微生态制剂对湖羊营养物质消化率屠宰性能和肉质性状影响.docVIP

微生态制剂对湖羊营养物质消化率屠宰性能和肉质性状影响 　　摘 要：试验旨在研究微生态制剂对湖羊营养物质消化率、屠宰性能和肉质的影响，为微生态制剂应用于羊生产提供科学依据。体重、年龄相近湖羊60只，随机分为4组（对照组、乳酸菌组、芽孢杆菌组、芽乳混菌组），每组3个重复，每个重复5只。对照组饲喂基础日粮，乳酸菌组、芽孢杆菌组、芽乳混菌组分别在基础日粮中添加600mg/kg的微生态制剂，并测定各试验组粗蛋白、粗脂肪、粗纤维、干物质及无氮浸出物消化率，以及屠宰率、净肉率、胴体脂肪含量（GR值）、 眼肌面积、肉色、大理石纹、pH值、剪切力、滴水损失、熟肉率等指标，分析微生态制剂对湖羊营养物质消化率、屠宰性能和肉质性状的影响。结果表明：营养物质消化率方面，芽乳混菌组粗蛋白和粗纤维消化率较乳酸菌组、芽孢杆菌组差异显著（P0.05），较对照组差异极显著（P0.01）；屠宰性能方面，芽乳混菌组屠宰率、净肉率较乳酸菌组和芽孢杆菌组差异显著（P0.05），较对照组差异极显著（P0.01）；肉质性状方面，乳酸菌组、芽孢杆菌组和芽乳混菌组大理石纹显著高于对照组（P0.05），初步推断，微生态制剂均能显著提高湖羊的营养物质消化率和屠宰性能，改善羊肉品质，且复合微生态制剂效果更好。 　　关键词：湖羊；微生态制剂；营养物质消化率；屠宰性能；肉质性状 　　中图分类号 S828.5 文献标识码 A 文章编号 1007-7731（2017）20-0079-03 　　Effects of Probiotics on Nutrient Digestibility，Slaughter Performance and Meat Quality Traits of Hu Sheep 　　Zhu Aiwen et al. 　　（Jiangsu Agri-animal Husbandry Vocation College，Taizhou 225300，China） 　　Abstract：The research was aimed to study the effects of probiotics on nutrient digestibility， slaughtering performance and meat quality of Hu sheep，and to provide scientific basis for feeding sheep.Hu sheep were assigned to one of four groups of 15 animals per group with three replicates in a randomized complete block design being：control group，lactic acid bacteria group，bacillus group，lactic acid bacteria bacillus group.The control group was fed basal diet， other groups were fed basal diet added with 600mg/kg of probiotics.Each group were analyzed through detecting the differences in the contents of crude protein，crude fat，crude fiber，dry matter and nitrogen free extract，dressing percentage，net meat rate，carcass fat content，loin eye-muscle area，meat color，marbling， pH value，shear force，drip loss，cooked meat rate，and other detection indexes.The results showed that crude fiber digestibility of lactic acid bacteria bacillus group compared with control group difference was significant （P0.01）；and compared with other group difference were significant（P0.05），lactic acid bacteria bacillus group was significantly higher than that other group in dressing p