摘要
研究不同营养调控剂对牛肉中肌苷和肌苷酸含量的影响,为研发营养调控剂用于牛肉品质的改善提供科学依据。试验选用18只荷斯坦公犊,依据体重和类型随机分为3组,试验组分别在精料中添加调控剂Ⅰ(100g/d)和调控剂Ⅱ(108g/d),对照组饲喂基础日粮。结果表明,调控剂Ⅱ组的背最长肌(IMP)和臀中肌(IMP)含量都极显著高于对照组(P<0.01),并且显著高于调控剂Ⅰ组(P<0.05)。从结果可以看出,两个调控剂组都可以不同程度提高牛肉中IMP的含量,增加牛肉的鲜味,且以调控剂Ⅱ组效果最好。
This article is for the purpose of studying the effects of different nutrition additives on Inosine and Inosine Monophosphate content of beef, to provide scientific bases for research and development nutrition additives. 18 Holstein calves were Selected and divided into 3 groups according to weight and type random. The experimental group were added the additive Ⅰ（100g/d） and Ⅱ（108g/d） separately in the concentrate, the control group diets were not added. The result indicated that additive Ⅱ group IMP content of longissimus muscle and IMP content of buttock muscle were extremely higher than the control group （ P〈0.01 ）, and obviously is higher than additive Ⅰ group （ P 〈 0.05 ）. In conclusion, two additive groups can enhance the IMP contents and fresh flavor of beef, additive Ⅱ group is the best.
出处
《家畜生态学报》
2009年第1期65-67,共3页
Journal of Domestic Animal Ecology
基金
科技部科技攻关项目“新疆肉牛产业化关键技术研究与示范”(2004BAJD0004)
新疆农垦科学院青年基金
关键词
营养调控剂
肌苷
肌甘酸
nutrition additives
inosine
inosine monophosphate
