Effects of kudzu fermentation with different proportions on serum biochemical indexes,growth performance,slaughter performance and meat quality traits of guizhou black goats
In order to investigate the effects of fermented kudzu on serum biochemical indexes,growth performance,slaughter performance and meat quality traits of Guizhou black goats,28 Guizhou black goats with an average body weight of(21.46±0.58)kg at the age of 6 months were selected and randomly divided into 4 groups:control group,test group Ⅰ,test group Ⅱ and test group Ⅲ.The control group was fed with basic diet,and experimental group Ⅰ Group Ⅱ and Group Ⅲ were fed with 5%,10%,and 15%fermented kudzu vine,respectively.The pretest period was 7 days,and the formal period was 90 days,at an interval of 30 days.The weight of the experimental sheep was measured and the feed intake during this period was calculated.At the same time,3 goats from each group were selected for slaughter to determine the slaughter performance of Guizhou black goats,and the corresponding hindleg muscle tissue was collected to determine the meat quality characteristics.The results showed that the feed intake of test group i was high,the growth rate was fast,the average daily gain was up to(160.11±1.86)g,the ratio of feed to gain was significantly lower than that of other groups(P＜0.05).The siaughter rate and net meat rate in test group i were significantly higher than those in other groups(P＜0.05),and those in test group Ⅱ were significantly higher than those in test group Ⅲ(P＜0.05),but there was no significant difference between test group Ⅲ and control group(P＞0.05).There were no significant differences in meat color and pH value among all groups(P＞0.05),and the shear force and cooked meat percentage in test group Ⅰ were the smallest,which were significantly lower than those in other groups(P＜0.05).There was no significant difference between trial group Ⅱ and trial group Ⅲ(P＞0.05),but it was significantly lower than that in control group(P＜0.05).The contents of protein and fat in test group i were significantly higher than those in control group(P＜0.05);in terms of blood biochemical indexes,the contents of total protein and albumin in test group Ⅰ were significantly higher than those in control group(P＜0.05),and the contents of IgG,IgM and IgA were significantly higher than those in control group(P＜0.05).
fermented kudzu vineguizhou black goatbiochemical indicatorsgrowth performanceslaughtering performancemeat quality traits
万方数据
维普
