Effects of Fermented Total Mixed Ration on Nutrient Apparent Digestibility,Serum Biochemical Indices,Slaughter Performance and Meat Quality of Tibetan Sheep
The aim of this study was to investigate the effects of fermented total mixed ration(TMR)on nutri-ent apparent digestibility,serum biochemical indices,slaughter performance and meat quality of Tibetan sheep during fattening period.A total of 14 healthy Tibetan rams of 5-month-old with body weight of about 29 kg were randomly divided into 2 groups with 7 replicates per group and 1 head per replicate.The control group was fed unfermented TMR,and the experimental group was fed fermented TMR.The pre-trial period lasted for 14 days,and the experimental period lasted for 70 days.The results showed as follows:1)compared with the control group,the average daily feed intake(ADFI)and the apparent digestibilities of neutral detergent fiber(NDF)and hemicellulose of Tibetan sheep in experimental group were significantly increased(P＜0.05).2)Compared with the control group,the serum alanine transferase(ALT)activity,contents of triglyceride(TG)and total cholesterol(TC),total antioxidant capacity(T-AOC)and glutathione peroxidase(GSH-Px)activity of Tibetan sheep in experimental group were significantly increased(P＜0.05).3)Compared with the control group,the carcass weight and dressing percentage of Tibetan sheep in experimental group were significantly in-creased(P＜0.05),and the abdominal fat weight and index were significantly decreased(P＜0.05).4)Com-pared with the control group,the redness(a*)value of longissimus dorsi muscle of Tibetan sheep in experi-mental group was significantly increased(P＜0.05),the total essential amino acid content in longissimus dorsi muscle was significantly increased(P＜0.05),and the total non-essential amino acid content in longissimus dorsi muscle was significantly decreased(P＜0.05);among them,the contents of valine and isoleucine in lon-gissimus dorsi muscle in experimental group were significantly increased(P＜0.05),while the contents of me-thionine,tyrosine,aspartic acid,serine and glutamic acid in longissimus dorsi muscle were significantly de-creased(P＜0.05).In conclusion,under the conditions of this experiment,the fermentation treatment of TMR can improve the slaughter performance,NDF and hemicellulose apparent digestibilities and antioxidant capacity of Tibetan sheep,reduce abdominal fat deposition,and improve the color and nutritional value of longissimus dorsi muscle to a certain extent.[Chinese Journal of Animal Nutrition,2024,36(8):5217-5228]
fermented total mixed rationTibetan sheepapparent digestibilityserum biochemical indexslaughter performancemeat quality
万方数据
维普
