酵母硒对肉羊生长性能及肉品质的影响OA北大核心CSTPCD

The experiment aimed to explore the effects of adding different levels of selenium yeast to feed on the growth performance and meat quality of mutton sheep.Fifty healthy mutton sheep with similar body weights were selected and randomly divided into five groups with 10 replicates per group and one mutton sheep per replicate.The sheep in each group were fed experimental feed containing 0(control group),0.1,0.2,0.4,and 0.8 mg/kg of selenium yeast.The pre-feeding period was seven days,and the formal experimental period was 56 days.The results showed that,compared with the control group,the addition of 0.2 mg/kg and 0.4 mg/kg of selenium yeast in the feed significantly increased the final weight,average daily weight gain,pre-slaughter live weight,carcass weight,net meat weight,dressing percentage,and GR value of the mutton sheep(P＜0.05),and reduced the feed conversion ratio(P＜0.05).The selenium yeast at 0.1,0.2,and 0.4 mg/kg significantly improved the net meat rate(P＜0.05).Compared with the control group,the addition of 0.2 mg/kg and 0.4 mg/kg of selenium yeast significantly increased the pH value of the mutton sheep 24 hours after slaughter(P＜0.05),and reduced the drip loss(P＜0.05).The selenium yeast at 0.1,0.2,and 0.4 mg/kg significantly improved the redness of meat color(P＜0.05).The selenium yeast at 0.2,0.4,and 0.8 mg/kg significantly reduced the muscle shear force(P＜0.05)and increased the crude protein content in muscle(P＜0.05).The study indicates that the addition of selenium yeast to feed can improve the growth performance,meat performance,and meat quality of mutton sheep,and the appropriate level of selenium yeast addition is 0.2～0.4 mg/kg.