为研究日粮中添加牛至精油对甘肃高山细毛羊背脊最长肌肉质特性和抗氧化性能的影响。选取18只60日龄细毛羊,随机分为3组(每组6只),单栏饲喂。对照组饲喂不含抗生素的基础日粮,试验组1和试验组2分别饲喂在基础日粮中添加1和2 g/d牛至精油的饲料。结果表明:试验组2羊肉中,谷胱甘肽、谷胱甘肽过氧化物酶、维生素A含量显著高于对照组(P<0.05);试验组1和2羊肉中a*值显著高于对照组(P<0.05),蒸煮损失、失水率、剪切力显著低于对照组(P<0.05)且试验组2中剪切力显著低于试验组1(P<0.05);对照组羊肉中C14∶0和C16∶0含量显著高于试验组1和2(P<0.05)。综上所述,牛至精油具有改善细毛羊肉品质、提高肌肉抗氧化能力的作用,其在细毛羊日粮中的推荐添加量为2 g/d。
This study aimed to determine the effect of oregano essential oil on meat quality and antioxidant system of longissimus dorsi in Gansu Alpine fine-wool sheep. Eighteen 60-day-old Gansu Alpine fine-wool sheep were randomly assigned into three groups with six lambs in each group and fed individually. Lambs in the control group were fed a basal diet without antibiotics, and the group 1 and 2 were fed the basal diet supplemented with 1.0 and 2.0 g/d oregano essential oil. The results showed: (1) The content of GSH, GSH - Px and VA in mutton of group 2 were significantly higher than that of the control group(P<0.05). (2) The value of a* in mutton of group 2 and group 1 were significantly higher than that of the control group(P<0.05), and cooking loss, press loss and shear force in mutton of group 2 and 1 were significantly lower than that of the control group(P<0.05)and group 2 shear force was significantly lower than group 1(P<0.05). (3) The concentration of C14∶0 and C16∶0 in the control group was significantly higher than group 1 and 2(P<0.05). Therefore, oregano essential oil can improve meat quality and mutton antioxidant capacity of fine-wool sheep, and the recommended dose is 2.0 g/d in the daily ration of fine-wool sheep.
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