【摘要】 [目的]探索饲粮中添加不同水平的大蒜皮对黄湖F₁代羔羊生长性能、屠宰性能、羊肉品质及经济效益的影响。[方法]选择体重相近、体况良好的4月龄黄湖F₁代公羊18只，随机分为对照组、试验1组和试验2组，每组3个重复，每个重复2只羊。对照组饲喂基础饲粮，试验1组、试验2组分别在基础饲粮粗饲料中添加20.00%、33.34%的大蒜皮替代部分花生秧和玉米青贮进行饲喂。试验包括预试期7 d，正试期28 d。正试期结束，测定生长性能指标、屠宰性能指标、羊肉品质指标，计算经济效益。[结果]与对照组相比，添加20.00%大蒜皮组羔羊末重、平均日增重、宰前活重、胴体重、净肉重、屠宰率、肉骨比、羊肉L*值、羊肉a*值、羊肉b*值、羊肉pH值、羊肉系水力、羊肉剪切力无显著差异（P>0.05），料重比显著升高（P<0.05），眼肌面积极显著（P<0.01）增大，胴体净肉率极显著（P<0.01）降低、蒸煮损失显著（P<0.05）降低；与对照组相比，添加33.34%大蒜皮组羔羊末重、屠宰率、肉骨比、羊肉a*值、羊肉b*值、羊肉pH值、羊肉系水力、羊肉剪切力无显著差异（P>0.05），眼肌面积极显著（P<0.01）增大，料重比显著（P<0.05）升高，宰前活重、胴体重、净肉重、胴体净肉率、羊肉L*值极显著（P<0.01）降低，平均日增重、羊肉蒸煮损失显著（P<0.05）降低；与添加33.34%大蒜皮组相比，添加20.00%大蒜皮组末重、平均日增重、屠宰率、肉骨比、羊肉a*值、羊肉b*值、羊肉剪切力无显著差异（P>0.05），宰前活重、胴体重、净肉重、胴体净肉率、眼肌面积、羊肉L*值极显著（P<0.01）升高，羊肉pH值、羊肉蒸煮损失显著（P<0.05）升高，料重比、系水力显著（P<0.05）降低；与对照组相比，添加20.00%的大蒜皮组经济效益与对照组相同，添加33.34%的大蒜皮组经济效益较对照组降低了13.77%。[结论]在黄湖F₁代羔羊日粮中添加20.00%、33.34%大蒜皮，其生长性能、屠宰性能、经济效益优势不显著，在改善羊肉整体品质方面有限。更多还原

【Abstract】 [Objective] To investigate the effects of adding different levels of garlic peel to the diet on the growth performance,slaughter performance, meat quality, and economic efficiency of Huanghu F₁ lambs. [Methods] Eighteen 4-month-old male Huanghu F₁ lambs with similar body weight and good body condition were randomly divided into a control group, experimental group 1, and experimental group 2, with three replicates per group and two lambs per replicate. The control group was fed the basal diet, while experimental group 1 and experimental group 2 were fed diets in which 20.00% and 33.34% of garlic peel,respectively, replaced part of peanut vines and corn silage in the roughage portion of the basal diet. The trial included a 7-day pre-experimental period and a 28-day formal experimental period. At the end of formal experimental period, growth performance indicators, slaughter performance indicators and meat quality indicators were measured, and economic efficiency were calculated [Results] Compared with the control group,lambs in the 20.00% garlic peel group showed no significant differences in final body weight, average daily gain, feed-to-gain ratio, pre-slaughter live weight, carcass weight, net meat weight, slaughter rate, meat-to-bone ratio,meat L*, a*, b* values, pH, water-holding capacity, and shear force（P>0.05）; feed-to-gain ratio increased significantly（P<0.05）; eye muscle area increased extremely significantly（P<0.01）, carcass net meat percentage decreased extremely significantly（P<0.01）; cooking loss decreased significantly（P<0.05）. In the 33.34% garlic peel group, compared with the control group, final body weight, slaughter rate, meat-to-bone ratio, meat a* and b* values, pH, water-holding capacity, and shear force showed no significant differences（P>0.05）; eye muscle area increased extremely significantly（P<0.01）; feed-to-gain ratio increased significantly（P<0.05）; pre-slaughter live weight, carcass weight,net meat weight, carcass net meat percentage, and meat L* decreased extremely significantly（P<0.01）; average daily gain and cooking loss decreased significantly（P<0.05）. Compared with the 33.34% garlic peel group, lambs in the 20.00% garlic peel group showed no significant differences in final body weight, average daily gain, slaughter rate, meat-to-bone ratio, meat a* and b* values, and shear force（P>0.05）; pre-slaughter live weight, carcass weight, net meat weight, carcass net meat percentage, eye muscle area, and meat L* increased extremely significantly（P<0.01）; pH and cooking loss increased significantly（P<0.05）;feed-to-gain ratio and water-holding capacity decreased significantly（P<0.05）. Economic efficiency of the 20.00% garlic peel group was the same as the control group, whereas the 33.34% garlic peel group showed a 13.77% reduction in economic efficiency compared with the control. [Conclusion] Adding 20.00% or 33.34% garlic peel to the diet of Huanghu F₁ lambs do not significantly improve growth performance, slaughter performance, or economic efficiency, and has limited effect on overall meat quality improvement.更多还原