【摘要】 试验旨在探讨饲粮中添加葛根素对肉牛屠宰性能及脂肪沉积的影响。将35头28月龄、体重相近的杂交牛（和牛♂75%血统×安格斯牛♀25%血统）随机分为5组，对照组饲喂基础饲粮，4个试验组分别在基础饲粮中添加0.015%、0.030%、0.060%、0.120%的葛根素。预试期为9 d，正试期为76 d，共85 d。结果表明：(1)随着葛根素添加量的增加，背膘厚、腰部肌肉厚度逐渐增加，0.030%、0.060%、0.120%组背膘厚、腰部肌肉厚均显著高于对照组（P<0.05）。(2)与对照组相比，0.030%、0.060%、0.120%组皮下脂肪中脂肪酸合成酶（FAS）、脂蛋白脂肪酶（LPL）、脂滴磷蛋白（Perilipin）mRNA相对表达量均显著增加（P<0.05）。(3)与对照组相比，0.030%组和0.060%组肝脏中LPL基因mRNA相对表达量显著升高（P<0.05）。(4)0.030%组肝脏中Perilipin蛋白水平显著高于对照组（P<0.05）。综上所述，在饲粮中添加≥0.030%的葛根素，能有效增加背膘厚和腰部肌肉厚度，上调FAS、LPL和Perilipin基因mRNA的相对表达量。推荐0.060%葛根素作为改善肉牛胴体品质和脂肪沉积的最佳添加量。更多还原

【Abstract】 This study investigated the effects of dietary puerarin supplementation on slaughter per-formance and fat deposition in beef cattle. Thirty-five 28-month-old hybrid cattle(75% Wagyu ♂ ×25% Angus♀) with similar body weight were ran-domly divided into five groups. The control group fed a basal diet, and the four treatment groups supplemented with 0.015%, 0.030%, 0.060%, and 0.120% puerarin, respectively. The experiment included a 9-day adaptation period followed by a 76-day formal trial, totaling 85 days. The results showed as follows:(1) with the increase of puerarin addition, the thickness of back fat and waist muscle gradually increased. The thickness of back fat and waist muscle in 0.030%, 0.060% and 0.120% groups were signifi-cantly higher than that in the control group(P<0.05).(2) Compared with the control group, the relative expression of FAS m RNA, LPL m RNA and Perilipin m RNA in subcutaneous fat increased significantly in 0.030%, 0.060% and 0.120% groups(P<0.05).(3) Compared with the control group, the m RNA relative expression of LPL gene in liver was significantly increased in 0.030% and 0.060% groups(P<0.05).(4) The level of Perilipin protein in liver of 0.030% group was significantly higher than that of control group(P<0.05). In conclusion, the addition of puerarin ≥ 0.030% in diet can effectively increase the thickness of back fat and waist muscle, and increase the relative expression of FAS, LPL and Perilipin gene m RNA. It is recommended that 0.06% puerarin is the best addition amount to improve the carcass quality and fat deposi-tion of beef cattle.更多还原