天然草原青干草对农区洼地绵羊肉品质的影响

本研究旨在研究天然草原青干草对农区洼地绵羊肉品质的影响。选取4月龄洼地绵羊公羊27只,组间平均体重(20.0±0.5) kg,按随机区组原则分为3组(每组3个重复,每个重复3只):试验Ⅰ组饲喂天然草原青干草,试验Ⅱ组饲喂青贮玉米秸和花生秧,试验Ⅲ组饲喂青贮玉米秸和苜蓿,试验期105 d,其中预试期15 d,正试期90 d。结果表明,肉色、大理石花纹、pH、熟肉率等指标3个试验组间差异均不显著(P>0.05),失水率试验Ⅰ组显著低于试验Ⅱ组和试验Ⅲ组(P<0.05);剪切力试验Ⅰ组显著低于试验Ⅱ组(P<0.05)。粗蛋白质、粗脂肪、水分3个试验组间差异均不显著(P>0.05),粗灰分试验Ⅰ组显著高于试验Ⅱ组(P<0.05),试验Ⅰ组与试验Ⅲ组相比差异不显著(P>0.05)。氨基酸总含量3个试验组间差异不显著(P>0.05),鲜味氨基酸试验Ⅰ组显著高于试验Ⅱ组。综合研究表明,与农区秸秆饲料相比,天然草原青干草可以在一定程度上提高农区洼地绵羊羊肉的食用价值和营养物质含量,同时改善了羊肉风味,可在农区推广使用天然草原青干草。

Effects of feeding with natural grass hay on meat quality of Wadi sheep in an arable region

The aim of this study was to investigate the effects of feeding with natural grass hay on the meat quality of Wadi sheep in an arable region.A total of 27 Wadi sheep average body weight,(20.0+0.5) kg;4 months old] were randomly divided into three groups:Group Ⅰ was fed with natural grass hay,Group Ⅱ was fed with maize silage and peanut vine,and Group Ⅲ was fed with maize silage and alfalfa.Each group was divided into three replicates,with three sheep per replicate.The experiment lasted for 105 d,and consisted of an adaptive period (15 d) and a trial period (90 d).There were no significant differences in fresh color,marbling,pH,and cooked meat rate (P＞0.05) among the three groups.The water loss rate of Group Ⅰ was significantly lower than those of Groups Ⅱ and Ⅲ (P＜0.05).Similarly,the shear force of Group Ⅰ was significantly lower than that of Group Ⅱ (P＜0.05).There were no significant differences in crude protein,ether extract,or moisture (P＞0.05) among the three groups.The ash content was higher in Group Ⅰ than in Group Ⅱ (P＜0.05),but did not differ significantly between Group Ⅰ and Group Ⅲ (P＞0.05).The total amino acids content did not differ significantly among the three groups (P＞0.05),but the flavor amino acids content was higher in Group Ⅰ than in Group Ⅱ (P＜0.05).These results show that feeding with natural hay can improve the edibility,flavor,and nutrient content of Wadi sheep meat.Therefore,this practice should be conducted in arable regions.