【作者】 严学兵； 刘圈炜； 王成章；

【Author】 YAN Xue-Bing,LIU Quan-Wei,WANG Cheng-Zhang (School of Animal Science and Vetinary of Henan Agricultural University,Henan Zhengzhou 450002)

【机构】 河南农业大学牧医工程学院；

【摘要】 选择45只3月龄、体重18.00±1.01kg的波尔山羊,根据饲粮中苜蓿鲜草不同的添加比例,随机分为5个处理:对照组(0%)、试验Ⅰ组(15%)、试验Ⅱ组(30%)、试验Ⅲ组(45%)和试验Ⅳ组(60%),6月龄时各处理组随机选择体重中等的波尔山羊3只(?)进行屠宰,观测对其屠宰性状和肉品质的影响,结果显示:(1)各试验组胴体重、屠宰率、净肉率及骨重均高于对照组,各项指标均以试验Ⅰ、Ⅱ组较高,但各试验组与对照组之间各项指标差异并不显著(P>0.05);(2)试验Ⅱ组胸肌的pH(P<0.01)、肌肉的剪切力值和肌纤维直径、硬脂酸(P<0.05)的含量均最低,而粗脂肪(P<0.05)、蛋白质、亚麻酸(P<0.01)、亚油酸(P<0.05)的含量均最高,对照组的两类指标表现出最高和最低;(3)试验Ⅱ组肌肉中SOD的含量最高,MDA含量最低,然而对照组却相反。以上结果表明:添加新鲜苜蓿能够提高山羊的屠宰性能,还明显降低了波尔山羊肉的膳味,提高了其风味及抗氧化性能,最适宜的添加比例为30%。更多还原

【Abstract】 Forty-five 3-month-old and weighted 18.00±1.01kg Boer goats were allocated to 5 treatments.Goats were fed diets with 0%,15%,30%,45%and 60%fresh alfalfa during the experimental period.3 healthy male lambs from each group,aged with 6 months,were slaughtered to study the effects of fresh alfalfa on carcass and meat quality.The results showed that:(1) Carcass weight(kg),dressing percentage(%) and lean meat percentage of trialed groups are higher than control,although there is no marked difference with higher values in groupsⅠandⅡ.(2) The lowest values of pH of breast muscle(P<0.01),shear force,fibre diameter and stearic acid content(P<0.05),as well as highest values of crude fatty acid,protein,linolenic(P<0.01) and linoleic acid(P<0.05) contents,appeared in groupⅡ.The highest and lowest values of physical and chemical traits were discovered in control group.(3)SOD content of groupⅡis highest and MDA is lowest,opposite to the control group.From the results above,we discover that fresh alfalfa forage has not only decreased special smell of mutton,but increased its flavour and antioxidant activity.The optimal ratio of adding the fresh alfalfa forage to the ration of Boer goat is 30%.更多还原