摘要
试验旨在研究自拟中草药添加剂对绵羊肉品质和肌苷酸含量的影响。选用10月龄绵羊32只,随机分为4组,试验1组为对照组,饲喂基础日粮,试验2、3和4组在基础日粮中分别添加1%方剂Ⅰ、1%方剂Ⅱ和1%方剂Ⅲ,进行为期60 d的饲养试验,测定常规肉品质指标以及肌苷酸含量。结果表明:各试验组肉样中的水分、灰分和粗蛋白含量均无显著性差异(P>0.05);试验4组的肌内脂肪含量、肌纤维直径和肌纤维密度与其他各组相比存在显著性或极显著性差异;3个中草药添加剂均能不同程度的提高绵羊肉中肌苷酸(IMP)和肌苷(INO)含量,其中方剂Ⅲ组肉样的IMP和INO值极显著高于空白对照组(P<0.01),与方剂Ⅱ组和方剂Ⅰ组相比亦存在显著性差异(P<0.05)。结果提示,方剂Ⅲ能显著改善绵羊肉的品质和风味。
The experiment was conducted to investigate the effects of Chinese herb feed additives on the meat quality and IMP content of mutton. Atotac of 32 healthy 10-month-old Chinese merino were randomly divided into 4 groups. The group 1 was control group which was fed basal diet;The groups 2, 3 and 4 were fed basal diets added with O. 1% Chinese herb feed additive I , 0.1% Chinese herb feed additive Ⅱ and 0.1% Chinese herb feed additive Ⅲ, respectively. After 60 days of feeding, the meat quality and IMP content were determined. The results showed that there were no significant difference in moisture, ash and crude protein content of each group （P〉0.05）, and the intramuscular fat content, muscle fiber diameter and muscle fiber density of group 4 were significant or extremely significant different compared with other groups. Three Chinese herb feed additives all can improve the contents of IMP and INO in different degrees;The IMP and INO contents of group 4 were extremely significantly higher than those of group l （P〈0.01）, and significantly higher than those of groups 2 and 3（P〈0.05）. The results demonstrated that the chinese herb feed additiveⅢ can significantly improve the quality and flavor of mutton.
出处
《中国畜牧杂志》
CAS
北大核心
2014年第5期70-74,共5页
Chinese Journal of Animal Science
基金
新疆生产建设兵团青年科技创新资金专项(2011CB017)
石河子大学科学技术研究发展计划项目(ZRKX2009YB01)
关键词
中草药添加剂
肉品质
肌苷酸
绵羊
chinese herb feed additive
sheep
meat quality
IMP
