畜牧与饲料科学2025，Vol.46Issue(6)：16-21,6.DOI:10.12160/j.issn.1672-5190.2025.06.003
大蒜皮对黄湖F1代羔羊生长性能、屠宰性能、羊肉品质及经济效益的影响
Effects of Garlic Peel on Growth Pe rformance,Slaughter Performance,Meat Quality,and Economic Efficiency of Huanghu F1 Lambs
摘要
Abstract
[Objective]To investigate the effects of adding different levels of garlic peel to the diet on the growth performance,slaughter performance,meat quality,and economic efficiency of Huanghu F1 lambs.[Methods]Eighteen 4-month-old male Huanghu F1 lambs with similar body weight and good body condition were randomly divided into a control group,experimental group 1,and experimental group 2,with three replicates per group and two lambs per replicate.The control group was fed the basal diet,while experimental group 1 and experimental group 2 were fed diets in which 20.00%and 33.34%of garlic peel,respectively,replaced part of peanut vines and corn silage in the roughage portion of the basal diet.The trial included a 7-day pre-experimental period and a 28-day formal experimental period.At the end of formal experimental period,growth performance indicators,slaughter performance indicators and meat quality indicators were measured,and economic efficiency were calculated[Results]Compared with the control group,lambs in the 20.00%garlic peel group showed no significant differences in final body weight,average daily gain,feed-to-gain ratio,pre-slaughter live weight,carcass weight,net meat weight,slaughter rate,meat-to-bone ratio,meat L*,a*,b* values,pH,water-holding capacity,and shear force(P＞0.05);feed-to-gain ratio increased significantly(P<0.05);eye muscle area increased extremely significantly(P<0.01),carcass net meat percentage decreased extremely significantly(P<0.01);cooking loss decreased significantly(P<0.05).In the 33.34%garlic peel group,compared with the control group,final body weight,slaughter rate,meat-to-bone ratio,meat a*and b*values,pH,water-holding capacity,and shear force showed no significant differences(P＞0.05);eye muscle area increased extremely significantly(P<0.01);feed-to-gain ratio increased significantly(P<0.05);pre-slaughter live weight,carcass weight,net meat weight,carcass net meat percentage,and meat L*decreased extremely significantly(P<0.01);average daily gain and cooking loss decreased significantly(P<0.05).Compared with the 33.34%garlic peel group,lambs in the 20.00%garlic peel group showed no significant differences in final body weight,average daily gain,slaughter rate,meat-to-bone ratio,meat a*and b*values,and shear force(P＞0.05);pre-slaughter live weight,carcass weight,net meat weight,carcass net meat percentage,eye muscle area,and meat L*increased extremely significantly(P<0.01);pH and cooking loss increased significantly(P<0.05);feed-to-gain ratio and water-holding capacity decreased significantly(P<0.05).Economic efficiency of the 20.00%garlic peel group was the same as the control group,whereas the 33.34%garlic peel group showed a 13.77%reduction in economic efficiency compared with the control.[Conclusion]Adding 20.00%or 33.34%garlic peel to the diet of Huanghu F1 lambs do not significantly improve growth performance,slaughter performance,or economic efficiency,and has limited effect on overall meat quality improvement.关键词
大蒜皮/黄湖F1代羔羊/生长性能/屠宰性能/肉品质Key words
garlic peel/Huanghu F1 lambs/growth performance/slaughter performance/meat quality分类
农业科技引用本文复制引用
韩战强,徐泽立,赵秀敏,李鹏伟,刘长春,王汝都..大蒜皮对黄湖F1代羔羊生长性能、屠宰性能、羊肉品质及经济效益的影响[J].畜牧与饲料科学,2025,46(6):16-21,6.基金项目
河南农业职业学院科技创新人才项目(HNACHRSR-2023-01) （HNACHRSR-2023-01）
河南农业职业学院家畜生态养殖科研创新团队(ZZ2405TD03). （ZZ2405TD03）
