加味补中益气散对小尾寒羊肉品质及免疫功能的影响OA北大核心CSTPCD

The experiment aimed to investigate the effects of modified Buzhong Yiqi Decoction on the meat quality and immune function.Sixty male lambs of two-month-old small-tailed Han sheep were randomly divided into five groups,with three replicates in each group and four lambs in each replicate.The experimental group was fed with 1％,2％,and 3％modified Buzhong Yiqi Decoction in the basal diet,the commercial control group was fed with 2％Siweidongli powder in the basal diet,and the blank control group was fed with the basal diet.The pre-test lasted for nine days and the formal test lasted for 107 days.The results showed that the total fatty acid content in 1％dose group was significantly higher than that in other groups(P＜0.05).Compared with the blank control group,the contentrations of flavor amino acids and n-heptanal in 2％dose group increased significantly(P＜0.05),while the contentrations of n-hexanal and n-nonanal decreased significantly(P＜0.05).The contentrations of essential amino acids,total amino acids,and l-octen-3-ol in 3％dose group increased significantly(P＜0.05),while the contentrations of decanoic acid and stearic acid decreased significantly(P＜0.05).At the ages of five and six months,the antibody levels against peste des petits ruminants in the serum of lambs in all dose groups significantly increased(P＜0.05).The study suggests that modified Buzhong Yiqi Decoction may improve the flavor of mutton by affecting the metabolism of fatty acids and flavor amino acids in the bodies of small-tailed Han sheep,regulating the synthesis of mutton odor substances and volatile flavor substances,and simultaneously enhancing the immunity of mutton sheep to a certain extent.