發(fā)布時(shí)間：2019-08-16 14:18

【摘要】：本試驗(yàn)旨在研究飼糧中金針菇菌渣水平對(duì)山羊屠宰性能及肉品質(zhì)的影響。試驗(yàn)選用28只體重為(23.35±2.45)kg的波雜羊(波爾山羊×徐淮山羊),隨機(jī)分成4組(每組7只),分別飼喂含0(A組,作為對(duì)照組)、15%(B組)、25%(C組)、40%金針菇菌渣(D組)的試驗(yàn)飼糧。試驗(yàn)羊單獨(dú)飼喂,在試驗(yàn)結(jié)束時(shí)(飼喂45 d后)進(jìn)行屠宰,分別測(cè)定山羊的屠宰率、眼肌面積以及背最長(zhǎng)肌的pH、色度、剪切力、蒸煮損失率和滴水損失率。結(jié)果表明:1)C組的屠宰率與B組差異不顯著(P0.05),但顯著高于A和D組(P0.05);C組的屠宰率分別比A、B和D組提高了2.46%、1.35%和8.32%。B和C組的眼肌面積與A組差異不顯著(P0.05),但顯著高于D組(P0.05)。2)C組山羊的背最長(zhǎng)肌的滴水損失率與B和D組差異不顯著(P0.05),但顯著低于A組(P0.05);與A、B和D組相比,C組山羊的背最長(zhǎng)肌的蒸煮損失率顯著降低(P0.05);B、C和D組的剪切力差異不顯著(P0.05),但均顯著低于A組(P0.05)。飼糧中添加不同水平的金針菇菌渣對(duì)山羊背最長(zhǎng)肌宰后45 min pH(pH_(45 min))、宰后24 h pH(pH_(24 h))、紅度(a~*)值和黃度(b~*)值無(wú)顯著影響(P0.05),但能顯著降低背最長(zhǎng)肌亮度(L~*)值。由此可見(jiàn),飼糧中添加不同水平的金針菇菌渣對(duì)山羊的屠宰性能以及肉品質(zhì)產(chǎn)生不同程度的影響,飼糧中金針菇菌渣水平為25%時(shí)對(duì)提高山羊的屠宰性能以及改善肉品質(zhì)方面具有較好的效果。
[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 鹵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，

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