饲料研究2026，Vol.49Issue(7)：8-13,6.DOI:10.13557/j.cnki.issn1002-2813.2026.07.002
发酵枸杞渣对肉羊生长性能、屠宰性能及肉品质的影响
Effects of fermented Lycium barbarum residue on growth performance,slaughter performance,and meat quality of mutton sheep
摘要
Abstract
This experiment aimed to investigate the effects of fermented Lycium barbarum residue on the growth performance,slaughter performance,and meat quality of mutton sheep.A total of 40 healthy Tan sheep with similar body weight,were selected and randomly divided into four groups,with five replicates per group and two sheep per replicate.The control group was fed a basal diet,while the experimental groups were fed basal diets supplemented with 2.5%(Lycium barbarum residue group 1),5.0%(Lycium barbarum residue group 2),and 10.0%(Lycium barbarum residue group 3)fermented Lycium barbarum residue,respectively.The pre-test period was seven days,and the formal test period was 60 days.The results showed that compared with the control group,the total weight gain in the Lycium barbarum residue group 2 was significantly increased(P<0.05).The average daily gain in the Lycium barbarum residue groups 1 and 2 was extremely increased(P<0.01),and the feed-to-gain ratio in the Lycium barbarum residue group 2 was significantly decreased(P<0.05).Carcass weight in the Lycium barbarum residue groups 1 and 2 was significantly increased(P<0.05).Dressing percentage and loin eye area in the Lycium barbarum residue group 2 were significantly increased(P<0.05).The muscle drip loss and shear force in the Lycium barbarum residue group 2 were significantly decreased(P<0.05),while pH24 h value and redness value were significantly increased(P<0.05).There were no significant differences in the concentrations of crude ash,crude protein,crude fat,and moisture in muscles among experimental groups(P>0.05).The phenylalanine content in muscle of the Lycium barbarum residue group 2 was significantly increased(P<0.05).The aspartic acid and glutamic acid concentrations in muscle of the Lycium barbarum residue groups 2 and 3 were significantly increased(P<0.05).The essential amino acid content in muscle of the Lycium barbarum residue group 2 was significantly increased(P<0.05),and the total amino acid content was extremely increased(P<0.01).The myristic acid content in muscle of the Lycium barbarum residue groups 2 and 3 was significantly decreased(P<0.05).The palmitic acid content in muscle of the Lycium barbarum residue group 2 was significantly decreased(P<0.05),while the concentrations of linoleic acid and polyunsaturated fatty acids were significantly increased(P<0.05).The α-linolenic acid content in muscle of all experimental groups was significantly increased(P<0.05),and the saturated fatty acid content was extremely decreased(P<0.01).The study shows that supplementing with 5.0%fermented Lycium barbarum residue to the diet has a better effect on improving growth performance and meat quality of mutton sheep.关键词
发酵枸杞渣/肉羊/屠宰性能/生长性能/肉品质Key words
fermented Lycium barbarum residue/mutton sheep/slaughter performance/growth performance/meat quality分类
农业科技引用本文复制引用
姜碧薇,马思遥,刘智伟,杨柠,马蒂..发酵枸杞渣对肉羊生长性能、屠宰性能及肉品质的影响[J].饲料研究,2026,49(7):8-13,6.基金项目
宁夏回族自治区重点研发计划引才专项(项目编号:2024BEH04163) （项目编号:2024BEH04163）
