饲粮中金针菇菌渣水平对山羊屠宰性能及肉品质的影响
发布时间：2019-08-16 14:18
【摘要】：本试验旨在研究饲粮中金针菇菌渣水平对山羊屠宰性能及肉品质的影响。试验选用28只体重为(23.35±2.45)kg的波杂羊(波尔山羊×徐淮山羊),随机分成4组(每组7只),分别饲喂含0(A组,作为对照组)、15%(B组)、25%(C组)、40%金针菇菌渣(D组)的试验饲粮。试验羊单独饲喂,在试验结束时(饲喂45 d后)进行屠宰,分别测定山羊的屠宰率、眼肌面积以及背最长肌的pH、色度、剪切力、蒸煮损失率和滴水损失率。结果表明:1)C组的屠宰率与B组差异不显著(P0.05),但显著高于A和D组(P0.05);C组的屠宰率分别比A、B和D组提高了2.46%、1.35%和8.32%。B和C组的眼肌面积与A组差异不显著(P0.05),但显著高于D组(P0.05)。2)C组山羊的背最长肌的滴水损失率与B和D组差异不显著(P0.05),但显著低于A组(P0.05);与A、B和D组相比,C组山羊的背最长肌的蒸煮损失率显著降低(P0.05);B、C和D组的剪切力差异不显著(P0.05),但均显著低于A组(P0.05)。饲粮中添加不同水平的金针菇菌渣对山羊背最长肌宰后45 min pH(pH_(45 min))、宰后24 h pH(pH_(24 h))、红度(a~*)值和黄度(b~*)值无显著影响(P0.05),但能显著降低背最长肌亮度(L~*)值。由此可见,饲粮中添加不同水平的金针菇菌渣对山羊的屠宰性能以及肉品质产生不同程度的影响,饲粮中金针菇菌渣水平为25%时对提高山羊的屠宰性能以及改善肉品质方面具有较好的效果。
[Abstract]:The purpose of this experiment was to study the effect of Flammulina velutipes residue level on slaughtering performance and meat quality of goats. Twenty-eight Boza sheep weighing (23.35 卤2.45) kg (Boer goat 脳 Xuhuai goat) were randomly divided into 4 groups (7 in each group) and fed with experimental diet containing 0 (group A, as control group), 15% (group B), 25% (group C) and 40% mushroom residue (group D), respectively. The sheep were fed alone and slaughtered at the end of the experiment (45 days after feeding). The slaughter rate, eye muscle area, pH, chromaticity, shear force, cooking loss rate and drip loss rate of the longissimus dorsi muscle were measured. The results showed that: 1) there was no significant difference in slaughtering rate between group C and group B (P 0.05), but it was significantly higher than that in group A and D (P 0.05). The slaughter rate of group C was 2.46%, 1.35% and 8.32% higher than that of group A, respectively. The area of eye muscle in group B and C was not significantly different from that in group A (P 0.05), but significantly higher than that in group D (P 0.05). 2) the water drop loss rate of longissimus dorsi muscle in group C was not significantly different from that in group B and D (P 0.05), but significantly lower than that in group A (P 0.05). Compared with group A, group B and group D, the cooking loss rate of longissimus dorsi muscle in group C was significantly lower than that in group A (P 0.05), but there was no significant difference in shear force between group C and group D (P 0.05), but it was significantly lower than that in group A (P 0.05). Adding different levels of Flammulina velutipes residue to the diet had no significant effect on 45 min pH (pH_ (45 min), postmortem 24 h pH (pH_ (24 h), redness) and b 鈮，
本文编号：2527490
[Abstract]:The purpose of this experiment was to study the effect of Flammulina velutipes residue level on slaughtering performance and meat quality of goats. Twenty-eight Boza sheep weighing (23.35 卤2.45) kg (Boer goat 脳 Xuhuai goat) were randomly divided into 4 groups (7 in each group) and fed with experimental diet containing 0 (group A, as control group), 15% (group B), 25% (group C) and 40% mushroom residue (group D), respectively. The sheep were fed alone and slaughtered at the end of the experiment (45 days after feeding). The slaughter rate, eye muscle area, pH, chromaticity, shear force, cooking loss rate and drip loss rate of the longissimus dorsi muscle were measured. The results showed that: 1) there was no significant difference in slaughtering rate between group C and group B (P 0.05), but it was significantly higher than that in group A and D (P 0.05). The slaughter rate of group C was 2.46%, 1.35% and 8.32% higher than that of group A, respectively. The area of eye muscle in group B and C was not significantly different from that in group A (P 0.05), but significantly higher than that in group D (P 0.05). 2) the water drop loss rate of longissimus dorsi muscle in group C was not significantly different from that in group B and D (P 0.05), but significantly lower than that in group A (P 0.05). Compared with group A, group B and group D, the cooking loss rate of longissimus dorsi muscle in group C was significantly lower than that in group A (P 0.05), but there was no significant difference in shear force between group C and group D (P 0.05), but it was significantly lower than that in group A (P 0.05). Adding different levels of Flammulina velutipes residue to the diet had no significant effect on 45 min pH (pH_ (45 min), postmortem 24 h pH (pH_ (24 h), redness) and b 鈮，
本文编号：2527490
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