不同蛋白水平饲粮对牦牛肉品质及生产性能的影响
Effects of Diets with Varying Protein Levels on Meat Quality and Production Performance of Yak
王梅松 1董谭琴 2项洋 1王书祥 3柴沙驼 3李升升 4闫忠心1
作者信息
- 1. 青海大学农牧学院,青海 西宁 810016;青海省高原放牧家畜动物营养与饲料科学重点实验室,青海 西宁 810016;国家牦牛肉加工技术研发专业中心,青海 西宁 810016
- 2. 重庆三峡职业学院动物科技学院,重庆 万州 404155
- 3. 青海大学农牧学院,青海 西宁 810016;青海省高原放牧家畜动物营养与饲料科学重点实验室,青海 西宁 810016
- 4. 青海大学农牧学院,青海 西宁 810016;国家牦牛肉加工技术研发专业中心,青海 西宁 810016
- 折叠
摘要
本试验选取了15 头健康且体重(200±20)kg相近的成年(2.5～3 岁)公牦牛给其饲喂不同蛋白水平饲粮,以探究不同蛋白水平饲粮对牦牛肉品质和生产性能的影响.结果表明,低蛋白组(12%)牦牛的背最长肌色度(L∗、a∗、b∗)、剪切力、胴体重和屠宰率显著高于中蛋白组(14%)和高蛋白组(16%)(P<0.05).而低蛋白组牦牛肉的硬度低于其余两组(P>0.05).因此,综合考虑饲料成本和养殖效益,建议在代谢能水平为 10.6 MJ/kg时,选择蛋白质水平为12%的低蛋白饲粮,能够使牦牛的肉品质和生产性能达到最优.
Abstract
In this study,fifteen healthy adult male yaks,aged between 2.5 and 3 years and weighing approxi-mately 200±20 kg,were subjected to diets with varying protein levels to assess their impact on meat quality and production efficiency.The findings indicated that the group receiving a low protein diet(12%)exhibited signifi-cantly enhanced muscle color indices(L∗,a∗,b∗),shear force,carcass weight,and slaughter percentage com-pared to the groups on medium(14%)and high protein(16%)diets(P<0.05).Nonetheless,the meat hard-ness in the low protein group was somewhat lower than in the other groups(P>0.05).Given the balance between feed costs and breeding advantages,it is advisable to adopt a diet with 12%protein and a metabolizable energy lev-el of 10.6 MJ/kg to optimize meat quality and production performance in yaks.
关键词
牦牛/蛋白水平/肉品质/生产性能Key words
Yak/Protein levels/Meat quality/Production performance引用本文复制引用
出版年
2024
NETL
NSTL
万方数据