山西农业大学学报（自然科学版）2017，Vol.37Issue(7)：504-509,6.
黄芪对太行黑山羊产肉性能及肉品质的影响
Effect of astragalus on production performance and meat quality of Taihang black goats
摘要
Abstract
[Objective]The study was to investigate the effect of dietary Astragalus on production performance and meat quality of Taihang black goats.[Methods]80 goats (180 days of age,with similar body weight) were randomly selected and equally assigned into 4 groups with 4 replicates,fed with different diet:basal diet,basal diet supplemented with 1.5％,2.5％ and 3.5％ Astragalus.60 days later,all animals were slaughtered.the inosinic acid,essential fatty acids,and flavor amino acids in longissimus doral muscle,rear legs and liver were determined.[Results]The results showed that compared with the control group,basal diet supplement with 2.5 ％ Astragalus significantly improved inosinic acid,flavor amino acid (aspartic acid,glutamic acid,tyrosine,glycine,alanine and phenylalanine)and essential fatty acid (palmitic acid,linoleic acid,linolenic acid,α-four arachidonic acid)of LD muscle and rear legs (P ＜ 0.05).All index showed the contents of the three components were the highest when goats received 3.5 ％ dietary Astragalus,and there was no significant difference with other experimental groups.[Conclusion]Dietary Astragalus supplementation in goat can maintain the production performance,and improved the inosinic acid,essential fatty acid and flavor amino acid contents of muscle,therefore improve the meat quality.In this experiment condition,the optimal supplementary concentration should be2.5 ％ ～ 3.5 ％ in basal diet.关键词
太行黑山羊/黄芪/生产性能/肉品质Key words
Taihang black goats/Astragalus/Production performance/Meat quality分类
农业科技引用本文复制引用
杜丽英,闫一波,王福传,宋献艺,张凯..黄芪对太行黑山羊产肉性能及肉品质的影响[J].山西农业大学学报（自然科学版）,2017,37(7):504-509,6.基金项目
山西省农业科学院科技攻关项目(YGG1510) （YGG1510）
