不同纤维源日粮对四川白鹅肉品质及氨基酸含量的影响

为研究日粮纤维源对四川白鹅肉品质、氨基酸含量和营养价值的影响，试验选用28日龄体重相近的四川白鹅120只，随机分为4组，每组3个重复，每个重复10只，公母各半，采用地面平养方式，分别饲喂含苜蓿草粉、黑麦草粉、燕麦草粉和花生秧粉日粮，自由采食和饮水，试验期共42 d。结果显示，在日粮近似等氮等能、采食量相等的条件下，日粮纤维源对四川白鹅肉剪切力、肉色、滴水损失率、粗脂肪和氨基酸含量均有显著影响（P<0.05），苜蓿和花生秧组剪切力均显著低于黑麦和燕麦组（P<0.05），苜蓿、燕麦和花生秧组滴水损失率均显著低于黑麦组（P<0.05），燕麦组粗脂肪显著高于其他3组（P<0.05），而花生秧组显著低于其他3组（P<0.05），不同纤维源日粮对水分、灰分和粗蛋白质含量均无显著影响（P>0.05）。日粮中添加苜蓿草粉可提高鹅肉保水性，增加其嫩度，同时也可提升鹅肉中鲜味氨基酸含量，建议生产中可在肉鹅日粮中适当添加苜蓿草粉，以提升其肉品质和营养价值。

Effects of Different Dietary Fiber Source on the Meat Quality and Amino Acid Content of Sichuan White Geese

This experiment was aimed to study the effects of dietary fiber sources on the meat quality,amino acid content and nutritive value of Sichuan White geese.120 Sichuan White geese at similar body weight of 28 days old were randomly divided into 4 groups,3 replicates in each group with 10 geese,used floor rearing,and separately fed with alfalfa,ryegrass,oat grass and peanut dietary.Geese had access to feed and water ad libitum in the experiment period.The feeding experiment lasted for 42 days.The results showed that shear force,meat color,drip loss rate,crude fat and amino acid content were significantly affected under same nitrogen,energy and feed intake level (P<0.05),the shear forces of the alfalfa and peanut groups were significantly lower than that of ryegrass and oat grass groups (P<0.05),the drip loss rate of alfalfa,oat grass and peanut groups were significantly lower than that of ryegrass group (P<0.05),the crude fat of oat grass group was significantly higher than that of other groups (P<0.05),while the peanut group was significantly lower than that of other groups (P<0.05).There was no significant effect of different fiber source dietary on moisture,ash and crude protein content (P>0.05).Adding alfalfa meal powder to the diet could improve the water retention of the goose meat,increase its tenderness,and also increase the umami amino acid content in the goose meat.So,it was recommended to add alfalfa powder to the meat goose diet in order to improve its meat quality and nutritive value.