【摘要】：大豆素是一種綠色飼料添加劑,具有多種生理活性效用。本文研究大豆素在肉牛肉質(zhì)、瘤胃發(fā)酵和菌群方面的影響。為大豆素在肉牛的生產(chǎn)養(yǎng)殖上提供理論根據(jù)及技術(shù)參考。本文從以下幾個(gè)方面進(jìn)行研究:實(shí)驗(yàn)一:大豆素對(duì)肉牛屠體性能指標(biāo)、肉品質(zhì)及相關(guān)指標(biāo)的影響選擇14頭健康、體重相近(450±20kg)、2歲左右閹割湘中黑牛,隨機(jī)分成2組,每組7頭,對(duì)照組飼喂基礎(chǔ)日糧,處理組飼喂基礎(chǔ)日糧+500 mg/kg大豆素(按精料計(jì))。試驗(yàn)為期120天。結(jié)果表明:(1)添加大豆素對(duì)宰前活重、熱胴體重、屠宰率無(wú)顯著影響,胴體的脂肪含量、背膘厚有降低趨勢(shì),但差異不顯著(P0.05),(2)添加大豆素能顯著提高背最長(zhǎng)肌的肌內(nèi)脂肪含量及大理石花紋評(píng)分(P0.05),分別較對(duì)照組提高了8.34%、1.93分,并顯著降低了排酸24h肌肉的pH和水分含量(P0.05),顯著增加了肌肉的紅度及色度(P0.05);(3)添加大豆素能顯著降低了血清中低密度脂質(zhì)蛋白膽固醇、游離脂肪酸、甘油三酯、總膽固醇、尿素氮、高密度脂質(zhì)蛋白膽固醇、葡萄糖的濃度(P0.05)。試驗(yàn)二:大豆素對(duì)肉牛瘤胃發(fā)酵指標(biāo)影響選取3頭強(qiáng)壯且瘤胃被安裝有永久性瘺管的錦江黃牛,運(yùn)用自身對(duì)照設(shè)計(jì)本試驗(yàn),試驗(yàn)共分為2期(對(duì)照期和試驗(yàn)期),試驗(yàn)期添加500 mg/kg大豆素(按精料計(jì))。結(jié)果表明:(1)添加大豆素能使試驗(yàn)期牛瘤胃各時(shí)間點(diǎn)平均pH顯著低于對(duì)照期(P㩳0.05),但均在正常瘤胃pH范圍內(nèi);(2)添加大豆素能促進(jìn)瘤胃液當(dāng)中總揮發(fā)性脂肪酸(TVFA)、乙酸、丙酸、丁酸濃度的提升及增加乙酸/丙酸比值,但都差異不顯著(P㧐0.05);(3)添加大豆素能使試驗(yàn)期牛各時(shí)間點(diǎn)平均值NH3-N濃度比對(duì)照期顯著降低(P㩳0.05);(4)添加大豆素能使試驗(yàn)期牛微生物蛋白(MCP)含量比對(duì)照期有提高趨勢(shì)(P=0.053)。實(shí)驗(yàn)三:大豆素對(duì)錦江黃牛瘤胃菌群多樣性及結(jié)構(gòu)的影響運(yùn)用Miseq高通量測(cè)序技術(shù),選取3頭健康且瘤胃安裝有永久性瘺管錦江黃牛作試驗(yàn)動(dòng)物,此次試驗(yàn)運(yùn)用自身對(duì)照法進(jìn)行設(shè)計(jì),試驗(yàn)共分為2期(對(duì)照期和試驗(yàn)期),試驗(yàn)期添加500 mg/kg大豆素(按精料計(jì))。結(jié)果表明:(1)從門水平看,添加大豆素極顯著高瘤胃擬桿菌門含量(P㩳0.01),有降低瘤胃螺旋菌門(P=0.067)含量的趨勢(shì);(2)從屬水平看,與對(duì)照期相比,添加大豆素提高了反芻桿菌屬62.17%、普雷沃氏菌屬12.58%、未培養(yǎng)琥珀酸弧菌屬5.87%、琥珀酸弧菌屬100.93%、食物谷菌屬52.30%。綜上所述:(1)大豆素影響育肥牛的脂類代謝,促進(jìn)其肌內(nèi)脂肪沉積,改善牛肉的大理石花紋和品質(zhì);(2)大豆素可改善瘤胃發(fā)酵;(3)大豆素增加瘤胃中擬桿菌門豐度;大豆素促進(jìn)普雷氏菌和琥珀酸弧菌生長(zhǎng)。
[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 鹵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.
【學(xué)位授予單位】：江西農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類號(hào)】：S823.5

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