摘要
试验旨在研究日粮中添加酵母培养物对黑山羊生长性能、养分表观消化率及肉品质的影响。选择108只85日龄的黑山羊,随机分为4组,每组3个重复,每个重复9只羊,对照组、试验1组、试验2组、试验3组分别在基础日粮中添加0、5、10、20 g/kg酵母培养物。预试期10 d,正式试验期30 d。结果显示:试验2组和试验3组黑山羊的末重及平均日增重显著高于对照组(P<0.05),料重比显著低于对照组(P<0.05)。与对照组相比,试验组黑山羊对日粮中中性洗涤纤维的表观消化率均显著提高(P<0.05),试验2组和试验3组黑山羊对日粮中干物质、粗蛋白表观消化率显著提高(P<0.05),肌肉剪切力和滴水损失率显著降低(P<0.05)。研究表明,在日粮中添加酵母培养物可以提高黑山羊的生长性能和养分表观消化率,改善肉品质,且以10 g/kg添加量为宜。
The experiment was to investigate the effect of yeast culture on growth performance, nutrient apparent digestibility and meat quality of black goats. A total of 108 85-day-old black goats were randomly divided into four groups, with three replicates in each group and nine goats in each replicate. The goats in control group, group 1, group 2 and group 3 were fed with basal diet supplemented with 0, 5, 10 and 20 g/kg yeast culture, respectively. The pre-experiment lasted for 10 d, and the formal experiment lasted for 30 d. The results showed that the final weight and average daily gain of black goats in group 2 and group 3 were significantly higher than those in control group(P<0.05), and feed to gain ratio was significantly lower than that in control group(P<0.05). Compared with control group, the apparent digestibility of neutral detergent fiber in diets of test groups was significantly increased(P<0.05), the apparent digestibility of dry matter and crude protein in diets of group 2 and group 3 was significantly increased(P<0.05), and the muscle shear force and drip loss rate were significantly decreased(P<0.05). The study indicates that adding yeast culture to diet can improve the growth performance, nutrient apparent digestibility and meat quality of black goats, and the appropriate supplemental level is 10 g/kg.
作者
窦晓利
范茂盛
刘琦
DOU Xiao-li;FAN Mao-sheng;LIU Qi
出处
《饲料研究》
CAS
北大核心
2022年第14期1-4,共4页
Feed Research
基金
甘肃省科技计划重点研发项目(项目编号:20YF3NA024)
甘肃省农业科学院重点研发计划(项目编号:2019GAAS18)
甘肃省农业科学院“三百”行动计划(项目编号:2017GAAS-KJFP06)
甘肃省农业农村厅2021年现代丝路寒旱农业科技支撑项目“草畜生态循环生产技术示范(项目编号:GSLK-2021-5)”。
关键词
酵母培养物
黑山羊
生长性能
养分表观消化率
肉品质
yeast culture
black goat
growth performance
nutrient digestibility
meat quality
