摘要
为研究枸杞多糖(LBP)对獭兔营养物质表观消化率、屠宰性能及肉品质的影响,试验选取150只42日龄的獭兔随机分为5组,每组30只獭兔。对照组饲喂基础日粮,LBP组在基础日粮中依次添加剂量为0.1%、0.2%、0.4%、0.6%的LBP,预试期5 d,正式试验期30 d。结果表明:(1)与对照组相比,日粮中添加0.2%、0.4%、0.6%LBP组獭兔粗蛋白质的消化率显著提高(P<0.05);0.2%和0.4%LBP组粗纤维比对照组显著提高了9.67%和14.80%(P<0.05);日粮中添加0.2%、0.4%、0.6%LBP组酸性洗涤纤维的消化率显著提高,且0.2%LBP组提高最多(4.77%)。(2)LBP组的全净膛率和半净膛率与对照组相比未达到显著水平(P>0.05)。(3)与对照组相比,日粮中添加0.2%、0.4%、0.6%LBP组肉色a*值(P<0.05)分别提高了9.23%、10.77%、10.77%;0.2%、0.4%、0.6%LBP组的肉色b*值显著低于对照组和0.1%LBP组,0.4%LBP组显著低于0.2%LBP组;0.2%、0.4%、0.6%LBP组的肉色L*值较对照组显著降低2.43%、3.93%、3.14%(P<0.05);日粮中添加0.4%和0.6%LBP组獭兔肉质的剪切力显著降低(P<0.05),分别降低了17.91%和19.40%;獭兔日粮中添加LBP对肉质粗蛋白质、粗脂肪和pH无显著影响(P>0.05),但能减缓獭兔肉质pH的降低。综上所述,在獭兔基础日粮中添加LBP可以显著改善其肉品质,有提高营养物质表观消化率和屠宰性能的趋势,且最适添加量为0.4%。
The purpose of this experiment was to study the effect of Lycium barbarum polysaccharides(LBP)on the apparent digestibility of nutrients,slaughter performance and meat quality of rex rabbits.In the experiment,15042-day-old rex rabbits were randomly divided into 5 groups,30 red rabbits in each group.The control group was fed with a basal diet,and the LBP groups were added with a dose of 0.1%,0.2%,0.4%and 0.6%to the basal diet.The pre-test period was 5 days,and the formal test period was 30 days.The results showed that:(1)Compared with the control group,the addition of 0.2%,0.4%and 0.6%LBP to the diet significantly improved the digestibility of crude protein in rex rabbits(P<0.05);the crude fiber of the 0.2%and 0.4%LBP groups was significantly increased by 9.67%and 14.80%(P<0.05);the digestibility of acid detergent fiber in 0.2%,0.4%and 0.6%LBP groups was significantly increased,and the 0.2%LBP group increase the most(4.77%).(2)Compared with the control group,the full evisceration rate and half evisceration rate of the LBP group did not reach significant levels(P>0.05).(3)Compared with the control group,the flesh color a*value of 0.2%,0.4%and 0.6%LBP groups was increased by 9.23%,10.77%and 10.77%respectively(P<0.05);The b*value of flesh color in the 0.2%,0.4%and 0.6%LBP groups was significantly lower than that of the control group and 0.1%LBP group,and the 0.4%LBP group was significantly lower than that of the 0.2%LBP group;the flesh color L*values of the 0.2%,0.4%and 0.6%LBP groups was significant decreased by 2.43%,3.93%,3.14%(P<0.05);adding 0.4%and 0.6%of LBP to the diet could significantly reduce the shear force of rex rabbit meat(P<0.05),reducing 17.91%and 19.40%respectively;the addition of LBP in the otter rabbit diet has no significant effect on crude protein,crude fat and pH(P>0.05),but it could slow down the decrease of the pH.In summary,the addition of LBP to the basal diet of rex rabbits could significantly improve its meat quality,and has a tendency to increase the apparent digestibility of nutrients an
作者
赵倍莹
都晓春
ZHAO Beiying;DU Xiaochun(Changchun University of traditional Chinese Medicine,Changchun,Jilin Province 130117,China)
出处
《中国饲料》
北大核心
2021年第7期72-76,共5页
China Feed
关键词
枸杞多糖
獭兔
营养物质表观消化率
屠宰性能
肉品质
Lycium barbarum polysaccharide
rex rabbit
apparent digestibility of nutrients
slaughter performance
meat quality
