苜蓿青饲对波尔山羊屠宰性状及肉品质的影响

选择45只3月龄、体重(18.00±1.01)kg的波尔山羊,根据饲粮中苜蓿鲜草不同的添加比例,随机分为5个处理:对照组(0%)、试验Ⅰ组(15%)、试验Ⅱ组(30%)、试验Ⅲ组(45%)和试验Ⅳ组(60%),6月龄时各处理组随机选择体重中等的波尔山羊3只(♂)进行屠宰,观测对其屠宰性状和肉品质的影响。结果显示,1)各试验组胴体重、屠宰率、净肉率及骨重均高于对照组,各项指标均以试验Ⅰ、Ⅱ组较高,但各试验组与对照组之间各项指标差异并不显著(P0.05);2)与对照组及其他试验组相比,试验Ⅱ组胸肌的pH值(P0.01)、肌肉的剪切力值和肌纤维直径、硬脂酸(P0.05)的含量均最低,而粗脂肪(P0.05)、蛋白质、亚麻酸(P0.01)、亚油酸(P0.05)的含量均最高,对照组的2类指标表现出最高和最低;3)与对照组及其他试验组相比,试验Ⅱ组肌肉中SOD的含量最高,MDA含量最低。以上结果表明,添加新鲜苜蓿能够提高山羊的屠宰性能,还明显降低了波尔山羊肉的膻味,提高了其风味及抗氧化性能,最适宜的添加比例为30%。

Effects of fresh alfalfa forage on the dressing performance and meat quality of Boer goat

Forty-five 3-month-old and weighed [(18.00±1.01) kg] Boer goats were placed into five treatments. Goats were fed diets with 0%, 15%, 30%, 45% or 60% fresh alfalfa during the experimental period. Three healthy male lambs (aged 6 months) from each group, were slaughtered to study the effects of fresh alfalfa on carcass and meat quality. 1) Carcass weight (kg), dressing percentage (%) and lean meat percentage (%) of trialed groups are higher than those of the control group, although there was no marked difference with higher values in groupsⅠand Ⅱ. 2) The lowest pH values of breast meat (P<0.01), shear force, muscle fibre diameter and stearic acid content (P<0.05), as well as highest values of crude fatty acid, protein, linolenic acid (P<0.01) and linoleic acid (P<0.05) contents, were in group Ⅱ. The highest and the lowest values of physical and chemical traits were in the control group. 3) SOD content of group Ⅱ was highest and MDA content was lowest: The opposite to the control group. Fresh alfalfa forage not only reduced the characteristic smell of mutton, but increased its flavour and antioxidant activity. The optimal ratio of adding fresh alfalfa forage to the ration of Boer goat was 30%.