大豆素对肉牛肉质、瘤胃发酵及菌群影响研究
发布时间：2018-08-26 13:49
【摘要】：大豆素是一种绿色饲料添加剂,具有多种生理活性效用。本文研究大豆素在肉牛肉质、瘤胃发酵和菌群方面的影响。为大豆素在肉牛的生产养殖上提供理论根据及技术参考。本文从以下几个方面进行研究:实验一:大豆素对肉牛屠体性能指标、肉品质及相关指标的影响选择14头健康、体重相近(450±20kg)、2岁左右阉割湘中黑牛,随机分成2组,每组7头,对照组饲喂基础日粮,处理组饲喂基础日粮+500 mg/kg大豆素(按精料计)。试验为期120天。结果表明:(1)添加大豆素对宰前活重、热胴体重、屠宰率无显著影响,胴体的脂肪含量、背膘厚有降低趋势,但差异不显著(P0.05),(2)添加大豆素能显著提高背最长肌的肌内脂肪含量及大理石花纹评分(P0.05),分别较对照组提高了8.34%、1.93分,并显著降低了排酸24h肌肉的pH和水分含量(P0.05),显著增加了肌肉的红度及色度(P0.05);(3)添加大豆素能显著降低了血清中低密度脂质蛋白胆固醇、游离脂肪酸、甘油三酯、总胆固醇、尿素氮、高密度脂质蛋白胆固醇、葡萄糖的浓度(P0.05)。试验二:大豆素对肉牛瘤胃发酵指标影响选取3头强壮且瘤胃被安装有永久性瘘管的锦江黄牛,运用自身对照设计本试验,试验共分为2期(对照期和试验期),试验期添加500 mg/kg大豆素(按精料计)。结果表明:(1)添加大豆素能使试验期牛瘤胃各时间点平均pH显著低于对照期(P㩳0.05),但均在正常瘤胃pH范围内;(2)添加大豆素能促进瘤胃液当中总挥发性脂肪酸(TVFA)、乙酸、丙酸、丁酸浓度的提升及增加乙酸/丙酸比值,但都差异不显著(P㧐0.05);(3)添加大豆素能使试验期牛各时间点平均值NH3-N浓度比对照期显著降低(P㩳0.05);(4)添加大豆素能使试验期牛微生物蛋白(MCP)含量比对照期有提高趋势(P=0.053)。实验三:大豆素对锦江黄牛瘤胃菌群多样性及结构的影响运用Miseq高通量测序技术,选取3头健康且瘤胃安装有永久性瘘管锦江黄牛作试验动物,此次试验运用自身对照法进行设计,试验共分为2期(对照期和试验期),试验期添加500 mg/kg大豆素(按精料计)。结果表明:(1)从门水平看,添加大豆素极显著高瘤胃拟杆菌门含量(P㩳0.01),有降低瘤胃螺旋菌门(P=0.067)含量的趋势;(2)从属水平看,与对照期相比,添加大豆素提高了反刍杆菌属62.17%、普雷沃氏菌属12.58%、未培养琥珀酸弧菌属5.87%、琥珀酸弧菌属100.93%、食物谷菌属52.30%。综上所述:(1)大豆素影响育肥牛的脂类代谢,促进其肌内脂肪沉积,改善牛肉的大理石花纹和品质;(2)大豆素可改善瘤胃发酵;(3)大豆素增加瘤胃中拟杆菌门丰度;大豆素促进普雷氏菌和琥珀酸弧菌生长。
[Abstract]:Daidzein is a green feed additive with many physiological activities. The effects of daidzein on meat quality, rumen fermentation and microflora of beef cattle were studied. To provide theoretical basis and technical reference for soybean in beef cattle production and breeding. In this paper, the following aspects were studied: experiment 1: the effects of daidzein on carcass performance, meat quality and related indexes of beef cattle. Fourteen healthy cattle were selected. The black cattle castrated about 2 years old with similar body weight (450 卤20kg) were randomly divided into 2 groups, 7 in each group. The control group was fed with basic diet and the treatment group with basic diet of 500 mg/kg daidzein. The experiment lasted 120 days. The results showed that: (1) the addition of daidzein had no significant effect on live weight, hot carcass weight and slaughter rate, and the fat content and backfat thickness of carcass decreased. But the difference was not significant (P0.05), (2). The intramuscular fat content and marbling score of the longissimus dorsi muscle were significantly increased by daidzein (P0.05), which were 8.34 and 1.93 points higher than that of the control group, respectively. The contents of pH and water were significantly decreased (P0.05), the redness and chromaticity of muscle (P0.05); (3) were significantly increased by adding daidzein to the serum, and the low density lipid protein cholesterol, free fatty acid, triglyceride, total cholesterol were significantly decreased. Urea nitrogen, high density lipid protein cholesterol, glucose concentration (P0.05). Experiment 2: effect of daidzein on rumen fermentation index of beef cattle. Three strong Jinjiang yellow cattle with permanent fistula were selected. The experiment was divided into two periods (control period and trial period), and 500 mg/kg daidzein was added in the trial period (according to concentrate). The results showed that: (1) addition of daidzein could significantly lower the average pH of rumen than that of control period (P0. 05), but all of them were within the range of normal rumen pH, (2) addition of daidzein could promote total volatile fatty acid (TVFA),) acetic acid and propionic acid in rumen fluid. The increase of butyric acid concentration and the increase of acetic acid / propionic acid ratio, But there was no significant difference (P0. 05); (3) addition of daidzein could significantly decrease the average NH3-N concentration of cattle at different time points (P0. 05); (4) addition of daidzein could increase the (MCP) content of bovine microbial protein (P0. 053). Experiment 3: effects of daidzein on the diversity and structure of rumen flora in Jinjiang Yellow cattle three healthy and rumen fitted Jinjiang yellow cattle were selected as experimental animals using Miseq high-throughput sequencing technique. The experiment was designed with self-control method. The experiment was divided into two periods (control period and trial period), and 500 mg/kg daidzein was added in the trial period (according to concentrate). The results showed that: (1) addition of daidzein significantly increased the content of Bacteroides rumi (P0. 01) and decreased the content of Helicobacter sp. (P0. 067) in the rumen, and (2) at the subordinate level, compared with the control period, the content of daidzein was significantly higher than that of the control period. The addition of daidzein increased the ruminant genus 62.17, Prevoc 12.58, uncultured Vibrio succinate 5.87, Vibrio succinate 100.93 and glutenia 52.30. In conclusion: (1) daidzein affects lipid metabolism, promotes intramuscular fat deposition, and improves marbling and quality of beef; (2) daidzein can improve rumen fermentation; (3) daidzein increases the abundance of Bacteroides in rumen; Daidzein promotes the growth of Precious and Vibrio succinate.
【学位授予单位】：江西农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S823.5
[Abstract]:Daidzein is a green feed additive with many physiological activities. The effects of daidzein on meat quality, rumen fermentation and microflora of beef cattle were studied. To provide theoretical basis and technical reference for soybean in beef cattle production and breeding. In this paper, the following aspects were studied: experiment 1: the effects of daidzein on carcass performance, meat quality and related indexes of beef cattle. Fourteen healthy cattle were selected. The black cattle castrated about 2 years old with similar body weight (450 卤20kg) were randomly divided into 2 groups, 7 in each group. The control group was fed with basic diet and the treatment group with basic diet of 500 mg/kg daidzein. The experiment lasted 120 days. The results showed that: (1) the addition of daidzein had no significant effect on live weight, hot carcass weight and slaughter rate, and the fat content and backfat thickness of carcass decreased. But the difference was not significant (P0.05), (2). The intramuscular fat content and marbling score of the longissimus dorsi muscle were significantly increased by daidzein (P0.05), which were 8.34 and 1.93 points higher than that of the control group, respectively. The contents of pH and water were significantly decreased (P0.05), the redness and chromaticity of muscle (P0.05); (3) were significantly increased by adding daidzein to the serum, and the low density lipid protein cholesterol, free fatty acid, triglyceride, total cholesterol were significantly decreased. Urea nitrogen, high density lipid protein cholesterol, glucose concentration (P0.05). Experiment 2: effect of daidzein on rumen fermentation index of beef cattle. Three strong Jinjiang yellow cattle with permanent fistula were selected. The experiment was divided into two periods (control period and trial period), and 500 mg/kg daidzein was added in the trial period (according to concentrate). The results showed that: (1) addition of daidzein could significantly lower the average pH of rumen than that of control period (P0. 05), but all of them were within the range of normal rumen pH, (2) addition of daidzein could promote total volatile fatty acid (TVFA),) acetic acid and propionic acid in rumen fluid. The increase of butyric acid concentration and the increase of acetic acid / propionic acid ratio, But there was no significant difference (P0. 05); (3) addition of daidzein could significantly decrease the average NH3-N concentration of cattle at different time points (P0. 05); (4) addition of daidzein could increase the (MCP) content of bovine microbial protein (P0. 053). Experiment 3: effects of daidzein on the diversity and structure of rumen flora in Jinjiang Yellow cattle three healthy and rumen fitted Jinjiang yellow cattle were selected as experimental animals using Miseq high-throughput sequencing technique. The experiment was designed with self-control method. The experiment was divided into two periods (control period and trial period), and 500 mg/kg daidzein was added in the trial period (according to concentrate). The results showed that: (1) addition of daidzein significantly increased the content of Bacteroides rumi (P0. 01) and decreased the content of Helicobacter sp. (P0. 067) in the rumen, and (2) at the subordinate level, compared with the control period, the content of daidzein was significantly higher than that of the control period. The addition of daidzein increased the ruminant genus 62.17, Prevoc 12.58, uncultured Vibrio succinate 5.87, Vibrio succinate 100.93 and glutenia 52.30. In conclusion: (1) daidzein affects lipid metabolism, promotes intramuscular fat deposition, and improves marbling and quality of beef; (2) daidzein can improve rumen fermentation; (3) daidzein increases the abundance of Bacteroides in rumen; Daidzein promotes the growth of Precious and Vibrio succinate.
【学位授予单位】：江西农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S823.5
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