不同枣粉添加水平对陕北白绒山羊屠宰性能和肉品质的影响

为探讨日粮中不同枣粉添加量对陕北白绒山羊屠宰性能和肉品质的影响，选取初始体重为（20.15±1.63） kg的40只6月龄健康白绒山羊，随机分为5组，每组8只羊，分别饲喂枣粉添加量为0（对照组）、10%（Ⅰ试验组）、15%（Ⅱ试验组）、20%（Ⅲ试验组）、25%（Ⅳ试验组）的日粮，饲养试验预试期10 d，饲喂基础日粮，饲喂期70 d，饲喂试验日粮。试验结束屠宰全部试验羊，以羊背最长肌为试验材料，分别测定羊肉的基本营养成分、矿物质、肌纤维特性、外观品质、脂肪酸和氨基酸含量并进行比较分析。结果表明：1）Ⅰ、Ⅱ、Ⅲ和Ⅳ试验组的屠宰率和净肉率均显著高于对照组（P<0.05），对照组、Ⅰ和Ⅱ组的骨肉比显著高于Ⅲ和Ⅳ组（P<0.05）；2）对照组的肌内脂肪含量显著低于Ⅰ、Ⅱ、Ⅲ和Ⅳ组（P<0.05）；3）Ⅲ组的肌纤维面积、直径和剪切力值最小（P<0.05）；4）Ⅲ组中棕榈酸（C16：0）和硬脂酸（C18：0）的含量显著低于对照组和Ⅰ试验组（P<0.05），花生四烯酸（C20：4n6）、α-亚麻酸（C18：2n6c）的含量显著高于对照组和Ⅰ组（P<0.05）；5）Ⅳ组羊肉中的天冬氨酸、谷氨酸和丙氨酸含量显著高于其他4组（P<0.05）。综上所述，枣粉添加改善了羊肉的嫩度，有利于羊肉中的矿物质、不饱和脂肪酸和氨基酸等营养成分的积累，从而使羊肉有较高的营养价值，综合考虑20%枣粉添加量时羊肉品质最好。

Effects of different levels of jujube powder on slaughter characteristics and meat quality of Northern Shaanxi white cashmere goats

The research evaluated the effect of different dietary levels of jujube （Zyzyphus lotus） fruit powder on slaughter characteristics and meat quality of Northern Shaanxi white cashmere goats. Forty healthy goats with an average initial body weight of （20.15±1.63） kg were randomly selected and allotted to 5 dietary groups （Control， and Diets I to IV， 8 goats per group）. The control group was fed a basic diet， and the experimental groups I to IV were fed diets with 10%， 15%， 20%， and 25% jujube powder， respectively. After a pre-experiment adaptation period of 10 days， during which all goats were fed the basic diet； The five diets as described above were established and continued for a formal experiment of 70 days. All goats were slaughtered at the end of the experiment， and meat samples were measured the difference of muscle fiber characteristics， appearance quality， and fatty acid and amino acid contents. It was found that： 1） Dressing out and net meat percentages in all four groups receiving jujube powder were significantly higher than in the control group， and bone：meat in the control group and groups I and II were significantly higher than in groups III and IV （P<0.05）. 2） Intramuscular fat content in the control group was significantly lower than that in groups I， II， III and IV （P<0.05）. 3） The shear force， muscle fiber area and diameter of group III were significantly lower than in the other four groups （P<0.05）. 4） The contents of glutamic acid （C16：0） and stearic acid （C18：0） in group III were significantly lower than in the control group and group I （P<0.05）， while arachidonic acid （C20：4n6） and α-linolenic acid （C18：2n6c） in group IV were significantly higher than in the control group and group I （P<0.05）. 5） Aspartic acid， glutamic acid and alanine in group IV were significantly higher than that in the other four groups （P<0.05）. The addition of jujube powder in the experimental diets improved meat tenderness， which was beneficial to the accumulation of minerals， unsaturated fatty acids， amino acids and other nutrients in meat. As a result， the goat meat has higher nutritional value. Considering all the data， the meat quality was the best when Northern Shaanxi white cashmere goats were fed a diet with 20% jujube powder.