饲粮添加镁对羔羊肉质和营养物质消化代谢的影响
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摘要
按同质原则将32只试羊(无角陶赛特♂×寒滩(小尾寒羊与滩羊杂种)♀,5.5月龄)分为4组,采用单因子随机分组设计,在饲粮中添加氧化镁,以研究4个镁添加水平(Ⅰ—0、Ⅱ—0.075%、Ⅲ—0.15%、Ⅳ—0.225%)对羔羊肉质、营养物质消化代谢和组织与血液抗氧化指标的影响。结果表明:
(1)各组之间干物质采食量(DMI)、日增重(ADG)和饲料转化率(FCR)差异均不显著(P>0.05)。
(2)各组间屠宰指标差异均不显著(P>0.05)。
(3)各组肉质指标和营养成分差异均不显著(P<0.05),但Ⅱ、Ⅳ组肉中粗脂肪含量有低于Ⅰ组的趋势(P=0.194;P=0.092);Ⅳ组肌红蛋白含量显著高于Ⅱ、Ⅲ组(P<0.05),且有高于Ⅰ组的趋势(P=0.072);各组羊肉的货架期为8天,但在第8天,Ⅳ组羊肉挥发性盐基氮有高于Ⅰ组的趋势(P=0.122)。
(4)各组干物质表观消化率(DMD)和有机物质表观消化率(OMD)差异均不显著;Ⅱ、Ⅳ组N表观消化率(ND)极显著(P<0.01)、Ⅲ组ND显著高于Ⅰ组(P<0.05),且Ⅱ、Ⅲ组N存留率显著高于Ⅰ组(P<0.05),Ⅳ组有高于Ⅰ组的趋势(P=0.134);Ⅲ、Ⅳ组钙表观消化率(CaD)有高于Ⅰ组的趋势(P=0.217;P=0.113);各组总磷表观消化率(TPD)和酸性洗涤纤维表观消化率(ADFD)差异不显著(P>0.05)。Ⅱ、Ⅲ、Ⅳ组镁的消化率和存留率极显著高于Ⅰ组(P<0.01),Ⅳ组镁消化率显著高于Ⅱ组(P<0.05),Ⅲ组有高于Ⅱ组的趋势(P=0.097),Ⅲ、Ⅳ组镁的存留率有高于Ⅱ组的趋势(P=0.164;P=0.164)。
(5)各组血清乳酸脱氢酶(LDH)、乳酸(LD)、肌酸激酶(CK)、总抗氧化能力(T-AOC)和镁离子含量差异均不显著(P>0.05);背最长肌的超氧化物歧化酶(SOD)、丙二醛(MDA)和T-AOC的组间差异也不显著(P>0.05),肝脏和心脏组织的MDA差异均不显著(P>0.05),但Ⅳ组肝脏组织中SOD含量极显著高于Ⅰ、Ⅱ、Ⅲ组(P<0.01)。
Thirty-two lambs(Poll Dorest♂×(Small Tail Han×Tan)♀,five and a half months ages) were divide into four groups and Single factor design was used to study qulity of lamb meat、digestion and metabolization of nutriments and antioxidation component in the tissue and blood with four magnesium(magnesia) levels (Ⅰ—0、Ⅱ—0.075%、Ⅲ—0.150%、Ⅳ—0.225%).The results are shown as follows:
(1) There were no significant differences (P>0.05) among all the groups on ADG(average daily gain)、DMI(dry matter intake) and FCR(food conversation ratio).
(2) There were also no significant difference (P>0.05) among the four groups on dressing performance and carcass trait.
(3) No difference was found on qulity and nutritional components of lamb meat among the four groups,but there was a lower tendency on the level of EE (ether extract) of meat for groupsⅡ、Ⅳas compared with ofⅠ(P=0.194;P=0.092).It was observed that concentration of MYO(myohaemoglobin) in eye muscle ofⅣwas higher than ones ofⅡandⅢ(P<0.05)and trended to higher thanⅠ(P=0.072).The shelf life of lamb meat for all the groups was eight days,but VBN(volatile basic nitrogen) of lamb meat ofⅣat the eighth day trended toward lower than that ofⅠ.
(4) There were no significant differences on DMD(Dry Matter Digestion coefficient) and OMD(Organic Matter Digestion coefficient)(P>0.05) among the four groups.
ND(Nitrogen Digestion coefficient) ofⅡ、Ⅳwere very significant higher than that ofⅠ(P<0.01),and ND ofⅢwere higher than that ofⅠ(P<0.05).NR(Nitrogen Retention coefficient) ofⅡ、Ⅲwere significant higher than that ofⅠ(P<0.05),and a tendency that
(1)各组之间干物质采食量(DMI)、日增重(ADG)和饲料转化率(FCR)差异均不显著(P>0.05)。
(2)各组间屠宰指标差异均不显著(P>0.05)。
(3)各组肉质指标和营养成分差异均不显著(P<0.05),但Ⅱ、Ⅳ组肉中粗脂肪含量有低于Ⅰ组的趋势(P=0.194;P=0.092);Ⅳ组肌红蛋白含量显著高于Ⅱ、Ⅲ组(P<0.05),且有高于Ⅰ组的趋势(P=0.072);各组羊肉的货架期为8天,但在第8天,Ⅳ组羊肉挥发性盐基氮有高于Ⅰ组的趋势(P=0.122)。
(4)各组干物质表观消化率(DMD)和有机物质表观消化率(OMD)差异均不显著;Ⅱ、Ⅳ组N表观消化率(ND)极显著(P<0.01)、Ⅲ组ND显著高于Ⅰ组(P<0.05),且Ⅱ、Ⅲ组N存留率显著高于Ⅰ组(P<0.05),Ⅳ组有高于Ⅰ组的趋势(P=0.134);Ⅲ、Ⅳ组钙表观消化率(CaD)有高于Ⅰ组的趋势(P=0.217;P=0.113);各组总磷表观消化率(TPD)和酸性洗涤纤维表观消化率(ADFD)差异不显著(P>0.05)。Ⅱ、Ⅲ、Ⅳ组镁的消化率和存留率极显著高于Ⅰ组(P<0.01),Ⅳ组镁消化率显著高于Ⅱ组(P<0.05),Ⅲ组有高于Ⅱ组的趋势(P=0.097),Ⅲ、Ⅳ组镁的存留率有高于Ⅱ组的趋势(P=0.164;P=0.164)。
(5)各组血清乳酸脱氢酶(LDH)、乳酸(LD)、肌酸激酶(CK)、总抗氧化能力(T-AOC)和镁离子含量差异均不显著(P>0.05);背最长肌的超氧化物歧化酶(SOD)、丙二醛(MDA)和T-AOC的组间差异也不显著(P>0.05),肝脏和心脏组织的MDA差异均不显著(P>0.05),但Ⅳ组肝脏组织中SOD含量极显著高于Ⅰ、Ⅱ、Ⅲ组(P<0.01)。
Thirty-two lambs(Poll Dorest♂×(Small Tail Han×Tan)♀,five and a half months ages) were divide into four groups and Single factor design was used to study qulity of lamb meat、digestion and metabolization of nutriments and antioxidation component in the tissue and blood with four magnesium(magnesia) levels (Ⅰ—0、Ⅱ—0.075%、Ⅲ—0.150%、Ⅳ—0.225%).The results are shown as follows:
(1) There were no significant differences (P>0.05) among all the groups on ADG(average daily gain)、DMI(dry matter intake) and FCR(food conversation ratio).
(2) There were also no significant difference (P>0.05) among the four groups on dressing performance and carcass trait.
(3) No difference was found on qulity and nutritional components of lamb meat among the four groups,but there was a lower tendency on the level of EE (ether extract) of meat for groupsⅡ、Ⅳas compared with ofⅠ(P=0.194;P=0.092).It was observed that concentration of MYO(myohaemoglobin) in eye muscle ofⅣwas higher than ones ofⅡandⅢ(P<0.05)and trended to higher thanⅠ(P=0.072).The shelf life of lamb meat for all the groups was eight days,but VBN(volatile basic nitrogen) of lamb meat ofⅣat the eighth day trended toward lower than that ofⅠ.
(4) There were no significant differences on DMD(Dry Matter Digestion coefficient) and OMD(Organic Matter Digestion coefficient)(P>0.05) among the four groups.
ND(Nitrogen Digestion coefficient) ofⅡ、Ⅳwere very significant higher than that ofⅠ(P<0.01),and ND ofⅢwere higher than that ofⅠ(P<0.05).NR(Nitrogen Retention coefficient) ofⅡ、Ⅲwere significant higher than that ofⅠ(P<0.05),and a tendency that
引文
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