饲粮中添加酵母肽对肉兔屠宰性能和肉品质的影响
Effects of Yeast Peptides on Slaughtering Performance and Meat Quality of Meat Rabbits
刘子伟 1来宁洁 2刘博 3李素敏 4陈赛娟2
作者信息
- 1. 河北省保定市莲池区动物疫病预防控制中心,保定 071000
- 2. 河北农业大学动物科技学院,保定 071001
- 3. 河北省衡水市动物疫病预防控制中心,衡水 053999
- 4. 河北省邢台市沙河市农业农村局,邢台 054100
- 折叠
摘要
试验旨在研究饲粮中添加酵母肽对肉兔屠宰性能和肉品质的影响.选择35日龄体重相近的健康肉兔200只,随机分为5组,按照单因素设计开展饲养试验.对照组饲喂基础日粮,抗生素组饲喂添加了20 mg/kg恩拉霉素+150 mg/kg金霉素的基础日粮,试验组在饲喂基础日粮的基础上分别添加100、200和300 mg/kg的酵母肽,预饲期7 d,正饲期28 d.结果表明:与空白对照组和抗生素组相比,试验组肉兔的屠宰率、半净膛率、全净膛率以及兔肉品质相关指标均无显著差异(P>0.05),饲粮中添加酵母肽对肉兔的屠宰性能和肉品质均无不良影响.
Abstract
The experiment was conducted to study the effects of yeast peptides on slaughtering performance and meat quality of meat rabbits.A total of two hundred 35-day-old healthy meat rabbits with similar body weight were randomly divided into 5 groups:control group were fed a basal diet,antibiotic group were fed the basal diet supple-mented with 20 mg/kg Enramycin+150 mg/kg gentamycin,three experimental groups were fed the basal diet sup-plemented with yeast peptide 100,200,300 mg/kg,respectively.The pre-feeding period lasted for 7 d followed by an experimental period of 28 d.The results showed as follows:compared with control group and antibiotic group,there were no significant differences in slaughtering rate,half evisceration rate,full evisceration rate and related in-dexes of rabbit meat quality in experimental groups(P>0.05).From this,it can be seen that the addition of yeast peptides had no adverse effects on the slaughtering performance and meat quality of meat rabbits.
关键词
酵母肽/肉兔/屠宰性能/肉品质Key words
yeast peptides/meat rabbit/slaughtering performance/meat quality引用本文复制引用
基金项目
河北省高等学校科学技术研究项目(ZD2022095)
保定市科技计划项目(2272P005)
出版年
2024
NETL
NSTL
万方数据