完全混合发酵日粮对延边黄牛生长性能、肉品质及肉抗氧化指标的影响
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摘要
试验旨在研究完全混合发酵日粮(TMF)对延边黄牛生长性能、肉品质及抗氧化性能的影响。选取12头健康无病的18月龄的延边黄牛公牛,平均体重为(395±10)kg,随机分为2组,每组6个重复。对照组饲喂未发酵的试验日粮,试验组饲喂混合发酵饲料,试验期为400 d。结果表明:30月龄时,与对照组相比,试验组的体重提高了8.72%(P<0.05),试验组的料重比降低了31.06%(P<0.01),而试验组的平均日增重均显著高于对照组(P<0.05)。试验组的粗脂肪值显著高于对照组(P<0.05),而两组之间水分、灰分和粗蛋白含量差异均无显著性差异(P>0.05)。与对照组相比,试验组的b*值提高了54.18%(P<0.05),MFI值提高了18.74%(P<0.01),剪切力降低了25.18%(P<0.01),而对照组与试验组的L*值与a*值不存在显著性差异(P>0.05)。宰后72、96、120 h,试验组与对照组的牛肉过氧化氢酶(CAT)和总超氧化物歧化酶(T-SOD)均差异极显著(P<0.01);宰后72、96 h,试验组牛肉中的丙二醛(MDA)含量均极显著低于对照组(P<0.01);宰后120 h,试验组牛肉的总抗氧化能力(T-AOC)极显著高于对照组(P<0.01)。由此可以说明试验组牛肉的抗氧化能力高于对照组。综上所述,TMF可以提高延边黄牛的生长性能、肉品质与抗氧化能力。
The research was aimed to study the effects of TMF on the growth performance, meat quali-ty and antioxidant properties of Yanbian yellow cattle. A total of twelve 18-month-old, disease-freeYanbian cattle with an average weight of (395±10) kg were randomly divided into 2 groups with 6 rep-licates in each group. The control group was fed the unfermented experimental diet, and the experimen-tal group was fed the total mixed fermented feed. The experimental period was 400 days. The resultsshowed that: at 30 months of age, compared with the control group, the body weight of the experimen-tal group increased by 8.72%(P<0.05), and the feed-to-weight ratio of the test group decreased by 31.06%(P<0.01), and the average daily gain of the test group was significantly higher than that of thecontrol group (P<0.05). The crude fat value of the test group was significantly higher than that of thecontrol group (P<0.05), the moisture, ash and crude fat content had no significant difference betweenthe two groups(P>0.05). Compared with the control group, the b* value of the experimental group in-creased by 54.18%(P<0.05), the MFI value increased by 18.74%(P<0.01), and the shear force de-creased by 25.18%(P<0.01). There was no signifi-cant difference between the L* value and the a*value of the experimental group(P>0.05). At 72 h,96 h and 120 h after slaughter, there were signif-icant difference in catalase(CAT) and total superoxide dismutase(T-SOD) between the experimental group and the control group(P<0.01). The con-tent of malondialdehyde(MDA) in the experimental group was significantly lower than that of the con-trol group at 72 h and 96 h post-mortem(P<0.01). After 120 h slaughter, the total antioxidant capacity(T-AOC) of the experimental group was significantly higher than that of the control group(P<0.01). Itcan be demonstrated that the antioxidant capacity of the experimental group is higher than that of thecontrol group. In conclusion, TMF can improve the growth performance, meat quality and antioxidantcapacity of Yanbian yellow cattle.
The research was aimed to study the effects of TMF on the growth performance, meat quali-ty and antioxidant properties of Yanbian yellow cattle. A total of twelve 18-month-old, disease-freeYanbian cattle with an average weight of (395±10) kg were randomly divided into 2 groups with 6 rep-licates in each group. The control group was fed the unfermented experimental diet, and the experimen-tal group was fed the total mixed fermented feed. The experimental period was 400 days. The resultsshowed that: at 30 months of age, compared with the control group, the body weight of the experimen-tal group increased by 8.72%(P<0.05), and the feed-to-weight ratio of the test group decreased by 31.06%(P<0.01), and the average daily gain of the test group was significantly higher than that of thecontrol group (P<0.05). The crude fat value of the test group was significantly higher than that of thecontrol group (P<0.05), the moisture, ash and crude fat content had no significant difference betweenthe two groups(P>0.05). Compared with the control group, the b* value of the experimental group in-creased by 54.18%(P<0.05), the MFI value increased by 18.74%(P<0.01), and the shear force de-creased by 25.18%(P<0.01). There was no signifi-cant difference between the L* value and the a*value of the experimental group(P>0.05). At 72 h,96 h and 120 h after slaughter, there were signif-icant difference in catalase(CAT) and total superoxide dismutase(T-SOD) between the experimental group and the control group(P<0.01). The con-tent of malondialdehyde(MDA) in the experimental group was significantly lower than that of the con-trol group at 72 h and 96 h post-mortem(P<0.01). After 120 h slaughter, the total antioxidant capacity(T-AOC) of the experimental group was significantly higher than that of the control group(P<0.01). Itcan be demonstrated that the antioxidant capacity of the experimental group is higher than that of thecontrol group. In conclusion, TMF can improve the growth performance, meat quality and antioxidantcapacity of Yanbian yellow cattle.
引文
[1]杨轶囡,吴迪,刘文明,等.吉林省玉米秸秆资源化利用的问题与对策研究[J].玉米科学,2016,24(2):171-174.
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[8]翟永贞,周昌瑜,詹光,等.ATP处理对宰后浙东白鹅肌原纤维蛋白结构与蒸煮损失率的影响[J].核农学报,2018,32(7):1368-1376.
[9]石青松.乳酸菌发酵饲料的制作及其对断奶仔猪生长性能和肠道健康的影响[D].南京农业大学,2016.
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[12]刘瑞丽,李龙,陈小莲,等.复合益生菌发酵饲料对肥育猪消化与生产性能的影响[J].上海农业学报,2011,27(3):121-125.
[13]冯健,金鑫,尹云厚,等.饲喂生物发酵饲料对延边黄牛生长性能、血液指标的影响[J].饲料工业,2015,36(5):43-46.
[14]Skarovsky C J,Sams A R.Tenderness,moisture loss and postmortem metabolism of broiler pectoralismuscle from electrically stimulated and air chilled carcases[J].Bri.Poult.Sci.,1999,40(5):622-625.
[15]边连全,王瑞年,张勇刚,等.日粮中添加不同砸源对生长肥育猪肉品质的影响[J].沈阳农业大学学报,2010,41(6):690-694.
[16]Spanier A M.Enzyme activity levels in beef:effect of postmortem aging and end-point cooking temperature[J].Journal of Food Science,1990,55(2):318-322.
[17]Oliweira R B,Oliveira A D L,Glória M B A.Screening of Lactic acid bacteria from vacuum packaged beef for antimicrobial activity[J].Brazilian Journal of Microbiology,2008,39(2):368-374.
[18]徐秀景,谢长文,刘敏,等.乳酸菌发酵饲料对猪生长性能、肉品质和血液抗氧化指标的影响[J].中国饲料,2018(10):67-71.
[19]郭建凤,王继英,张印,等.不同储藏温度和时间对长白猪肌肉pH、失水率及脂质氧化的影响[J].畜牧与兽医,2010,42(4):19-23.
[20]周波,黄瑞华,曲亮,等.色差仪和肉色板在猪肉肉色评定中的应用[J].江苏农业科学,2007(2):121-124.
[21]黄明,周光宏,徐幸莲,等.不同注射处理对牛肉剪切力和肌原纤维小片化指数的影响[J].食品科学,2005(2):68-70.
[22]Geensink G H,R.G.Taylor,A.E.D.Bekhit,et al.Evidence againist the non-enzymatic calcium theory of tenderization[J].Meat Science,2001,59:417-422.
[23]张继东,李淑芳,苑方重,等.奶牛乳房炎病原菌的分离鉴定和中药防治试验[J].中国兽医杂志,2006(11):32-33.
[24]Meng J Y,Zhang C Y,Zhu F,et al.Ultraviolet light-induced oxidative stress:Effects on antioxidant response of Helicoverpa armigera adults[J].Journal of Insect Physiology,2009,55(6):588-592.
[25]赵克然,杨毅军,曹道俊.氧自由基与临床[M].北京:中国医药科技出版社,2000.
[26]李涛.乳酸杆菌发酵饲料对猪生长、肉质、血清抗氧化及肠道菌群的影响[D].雅安:四川农业大学,2014.
[27]余淼,严锦绣,彭忠利,等.微生物发酵饲料对肉牛免疫机能的影响[J].中国畜牧兽医,2013,40(4):114-117.
[2]Kawamoto H,Zhang J,Aoki Y,et al.Preventing a decrease in the palatability of round-baled silage by preserving it as fermented total mixed ration[J].Grassland Science,2009,55(1):52-56.
[3]冯仰廉.肉牛营养需要和营养标准[M].中国农业大学出版社2000:19-26.
[4]金海莉,王海丽,梁成云,等.葡萄柚籽提取物对延边黄牛肉保鲜效果的影响[J].肉类研究,2013,27(6):29-32.
[5]达迪拉·买买提.不同加热处理对羊肉嫩度的影响研究[D].新疆农业大学,2016.
[6]刘佳东,余群力,李永鹏.宰后冷却牦牛肉排酸过程中肉用品质的变化[J].甘肃农业大学学报,2011,46(2):111-114.
[7]柳艳霞,孙灵霞,赵改名,等.玉米变性淀粉与蔗糖脂肪酸酯对冷却肉的保水作用研究[J].食品科学,2009(23):127-130.
[8]翟永贞,周昌瑜,詹光,等.ATP处理对宰后浙东白鹅肌原纤维蛋白结构与蒸煮损失率的影响[J].核农学报,2018,32(7):1368-1376.
[9]石青松.乳酸菌发酵饲料的制作及其对断奶仔猪生长性能和肠道健康的影响[D].南京农业大学,2016.
[10]Patel H M,Wang R,Chandrashekar O,et al.Proliferation of Lactobacillus plantarum in solid-state fermentation of oats[J].Biotechnology Progress,2004,20(1):110-116.
[11]Yan C G.Effects of Alcohol-Fermented Feedstuff on Quality,Meat Production in Hanwoo[D].Kangwon National University,1998.
[12]刘瑞丽,李龙,陈小莲,等.复合益生菌发酵饲料对肥育猪消化与生产性能的影响[J].上海农业学报,2011,27(3):121-125.
[13]冯健,金鑫,尹云厚,等.饲喂生物发酵饲料对延边黄牛生长性能、血液指标的影响[J].饲料工业,2015,36(5):43-46.
[14]Skarovsky C J,Sams A R.Tenderness,moisture loss and postmortem metabolism of broiler pectoralismuscle from electrically stimulated and air chilled carcases[J].Bri.Poult.Sci.,1999,40(5):622-625.
[15]边连全,王瑞年,张勇刚,等.日粮中添加不同砸源对生长肥育猪肉品质的影响[J].沈阳农业大学学报,2010,41(6):690-694.
[16]Spanier A M.Enzyme activity levels in beef:effect of postmortem aging and end-point cooking temperature[J].Journal of Food Science,1990,55(2):318-322.
[17]Oliweira R B,Oliveira A D L,Glória M B A.Screening of Lactic acid bacteria from vacuum packaged beef for antimicrobial activity[J].Brazilian Journal of Microbiology,2008,39(2):368-374.
[18]徐秀景,谢长文,刘敏,等.乳酸菌发酵饲料对猪生长性能、肉品质和血液抗氧化指标的影响[J].中国饲料,2018(10):67-71.
[19]郭建凤,王继英,张印,等.不同储藏温度和时间对长白猪肌肉pH、失水率及脂质氧化的影响[J].畜牧与兽医,2010,42(4):19-23.
[20]周波,黄瑞华,曲亮,等.色差仪和肉色板在猪肉肉色评定中的应用[J].江苏农业科学,2007(2):121-124.
[21]黄明,周光宏,徐幸莲,等.不同注射处理对牛肉剪切力和肌原纤维小片化指数的影响[J].食品科学,2005(2):68-70.
[22]Geensink G H,R.G.Taylor,A.E.D.Bekhit,et al.Evidence againist the non-enzymatic calcium theory of tenderization[J].Meat Science,2001,59:417-422.
[23]张继东,李淑芳,苑方重,等.奶牛乳房炎病原菌的分离鉴定和中药防治试验[J].中国兽医杂志,2006(11):32-33.
[24]Meng J Y,Zhang C Y,Zhu F,et al.Ultraviolet light-induced oxidative stress:Effects on antioxidant response of Helicoverpa armigera adults[J].Journal of Insect Physiology,2009,55(6):588-592.
[25]赵克然,杨毅军,曹道俊.氧自由基与临床[M].北京:中国医药科技出版社,2000.
[26]李涛.乳酸杆菌发酵饲料对猪生长、肉质、血清抗氧化及肠道菌群的影响[D].雅安:四川农业大学,2014.
[27]余淼,严锦绣,彭忠利,等.微生物发酵饲料对肉牛免疫机能的影响[J].中国畜牧兽医,2013,40(4):114-117.