Effects of compound enzyme preparation on growth performance and muscle nutrient content of mutton sheep
The article aims to explore the effects of Complex Enzyme Preparation(CEP)on the growth performance and muscle nutrient content of meat sheep.160 healthy male Tan sheep with an average weight of(22.47±0.38)kg at around 110 days old were divided into 4 groups in the experiment,with 5 replicates in each group and 8 sheep in each replicate.The experimental diet was supplemented with composite enzyme preparations of 0,0.5,1,and 1.5 g/kg to the base diet for a period of 63 days.The results showed that,compared with the control group,the total weight gain and ADG of meat sheep in the CEP group with 1.0 and 1.5 g/kg added were significantly increased by 2.81%,3.50%,and 6.83%,10.09%(P＜0.05);The feed to weight ratio of meat sheep in the CEP group with 1.0 and 1.5 g/kg added significantly decreased by 4.08%and 8.62%,respectively(P＜0.05);In addition,CEP had no significant effect on ADFI in meat sheep(P＞0.05).Compared with the control group,the addition of 1.0 and 1.5 g/kg CEP significantly reduced the C18:0 content in the longissimus dorsi muscle of meat sheep(P＜0.05);The addition of 1.5 g/kg CEP significantly increased the content of C18:In9c and C18:2n6c in the longissimus dorsi muscle of meat sheep(P＜0.05);The addition of 1.0 and 1.5 g/kg CEP significantly increased the C18:2n6t content in the longissimus dorsi muscle of meat sheep(P＜0.05);The addition of 0.5-1.5 g/kg CEP significantly reduced the content of C20:4n in the longissimus dorsi muscle of meat sheep(P＜0.05);In addition,CEP had no significant effect on the content of C10:0,C14:0,C15:0,C16:0,C18:0,C15:1,C16:1,C17:1,C20:1,C18:3n6,and C22:3n3 in the longest back muscle of meat sheep(P＞0.05).The addition of 1.5 g/kg CEP significantly increased the content of Vitamin A in the longissimus dorsi muscle of meat sheep(P＜0.05);The addition of 1 and 1.5 g/kg CEP significantly increased the Vitamin E content in the longissimus dorsi muscle of meat sheep(P＜0.05);The addition of 1 g/kg of CEP significantly increased the α-Vitamin E content in the longissimus dorsi muscle of meat sheep(P＜0.05).In addition,CEP had no significant effect on the γ-Vitamin E content in the longissimus dorsi muscle of meat sheep(P＞0.05).Conclusion:CEP can effectively improve the growth performance and meat quality of meat sheep.Based on the comprehensive indicators of this experiment,it is believed that the optimal amount of CEP added is 1.5 g/kg.
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