饲粮中添加醋糟对肉鹅生长性能、屠宰性能和肉品质的影响
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摘要
为研究饲粮中添加醋糟对肉鹅生长性能、屠宰性能和肉品质的影响,选取健康、体重相近的1日龄句容四季鹅240只(公母各半),随机分成3个处理,每处理8个重复,每重复10只。对照Ⅰ组饲喂基础饲粮,试验Ⅱ、Ⅲ组分别饲喂添加不同比例醋糟替换常规原料的饲粮(添加比例:1～28日龄5%和10%,29～56日龄10%和15%,57～70日龄15%和20%)。试验鹅自由采食和饮水,试验期70d。结果表明:与对照Ⅰ组相比,饲粮中添加醋糟对28、42、56和70日龄肉鹅体重和各阶段平均日增重无显著影响,对屠宰率、全净膛率、半净膛率、胸肌率、腿肌率和腹脂率等也无显著影响。添加醋糟显著提高70日龄肉鹅心脏指数,但对肝脏、肌胃、脾脏和小肠指数无显著影响。与对照Ⅰ组相比,试验Ⅲ组显著降低胸肌和腿肌的剪切力,而肉色(L~*、a~*、b~*值)和失水率各组间无显著差异。这一研究提示在饲粮中添加一定比例的醋糟,对肉鹅生长性能和屠宰性能无显著影响,醋糟可作为非常规饲料原料应用于肉鹅饲料中,且饲粮中添加醋糟可提高肉鹅胸肌和腿肌的嫩度,对肉品质有一定的改善作用。
This study was conducted to investigate the effects of dietary vinegar dregs supplementation on growth performance,slaughter performance and meat quality of geese.On 1day of age,240 healthy geese with similar weight were selected and randomly assigned into 3 treatments with 8 replicates of 10 geese each.Geese in the control group were fed the basal diet,geese in the experiment group were fed the basal diet with vinegar dregs(1-28day:5%,10%;29-56day:10%,15%;57-70day:15%,20%,respectively).The geese had free access to the feed and water,and the experiment ended at 70 days of age.The results showed that dietary vinegar dregs supplementation had no significant effects on body weight and average daily gain of geese(P>0.05),as well as on dressing percentage,percentages of halfeviscerated yield,eviscerated yield,breast muscle,leg muscle and abdominal fat(P>0.05).Dietary vinegar dregs supplementation increased the heart index of geese compared to the control group(P<0.05).In addition,dietary higher vinegar dregs supplementation decreased the shearing force of pectoral muscle and thigh muscle(P<0.05).In conclusion,dietary vinegar dregs supplementation had no significant effects on growth performance and slaughter performance of geese.Nevertheless,dietary higher vinegar dregs increased muscle tenacity,thereby improved the meat quality of pectoral muscle and thigh muscle of geese on 70 day of age.
This study was conducted to investigate the effects of dietary vinegar dregs supplementation on growth performance,slaughter performance and meat quality of geese.On 1day of age,240 healthy geese with similar weight were selected and randomly assigned into 3 treatments with 8 replicates of 10 geese each.Geese in the control group were fed the basal diet,geese in the experiment group were fed the basal diet with vinegar dregs(1-28day:5%,10%;29-56day:10%,15%;57-70day:15%,20%,respectively).The geese had free access to the feed and water,and the experiment ended at 70 days of age.The results showed that dietary vinegar dregs supplementation had no significant effects on body weight and average daily gain of geese(P>0.05),as well as on dressing percentage,percentages of halfeviscerated yield,eviscerated yield,breast muscle,leg muscle and abdominal fat(P>0.05).Dietary vinegar dregs supplementation increased the heart index of geese compared to the control group(P<0.05).In addition,dietary higher vinegar dregs supplementation decreased the shearing force of pectoral muscle and thigh muscle(P<0.05).In conclusion,dietary vinegar dregs supplementation had no significant effects on growth performance and slaughter performance of geese.Nevertheless,dietary higher vinegar dregs increased muscle tenacity,thereby improved the meat quality of pectoral muscle and thigh muscle of geese on 70 day of age.
引文
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[10]王芳,上官明军,武霞,等.发酵醋糟对肉兔生产性能、血液生理生化指标的影响[J].中国草食动物科学,2015(5):23-26.
[11]SONG Z T,DONG X F,TONG J M,et al.Effects of inclusion of waste vinegar residue in the diet of laying hens on chyme characteristics and gut microflora[J].Livestock Science,2014,167:292-296.
[12]JAMROZ D,WILICZKIEWICZ A,SKORUPINSKA J.The effect of diets containing different levels of structural substances on morphological changes in the intestinal walls and the digestibility of the crude fibre fractions in geese(Part III)[J].J Anim Feed Sci,1992,1(3):37-50.
[13]韩娟,江栋材,王志跃,等.鹅对饲粮粗纤维的利用[J].动物营养学报,2014,26(4):868-876.
[14]张洋洋,王宝维,葛文华,等.亚油酸对5~16周龄肉鹅生长性能、屠宰性能、肌肉品质和营养物质利用率的影响[J].动物营养学报,2016,28(11):3473-3482.
[15]何大乾,孙国荣,沈洪民,等.肉鹅消化器官生长发育规律初探[J].上海农业学报,2005,21(3):59-63.
[16]上官明军,王芳,张红岗,等.饲喂醋糟对肉兔生长性能及胴体性状的影响[J].中国草食动物科学,2015(2):29-31.
[17]LOW A G.Secretory response of the pig gut to nonstarch polysaccha rides[J].Animal Feed Science and Technology,1989,23(1/2/3):55-65.
[18]梁茂文,任克良,郑建婷,等.饲料中添加不同水平醋糟对獭兔肉品质的影响研究[J].中国养兔杂志,2014(5):13-16.
[19]HGFF-LONERGAN E,LONERGAN S M.Mechanisms of water-holding capacity of meat:the role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.
[2]宋曾廷,董晓芳,佟建明.醋糟的营养价值及其在饲料生产中的应用[J].中国畜牧杂志,2011,47(9):73-76.
[3]SONG Z T,DONG X F,TONG J M,et al.Effects of waste vinegar residue on nutrient digestibility and nitrogen balance in laying hens[J].Livestock Science,2012,150(1/2/3):67-73.
[4]曹亮.日粮中不同醋糟添加水平对獭兔的影响研究[D].太谷:山西农业大学,2014.
[5]王芳,上官明军,张变英,等.醋糟对育肥羊生产性能、屠宰性能及肉质特性的影响[J].家畜生态学报,2018,39(6):52-56.
[6]陈宽维,高玉时,王志跃.家禽生产性能名词术语和度量统计方法(NY/T 823-2004)[J].中国禽业导刊,2006(15):45-46.
[7]GAO T,LI J L,ZHANG L,et al.Effect of different tumbling marination treatments on the quality characteristics of prepared pork chops[J].Asian Australasian Journal of Animal Sciences,2015,28(2):260-267.
[8]宋增廷.醋糟的营养价值及其对蛋鸡氮排泄的影响[D].北京:中国农业科学院,2012.
[9]花卫华,单昊书,徐志伟,等.醋糟对湖羊羔羊育肥效果的研究[J].安徽农业科学,2008,36(32):14105-14105.
[10]王芳,上官明军,武霞,等.发酵醋糟对肉兔生产性能、血液生理生化指标的影响[J].中国草食动物科学,2015(5):23-26.
[11]SONG Z T,DONG X F,TONG J M,et al.Effects of inclusion of waste vinegar residue in the diet of laying hens on chyme characteristics and gut microflora[J].Livestock Science,2014,167:292-296.
[12]JAMROZ D,WILICZKIEWICZ A,SKORUPINSKA J.The effect of diets containing different levels of structural substances on morphological changes in the intestinal walls and the digestibility of the crude fibre fractions in geese(Part III)[J].J Anim Feed Sci,1992,1(3):37-50.
[13]韩娟,江栋材,王志跃,等.鹅对饲粮粗纤维的利用[J].动物营养学报,2014,26(4):868-876.
[14]张洋洋,王宝维,葛文华,等.亚油酸对5~16周龄肉鹅生长性能、屠宰性能、肌肉品质和营养物质利用率的影响[J].动物营养学报,2016,28(11):3473-3482.
[15]何大乾,孙国荣,沈洪民,等.肉鹅消化器官生长发育规律初探[J].上海农业学报,2005,21(3):59-63.
[16]上官明军,王芳,张红岗,等.饲喂醋糟对肉兔生长性能及胴体性状的影响[J].中国草食动物科学,2015(2):29-31.
[17]LOW A G.Secretory response of the pig gut to nonstarch polysaccha rides[J].Animal Feed Science and Technology,1989,23(1/2/3):55-65.
[18]梁茂文,任克良,郑建婷,等.饲料中添加不同水平醋糟对獭兔肉品质的影响研究[J].中国养兔杂志,2014(5):13-16.
[19]HGFF-LONERGAN E,LONERGAN S M.Mechanisms of water-holding capacity of meat:the role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.