过瘤胃赖氨酸、共轭亚油酸和N-氨甲酰谷氨酸对舍饲滩羊产肉性能和肉品质的影响

摘要

This experiment was devoted to study the effects of different additives [ rumen-protected lysine ( RPLys) , conjugated linoleic acid ( CLA) and N-carbamyl glutamic acid ( NCG) ] on meat production per-formance and meat quality of stabling Tan Sheep. Thirty two fattening Tan sheep with were chosen and ran-domly divided into 4 groups by body weight similarity. Each group had 8 sheep ( 3 rams and 5 ewes) . The control group was fed a basal diet, test groupⅠwas fed basal diet+8 g/d RPLys, test group Ⅱ was fed basal diet+2% CLA, and test group Ⅲ was fed basal diet+0.2% NCG. The testing period lasted for 60 d. The re-sults showed as follows:1) there was no significant effects of RPLys, CLA and NCG on dressing percentage, carcass meat rate and meat/bone (P>0.05). 2) Compared with control group, lean meat percentage in test group Ⅰ tended to be decreased ( P>0.05) , and that in test groups Ⅱ ( P<0.01) and Ⅲ ( P<0.05) was sig-nificantly increased. 3) No significant differences in eye muscle area, GR value, muscle pH, water loss rate, cooked meat rate, marble score and nutrient composition contents were found (P>0.05). 4) Compared with test group Ⅰ, the backfat thickness of test group Ⅱ was significantly lower (P<0.05). 5) Yellow degree ( b?) value and lightness degree ( L?) value of meat color of different groups had no significant differences ( P>0.05);compared with control group, test group Ⅱ significantly increased red degree ( a?) value of meat color ( P<0.05) , and test group Ⅲ had a tendency to increase ( P>0.05) . 6) Test group Ⅱ was the highest in intramuscular fat content, which was significantly higher than that in control group and test group Ⅰ ( P<0.05) , and test group Ⅲ was significantly higher than test group Ⅰ ( P<0.05) . It is concluded that the addi-tion of 2% CLA can effectively improve carcass lean meat rate and meat quality of stabling Tan sheep.%本试验通过饲粮中添加过瘤胃赖氨酸( RPLys)、共轭亚油酸( CLA)和N-氨甲酰谷氨酸( NCG) ,旨在研究不同添加剂对舍饲滩羊产肉性能和肉品质的影响. 选取育成滩羊32只,按体重相近原则随机分为4组,每组8只(公羊3只,母羊5只). 对照组饲喂基础饲粮,试验Ⅰ组饲喂基础饲粮+8 g/d RPLys,试验Ⅱ组饲喂基础饲粮+20 g/kg CLA,试验Ⅲ组喂基础饲粮+2 g/kg NCG,全期试验60 d. 结果表明:1) RPLys、CLA、NCG的添加对屠宰率、胴体净肉率、肉骨比均无显著影响( P>0.05). 2)与对照组相比,试验Ⅰ组胴体瘦肉率有降低的趋势( P>0.05) ,试验Ⅱ组和试验Ⅲ组瘦肉率分别极显著(P<0.01)、显著(P<0.05)提高. 3)各组眼肌面积、GR值、肌肉pH、失水率、熟肉率、大理石花纹评分及营养成分含量无显著差异( P>0.05). 4)试验Ⅱ组背膘厚显著低于试验Ⅰ组( P<0.05). 5)肉色黄度( b?)值和亮度( L?)值各组间无显著差异( P>0.05);与对照组相比,试验Ⅱ组显著提高了肉色红度( a?)值( P<0.05) ,而试验Ⅲ组有提高的趋势( P>0.05). 6)肌内脂肪含量以试验Ⅱ组最高,显著高于对照组和试验Ⅰ组( P<0.05) ,试验Ⅲ组肌内脂肪含量显著高于试验Ⅰ组( P<0.05). 综上所述,舍饲滩羊饲粮中添加2% CLA能有效提高其胴体瘦肉率,改善肉品质.