摘要
将30只敖汉细毛羊公羊(5月龄)分为5个处理组,维生素E添加量分别为0、202、00、1 000、2 400IU/(只.d)。预试1个月,正试5个月后每组随机选3只进行屠宰,其余继续饲喂至12个月后屠宰。屠宰羊只取背最长肌和臀肌按常规法进行肉品质测定。结果表明:添加水平对臀肌pH有显著影响(P<0.05),维生素E添加组pH高于未添加组,但添加水平和时间对背肌pH及添加时间对臀肌pH影响均不显著(P>0.05);维生素E添加水平和时间对熟肉率影响未达到显著(P>0.05);滴水损失在不同添加水平下差异极显著(P<0.01),添加组均低于未添加组,200IU/(只.d)组最低,且添加12个月的滴水损失大于5个月的,添加时间对其影响显著(P<0.05);日粮不同维生素E水平对眼肌面积没有显著影响(P>0.05),但饲喂12个月后眼肌面积极显著高于饲喂5个月的(P<0.01)。综上,日粮添加维生素E可以降低肌肉滴水损失,改善羊肉肉品质,并以添加200 IU/(只.d)的效果较好,添加5个月的肉品质优于12个月的。
To investigate the effect of vitamin E（VE） on meat quality,thirty male Aohan fine-wool sheep（5 months of age） with similar body weight were divided randomly into one control and four treatments,which were supplemented with 0,20,200,1000,2400 IU/（sheep d） Vitamin E,respectively.Three sheep in each group were selected randomly to slaughter after feeding VE for 5 months,the rest were slaughtered after feeding for 12 months to collect the gluteus and longissimusdorsi for meat quality measurement.The results showed different VE levels had significant effect on pH of gluteus（P〈0.05）,pH value in VE supplemented group was higher than that control group,but the effect of level and time on longissimusdorsi and effect of time on gluteus were not significant（P〈0.05）.Level and time also had no significant effect on meat cooking rate（P〈0.05）.Drip loss in different levels of VE supplemented groups had significant difference（P〈0.01）,which in VE supplemented group was lower than that in control and group of 200 IU/（sheep d） was the lowest.Time also had significant effect on drip loss（P〈0.05）,feeding VE for 5 months had lower value than for 12 months.VE supplementation in diet improved meat quality through raising meat cooking rate,decreasing drip loss.VE supplementation at the concentration of 200 IU/（sheep d） in diet had better effects and VE supplementation for 5 months had better meat quality than for 12 months
出处
《中国畜牧杂志》
CAS
北大核心
2011年第13期36-40,共5页
Chinese Journal of Animal Science
基金
农业部公益性行业科技(200903060)
现代肉羊技术产业体系(CARS-39)资助
关键词
维生素E
pH值
熟肉率
滴水损失
眼肌面积
敖汉细毛羊
vitamin E
pH
meat cooking rate
drip loss
longissimuorsi area
sdAohan fine-wool sheep
