期100 d,其中预试期10 d,正试期90 d。结果表明:1)与CON组相比,ADY组的干物质采食量显著提高(P<0.05);2)与CON组相比,补饲ADY显著提高了牛肉的大理石花纹评分和胶原蛋白溶解度(P<0.05),使肌内脂肪含量具有一定上升趋势(P=0.067),同时显著降低了剪切力(P<0.05),趋向于增加肌纤维密度(P=0.067),趋向于减小肌纤维直径(P=0.071);3)与CON组相比,ADY组血清中MMP-2、MMP-9、MMP-13和牛肉中MMP-2的浓度显著升高(P<0.05)。综上可知,补饲1 g/(头·d)ADY可提高延边黄牛的采食量和大理石花纹评分,ADY可能通过增加MMPs的浓度、胶原蛋白在牛肉中的溶解度以及肌内脂肪的含量,改善肌纤维密度和肌纤维直径,进而影响牛肉的嫩度。
This experiment was conducted to explore the effects of active dry yeast(ADY)supplementation on growth performance,slaughter performance,meat quality,and matrix metalloproteinases(MMPs)of Yanbian cattle.Twenty Yanbian cattle(bulls)with an initial body weight of(485±38)kg were selected and randomly divided into two groups(CON group and ADY group)with 10 bulls in each group.Bulls in the CON group were fed a basal diet(total mixed ration),and those in the ADY group were fed the basal diet supplemented with 1 g/(head·d)ADY(Saccharomyces cerevisiae CNCM1-1077,the viable count≥8.0×10^(9)CFU/g).The experimental period was 100 days including 10 days of preparation period and 90 days of trial period.The results showed as follows:1)compared with the CON group,the dry matter intake(DMI)of Yanbian cattle in the ADY group was significantly increased(P<0.05).2)Compared with the CON group,ADY supplementation significantly improved the numerical marbling score and collagen solubility of beef(P<0.05),and the intramuscular fat content had a certain upward trend(P=0.067);at the same time,ADY supplementation significantly reduced the shear force(P<0.05),tended to increase the muscle fiber density(P=0.067)and tended to decrease the muscle fiber diameter(P=0.071).3)Compared with the CON group,the concentrations of MMP-2,MMP-9 and MMP-13 in serum and MMP-2 in beef of Yanbian cattle in the ADY group were significantly increased(P<0.05).In conclusion,ADY supplementation with 1 g/(head·d)can increase the DMI and numerical marbling score of Yanbian cattle.ADY may affect the tenderness of beef by increasing the concentration of MMPs,as well as the solubility of collagen in beef,and the content of intramuscular fat,improving muscle fiber density and diameter.
作者
冯鑫
栾嘉明
杨东旭
张敏
金英海
耿春银
FENG Xin;LUAN Jiaming;YANG Dongxu;ZHANG Min;JIN Yinghai;GENG Chunyin(College of Agriculture,Yanbian University,Yanji 133000,China;Engineering Research Center of North-East Cold Region Beef Cattle Science and Technology Innovation,Ministry of Education,Yanbian University,Yanji 133002,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2023年第2期933-940,共8页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家自然科学基金项目(32060763,31660669)
吉林省肉牛产业化发展重大科技专项(YDZJ202203CGZH042)。
关键词
活性干酵母
延边黄牛
肉品质
嫩度
基质金属蛋白酶
active dry yeast
Yanbian cattle
meat quality
tenderness
matrix metalloproteinase
