摘要
选择平均年龄为4—5、体质量相近的徐州黄牛16头，随机分为对照组和试验组，每组8头？对照组饲喂粗饲料和精饲料，试验组在精饲料中添加8g·d。的蛋氨酸羟基类似物异丙酯（HMBi）。试验后统一屠宰，测定肉牛的屠宰性能、牛肉化学成分以及血液指标。结果表明：试验组肉牛热胴体质量，屠宰率，肠系膜质量，背脂厚，产量等级以及肾、盆腔和心脏脂肪含量占胴体质量百分比均高于对照组（P〉0．05）；但试验组肉牛第12肋骨皮下脂肪厚度和眼肌面积均低于对照组。牛肉化学成分方面，试验组肉牛背最长肌的粗脂肪（EE）含量高于对照组，粗灰分（ASH）含量显著高于对照组（P〈O．05）；臀中肌的各化学成分变化不显著。试验组肉牛血清总蛋白和球蛋白含量在试验后较试验前均极显著降低（P〈0．01），但白蛋白变化不明显；试验组肉牛谷胱甘肽过氧化物歧化酶和超氧化物歧化酶在试验后分别比对照组提高9．20％和2．10％，丙二醛（MDA）下降7．17％。血清激素水平变化不显著。结论：在日粮精料中添加8g·d“的HMBi能提高肉牛的屠宰性能，提高牛肉的粗脂肪和粗灰分含量，提高肉牛抗氧化能力，对血清蛋白含量和激素水平无显著影响：
Sixteen Xuzhou cattle （average age g-5 year old）were selected and randomly divided into control group and treatment group with 8 head in each group, according to the principles of same age and body weight. Control group fed a based diet （0 g 2-hydroxy-4-met/aylthio butanoic acid isopropyl ester, HMBi）while treatment group supplement 8 gd-1 HMBi per head. Slaughter performance, beef chemical composition and serum＇ biochemical indexes were tested after slaughter. Result were as follows ： Compared with control group, the hot carcass weight, dressing percentage, mesenteric weight, back fat, the calculated yield grade and percentage of kidney, pelvic, and heart fat increased（P〉0.05） ;The 12th rib fat thickness and rib eye area decreased.＇The ether extract （EE）of Iongissimus dorsi （LM）was higher than that in control and the crude ash （ASH）was significantly higher than that in control group （P〈 0.05 ） ;The chemical composition of glateus medius（GM） had no significant change. The concentrations of serum total protein（TP） and globulin（GLO） in both groups significantly decreased after the experiment（ P〈O. 01 ）, but did not affect serum albumin（ALB）. The concentrations of serum glutathione peroxidase（GSH-Px） and superoxide dismutase（SOD） in treatment increased by 9.20% and 2.10% ,respectively;While serum malondialdehyde（MDA） decreased by 7.17%. HMBi supplementation in finishing cattle had no significant effects on serum hormone levels. Conclusion： HMBi supplementation in finishing cattle could improve slaughter performance and the EE, ASH of beef, make an improvement on antioxidant capacity,while had no significant effects on serum protein and hormone leve｜s.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2014年第1期115-120,共6页
Journal of Nanjing Agricultural University
基金
江苏省苏北科技专项(BN2012311)
关键词
蛋氨酸羟基类似物异丙酯
肉牛
屠宰性能
化学成分
血清蛋白
抗氧化
激素
2-hydroxy-4-methylthio butanoic acid isopropyl ester
finishing cattle
slaughter performance
beef chemical composition
serum protein
anti-oxidant indices
hormone
作者简介
唐波，硕士研究生
通信作者：韩兆玉，副教授，硕导，研究方向为反刍动物生理调控，E-mail：zyhan6708@njau．edu．cN。
