桑树茎叶饲料对肉兔生产性能和肉品质的影响

发布时间：2019-03-31 09:55

【摘要】：本试验旨在研究桑树茎叶饲料对肉兔生产性能和肉品质的影响。采用单因素试验设计,选择35日龄健康、体重接近的新西兰肉兔144只,随机分为4组(每组6个重复,每个重复6只),分别饲喂桑树茎叶饲料添加量为0(对照组)、8%、16%、24%的试验饲粮。预试期为7 d,正试期为42 d。结果显示:24%组平均日增重显著低于对照组(P0.05)、料重比显著高于对照组(P0.05);16%、24%组背肌和腿肌45 min时的红绿度(a*)值和24 h时的p H显著高于对照组(P0.05);16%、24%组背肌和腿肌的滴水损失率显著低于对照组(P0.05);16%、24%组背肌和腿肌中肌苷酸含量显著高于对照组(P0.05);16%、24%组背肌中亚麻酸、腿肌中棕榈酸和亚麻酸含量显著高于对照组(P0.05)。由此得出,饲粮中桑树茎叶饲料的添加量不超过16%时对肉兔的生产性能无显著影响,同时能提高肌肉中风味物质的含量,改善肉品质。
[Abstract]:The purpose of this experiment was to study the effects of mulberry stem and leaf feed on performance and meat quality of meat rabbits. 144 New Zealand meat rabbits with 35-day-old healthy and similar body weight were randomly divided into 4 groups (6 in each group and 6 in each), fed mulberry stem and leaf diets with 0 (control group), 8%, respectively, in a single-factor design, and a total of 144 New Zealand meat rabbits with 35-day-old healthy weight were randomly divided into 4 groups (6 in each group). 16%, 24% of the trial diet. The pre-trial period is 7 days and the positive trial period is 42 d. The results showed that the average daily gain of the 24% group was significantly lower than that of the control group (P0.05), and the feed weight ratio was significantly higher than that of the control group (P0.05). The values of red green degree (a *) at 45 min and pH at 24 h in 24% group were significantly higher than those in control group (P 0.05), and the loss rate of water drop in 24% group was significantly lower than that in control group (P 0.05), and the loss rate of water drop in 24% group was significantly lower than that in control group (P 0.05). The content of inosinic acid in the dorsal muscle and leg muscle of 24% group was significantly higher than that of the control group (P0.05), and the content of palmitic acid and linolenic acid in the dorsal muscle and leg muscle of the 24% group was significantly higher than that in the control group (P0.05). The results showed that when the amount of mulberry stem and leaf feed in diet was less than 16%, it had no significant effect on the performance of meat rabbits, and could increase the content of flavor substance in muscle and improve the meat quality at the same time.
【作者单位】：四川省畜牧科学研究院;西南民族大学生命科学与技术学院;
【基金】：公益性行业(农业)科研专项经费(201403049) 国家兔产业技术体系(CARS-44-B-4) 四川省育种攻关项目(2011NZ0099-40) 肉兔标准化养殖关键技术集成示范与推广应用(2014四川省农业科技成果转化)
【分类号】：S829.1

【相似文献】