摘要
本试验旨在研究牛至精油对平凉红牛生长性能、血液生理指标、肉品质及肌肉脂肪酸的影响。选取12月龄左右、体重为(270.74±26.24)kg的健康平凉红牛(阉牛)9头,随机分为3组(每组3头),对照组(CON组)饲喂基础饲粮,试验组分别在基础饲粮中添加10(L组)、20 g/(d·头)(H组)牛至精油。饲喂584 d(预试期14 d,正试期570 d)后屠宰。结果表明:1)试验组的终末体重、平均日增重、宰前活重、净肉重、眼肌面积显著高于CON组(P<0.05),L组的皮下脂肪厚度和H组的胴体胸深显著高于CON组(P<0.05),且L组和H组的平均日增重较CON组分别提高了16.07%、21.43%。2)试验组的白细胞计数、淋巴细胞计数、单核细胞计数、粒细胞计数、血红蛋白浓度显著高于CON组(P<0.05),L组的血小板计数、血小板压积显著高于CON组(P<0.05)。3)试验组的肌肉p_(H 45 min)、p_(H 24 h)、剪切力显著低于CON组(P<0.05);L组的大理石花纹评分和H组的熟肉率显著高于CON组(P<0.05),H组的蒸煮损失显著低于CON组(P<0.05)。4)对于肌肉脂肪酸组成和含量,试验组饱和脂肪酸含量显著低于CON组(P<0.05),不饱和脂肪酸含量显著高于CON组(P<0.05);CON组和L组的C8∶0、C13∶0、C20∶2含量显著低于H组(P<0.05),试验组的C18∶0和C18∶1n9 c含量显著高于CON组(P<0.05);n-3多不饱和脂肪酸、n-6多不饱和脂肪酸、多不饱和脂肪酸/饱和脂肪酸值各组间差异均不显著(P>0.05),但L组和H组的多不饱和脂肪酸/饱和脂肪酸值较CON组分别提高了16.67%和33.33%。综上所述,饲粮中添加牛至精油可以提高平凉红牛的生长性能及产肉量,改善牛肉品质,改变肌肉脂肪酸的组成和含量,提升机体的健康状态。
This experiment was conducted to study the effects of oregano essential oil on growth performance,blood physiological indices,meat quality and muscle fatty acids of Pingliang red cattle.A total of 9 healthy Pingliang red cattle(steers)about 12 months of age and weighing(270.74±26.24)kg were randomly divided into 3 groups(3 heads per group).The cattle in control group(CON group)were fed a basal diet,and the cattle in experimental groups were fed the basal diet supplemented with 10(L group)and 20 g/(d·head)(H group)oregano essential oil,respectively.The animals were fed for 584 days(pre-trial period was 14 days,and trial period was 570 days).The results showed as follows:1)the final weight and average daily gain(ADG),live weight before slaughter,meat weight and eye muscle area of the experimental groups were significantly higher than those of CON group(P<0.05),the thickness of subcutaneous fat of L group and the carcass chest depth of H group were significantly higher than those of CON group(P<0.05),the ADG of L group and H group was 16.07%and 21.43%higher than that of CON group.2)The white blood cell(WBC)count,lymphocyte(LYM)count,monocyte(MON)count,granulocyte(GRA)count and hemoglobin(HGB)concentration of experimental groups were significantly higher than those of CON group(P<0.05),and the platelet(PLT)count and plateletcrit(PCT)of L group were significantly higher than those of CON group(P<0.05).3)The muscle p_(H 45 min),p_(H 24 h)and shear force were significantly lower than those of CON group(P<0.05);the marbling score of L group and the cooked meat rate of H group were significantly higher than those of CON group(P<0.05),and the cooking loss of H group was significantly lower than that of CON group(P<0.05).4)For the composition and content of fatty acids in muscle,the content of saturated fatty acid(SFA)of experimental groups was significantly lower than that of CON group(P<0.05),and the content of unsaturated fatty acid(UFA)was significantly higher than that of CON group(P<0.05);the contents of C8∶0,C13∶0 and C20∶2 of CON group and L group were significantly lower than those of H group(P<0.05),and the contents of C18∶0 and C18∶1n9 c of experimental groups were significantly higher than those of CON group(P<0.05);there were no significant differences in n-3 polyunsaturated fatty acid(PUFA),n-6PUFA,PUFA/SFA(P/S)value among groups(P>0.05),but the P/S value of L group and H group were 16.67%and 33.33%higher than those of CON group.In conclusion,adding oregano essential oil into the diet can improve the growth performance and meat production of Pingliang red cattle,also can improve the quality of beef,change the composition and contents of fatty acids in muscle,and improve the health of the body.
作者
李佳龙
张瑞
吴建平
张科
豆思远
曾金焱
刘婷
宫旭胤
王建福
雷赵民
LI Jialong;ZHANG Rui;WU Jianping;ZAHNG Ke;DOU Siyuan;ZENG Jinyan;LIU Ting;GONG Xuyin;WANG Jianfu;LEI Zhaomin(College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;Gansu Academy of Agricultural Sciences,Lanzhou 730070,China;College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China;Animal Disease Prevention and Control Centre of Gansu Province,Lanzhou 730046,China;Gansu Agricultural Vocational and Technical College,Lanzhou 730020,China;Animal Husbandry,Pasture and Green Agriculture Institute,Gansu Academy of Agricultural Science,Lanzhou 730070,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2021年第8期4478-4490,共13页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
甘肃省高等学校产业支撑技术项目“平凉红牛种养结合高效循环生产体系建设技术应用”(2020C-08)
甘肃省农业农村厅现代丝路寒旱农业“草食畜种养结合循环生产体系建设技术研究与应用”专项(GSSLCSX-2020-1)
甘肃省科技重大专项计划“肉牛高效生态营养技术体系研究与示范”(17ZD2NC020)
农业部公益性行业(农业)科研专项“北方作物秸秆饲用化利用技术研究与示范”(201503134)
兰州市科技局重点项目“玉米秸秆饲料化关键技术集成与示范推广”(2012-2-159)。
关键词
牛至精油
平凉红牛
生长性能
血液生理指标
肉品质
肌肉脂肪酸
oregano essential oil
Pingliang red cattle
growth performance
blood physiological indices
meat quality
muscle fatty acids
作者简介
李佳龙(1995-),男,甘肃定西人,硕士研究生,畜牧专业。E-mail:957561925@qq.com;通信作者:雷赵民,教授,博士生导师,E-mail:leizm@gsau.edu.cn。
