谷饲饲粮粗蛋白质水平对荷斯坦公牛屠宰性能和肉品质的影响

doi:10.3864/j.issn.0578-1752.2020.02.017

中国农业科学 ›› 2020, Vol. 53 ›› Issue (2): 431-439.doi: 10.3864/j.issn.0578-1752.2020.02.017

• 专题：幼龄反刍动物培育研究 • 上一篇下一篇

谷饲饲粮粗蛋白质水平对荷斯坦公牛屠宰性能和肉品质的影响

赵洋洋¹,李妍²,韩永胜³,王晓玲⁴,李建国¹,高艳霞¹,曹玉凤¹(),李秋凤¹()

1 河北农业大学动物科技学院,河北保定 071001
2 河北农业大学动物医学院,河北保定 071001
3 黑龙江省畜牧研究所,黑龙江齐齐哈尔 161000
4 黑龙江奥耐尔牧业有限公司,黑龙江齐齐哈尔 161000

收稿日期:2019-06-24 接受日期:2019-08-10 出版日期:2020-01-16 发布日期:2020-02-17
通讯作者: 曹玉凤,李秋凤
作者简介:赵洋洋,Tel：15895688674;E-mail：743805968@qq.com。
基金资助:
国家肉牛牦牛产业技术体系建设项目(CARS-37);河北省现代产业技术体系肉牛创新团队(HBCT2018130202)

The Slaughter Characteristics and Meat Quality of Holstein Bulls Grain-Fed Under Different Dietary Crude Protein Levels

ZHAO YangYang¹,LI Yan²,HAN YongSheng³,WANG XiaoLing⁴,LI JianGuo¹,GAO YanXia¹,CAO YuFeng¹(),LI QiuFeng¹()

1 College of Animal Science and Technology, Hebei Agricultural University, Baoding 071001, Hebei
2 College of Veterinary Medicine, Agricultural University of Hebei, Baoding 071000, Hebei
3 Heilongjiang Institute of Animal Husbandry, Qiqihaer 161000, Heilongjiang
4 Heilongjiang Honneur Animal Husbandry Co.Ltd., Qiqihaer 161000, Heilongjiang

Received:2019-06-24 Accepted:2019-08-10 Online:2020-01-16 Published:2020-02-17
Contact: YuFeng CAO,QiuFeng LI

摘要/Abstract

摘要：

【目的】研究谷饲饲粮不同粗蛋白质水平对荷斯坦奶公牛屠宰性能和肉品质的影响,为改善牛肉品质的研究提供借鉴。【方法】选取90头体重197 kg左右和体况相近的荷斯坦公牛,随机分为3组,每组30头。试验Ⅰ组、Ⅱ组和Ⅲ组分别饲喂低粗、中和高粗蛋白质水平的饲粮,各试验组饲粮的综合净能水平相同,精粗比（干物质基础）均为90﹕10。预试期10 d,正试期193 d。【结果】（1）试验Ⅲ组的眼肌面积比试验Ⅰ组提高了6.69%（P＜0.05）,各试验处理对屠宰率、肉骨比、净肉率及胴体产肉率无影响（P＞0.05）。（2）试验Ⅲ组失水率比试验Ⅰ组显著降低了9.01%（P＜0.05）;剪切力及蒸煮损失随着饲粮粗蛋白质水平的升高有所降低,但差异不显著（P＞0.05）,各试验组肉pH、肉色、色度及色相角度均无显著性差异（P＞0.05）。（3）饲粮粗蛋白质水平对背最长肌常规成分无显著影响（P＞0.05）。（4）试验Ⅲ组的背最长肌饱和脂肪酸（SFA）含量分别比试验Ⅰ、Ⅱ组降低了14.58%（P＜0.01）和9.68%（P＜0.05）,且试验Ⅲ组的棕榈酸（C16:0）含量显著低于试验Ⅰ组（P＜0.05）;试验Ⅱ、Ⅲ组的背最长肌单不饱和脂肪酸（MUFA）含量分别比Ⅰ组增加了14.16%和17.42%（P＜0.01）,油酸（C18:1n9c）含量分别试验Ⅰ组提高了28.89%和30.19%（P＜0.01）;试验Ⅱ组单不饱和脂肪酸与饱和脂肪酸比值（M/S）显著高于Ⅰ组（P＜0.05）,试验Ⅲ组M/S极显著高于Ⅰ组（P＜0.01）。【结论】在本试验条件下,高粗蛋白质水平的饲粮,能够提高荷斯坦奶公牛眼肌面积,增加背最长肌MUFA含量,降低SFA含量,对奶公牛肉品质有一定的改善。

关键词: 粗蛋白质, 奶公牛, 屠宰性能, 肉品质

Abstract:

【Objective】 The purpose of this experiment was to study the slaughter characteristics and meat quality of Holstein bulls grain-fed under different dietary crude protein levels. To provide a reference for improving beef quality research.【Method】 Ninety Holstein bulls with body weight of about 197 kg and similar body condition were randomly divided into three groups with 30 calves in each group. Group I, II and III were fed diets with low, medium and high crude protein level, respectively. The dietary comprehensive net energy level in each group was the same, and the ratio of concentrate to roughage (dry matter basis) was 90﹕10. The pre-trial period lasted 10 d and the formal trial period lasted 193 d. 【Result】 The results showed as follows: (1) The longissimus muscle area in group III was significantly increased by 6.69% (P＞0.05) compared with group I, while there were no effects on dressing, meat-bone ratio, net meat percentage and carcass yield among the groups (P＞0.05). (2) The dehydration rates in group Ⅲ were significantly lower than those in group I by 9.01% (P＜0.05); with the increasing of dietary crude protein level, the shear stress and cooking loss decreased slightly, but the difference was not significant (P＞0.05), and there were no significant differences in meat pH, meat color, chroma and hue angle among groups (P＞0.05). (3) Dietary crude protein levels had no significant effect on conventional ingredients of longissimus muscle (P＞0.05). (4) The concentration of saturated fatty acid (SFA) of longissimus dorsi in group III was 14.58% (P＜0.01) and 9.68% (P＜0.05) lower than that in group I and group II, respectively, and the palmitic acid (C16:0) concentration in group III was significantly lower than that in group I (P＜0.05). Compared with groupⅠ, the concentration of monounsaturated fatty acid (MUFA) in group II and group III was increased by 14.16% and 17.42% (P＜0.01), respectively, and the oleic acid (C18:1n9c) concentration was increased by 28.89% and 30.19% (P＜0.01), respectively; the ratio of monounsaturated fatty acids to saturated fatty acids (M/S) in group II was significantly higher than that in groupⅠ(P＜0.05), and the M/S in group III was significantly higher than that in groupⅠ(P＜0.01).【Conclusion】In conclusion, under the experimental conditions, diets with high crude protein level could increase longissimus muscle area of Holstein bulls, increase MUFA content and decrease SFA content of longissimus dorsi, and improve meat quality in dairy bulls.

Key words: crude protein, dairy bulls, slaughter characteristics, meat quality

赵洋洋,李妍,韩永胜,王晓玲,李建国,高艳霞,曹玉凤,李秋凤. 谷饲饲粮粗蛋白质水平对荷斯坦公牛屠宰性能和肉品质的影响[J]. 中国农业科学, 2020, 53(2): 431-439.

ZHAO YangYang,LI Yan,HAN YongSheng,WANG XiaoLing,LI JianGuo,GAO YanXia,CAO YuFeng,LI QiuFeng. The Slaughter Characteristics and Meat Quality of Holstein Bulls Grain-Fed Under Different Dietary Crude Protein Levels[J]. Scientia Agricultura Sinica, 2020, 53(2): 431-439.

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项目 Item	200-300 kg体重阶段 200-300 kg live weight			300-400 kg体重阶段 300-400 kg live weight			400-500 kg体重阶段 400-500 kg live weight
组别 Group	Ⅰ	Ⅱ	Ⅲ	Ⅰ	Ⅱ	Ⅲ	Ⅰ	Ⅱ	Ⅲ
蒸汽压片玉米 Steam-flaked corn	55.00	55.00	55.00	60.00	60.00	60.00	65.00	65.00	65.00
浓缩颗粒料 Concentrated pellets¹⁾	35.00	35.00	35.00	30.00	30.00	30.00	25.00	25.00	25.00
羊草 Guinea grass	10.00	10.00	10.00	10.00	10.00	10.00	10.00	10.00	10.00
合计 Total	100.00	100.00	100.00	100.00	100.00	100.00	100.00	100.00	100.00
营养水平 Nutrient levels²⁾
综合净能 NE_mf (MJ·kg^-1)	7.05	7.05	7.05	7.10	7.10	7.10	7.16	7.16	7.16
粗蛋白 CP	14.05	15.00	16.04	13.03	14.01	15.00	12.01	13.01	14.00
钙 Ca	0.61	0.61	0.61	0.65	0.65	0.65	0.61	0.61	0.61
磷 P	0.44	0.45	0.45	0.41	0.41	0.41	0.38	0.38	0.38
中性洗涤纤维 NDF	22.33	21.70	21.02	20.71	20.02	19.61	19.52	18.80	18.39
酸性洗涤纤维 ADF	9.41	9.32	9.23	8.77	8.67	8.66	8.28	8.17	8.12

项目 Item	组别Group			SEM	P值 P value
项目 Item	Ⅰ	Ⅱ	Ⅲ	SEM	P值 P value
宰前活重 Live weight (kg)	501.40±2.96	503.60±3.82	514.00±2.00	4.01	0.06
热胴体重 Hot carcass weight (kg)	273.36±3.83	278.92±3.04	284.00±4.47	5.41	0.19
屠宰率 Dressing (%)	54.52±0.64	55.38±0.28	55.25±0.87	0.91	0.61
骨重 Bone weight (kg)	46.42±0.70	48.36±2.30	49.55±1.18	2.19	0.38
胴体肉重 Carcass meat weight (kg)	226.94±4.00	230.56±2.61	234.45±4.93	5.60	0.43
肉骨比 Meat/Bone	4.83±0.15	4.86±0.08	4.84±0.23	0.23	0.99
净肉率 Net meat percentage (%)	45.26±0.65	45.79±0.47	45.61±0.98	1.03	0.87
胴体产肉率 Carcass yield (%)	82.73±0.32	82.94±0.16	82.94±0.49	0.49	0.88
眼肌面积 Longissimus muscle area (cm²)	77.12±1.53b	80.66±1.01ab	82.28±1.66a	2.02	0.03
背膘厚度 Back fat thickness (mm)	6.33±0.75	6.34±0.60	6.16±0.23	0.81	0.97
脂肪色 Fat color	2.00±0.20	1.80±0.20	1.60±0.24	0.26	0.34

项目 Item		组别Group			SEM	P值 P value
项目 Item		Ⅰ	Ⅱ	Ⅲ	SEM	P值 P value
pH		5.76±0.22	5.88±0.17	5.89±0.09	0.24	0.84
剪切力 Shear force (kg)		2.82±0.08	2.79±0.12	2.76±0.17	0.18	0.95
失水率 Dehydration rate (%)		29.40±0.58b	27.47±0.76ab	26.75±0.28a	0.81	0.04
蒸煮损失 Drop loss (%)		20.67±1.02	19.80±0.45	19.75±0.41	0.97	0.59
肉色 Meat color	L	31.93±1.55	31.55±1.05	31.71±0.63	1.61	0.97
	a	16.98±1.07	14.10±1.04	16.16±1.36	1.64	0.24
	b	5.13±0.82	3.98±0.44	4.96±0.68	0.94	0.44
色度 Chroma		17.61±0.78	15.85±1.22	16.27±1.15	1.51	0.51
色相角度 Hue angle		0.29±0.04	0.28±0.03	0.29±0.01	0.04	0.92

项目 Item	组别Group			SEM	P值 P value
项目 Item	Ⅰ	Ⅱ	Ⅲ	SEM	P值 P value
水分 Moisture	73.96±.0.45	74.14±0.24	74.64±0.19	0.44	0.31
粗蛋白质 CP	22.12±0.24	22.32±0.23	22.30±0.35	0.40	0.87
粗脂肪 EE	1.75±0.21	1.82±0.10	1.46±0.06	0.19	0.22
粗灰分 Crude ash	1.11±0.04	0.99±0.04	0.99±0.05	0.06	0.13

项目 Item	组别Group			SEM	P值 P value
项目 Item	Ⅰ	Ⅱ	Ⅲ	SEM	P值 P value
饱和脂肪酸 SFA	45.87±0.57Aa	43.38±1.12ABa	39.18±1.06Bb	1.34	＜0.01
C4:0	2.43±0.01	2.41±0.16	2.31±0.02	0.13	0.63
C6:0	11.35±0.44	10.84±0.60	9.64±0.44	0.71	0.12
C11:0	0.38±0.03	0.38±0.02	0.36±0.01	0.03	0.80
C15:0	4.26±0.09	4.25±0.20	4.00±0.20	0.25	0.54
C16:0	25.34±0.94a	23.33±1.03ab	20.49±0.29b	1.16	0.02
C18:0	2.16±0.18	2.12±0.04	2.05±0.09	0.17	0.80
单不饱和脂肪酸(MUFA)	39.62±1.30Bb	45.23±0.31Aa	46.52±1.22Aa	1.48	＜0.01
C15:1	0.77±0.07	0.83±0.08	0.65±0.10	0.11	0.35
C16:1	3.74±0.21	3.81±0.11	3.81±0.08	0.20	0.92
C17:1	15.59±1.18	15.75±0.58	17.35±0.87	1.29	0.38
C20:1	0.55±0.06	0.54±0.01	0.55±0.01	0.05	0.97
C18:1n9t	1.36±0.04	1.35±0.04	1.40±0.14	0.13	0.89
C18:1n9c	17.72±0.41Bb	22.84±0.90Aa	23.07±0.78Aa	1.03	＜0.01
多不饱和脂肪酸 PUFA	14.32±0.69	13.76±0.22	13.52±0.24	0.62	0.47
C18:3n3	0.66±0.02	0.70±0.02	0.69±0.01	0.02	0.27
C18:2n6c	6.85±0.37	6.70±0.29	6.63±0.09	0.39	0.86
C18:4n6	0.66±0.04	0.64±0.02	0.65±0.01	0.04	0.74
C18:3n6	0.81±0.04	0.76±0.03	0.77±0.10	0.09	0.85
C20:3n3	0.78±0.05	0.70±0.01	0.69±0.01	0.04	0.13
C20:4n6	4.56±0.47	4.26±0.14	4.10±0.17	0.42	0.57
M/S¹⁾	0.86±0.04Bb	1.04±0.03ABa	1.19±0.06Aa	0.06	＜0.01
P/S²⁾	0.31±0.02	0.32±0.01	0.35±0.02	0.02	0.24

谷饲饲粮粗蛋白质水平对荷斯坦公牛屠宰性能和肉品质的影响

The Slaughter Characteristics and Meat Quality of Holstein Bulls Grain-Fed Under Different Dietary Crude Protein Levels

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