酵母培养物对育肥牛生长性能、屠宰性能及肉品质的影响
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摘要
本试验旨在研究饲粮中添加酵母培养物(YC)对育肥牛生长性能、屠宰性能及肉品质的影响。根据体重相近的原则,将75头17月龄左右的西门塔尔杂交肉牛随机分为5组,每组15头牛。对照组(C0组)饲喂基础饲粮,不添加YC; 2个试验组分别在试验后期(第61～120天)基础饲粮中添加100(L100组)和150 g/d(L150组) YC,另外2个试验组分别在试验全期(第1～120天)基础饲粮中添加100(W100组)和150 g/d(W150组) YC。预试期14 d,正试期120 d。结果表明:1) W150组肉牛的平均日增重为1.02 kg/d,分别比C0、L150和W100组提高了10.8%、8.5%和12.1%(P<0.05),比L100组提高了7.4%(P>0.05); W150组肉牛的料重比显著低于C0和W100组(P<0.05)。2) L150组肉牛的背膘厚度显著高于其他各组(P<0.05),W100和W150组肉牛的背膘厚度显著高于C0组(P <0. 05); W100组肉牛的大理石纹等级为2.81,显著高于C0组(P<0.05)。3) L150组背最长肌的滴水损失显著低于C0和W150组(P <0.05),C0组背最长肌的蒸煮损失显著高于L150和W150组(P <0.05)。4) W150组背最长肌的油酸比例显著高于L100组(P<0.05),亚麻酸比例显著低于W100组(P<0.05); C0组背最长肌的二十碳一烯酸比例显著高于L100组(P<0.05)。各组间背最长肌的各氨基酸含量均差异不显著(P>0.05)。由此可见,试验全期(第1～120天)添加150 g/d YC对提高肉牛生长性能和改善牛肉品质都有促进作用;试验后期(第61～120天)添加150 g/d YC对改善牛肉品质有促进作用。
The objective of this study was to determine the effects of yeast culture (YC) on growth performance,slaughter performance and meat quality of finishing cattle. Seventy-five 17-month-old Simmentals Crossbred beef cattle with similar body weight were randomly assigned to 5 groups with 15 cattle per group. The control group (C0 group) was fed a basal diet without YC supplementation,two experimental groups were fed the basal diet supplemented with 100 (L100 group) and 150 g/d (L150 group) YC in the last experimental period (the 61 thto 120 thday),respectively; and the other two experimental groups were fed the basal diet supplemented with 100 (W100 group) or 150 g/d (W150 group) YC in the whole experimental period (the 1 st to 120 thday),respectively. The pre-experimental period lasted for 14 days,and the experimental period lasted for 120 days. The results showed as follows: 1) the average daily gain of cattle of W150 group was1.02 kg/d,which was higher than C0,L150 and W100 groups by 10. 8%,8. 5% and 12. 1%,respectively (P<0.05),and was higher than L100 group by 7.4% (P>0.05). The ratio of feed to gain of cattle of W150 group was significantly lower than that of C0 and W150 groups (P<0.05). 2) The back fat thickness of cattle of L150 group was significantly higher than that of other groups (P<0.05),the back fat thickness of cattle of W100 and W150 groups was significantly higher than that of C0 group (P<0.05); the marbling grade of cattle of W100 group was 2.81,which was significantly higher than that of C0 group (P<0.05). 3) The longissimus dorsi dripping loss of L150 group was significantly lower than that of C0 and W150 groups (P < 0. 05),the longissimus dorsi cooking loss of C0 group was significantly higher than that of L150 and W150 group (P <0.05). 4) The longissimus dorsi oleic acid percentage of W150 group was significantly higher than that of L100 group (P<0.05),and the linolenic acid percentage was significantly lower than that of W100 group (P<0.05). The longissimus dorsi twitocene-enoic acid percentage of C0 group was significantly higher than that of L100 group (P<0.05). There were no significant differences in all longissimus dorsi amino acid contents among all groups (P>0.05). In conclusion,dietary supplemented with 150 g/d YC in the whole experimental period (the 1 st to 120 th day) can increase the growth performance and improve the meat quality of cattle,and dietary supplemented with 150 g/d YC in last experimental period (the 61 thto 120 thday) can improve the meat quality of cattle.
The objective of this study was to determine the effects of yeast culture (YC) on growth performance,slaughter performance and meat quality of finishing cattle. Seventy-five 17-month-old Simmentals Crossbred beef cattle with similar body weight were randomly assigned to 5 groups with 15 cattle per group. The control group (C0 group) was fed a basal diet without YC supplementation,two experimental groups were fed the basal diet supplemented with 100 (L100 group) and 150 g/d (L150 group) YC in the last experimental period (the 61 thto 120 thday),respectively; and the other two experimental groups were fed the basal diet supplemented with 100 (W100 group) or 150 g/d (W150 group) YC in the whole experimental period (the 1 st to 120 thday),respectively. The pre-experimental period lasted for 14 days,and the experimental period lasted for 120 days. The results showed as follows: 1) the average daily gain of cattle of W150 group was1.02 kg/d,which was higher than C0,L150 and W100 groups by 10. 8%,8. 5% and 12. 1%,respectively (P<0.05),and was higher than L100 group by 7.4% (P>0.05). The ratio of feed to gain of cattle of W150 group was significantly lower than that of C0 and W150 groups (P<0.05). 2) The back fat thickness of cattle of L150 group was significantly higher than that of other groups (P<0.05),the back fat thickness of cattle of W100 and W150 groups was significantly higher than that of C0 group (P<0.05); the marbling grade of cattle of W100 group was 2.81,which was significantly higher than that of C0 group (P<0.05). 3) The longissimus dorsi dripping loss of L150 group was significantly lower than that of C0 and W150 groups (P < 0. 05),the longissimus dorsi cooking loss of C0 group was significantly higher than that of L150 and W150 group (P <0.05). 4) The longissimus dorsi oleic acid percentage of W150 group was significantly higher than that of L100 group (P<0.05),and the linolenic acid percentage was significantly lower than that of W100 group (P<0.05). The longissimus dorsi twitocene-enoic acid percentage of C0 group was significantly higher than that of L100 group (P<0.05). There were no significant differences in all longissimus dorsi amino acid contents among all groups (P>0.05). In conclusion,dietary supplemented with 150 g/d YC in the whole experimental period (the 1 st to 120 th day) can increase the growth performance and improve the meat quality of cattle,and dietary supplemented with 150 g/d YC in last experimental period (the 61 thto 120 thday) can improve the meat quality of cattle.
引文
[1]DIAS A L G,FREITAS J A,MICAI B,et al.Effect of supplemental yeast culture and dietary starch content on rumen fermentation and digestion in dairy cow s[J].Journal of Dairy Science,2018,101(1):201-221.
[2]DIAS A L G,FREITAS J A,MICAI B,et al.Effects of supplementing yeast culture to diets differing in starch content on performance and feeding behavior of dairy cow s[J].Journal of Dairy Science,2018,101(1):186-200.
[3]POPPY G D,RABIEE A R,LEAN I J,et al.A metaanalysis of the effects of feeding yeast culture produced by anaerobic fermentation of Saccharomyces cerevisiae on milk production of lactating dairy cow s[J].Journal of Dairy Science,2012,95(10):6027-6041.
[4]DESNOYERS M,GIGER-REVERDIN S,BERTING,et al.M eta-analysis of the influence of Saccharomyces cerevisiae supplementation on ruminal parameters and milk production of ruminants[J].Journal of Dairy Science,2009,92(4):1620-1632.
[5]WAGNER J J,ENGLE T E,BELKNAP C R,et al.M eta-analysis examining the effects of Saccharomyces cerevisiae fermentation products on feedlot performance and carcass traits[J].The Professional Animal Scientist,2016,32(2):172-182.
[6]耿春银.活性酵母与酵母培养物饲喂育肥牛生长性能、胴体指标和牛肉品质的比较[D].博士学位论文.北京:中国农业大学,2015:32.
[7]SWYERS K L,WAGNER J J,DORTON K L,et al.Evaluation of Saccharomyces cerevisiae fermentation product as an alternative to monensin on grow th performance,cost of gain,and carcass characteristics of heavy-w eight yearling beef steers[J].Journal of Animal Science,2014,92(6):2538-2545.
[8]DURAND F C,AMEILBONNE A,WALKER N D,et al.Effect of a live yeast,Saccharomyces cerevisiae I-1077 on in situ ruminal degradation of alfalfa hay and fiber-associated microbes[J].Journal of Dairy Science,2010,931:145-145.
[9]中华人民共和国国家技术监督局.GB/T 6432-1994饲料中粗蛋白测定方法[S].北京:中国标准出版社,1994.
[10]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 20806-2006饲料中中性洗涤纤维(NDF)的测定[S].北京:中国标准出版社,2007.
[11]中华人民共和国农业部.NY/T 1459-2007饲料中酸性洗涤纤维的测定[S].北京:农业出版社,2008.
[12]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 6433-2006饲料中粗脂肪的测定[S].北京:中国标准出版社,2006.
[13]中华人民共和国国家技术监督局.GB/T 6438-1992饲料中粗灰分的测定方法[S].北京:中国标准出版社,1992.
[14]中华人民共和国国家质量监督检验检疫总局.GB/T6436-2002饲料中钙的测定[S].北京:中国标准出版社,2002.
[15]中华人民共和国国家质量监督检验检疫总局.GB/T6437-2002饲料中总磷的测定分光光度法[S].北京:中国标准出版社,2002.
[16]韩东魁,耿春银,张敏.富硒和锗酵母培养物对延边黄牛生长性能、肌肉脂肪酸和氨基酸含量的影响[J].动物营养学报,2018,30(7):2850-2856.
[17]WILLIAMS P E,TAIT C A G,INNES G M,et al.Effects of the inclusion of yeast culture(Saccharomyces cerevisiae plus grow th medium)in the diet of dairy cow s on milk yield and forage degradation and fermentation patterns in the rumen of steers[J].Journal of Animal Science,1991,69(7):3016-3026.
[18]HALAS V,DIJKSTRA J,BABINSZKY L,et al.Modelling of nutrient partitioning in grow ing pigs to predict their anatomical body composition.2.M odel evaluation[J].British Journal of Nutrition,2004,92(4):725-734.
[19]SNCHEZ-ESCALANTE A,DJENANE D,TOR-RESCANO G,et al.The effects of ascorbic acid,taurine,carnosine and rosemary pow der on colour and lipid stability of beef patties packaged in modified atmosphere[J].M eat Science,2001,58(4):421-429.
[20]CARLEZ A,VECIANA-NOGUES T,CHEFTEL J C.Changes in colour and myoglobin of minced beef meat due to high pressure processing[J].LWT-Food Science and Technology,1995,28(5):528-538.
[21]MACH N,BACH A,VELARDE A,et al.Association betw een animal,transportation,slaughterhouse practices,and meat pH in beef[J].M eat Science,2008,78(3):232-238.
[22]WOOD J D,ENSER M,FISHER A V,et al.Fat deposition,fatty acid composition and meat quality:a review[J].M eat Science,2008,78(4):343-358.
[23]SIMOPOULOS A P.The importance of the ratio of omega-6/omega-3 essential fatty acids[J].Biomedicine&Pharmacotherapy,2002,56(8):365-379.
[24]BAYAT A R,KAIRENIUS P,STEFAN'SKI T,et al.Effect of camelina oil or live yeasts(Saccharomyces cerevisiae)on ruminal methane production,rumen fermentation,and milk fatty acid composition in lactating cow s fed grass silage diets[J].Journal of Dairy Science,2015,98(5):3166-3181.
[25]王卫正,刘青,张香云,等.酵母培养物对奶牛生产性能及抗氧化功能的影响[J].中国畜牧杂志,2016,52(19):61-66.
[2]DIAS A L G,FREITAS J A,MICAI B,et al.Effects of supplementing yeast culture to diets differing in starch content on performance and feeding behavior of dairy cow s[J].Journal of Dairy Science,2018,101(1):186-200.
[3]POPPY G D,RABIEE A R,LEAN I J,et al.A metaanalysis of the effects of feeding yeast culture produced by anaerobic fermentation of Saccharomyces cerevisiae on milk production of lactating dairy cow s[J].Journal of Dairy Science,2012,95(10):6027-6041.
[4]DESNOYERS M,GIGER-REVERDIN S,BERTING,et al.M eta-analysis of the influence of Saccharomyces cerevisiae supplementation on ruminal parameters and milk production of ruminants[J].Journal of Dairy Science,2009,92(4):1620-1632.
[5]WAGNER J J,ENGLE T E,BELKNAP C R,et al.M eta-analysis examining the effects of Saccharomyces cerevisiae fermentation products on feedlot performance and carcass traits[J].The Professional Animal Scientist,2016,32(2):172-182.
[6]耿春银.活性酵母与酵母培养物饲喂育肥牛生长性能、胴体指标和牛肉品质的比较[D].博士学位论文.北京:中国农业大学,2015:32.
[7]SWYERS K L,WAGNER J J,DORTON K L,et al.Evaluation of Saccharomyces cerevisiae fermentation product as an alternative to monensin on grow th performance,cost of gain,and carcass characteristics of heavy-w eight yearling beef steers[J].Journal of Animal Science,2014,92(6):2538-2545.
[8]DURAND F C,AMEILBONNE A,WALKER N D,et al.Effect of a live yeast,Saccharomyces cerevisiae I-1077 on in situ ruminal degradation of alfalfa hay and fiber-associated microbes[J].Journal of Dairy Science,2010,931:145-145.
[9]中华人民共和国国家技术监督局.GB/T 6432-1994饲料中粗蛋白测定方法[S].北京:中国标准出版社,1994.
[10]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 20806-2006饲料中中性洗涤纤维(NDF)的测定[S].北京:中国标准出版社,2007.
[11]中华人民共和国农业部.NY/T 1459-2007饲料中酸性洗涤纤维的测定[S].北京:农业出版社,2008.
[12]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 6433-2006饲料中粗脂肪的测定[S].北京:中国标准出版社,2006.
[13]中华人民共和国国家技术监督局.GB/T 6438-1992饲料中粗灰分的测定方法[S].北京:中国标准出版社,1992.
[14]中华人民共和国国家质量监督检验检疫总局.GB/T6436-2002饲料中钙的测定[S].北京:中国标准出版社,2002.
[15]中华人民共和国国家质量监督检验检疫总局.GB/T6437-2002饲料中总磷的测定分光光度法[S].北京:中国标准出版社,2002.
[16]韩东魁,耿春银,张敏.富硒和锗酵母培养物对延边黄牛生长性能、肌肉脂肪酸和氨基酸含量的影响[J].动物营养学报,2018,30(7):2850-2856.
[17]WILLIAMS P E,TAIT C A G,INNES G M,et al.Effects of the inclusion of yeast culture(Saccharomyces cerevisiae plus grow th medium)in the diet of dairy cow s on milk yield and forage degradation and fermentation patterns in the rumen of steers[J].Journal of Animal Science,1991,69(7):3016-3026.
[18]HALAS V,DIJKSTRA J,BABINSZKY L,et al.Modelling of nutrient partitioning in grow ing pigs to predict their anatomical body composition.2.M odel evaluation[J].British Journal of Nutrition,2004,92(4):725-734.
[19]SNCHEZ-ESCALANTE A,DJENANE D,TOR-RESCANO G,et al.The effects of ascorbic acid,taurine,carnosine and rosemary pow der on colour and lipid stability of beef patties packaged in modified atmosphere[J].M eat Science,2001,58(4):421-429.
[20]CARLEZ A,VECIANA-NOGUES T,CHEFTEL J C.Changes in colour and myoglobin of minced beef meat due to high pressure processing[J].LWT-Food Science and Technology,1995,28(5):528-538.
[21]MACH N,BACH A,VELARDE A,et al.Association betw een animal,transportation,slaughterhouse practices,and meat pH in beef[J].M eat Science,2008,78(3):232-238.
[22]WOOD J D,ENSER M,FISHER A V,et al.Fat deposition,fatty acid composition and meat quality:a review[J].M eat Science,2008,78(4):343-358.
[23]SIMOPOULOS A P.The importance of the ratio of omega-6/omega-3 essential fatty acids[J].Biomedicine&Pharmacotherapy,2002,56(8):365-379.
[24]BAYAT A R,KAIRENIUS P,STEFAN'SKI T,et al.Effect of camelina oil or live yeasts(Saccharomyces cerevisiae)on ruminal methane production,rumen fermentation,and milk fatty acid composition in lactating cow s fed grass silage diets[J].Journal of Dairy Science,2015,98(5):3166-3181.
[25]王卫正,刘青,张香云,等.酵母培养物对奶牛生产性能及抗氧化功能的影响[J].中国畜牧杂志,2016,52(19):61-66.