日粮精粗比对大足黑山羊生产性能及肉质的影响
发布时间：2018-08-01 11:56
【摘要】：本试验采用随机单位组试验设计,旨在研究日粮精粗比对大足黑山羊生产性能、屠宰性能、肉质和脂肪沉积相关基因表达的影响。试验选择32只3-5月龄健康的大足黑山羊,按体重、出生日期相近的原则分成8个单位组,将各单位组内的4只羊随机分到4个处理组,分别饲喂精粗比为4:6(A1)、3:7(A2)、2:8(A3)、1:9(A4)的日粮,进行59天的饲养实验。测定了饲喂4种日粮的大足黑山羊的生产性能、屠宰性能、肉质和血液脂肪代谢等指标,同时运用Real-time PCR技术检测了FAS和H-FABP基因转录表达水平,得到的主要结果如下：1.随着日粮精料比例的提高,末重和日增重增加,料肉比下降。A1组的末重极显著高于A2、A3和A4组(P0.01),其中A3和A4组之间差异不显著(P0.05)；对于日增重,A1到A4组分别是：126.27g/d±10.73 g/d、112.29 g/d±11.98 g/d、81.14 g/d±9.43g/d、73.30g/d±9.14g/d,其中A1和A2组极显著高于A3和A4组(P0.01),并且A3和A4组之间差异显著(0.01P0.05);料重比A1到A4组分别是：7.01g/g±0.85g/g、7.91g/g±1.13g/g、9.64g/g±1.14g/g、10.69g/g±1.13g/g,各处理组间差异极显著(P0.01)。2.屠宰性能方面,A1和A2组的宰前活重极显著高于A3和A4组(P0.01),其中A1和A2组之间差异不显著(P0.05)；A1组的胴体重极显著高于A2、A3和A4组(P0.01),其中A3和A4组之间差异显著(0.01P0.05)；A1、A2、A3和A4组屠宰率分别是39.17%±0.50%、36.62%±0.78%、34.81%±0.25%和33.97%±0.56%,A1组的屠宰率极显著高于A2、A3和A4组(P0.01),而A3和A4组之间差异不显著(P0.05)；A1、A2和A3组的眼肌面积均显著高于A4组(0.01P0.05),其中A1、A2、A3组之间差异不显著(P0.05)。3.肉质方面,(1)日粮精粗比的改变对常规肉质指标中的pH24h值、滴水损失和肉色无显著影响(P0.05);与A1组相比,A2、A3和A4组的蒸煮损失极显著升高(P0.01),其中A3和A4组之间差异不显著(P0.05);A1和A2组的剪切力极显著低于A3和A4组(P0.01),其中A1和A2组之间差异不显著(P0.05)；对于失水率,A1组到A4组分别为13.04%±0.34%、13.50%±0.23%、13.94%±0.14%和14.44%±0.13%,各组之间差异极显著(P0.01)；Al组的系水力显著高于A2、A3和A4组(0.01P0.05),其中A2和A3组之间、A3和A4组之间差异不显著(P0.05)。(2)各试验组肌肉的水分含量相近,差异不显著(P0.05);与A1组相比,A2组的粗蛋白含量显著下降(0.01P0.05),A3和A4组极显著降低(P0.01),其中A2和A3组之间、A3和A4组之间差异不显著(P0.05); A1、A2、A3和A4组粗脂肪含量分别是：1.57%±0.09%、1.30%±0.10%、1.12%±0.04%、1.08%±0.04%,A1组极显著高于A2、A3和A4组(P0.01),其中A3和A4组之间差异不显著(P0.05)；氨基酸方面,A2组17种游离氨基酸和总氨基酸含量均高于其余三组,由大到小的顺序依次为,A2组A3组A4组A1组,其中5种鲜味氨基酸：天冬氨酸、谷氨酸、甘氨酸、丙氨酸以及赖氨酸的含量在各处理组间差异显著(0.01P0.05),各处理组总鲜味氨基酸含量分别为A1组7.25g/100g±0.39g/100g、A2组8.10g/100g±0.71g/100g、A3组7.84g/100g±0.51g/100g、A4组7.34g/100g±0.31g/100g；背最长肌脂肪酸含量,饱和脂肪酸含量随日粮精料比例的降低先下降,而当精粗比为1：9时又略微升高；相反地,不饱和脂肪酸含量随精粗比的降低而升高,最后在A4组出现下降,其中棕榈酸、油酸、亚麻酸、花生酸、二十烯酸和二十四烷酸含量的变化,在各处理组间差异显著(0.01P0.05),A1、A2、A3、A4组不饱和脂肪酸含量分别是46.75%±0.88%、52.27%±1.33%、57.08%±2.20%、51.26%±1.47%。说明一定范围内增加日粮粗料比例可提高羊肉中不饱和脂肪酸含量,降低饱和脂肪酸和鲜味氨基酸含量,但过低的精粗比反而会降低羊肉中不饱和脂肪酸的含量。4.随着日粮精料比例的降低,血清中甘油三酯、总胆固醇、高密度脂蛋白胆固醇和低密度脂蛋白胆固醇在血液中的含量也表现出下降,A4组最低。甘油三酯方面,A1、A2、A3、A4组分别是3.31mmmol/L±0.27 mmol/L、2.37 mmol/L±00.37 mmol/L、2.08 mmol/L±0.44 mmol/L、1.83 mmol/L±0.33 mmol/L,其中A1组极显著高于A2、A3和A4组(P0.01),而A2、A3、A4组之间差异不显著(P0.05);总胆固醇和高密度脂蛋白胆固醇在各处理组间差异均极显著(P0.01);A1和A2组的低密度脂蛋白胆固醇极显著高于A3和A4组(P0.01),其中A3和A4组之间差异不显著(P0.05)。对于VFA而言,乙酸/丙酸比值随着日粮精粗比的升高而下降,从低到高分别为A1组0.82±0.04、A2组0.92±0.05、A3组1.80±0.25、A4组2.07±0.48,A1组极显著低于A3和A4组(P0.01),A2组显著低于A3和A4组(0.01P0.05),其中A1和A2组之间差异不显著(P0.05)；血清乙酸、丙酸和丁酸浓度随精料比例的升高先升高,在A2组达到最大值后极显著降低(P0.01)。5.FAS(脂肪酸合成酶基因)和H-FABP(心型脂肪酸结合蛋白基因)基因在肝脏组织中的转录表达水平随着日粮精粗比的降低而下降。A1组基因的相对表达量最高,A2组其次,A4和A3组的表达量最低；与A1组相比,A2、A4和A3组的H-FABP基因的表达水平分别下降17.45%、55.56%和60.32%；对于FAS基因的表达水平,A1组分别高于A2、A4和A3组20.72%、44.09%和47.25%。综上,本实验条件下,增加日粮精粗比可以明显提高大足黑山羊的生产性能和屠宰性能,促进羊肉肌内脂肪的沉积,改善肉质。
[Abstract]:The experiment was designed with a random unit group test to study the effect of grain precision ratio on the production performance, slaughter performance, meat and fat deposition related gene expression of Dazu black goat. 32 3-5 month old healthy big foot black goats were selected and divided into 8 units according to the principle of body weight and the date of birth, and 4 sheep in each unit group. 4 treatment groups were randomly divided into 4 groups, which were fed on the diet of 59 days in the diet of 4:6 (A1), 3:7 (A2), 2:8 (A3) and 1:9 (A4). The production performance, slaughter performance, meat quality and blood fat metabolism of 4 kinds of diet fed Black Goats were measured, and the transcriptional expression of FAS and H-FABP genes was detected by Real-time PCR technology. The main results were as follows: 1. with the increase in the proportion of grain concentrate, the final weight and daily weight gain increased, and the end weight of the.A1 group was significantly higher than that of A2, A3 and A4 (P0.01), among which the difference between A3 and A4 groups was not significant (P0.05). For the daily gain, A1 to A4 groups were 126.27g/d + 10.73 g/d, 112.29 + 11.98, 81.14 /d + 9.43g/d, 73.30g/d + 9.14g/d, among which A1 and A2 groups were significantly higher than those of A3 and A4 group (P0.01), and the difference between A3 and A4 groups was significant (0.01P0.05). The live weight before slaughter was significantly higher than that in group A3 and A4 (P0.01), and there was no significant difference between A1 and A2 group (P0.05), and the carcass weight of A1 group was significantly higher than that of A2, A3 and A4 group (P0.01), and the slaughter rate was 39.17% + 0.50%, 36.62% + 0.78%, 34.81% + 0.25% and 33.97% + 0.56% respectively. The rate was significantly higher than that of A2, A3 and A4 (P0.01), but there was no significant difference between the groups of A3 and A4 (P0.05), and the area of eye muscle in A1, A2 and A3 groups was significantly higher than that of A4 group (0.01P0.05). Effect (P0.05); compared with group A1, the cooking loss of A2, A3 and A4 group was significantly higher (P0.01), and there was no significant difference between A3 and A4 group (P0.05), and the shear force of A1 and A2 group was significantly lower than that of A3 and other groups, and the difference was not significant between the groups of A1 and A4. The rate of water loss was 13.04% + 0.34%, 13.50% +, 13.94%, respectively, 13.94% The difference between each group was very significant (P0.01), and the water power of group Al was significantly higher than that of A2, A3 and A4 group (0.01P0.05). There was no significant difference between A3 and A4 groups between A2 and A3 groups (P0.05). (2) the water content of the muscles of each test group was similar, and the difference was not significant (P0.05), and the content of crude protein decreased significantly compared with those of the group. 0.05), A3 and A4 group significantly decreased (P0.01), among which A2 and A3 groups, A3 and A4 groups had no significant difference (P0.05), A1, A2, A3 and A4 groups were 1.57% + 0.09%, 1.30% + 0.10%, 1.12% + 0.04%, 1.08% + 0.04%. The content of 17 free amino acids and total amino acids in group A2 were higher than those of the other three groups, from large to small order, in group A3 of group A2, group A4, A1 group, of which 5 kinds of fresh amino acids, aspartic acid, glutamic acid, glycine, alanine and lysine, were significantly different between the treatment groups (0.01P0.05), and the content of total fresh amino acids in each treatment group was divided. A1 group 7.25g/100g + 0.39g/100g, A2 group 8.10g/100g + 0.71g/100g, A3 group 7.84g/100g + 0.51g/100g, A4 group 7.34g/100g + 0.31g/100g, the content of fatty acid in the longest muscle, the content of saturated fatty acid decreased with the decrease of the proportion of the diet concentrate, and slightly higher when the ratio of concentrate to coarse, and, on the contrary, the content of unsaturated fatty acids with the ratio of refined and coarse. In the A4 group, the changes in the content of palmitic acid, oleic acid, linolenic acid, arachidic acid, twenty enoic acid and twenty-four alkanoic acid were significant (0.01P0.05), and the content of unsaturated fatty acids in group A1, A2, A3 and A4 was 46.75% + 0.88%, 52.27% + 1.33%, 57.08% + 2.20% and 51.26% + 1.47%. explained a certain range. The content of unsaturated fatty acids in mutton can be increased and the content of saturated fatty acids and tasty amino acids in the mutton can be increased by increasing the proportion of coarse food in the mutton, but the content of the unsaturated fatty acids in the mutton is reduced by the low ratio of fine and coarse,.4. with the decrease of the proportion of the diet concentrate, the serum triglyceride, total cholesterol, high density lipoprotein cholesterol and low density in the serum The content of lipoprotein cholesterol in the blood also decreased, and the A4 group was the lowest. A1, A2, A3, A4 group were 3.31mmmol/L + 0.27 mmol/L, 2.37 mmol/L + 0.37 mmol/L, 2.08 mmol/L + 0.44 mmol/L, 1.83 mmol/L 0.33. 05) the total cholesterol and high density lipoprotein cholesterol were significantly different between the treatment groups (P0.01), and the low density lipoprotein cholesterol in A1 and A2 groups was significantly higher than that in the A3 and A4 group (P0.01), and the difference between the A3 and A4 groups was not significant (P0.05). For VFA, the ratio of acetic acid / propionic acid decreased with the increase of the ration of grain to the grain, from low to high. Group A1 was 0.82 + 0.04, group A2 was 0.92 + 0.05, group A3 was 1.80 + 0.25, group A4 was 2.07 + 0.48, A1 group was significantly lower than A3 and A4 group (P0.01), A2 group was significantly lower than A3 and A4 group (0.01P0.05), and serum acetic acid, propionic acid and butyric acid concentration increased with the increase of concentrate ratio. The transcriptional expression level of the P0.01.5.FAS (fatty acid synthase gene) and H-FABP (heart type fatty acid binding protein gene) gene in the liver tissue decreased with the decrease of the diet sperm ratio, and the relative expression of the.A1 group was the highest, and the A2 group was next to the A4 and A3 groups, and the H-FABP genes in A2, A4 and A3 groups compared with those of the A1 group. The level of expression decreased by 17.45%, 55.56% and 60.32%, respectively. For the expression level of FAS gene, A1 group was higher than A2, A4 and A3 group 20.72%, 44.09% and 47.25%.. In this experiment, the production performance and slaughter performance of big foot black goats could be increased obviously, and the fat deposition and meat quality were promoted.
【学位授予单位】：西南大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S827.5
本文编号：2157496
[Abstract]:The experiment was designed with a random unit group test to study the effect of grain precision ratio on the production performance, slaughter performance, meat and fat deposition related gene expression of Dazu black goat. 32 3-5 month old healthy big foot black goats were selected and divided into 8 units according to the principle of body weight and the date of birth, and 4 sheep in each unit group. 4 treatment groups were randomly divided into 4 groups, which were fed on the diet of 59 days in the diet of 4:6 (A1), 3:7 (A2), 2:8 (A3) and 1:9 (A4). The production performance, slaughter performance, meat quality and blood fat metabolism of 4 kinds of diet fed Black Goats were measured, and the transcriptional expression of FAS and H-FABP genes was detected by Real-time PCR technology. The main results were as follows: 1. with the increase in the proportion of grain concentrate, the final weight and daily weight gain increased, and the end weight of the.A1 group was significantly higher than that of A2, A3 and A4 (P0.01), among which the difference between A3 and A4 groups was not significant (P0.05). For the daily gain, A1 to A4 groups were 126.27g/d + 10.73 g/d, 112.29 + 11.98, 81.14 /d + 9.43g/d, 73.30g/d + 9.14g/d, among which A1 and A2 groups were significantly higher than those of A3 and A4 group (P0.01), and the difference between A3 and A4 groups was significant (0.01P0.05). The live weight before slaughter was significantly higher than that in group A3 and A4 (P0.01), and there was no significant difference between A1 and A2 group (P0.05), and the carcass weight of A1 group was significantly higher than that of A2, A3 and A4 group (P0.01), and the slaughter rate was 39.17% + 0.50%, 36.62% + 0.78%, 34.81% + 0.25% and 33.97% + 0.56% respectively. The rate was significantly higher than that of A2, A3 and A4 (P0.01), but there was no significant difference between the groups of A3 and A4 (P0.05), and the area of eye muscle in A1, A2 and A3 groups was significantly higher than that of A4 group (0.01P0.05). Effect (P0.05); compared with group A1, the cooking loss of A2, A3 and A4 group was significantly higher (P0.01), and there was no significant difference between A3 and A4 group (P0.05), and the shear force of A1 and A2 group was significantly lower than that of A3 and other groups, and the difference was not significant between the groups of A1 and A4. The rate of water loss was 13.04% + 0.34%, 13.50% +, 13.94%, respectively, 13.94% The difference between each group was very significant (P0.01), and the water power of group Al was significantly higher than that of A2, A3 and A4 group (0.01P0.05). There was no significant difference between A3 and A4 groups between A2 and A3 groups (P0.05). (2) the water content of the muscles of each test group was similar, and the difference was not significant (P0.05), and the content of crude protein decreased significantly compared with those of the group. 0.05), A3 and A4 group significantly decreased (P0.01), among which A2 and A3 groups, A3 and A4 groups had no significant difference (P0.05), A1, A2, A3 and A4 groups were 1.57% + 0.09%, 1.30% + 0.10%, 1.12% + 0.04%, 1.08% + 0.04%. The content of 17 free amino acids and total amino acids in group A2 were higher than those of the other three groups, from large to small order, in group A3 of group A2, group A4, A1 group, of which 5 kinds of fresh amino acids, aspartic acid, glutamic acid, glycine, alanine and lysine, were significantly different between the treatment groups (0.01P0.05), and the content of total fresh amino acids in each treatment group was divided. A1 group 7.25g/100g + 0.39g/100g, A2 group 8.10g/100g + 0.71g/100g, A3 group 7.84g/100g + 0.51g/100g, A4 group 7.34g/100g + 0.31g/100g, the content of fatty acid in the longest muscle, the content of saturated fatty acid decreased with the decrease of the proportion of the diet concentrate, and slightly higher when the ratio of concentrate to coarse, and, on the contrary, the content of unsaturated fatty acids with the ratio of refined and coarse. In the A4 group, the changes in the content of palmitic acid, oleic acid, linolenic acid, arachidic acid, twenty enoic acid and twenty-four alkanoic acid were significant (0.01P0.05), and the content of unsaturated fatty acids in group A1, A2, A3 and A4 was 46.75% + 0.88%, 52.27% + 1.33%, 57.08% + 2.20% and 51.26% + 1.47%. explained a certain range. The content of unsaturated fatty acids in mutton can be increased and the content of saturated fatty acids and tasty amino acids in the mutton can be increased by increasing the proportion of coarse food in the mutton, but the content of the unsaturated fatty acids in the mutton is reduced by the low ratio of fine and coarse,.4. with the decrease of the proportion of the diet concentrate, the serum triglyceride, total cholesterol, high density lipoprotein cholesterol and low density in the serum The content of lipoprotein cholesterol in the blood also decreased, and the A4 group was the lowest. A1, A2, A3, A4 group were 3.31mmmol/L + 0.27 mmol/L, 2.37 mmol/L + 0.37 mmol/L, 2.08 mmol/L + 0.44 mmol/L, 1.83 mmol/L 0.33. 05) the total cholesterol and high density lipoprotein cholesterol were significantly different between the treatment groups (P0.01), and the low density lipoprotein cholesterol in A1 and A2 groups was significantly higher than that in the A3 and A4 group (P0.01), and the difference between the A3 and A4 groups was not significant (P0.05). For VFA, the ratio of acetic acid / propionic acid decreased with the increase of the ration of grain to the grain, from low to high. Group A1 was 0.82 + 0.04, group A2 was 0.92 + 0.05, group A3 was 1.80 + 0.25, group A4 was 2.07 + 0.48, A1 group was significantly lower than A3 and A4 group (P0.01), A2 group was significantly lower than A3 and A4 group (0.01P0.05), and serum acetic acid, propionic acid and butyric acid concentration increased with the increase of concentrate ratio. The transcriptional expression level of the P0.01.5.FAS (fatty acid synthase gene) and H-FABP (heart type fatty acid binding protein gene) gene in the liver tissue decreased with the decrease of the diet sperm ratio, and the relative expression of the.A1 group was the highest, and the A2 group was next to the A4 and A3 groups, and the H-FABP genes in A2, A4 and A3 groups compared with those of the A1 group. The level of expression decreased by 17.45%, 55.56% and 60.32%, respectively. For the expression level of FAS gene, A1 group was higher than A2, A4 and A3 group 20.72%, 44.09% and 47.25%.. In this experiment, the production performance and slaughter performance of big foot black goats could be increased obviously, and the fat deposition and meat quality were promoted.
【学位授予单位】：西南大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S827.5
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