土豆渣发酵饲料对小尾寒羊氨基酸及脂肪酸组成的影响
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摘要
试验旨在探讨土豆渣与劣质牧草混合发酵饲料饲喂对小尾寒羊氨基酸及脂肪酸组成的影响。选择150只健康无病、体重相近(22 kg左右)的小尾寒羊羔羊,随机分成3组,每组5个重复,每个重复10只。对照组常规饲喂(精料+羊草),试验Ⅰ组和试验Ⅱ组精料基础上饲喂不同配方的土豆渣发酵饲料。3组精料饲喂量均为500 g/d,粗饲料自由采食。预试期7 d,试验期65 d。饲喂试验结束后进行屠宰采取背最长肌和肾周脂肪用于氨基酸和脂肪酸分析。结果表明:试验Ⅰ组相比对照组显著提高了缬氨酸、异亮氨酸、亮氨酸和成人必需氨基酸的含量(P<0.05),试验Ⅰ组和试验Ⅱ组相比对照组显著提高了苯丙氨酸和婴儿必需氨基酸的含量(P<0.05);试验Ⅰ组肌肉脂肪酸中二十一碳烷酸显著高于对照组(P<0.05),试验Ⅰ组肾周脂肪酸中硬脂酸显著低于对照组(P<0.05)。土豆渣与劣质牧草混合发酵饲料饲喂小尾寒羊可提高肌肉中氨基酸的含量,羊肉营养丰富。脂肪酸而言,饲喂发酵饲料并未改变肌肉和肾周脂肪中的脂肪酸组成,试验组间比较,试验Ⅰ组略优于试验Ⅱ组。
This experiment was conducted to study the effect of the fermentation feed on amino acids and fatty acids compositions of small tail han sheep. 150 sheep with an average body weight of about22 kg were randomly divided into three groups: control group, groupⅠ and groupⅡ. Each treatment had 5 replicates and 10 sheep per replicate. The control group was fed a based diet, groupⅠ,Ⅱ were fed the different fermentation feeds on the basis of concentrate. The pre-experimental period lasted for7 d, the experiment period lasted for 65 d. Slaughter was done at the end of feeding experiment, and the longissimus dorsi muscle and kidney fat were used to analyze amino acids and fatty acids. The results showed that: aline, isoleucine, leucine, adult essential amino acids of groupⅠand Pheny lalanine,baby essential amino acids of groupⅠ, Ⅱ were significant higher than control group(P<0.05). C210 of muscle fatty acids and C180 of kidney fatty acids had significant difference between groupⅠand control group(P<0.05), another detection indexes had no significant difference among three groups(P>0.05). In conclusion, feeding the fermentation feed can increase the amino acids, improve the mutton nutrition, but did not change the composition of fatty acids in the muscle and kidney adipose tissue. Compared between experimental groups, group Ⅰ was slightly better than group Ⅱ.
This experiment was conducted to study the effect of the fermentation feed on amino acids and fatty acids compositions of small tail han sheep. 150 sheep with an average body weight of about22 kg were randomly divided into three groups: control group, groupⅠ and groupⅡ. Each treatment had 5 replicates and 10 sheep per replicate. The control group was fed a based diet, groupⅠ,Ⅱ were fed the different fermentation feeds on the basis of concentrate. The pre-experimental period lasted for7 d, the experiment period lasted for 65 d. Slaughter was done at the end of feeding experiment, and the longissimus dorsi muscle and kidney fat were used to analyze amino acids and fatty acids. The results showed that: aline, isoleucine, leucine, adult essential amino acids of groupⅠand Pheny lalanine,baby essential amino acids of groupⅠ, Ⅱ were significant higher than control group(P<0.05). C210 of muscle fatty acids and C180 of kidney fatty acids had significant difference between groupⅠand control group(P<0.05), another detection indexes had no significant difference among three groups(P>0.05). In conclusion, feeding the fermentation feed can increase the amino acids, improve the mutton nutrition, but did not change the composition of fatty acids in the muscle and kidney adipose tissue. Compared between experimental groups, group Ⅰ was slightly better than group Ⅱ.
引文
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[19]姜悦,陈峰,梁世中.利用海洋微藻生产ω-3多不饱和脂肪酸[J].海洋科学, 1997(6):18-20.
[20]徐天宇.利用生物技术生产廿碳五烯酸和廿二碳六烯酸[J].食品和发酵工业, 1995(1):56-65.
[21]庞伟英,阎宏.反刍动物对纤维素的消化利用及调控[J].草食家畜, 2007, 1(3):46-47.
[22] Bonanome A, Grundy S M. Effect of dietary steric acid on plasma cholesterol and lipoprotein levels[J]. N. Engl. J. Med., 1988(5):318-324.
[23] Jeremiah L E,Tong A K W, Gibson L L. The influence of lamb chronological age,slaughter weight and gender on consumer acceptance[J]. Sheep&Goat Res. J., 1998,14(3):206-213.
[2]林标声,罗建,戴爱玲,等.微生物发酵饲料对断奶仔猪生长性能的影响[J].安徽农业科学,2010,38(5):2378-2380.
[3]冯健,同仲彬,金鑫,等.饲喂生物发酵饲料对延边黄牛屠宰性能及氨基酸、脂肪酸的影响[J].饲料工业, 2015, 36(17):51-54.
[4]王莉梅,薛树媛,田丰,等.全混合发酵饲料对羊肉品质的影响[J].黑龙江畜牧兽医, 2015(13):38-42.
[5]王卓,顾正彪.马铃薯渣的开发与利用[J].中国粮油学报,2007,22(2):133-136.
[6]雷恒,曹兵海,徐春城,等.利用微生物发酵马铃薯淀粉渣的研究进展[J].动物营养学报, 2011, 23(11):1891-1897.
[7]袁晓雷,郝艳霜,孙庄建.土豆渣作为新饲料原料的开发与利用[J].农技服务, 2016, 33(10):163.
[8]国家食品药品监督管理总局,国家卫生和计划生育委员会.食品中氨基酸的测定:GB/T 5009.124-2016[S].北京:中国标准出版社, 2016.
[9]国家质量监督检验检疫总局.食品中总脂肪、饱和脂肪酸、不饱和脂肪酸和脂肪酸的测定:GB/T 22223-2008[S].北京:中国标准出版社,2008.
[10]杨富民.肉用杂种一代羊肉品质特性研究[D].甘肃农业大学,2004.
[11] Maughan C, Tansawat R, Cornforth D, et al. Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass-or grainfed cattle[J]. Meat Sci., 2012, 90(1):116-121.
[12]周映华,胡新旭,卞巧,等.无抗发酵饲料对生长育肥猪生长性能、肠道菌群和养分表观消化率的影响[J].动物营养学报,2015, 27(3):870-877.
[13]邵金良,黎其万,刘宏程,等.山羊肉中氨基酸含量测定及营养分析[J].肉类研究, 2008(8):60-62.
[14]赵有璋,李发弟,张子军,等.甘肃现代肉羊新品种群培育研究报告[J].中国草食动物, 2006, 6(3):3-10.
[15] Reiner Z, Catapano A L, Backer G, et al. ESC/EAS guidelines for the management of dyslipidaemias[J]. Eur. Heart J., 2011,32(14):1769-1818.
[16] Kazunori K, Teruvoshi Y. Health benefits of conjugated linoleic acid(CLA)[J]. Obes. Res. Clin. Pract., 2014, 8(6):525-532.
[17]王娟娟,王顺喜,陆文清,等.发酵饲料对生长肥育猪脂肪品质的影响[J].粮食与饲料工业,2010(6):59-62.
[18] Scollan N D, Dannenberger D, Nuernberg K, et al. Enhancing the nutritional and health value of beef lipids and their relationship with meat quality[J]. Meat Sci., 2014, 97(3):384-394.
[19]姜悦,陈峰,梁世中.利用海洋微藻生产ω-3多不饱和脂肪酸[J].海洋科学, 1997(6):18-20.
[20]徐天宇.利用生物技术生产廿碳五烯酸和廿二碳六烯酸[J].食品和发酵工业, 1995(1):56-65.
[21]庞伟英,阎宏.反刍动物对纤维素的消化利用及调控[J].草食家畜, 2007, 1(3):46-47.
[22] Bonanome A, Grundy S M. Effect of dietary steric acid on plasma cholesterol and lipoprotein levels[J]. N. Engl. J. Med., 1988(5):318-324.
[23] Jeremiah L E,Tong A K W, Gibson L L. The influence of lamb chronological age,slaughter weight and gender on consumer acceptance[J]. Sheep&Goat Res. J., 1998,14(3):206-213.
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