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| 日粮添加过瘤胃赖氨酸对利木赞杂交肉牛胴体性状和肉质的影响 |
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薛丰1,2, 郭晓旭1,2, 郭望山1,2, 任丽萍1,2, 孟庆翔1,2
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| (1.动物营养学国家重点实验室,北京 100193;2.中国农业大学 动物科技学院/肉牛研究中心,北京 100193) |
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| 摘要: |
| 研究添加过瘤胃赖氨酸对肉牛胴体品质及肉质性状的影响。选用24头利木赞F1杂交公牛分别饲喂添加不同含量的过瘤胃赖氨酸(0、5、10和15 g/d)的日粮。饲喂14周后全部屠宰,测定胴体品质和肉质性状相关指标。结果显示:随着赖氨酸添加量的增加,背膘厚呈线性降低(Y=-0.016X+0.585),其中15 g/d赖氨酸组显著低于对照组(P＜0.05)。日粮中过瘤胃赖氨酸的添加量对肌肉肉色b*(P=0.048)产生二次曲线规律的影响。15 g/d赖氨酸组的滴水损失和肉样蛋白质的含量显著高于对照组(P＜0.05)。随着赖氨酸添加量的增加肉样中天冬氨酸(Y=0.015 2X+7.831)和异亮氨酸(Y=0.008 4X+4.317)含量呈线性升高,但其他氨基酸含量、必需氨基酸、非必需氨基酸及总氨基酸的含量没有显著变化。结果表明,在低赖氨酸日粮中补充适量的赖氨酸,可以降低肉牛背膘厚,增强肉质中蛋白质的合成,同时也会降低牛肉的系水力,但对其他肉质形状没有影响。 |
| 关键词: 肉牛 过瘤胃赖氨酸 胴体品质 肉质性状 背膘厚 氨基酸 |
| DOI：10.11841/j.issn.1007-4333.2010.04.014 |
| 投稿时间：2009-12-03 |
| 基金项目:国家科技支撑计划子课题资助项目(2006BAD12B02-06)第一作者:薛丰,博士研究生,E-mail:xuefeng20042264@126.com通讯作者:孟庆翔,教授,主要从事反刍动物营养与饲料研究,E-mail:qxmeng@cau.edu.cn |
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| Effect of dietary rumen-protected lysine supplementation levelon carcass characteristics and meat quality ofLimousin crossbred beef cattle |
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XUE Feng1,2, GUO Xiao-xu1,2, GUO Wang-shan1,2, REN Li-ping1,2, MENG Qing-xiang1,2
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| (1.State Key Laboratory of Animal Nutrition,Beijing 100193,China;2.College of Animal Science and Technology/Beef Cattle Research Center,China Agricultural University,Beijing 100193,China) |
| Abstract: |
| Twenty-four Limousin crossbred bulls were used to test the effects of rumen-protected lysine (RPL) supplementations on the carcass characteristics and meat quality.Animals were randomly divided to four groups,where 6 bulls per group receiving one of the following 4 dietary treatments:the control diet,control diet plus 5 g RPLys/bull/day,control diet plus 10 g RPLys/bull/day,and 15 g RPLys/bull/day.All the bulls were slaughtered after 14 weeks at the end of the trial.Results showed that supplementing dietary RPLys caused linearly (Y=-0.016X+0.585) decreased backfat (BF) depth,i.e.,the treatment with no RPLys supplementation exhibited a higher (P＜0.05) backfat depth than 15 g/d g supplementation.Increasing lysine supplementation resulted in a quadratic effect (P=0.048) in b*.15 g/d lysine supplementation exhibited a greater dressing percentage (DP) and meat protein than 0 g/d supplementation (P＜0.05).ASP (Y=0.015 2X+7.831) and ILE (Y=0.008 4X+4.317) of meat increased linearly as lysine supplementation increased.However,lysine supplementation had no effect on the other amino acids,essential amino acids (EAA),nonessential amino acids (NEAA) and total amino acids(TAA). |
| Key words: beef cattle rumen-protected lysine carcass characteristics meat quality backfat depth amino acids |
