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酵母硒对肉羊生长性能及肉品质的影响

张林吉 任春芝 张海涛 任士飞 朱广琴 张善芳 邱良伟 孙朋

饲料研究2024,Vol.47Issue(19):24-27,4.
饲料研究2024,Vol.47Issue(19):24-27,4.DOI:10.13557/j.cnki.issn1002-2813.2024.19.005

酵母硒对肉羊生长性能及肉品质的影响

Effects of selenium yeast on growth performance and meat quality of mutton sheep

张林吉 1任春芝 1张海涛 1任士飞 1朱广琴 1张善芳 1邱良伟 2孙朋1

作者信息

  • 1. 徐州生物工程职业技术学院,江苏徐州 221006
  • 2. 睢宁县畜牧兽医技术指导站,江苏徐州 221299
  • 折叠

摘要

Abstract

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.

关键词

酵母硒/生长性能/肉品质/肉羊

Key words

selenium yeast/growth performance/meat quality/mutton sheep

分类

农业科技

引用本文复制引用

张林吉,任春芝,张海涛,任士飞,朱广琴,张善芳,邱良伟,孙朋..酵母硒对肉羊生长性能及肉品质的影响[J].饲料研究,2024,47(19):24-27,4.

基金项目

徐州市2023年度现代农业面上项目(项目编号:KC23136) (项目编号:KC23136)

徐州市2023年度农村科技服务项目(项目编号:KC23140) (项目编号:KC23140)

江苏现代农业产业技术体系建设专项资金(项目编号:JATS[2023]053) (项目编号:JATS[2023]053)

江苏省高职院校教师访学研修项目资助(项目编号:2024GRFX024) (项目编号:2024GRFX024)

饲料研究

OA北大核心CSTPCD

1002-2813

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