| 维生素E添加水平和添加时间对敖汉细毛羊肉品质的影响 |
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| 引用本文： | 葛素云,罗海玲,闫乐艳,岳度兵.维生素E添加水平和添加时间对敖汉细毛羊肉品质的影响[J].中国畜牧杂志,2011,47(13). |
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| 作者姓名： | 葛素云 罗海玲 闫乐艳 岳度兵 |
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| 作者单位： | 中国农业大学动物科技学院,动物营养国家重点实验室,北京,100193 |
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| 基金项目： | 农业部公益性行业科技(200903060); 现代肉羊技术产业体系(CARS-39)资助 |
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| 摘 要： | 将30只敖汉细毛羊公羊(5月龄)分为5个处理组,维生素E添加量分别为0、202、00、1 000、2 400IU/(只.d)。预试1个月,正试5个月后每组随机选3只进行屠宰,其余继续饲喂至12个月后屠宰。屠宰羊只取背最长肌和臀肌按常规法进行肉品质测定。结果表明:添加水平对臀肌pH有显著影响(P<0.05),维生素E添加组pH高于未添加组,但添加水平和时间对背肌pH及添加时间对臀肌pH影响均不显著(P>0.05);维生素E添加水平和时间对熟肉率影响未达到显著(P>0.05);滴水损失在不同添加水平下差异极显著(P<0.01),添加组均低于未添加组,200IU/(只.d)组最低,且添加12个月的滴水损失大于5个月的,添加时间对其影响显著(P<0.05);日粮不同维生素E水平对眼肌面积没有显著影响(P>0.05),但饲喂12个月后眼肌面积极显著高于饲喂5个月的(P<0.01)。综上,日粮添加维生素E可以降低肌肉滴水损失,改善羊肉肉品质,并以添加200 IU/(只.d)的效果较好,添加5个月的肉品质优于12个月的。
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| 关 键 词： | 维生素E pH值 熟肉率 滴水损失 眼肌面积 敖汉细毛羊 |
Effect of Vitamin E Supplementation in Diet on Meat Quality of Aohan Fine-wool Sheeep |
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| GE Su-yun,LUO Hai-ling,YAN Le-yan,YUE Du-bing.Effect of Vitamin E Supplementation in Diet on Meat Quality of Aohan Fine-wool Sheeep[J].Chinese Journal of Animal Science,2011,47(13). |
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| Authors: | GE Su-yun LUO Hai-ling YAN Le-yan YUE Du-bing |
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| Institution: | GE Su-yun,LUO Hai-ling,YAN Le-yan,YUE Du-bing(College of Animal Science and Technology,China Agricultural University,State Key Laboratory of Animal Nutrition,Beijing 100193,China) |
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| Abstract: | To investigate the effect of vitamin E(VE) on meat quality,thirty male Aohan fine-wool sheep(5 months of age) with similar body weight were divided randomly into one control and four treatments,which were supplemented with 0,20,200,1000,2400 IU/(sheep d) Vitamin E,respectively.Three sheep in each group were selected randomly to slaughter after feeding VE for 5 months,the rest were slaughtered after feeding for 12 months to collect the gluteus and longissimusdorsi for meat quality measurement.The results sho... |
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| Keywords: | vitamin E pH meat cooking rate drip loss longissimuorsi area sdAohan fine-wool sheep |
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