Effects of fermentedCaragana korshinskiifeed on meat quality characteristics in different muscles of Tan sheep
文献类型： 外文期刊
作者： Xu, Xiaochun 1 ; Ma, Lina 2 ; Fan, Shanshan 1 ; Ma, Wenping 1 ; Zhang, Xiu 1 ;
作者机构： 1.North Minzu Univ, Collaborat Innovat Ctr Food Prod & Safety, Yinchuan, Ningxia, Peoples R China
2.Ningxia Acad Agr & Forestry Sci, Inst Anim Sci, Yinchuan, Ningxia, Peoples R China
关键词： Feed additives; meat performance; Ovis
期刊名称：ITALIAN JOURNAL OF ANIMAL SCIENCE （ 影响因子：2.217； 五年影响因子：2.376 ）
ISSN： 1594-4077
年卷期： 2020 年 19 卷 1 期
页码：
收录情况： SCI
摘要： The aim of this study was to investigate the effects of fermentedCaragana korshinskiifeed on meat quality in three muscle tissues (longissimus dorsi m.,triceps brachiiandbiceps femoris) in Tan sheep. Sheep were randomly divided into two groups: the control group was fed a basic diet, and the experimental group was fed the basic diet supplemented with 10% fermentedCaragana korshinskii. The results for the meat quality characteristics showed that the fermentedCaragana korshinskiigroup had significantly greater more crude protein in all three muscles and more ash in thelongissimus dorsi m. andtriceps brachiithan the control group. The fermentedCaragana korshinskiigroup had a significantly higher ultimate pH in thebiceps femorisandtriceps brachiithan the control group. The fermentedCaragana korshinskiigroup had greater inosinic acid content in thelongissimus dorsi m. andtriceps brachiithan the control group. The fermentedCaragana korshinskiigroup had significantly higher levels of Asp, Thr, Glu and Ser in thetriceps brachiithan the control group. The fermentedCaragana korshinskiigroup had significantly higher levels of C12:0 in thetriceps brachii, of C15:0 and C16:0 in thebiceps femoris, of C16:1 in thelongissimus dorsi m. andtriceps brachii, of C18:0 in thetriceps brachiithan the control group. Therefore, adding 10% fermentedCaragana korshinskiito the diet of the sheep significantly improved the crude protein, ash, inosinic acid, partial amino acid and fatty acid contents as well as the ultimate pH andL*values in Tan sheep muscles.
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