保护瘤胃甜菜碱和胆碱对敖湖羊胴体性状及氨基酸和脂肪酸组成的影响

IF 6.1 1区 农林科学 Q1 Agricultural and Biological Sciences
Long Li , Youqian Huang , Mengyin Wang , Chunhui Ma
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引用次数: 0

摘要

本试验旨在研究饲粮中添加过瘤胃甜菜碱(RPB)和过瘤胃胆碱(RPC)对奥湖羊胴体性状、氨基酸组成和脂肪酸组成的影响。96只羊随机分为4组。试验期105 d,预试期15 d,正试期90 d。试验饲粮为2.5 g/d RPB + 0.25% /kg RPC,以及2.5 g/d RPB + 0.25% /kg RPC的组合。与对照组(基础饲粮不添加RPB和RPC)相比,各试验组胸最长肌粗脂肪(CF)和总氨基酸(TAA)含量均显著升高。值得注意的是,RPB与RPC组对屠宰率(DP)和粗蛋白质含量(CP)有显著的交互作用(P <;0.05)。此外,在所有处理中,LT肌肉中的饱和脂肪酸(SFA)显著减少,而单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)增加(P <;0.05)。RPB和RPC联合使用对LT肌肉中总氨基酸、SFA、PUFA和MUFA也有显著的交互作用。因此,添加RPB或RPC均可改善胴体性状,降低剪切力,提高鲜味氨基酸、必需氨基酸和总氨基酸含量,降低不饱和脂肪酸比例。因此,肉的嫩度和营养价值都得到了提高,从而使肉的质量得到了全面改善。RPB和RPC联合补充效果最显著。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effect of rumen-protected betaine and choline on carcass characteristics, amino acid and fatty acid composition of Ao-hu sheep

Effect of rumen-protected betaine and choline on carcass characteristics, amino acid and fatty acid composition of Ao-hu sheep
This study aimed to evaluate the effects of dietary supplementation with rumen-protected betaine (RPB) and rumen-protected choline (RPC) on carcass traits, amino acid composition, and fatty acid composition of Ao-hu sheep. A total of 96 sheep were randomly assigned to four groups. The trial lasted for 105 days, comprising a 15-day adaptation phase followed by a 90-day experimental period. The experimental diets consisted of 2.5 g/d RPB, 0.25 %/kg RPC, and a combination of 2.5 g/d RPB with 0.25 %/kg RPC. Compared to the control group (the sheep fed on the basal diet without adding RPB and RPC), all experimental groups demonstrated a significant increase in crude fat (CF) and total amino acids (TAA) in the longissimus thoracis (LT) muscle. Notably, the RPB × RPC group exhibited significant interactions that affecting dressing percentage (DP) and crude protein content (CP) (P < 0.05). Additionally, saturated fatty acids (SFA) significantly decreased, while monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) increased in the LT muscle across all treatments (P < 0.05). The combination of RPB and RPC also had significant interactive effects on total amino acids, SFA, PUFA, and MUFA in the LT muscle. Therefore, supplementation with either RPB or RPC improved carcass traits, reduced shear force, enhanced the content of umami amino acids, essential amino acids, and total amino acids, and decreased the proportion of unsaturated fatty acids. As a result, both the tenderness and nutritional value of the meat were enhanced, leading to an overall improvement in meat quality. The combined supplementation of RPB and RPC yielded the most pronounced effects.
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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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