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醋糟对育肥羊生产性能、屠宰性能及肉质特性的影响

Effect of Vinegar Residue on Growth Performance,Slaughter Performance and Meat Quality of Fattening Sheep

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【作者】 王芳上官明军张变英武霞樊爱芳柳青山

【Author】 WANG Fang;SHANGGUAN Mingjun;ZHANG Bianying;WU Xia;FAN Aifang;LIU Qingshan;Institute of Animal Husbandry and Veterinary Science,Shanxi Academy of Agricultural Sciences;Sorghum Research Institute,Shanxi Agriculture Academy;

【机构】 山西省农业科学院畜牧兽医研究所山西省农业科学院高粱研究所

【摘要】 为研究醋糟粗饲料对育肥羊的生长性能、屠宰性能及肉质特性的影响,选择96只本地羊×小尾寒羊杂交育肥羊,按体重相近原则平均分成4组,各组喂料为精料50%+粗料50%,精饲料各组均相同,粗饲料不同,对照组、试验1组、试验2组和试验3组的粗饲料占全价料的比例分别为黄贮50%、黄贮40%+醋糟10%、黄贮30%+醋糟20%、黄贮20%+醋糟30%进行饲养试验和屠宰试验。各组育肥羊生产性能,屠宰性能,肉质特性等指标分析结果表明,试验3组效果最佳,为合理广泛使用醋糟提供理论依据。结果表明:(1)不同醋糟添加比例对育肥羊生产性能的影响,四组末重、净增重、平均日增重、料肉比差异均不显著(P>0.05);(2)不同醋糟添加比例对育肥羊屠宰性能的影响,试验各组与对照组相比,屠宰率、净肉率、胴体净肉率、骨肉比差异均显著(P<0.05),内脂率不显著(P>0.05)。(3)不同醋糟添加比例对育肥羊肌肉物理参数与营养成分的影响,试验各组与对照组相比各项指标差异均不显著(P>0.05);(4)不同醋糟添加比例对育肥羊肌肉脂肪酸指标的影响,二十碳三烯酸试验1组相比对照组差异显著(P<0.05),其余均不显著(P>0.05)。

【Abstract】 To evaluate the effect of vinegar residue on growth performance,slaughter performance and meat quality of fattening sheep,96 fattening sheep hybridized from local sheep and small-tail Han sheep were divided into 4 treatments by similar body weight principle.Each group was fed 50%concentrate and50%roughage feed,with the same concentrate but different roughage feed for each group,the proportion of roughage feed to complete feed for control group,test group 1,test group 2,test group 3 were 50%yellow corn silage,40% yellow corn silage+10% vinegar residue,30% yellow corn silage+20% vinegar residue,20% yellow corn silage + 30% vinegar residue respectively.The production performance,slaughter performance and meat quality etc.were analyzed.The results showed:(1) Influence of different vinegar residue ratio on production performance of fattening sheep,final weight,weight gain,average daily gain,feed conversion rate(FCR)had no significient difference(P>0.05).(2)Influence of different vinegar residue ratio on slaughter performance of fattening sheep,dressing percentage,pure meat percentage,carcass percentage,meat-bone ratio had significient difference(P<0.05).(3)Influence of different vinegar residue ratio on meat quality and meat nutrient ingredient of fattening sheep,had no significient difference(P>0.05)compared with control.(4)Influence of different vinegar residue ratio on fatty acid in muscle of fattening sheep,DGLA had significient difference(P<0.05)compared with control,others had no significient difference(P>0.05).

【基金】 国家现代农业产业技术体系(CARS-06-13.5-A30);山西省科技攻关项目(20120311027-7,201703D221025-4)
  • 【文献出处】 家畜生态学报 ,Journal of Domestic Animal Ecology , 编辑部邮箱 ,2018年06期
  • 【分类号】S826.5
  • 【被引频次】5
  • 【下载频次】156
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