Effects of Dietary Baicalin and Coated Baicalin on Growth Performance,Slaughter Performance and Meat Quality of Fattening Hu Sheep
This experiment was conducted to study the effects of dietary baicalin and coated baicalin on growth performance,slaughter performance and meat quality of fattening Hu sheep.Thirty-six healthy 3-month-old Hu lambs with similar body weight of(33.01±2.68)kg were randomly divided into 3 groups with 4 replicates per group and 3 sheep per replicate.The sheep in the control group were fed a basal diet,and the others in the ex-perimental groups were fed the basal diet supplemented with 0.1％baicalin(baicalin group)and 0.1％coated baicalin(coated baicalin group)(dry matter basis),respectively.The pre-trial period lasted for 15 days and the experimental period lasted for 60 days.The results showed as follows:1)compared with the control group,the average daily gain(ADG)and dry matter intake(DMI)of fattening Hu sheep in baicalin group and coated baicalin group were significantly increased(P＜0.05),and the final body weight and total weight gain in baicalin group were significantly increased(P＜0.05).2)Compared with the control group,the live weight before slaughter and carcass weight of fattening Hu sheep in baicalin group and coated baicalin group were significantly increased(P＜0.05),and the net meat weight and net meat percentage of carcass in baicalin group were significantly increased(P＜0.05).3)Compared with the control group,the serum glucose(GLU)content in baicalin group and coated baicalin group was significantly decreased(P＜0.05),and the serum total protein(TP)and globulin(GLB)contents were significantly increased(P＜0.05).4)Compared with the control group,the drip loss and water loss rate in longissimus dorsi of fattening Hu sheep in baicalin group and coated baicalin group were significantly decreased(P＜0.05);the moisture content in longissimus dorsi in coa-ted baicalin group was significantly decreased(P＜0.05),and the ether extract content in longissimus dorsi was significantly increased(P＜0.05).5)Compared with the control group,the contents of stearic acid and behen-ic acid in longissimus dorsi of fattening Hu sheep in baicalin group and coated baicalin group were significantly decreased(P＜0.05),and the linoleic acid content in longissimus dorsi was significantly increased(P＜0.05);the oleic acid content in longissimus dorsi in coated baicalin group was significantly increased(P＜0.05).6)Compared with the control group,the gross profit per head of fattening Hu sheep in baicalin group was in-creased by 49.58％,while the gross profit per head in coated baicalin group was decreased by 11.69％.In con-clusion,dietary 0.1％baicalin and 0.1％coated baicalin can improve ADG and DMI,slaughter performance and meat quality of fattening Hu sheep;considering the economic benefits,it is recommended to add 0.1％ba-icalin to the diet for fattening Hu sheep.[Chinese Journal of Animal Nutrition,2024,36(11):7161-7172]
Hu sheepbaicalincoating techniquegrowth performanceslaughter performancemeat quality
万方数据
维普
