The effect of sodium butyrate on production performance,meat quality,and muscle antioxidant indicators in beef cattle
To explore the effects of sodium butyrate on the production performance,meat quality,and muscle antioxidant indicators of beef cattle. 192 two year old Western crossbred beef cattle with good health and consistent weight[(328.74±24.15) kg]were selected for the experiment and randomly divided into 4 groups,with 6 replicates in each group and 8 cows in each replicate. The control group was fed with a basic diet,while the experimental group received a gradient addition of 3,6,and 9 g/kg sodium butyrate to the basic diet. The pre trial period was 10 days,and the trial period was 88 days. The results showed that:(1) in terms of production performance,the 6 and 9 g/kg sodium butyrate groups significantly increased the final weight of beef cattle by 4.56％ and 3.23％(P<0.05);The average daily weight gain significantly increased by 7.96％ and 6.96％(P<0.05);The feed to meat ratio significantly decreased by 6.98％ and 6.11％(P<0.05).(2)In terms of meat quality,the addition of 6 g/kg sodium butyrate significantly increased the pH 24 hours of beef muscle(P<0.05),significantly reduced shear force(P<0.05),significantly improved marbling score(P<0.05),and significantly increased crude fat content(P<0.05).(3)In terms of antioxidant activity,the addition of 6 g/kg and 9 g/kg sodium butyrate resulted in Cu Zn SOD in beef muscle CAT activity significantly increased(P<0.05),The ROS content significantly decreased(P<0.05);The addition of 3-9 g/kg sodium butyrate significantly reduced the MDA content in beef muscle(P<0.05). In summary,6 g/kg sodium butyrate can effectively enhance the antioxidant capacity of beef cattle muscles,improve meat quality,and enhance growth performance.
万方数据
维普
