杏鲍菇菌糠全混合日粮对波尔山羊肉品质的影响

Effects of total mixed ration with spent mushroom substrate of Pleurotus eryngii on meat quality of Boer goat

中文关键词:  杏鲍菇菌糠  全混合日粮  波尔山羊  肉质

英文关键词:spent mushroom substrate of Pleurotus eryngii  total mixed ration  Boer goat  meat quality

中文摘要:

      目的 研究不同杏鲍菇菌糠添加量的全混合日粮对羊肉品质的影响。方法 选取3月龄的波尔山羊, 对照组饲喂基础日粮, 试验组分别饲喂含12%、20%、28%杏鲍菇菌糠全混合日粮45 d, 测定各组羊肉pH值、色泽、加压失水率、蒸煮损失率、剪切力、营养成分, 通过上述指标确定最适杏鲍菇菌糠添加量。结果 与对照组相比, 添加12%~20%杏鲍菇菌糠, 羊肉pH值降低, L*、a*与b*值增大, 加压失水率增加, 蒸煮损失率与剪切力降低、氨基酸总量提高; 而添加28%杏鲍菇菌糠, 羊肉pH值、色泽、加压失水率、氨基酸总量变化不明显, 蒸煮损失率下降, 剪切力增加。结论 全混合日粮中添加一定比例杏鲍菇菌糠可提高羊肉品质, 最适添加量为20%。

英文摘要:

      Objective To investigate the effects of total mixed ration with different contents of spent mushroom substrate of Pleurotus eryngii on the meat quality of goat. Methods Three months aged Boer goat was chosen and fed by total mixed ration with spent mushroom substrate of Pleurotus eryngii (12%, 20% and 28%) for 45 d, and the control group was fed by basic ration. pH value, color, pressurized water loss rate, cooking loss rate and shearing force of goat meat and nutritional components were analyzed to confirm the additive amount of spent mushroom substrate of Pleurotus eryngii. Results It showed that L* value, a* value, b*value, pressurized water loss rate and total amino acids were increased, however, pH value, cooking loss rate and shearing force were reduced when 12%~20% spent mushroom substrate of Pleurotus eryngii was added to mixed ration. In addition, pH value, color, pressurized water loss rate, total amino acid had no significant change, cooking loss rate decreased, and shearing force increased by 28% spent mushroom substrate of Pleurotus eryngii. Conclusion Spent mushroom substrate of Pleurotus eryngii added to total mixed ration could enhance the quality of Boer goat, and the best ratio was 20%.