發(fā)布時(shí)間：2018-04-24 23:34

  本文選題：中藥添加劑 + 肉牛　； 參考：《江西農(nóng)業(yè)大學(xué)》2017年碩士論文

【摘要】：中藥具有抗應(yīng)激、抗氧化、調(diào)節(jié)免疫及脂類代謝等作用。前期研究表明,在飼料中添加中藥可緩解肉牛熱應(yīng)激反應(yīng),改善高溫條件下肉牛的生長性能。本研究旨在研究中藥添加劑對高溫條件下肉牛宰后肌肉品質(zhì)的影響及機(jī)制。主要包括以下三部分。試驗(yàn)一:研究添加不同中藥復(fù)方對肉牛的抗熱應(yīng)激作用。本試驗(yàn)選取18頭健康、初重為435.30±16.26kg的22月齡育肥期錦江黃牛未去勢公牛,隨機(jī)分為對照組、清熱組和健脾組3組,每組6頭牛。其中對照組飼喂基礎(chǔ)飼糧,兩個(gè)中藥組分別在精料中添加了1%的健脾化濕方(健脾組)和2%的清熱祛濕方(清熱組)。試驗(yàn)牛飼養(yǎng)于夏季高溫高濕條件下,試驗(yàn)為期60 d。結(jié)果表明:試驗(yàn)期牛舍溫濕指數(shù)大于72,肉牛處于熱應(yīng)激狀態(tài)。與對照組比較,兩中藥組試驗(yàn)牛的體溫與呼吸頻率在20d和40d均顯著降低(P0.05)。此外,與對照組相比,健脾組的血清總蛋白、白蛋白、球蛋白、甘油三酯、胰島素和脂聯(lián)素含量升高(P0.05),但總膽固醇含量降低(P0.05);清熱組的血清生長激素、甲狀腺激素(T3和T4)均顯著升高,胰島素水平降低(P0.05)。兩個(gè)中藥組血清抗氧化酶活性均顯著高于對照組(P0.05),丙二醛含量則顯著下降(P0.05)。這表明,飼糧中添加健脾方和清熱方均可緩解肉牛的熱應(yīng)激反應(yīng),其中清熱方在改善生產(chǎn)性能方面的效果較好。試驗(yàn)二:選擇清熱組開展屠宰試驗(yàn),研究清熱方對熱應(yīng)激肉牛肌肉品質(zhì)及肌內(nèi)脂肪沉積的影響。結(jié)果顯示:與對照組相比,清熱組肉牛宰后眼肌面積、嫩度等均有改善的趨勢(P0.05),肌肉24小時(shí)后pH值顯著降低(P0.05)。清熱組的單不飽和脂肪酸(C14:1、C16:1、C17:1和C18:1)比對照組均有升高的趨勢(P0.05)。此外,通過冰凍切片脂肪染色,在光鏡視野下觀察到清熱組肌束之間的橘紅色脂肪滴顯著多于對照組,這些結(jié)果表明添加清熱方可促進(jìn)高溫條件下肉牛肌內(nèi)脂肪的沉積,對牛肉的風(fēng)味有一定的改善效果。試驗(yàn)三:為進(jìn)一步探討清熱方對高溫條件下肉牛肌內(nèi)脂肪沉積的調(diào)控機(jī)制,本研究測定了肉牛脂肪代謝酶的活性及相關(guān)因子基因表達(dá)量的變化。結(jié)果顯示:與對照組相比,清熱組肉牛皮下脂肪中乙酰輔酶A羧化酶(ACC)、脂肪合成酶(FAS)和激素敏感性脂肪酶(HSL)的活性顯著降低,脂肪組織和肝臟中的過氧化物酶體增殖物激活受體γ輔激活因子1(PGC-1α)、腺苷酸激活蛋白激酶α1(AMPKα1)、過氧化物酶體增殖物激活受體γ(PPARγ)和脂蛋白脂酶(LPL)的相對基因表達(dá)量均顯著升高(P0.05)。結(jié)果表明,飼糧中添加中藥復(fù)方可上調(diào)熱應(yīng)激期肉牛脂肪代謝調(diào)控因子的基因表達(dá),改善脂肪沉積。綜上結(jié)果:飼料中添加中藥復(fù)方可以緩解肉牛的熱應(yīng)激反應(yīng)。其中,清熱方可促進(jìn)高溫條件下肉牛的肌內(nèi)脂肪沉積,改善牛肉的風(fēng)味,上調(diào)肉牛脂肪代謝調(diào)控因子的基因表達(dá)量。
[Abstract]:Chinese medicine has anti-stress, anti-oxidation, immune regulation and lipid metabolism and so on. The previous studies showed that adding Chinese medicine to the feed could alleviate the heat stress reaction of beef cattle and improve the growth performance of beef cattle under high temperature. The purpose of this study was to study the effect and mechanism of Chinese medicine additive on muscle quality of beef cattle after slaughter under high temperature. Mainly includes the following three parts. Experiment 1: the anti-heat stress effect of different Chinese herbal compound on beef cattle was studied. In this experiment, 18 healthy and 435.30 鹵16.26kg uncastrated cattle were randomly divided into three groups: control group, heat clearing group and spleen invigorating group, with 6 cows in each group. The control group was fed with basic diet, and the two groups were supplemented with 1% invigorating spleen and removing dampness (invigorating spleen group) and 2% clearing heat and dispelling dampness prescription (heat clearing group) respectively. The test cattle were fed under high temperature and high humidity in summer for 60 days. The results showed that the temperature and humidity index of cattle was more than 72, and the beef cattle were in heat stress state. Compared with the control group, the body temperature and respiratory rate of the two groups were significantly lower than those of the control group at 20 d and 40 d, respectively. In addition, compared with the control group, serum total protein, albumin, globulin, triglyceride, insulin and adiponectin contents in the spleen invigorating group increased P0.05N, but the total cholesterol content decreased P0.05G, and the serum growth hormone in the heat-clearing group. Thyroid hormone T 3 and T 4) increased significantly, and insulin level decreased P 0.05. The activities of serum antioxidant enzymes in the two groups were significantly higher than those in the control group (P 0.05), while the content of malondialdehyde (MDA) decreased significantly (P 0.05). The results showed that the addition of Jianpi recipe and Qingre recipe in the diet could alleviate the heat stress reaction of beef cattle, and the effect of Qingre recipe on improving the production performance was better. Experiment 2: the effect of Qingre recipe on muscle quality and intramuscular fat deposition of heat stressed beef cattle was studied. The results showed that, compared with the control group, the area and tenderness of the eye muscle in the heat-clearing group showed a trend of improvement (P 0.05), and the pH value of the muscle decreased significantly (P 0.05) after 24 hours. Compared with the control group, the monounsaturated fatty acids C14: 1: 1, C16: 1, C17: 1 and C18: 1 in the heat-clearing group showed an increasing trend. In addition, the orange fat droplets between muscle bundles in Qingre group were significantly higher than those in control group under light microscope. These results indicated that Qingre decoction could promote the deposition of intramuscular fat in beef cattle under high temperature. It can improve the flavor of beef. Experiment 3: in order to further study the regulation mechanism of Qingre recipe on fat deposition in muscle of beef cattle under high temperature, the activity of fat metabolizing enzyme and the expression of related factor gene were measured. The results showed that the activities of acetyl coA carboxylase (ACCA), adipose synthase (FAS) and hormone sensitive lipase (HSL) in hypodermic fat of cattle in heat-clearing group were significantly lower than those in control group. The relative gene expression of peroxisome proliferator-activated receptor 緯 -coactivator 1(PGC-1 偽, adenylate activated protein kinase 偽 1(AMPK 偽 1, peroxisome proliferator activated receptor 緯 -PPAR- 緯 and lipoprotein lipase (LPL) in adipose tissue and liver were significantly increased. The results showed that the gene expression of fat metabolism regulatory factors in beef cattle during heat stress was upregulated and fat deposition was improved by adding traditional Chinese medicine compound in diet. The above results showed that the addition of traditional Chinese medicine compound in feed could alleviate the heat stress reaction of beef cattle. Qingre decoction promoted intramuscular fat deposition, improved beef flavor and up-regulated gene expression of fat metabolism regulatory factors in beef cattle under high temperature.
【學(xué)位授予單位】：江西農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：S823.5

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