The Effects Of Isoflavones In Soybean Straw On The Growth And Meat Quality Of Goat

With continuous improvement of our living standards, people increase meat and milk demand every year, which greatly promotes the development of ruminant animal breeding industry. Rumen digestion and metabolism occupies the position of special emphasis in the life activities of the ruminant body. About 70% to 80% the digestible dry matter and about 50% crude fiber digestion in the feed is digested in the rumen under the action of microorganisms in the rumen, and then produces volatile fatty acid by means of metabolism and composes protein and B vitamins, etc., which supplies for the body use. Soybean straw is rich in soy isoflavones phytoestrogens, which can promote the growth of male animals and improve rumen metabolism and meat quality. This study intends to discuss soy isoflavones content and their effect on the growth, ruminal metabolism, dressing performance and meat quality of goat, thus provides a theoretical basis and technology support, which promotes rumen metabolism for the development of new green feed additive, improves rate of return from beef cattle, goat breeding industry, and contributes to sustainable development of green ecological breeding industry in our county. The results were as follows:1 The results have been shown that this method is suitable for the determination of Da in soybean straw for its high efficiency, low disturbance and cost. The levels of Da in local and wild soybean straws were the same, namely 837.7～955.3ug·g-1.2 The results may concludes that soybean straw may change the ferment type of ruminal micro-organisms, and improve the body weight gain in goats by facilitate the utilization and absorption of nitrogenous compounds and carbohydrate in male goats. Its possible Effects may caused by the high levels of soybean isoflavones in it..3 Relative to local non-alfalfa weed, the feeding of soybean straw can promote goats muscle growth, improve carcass traits. It can promote muscle catabolism of saturated fatty acids, promote the synthesis of unsaturated fatty acid metabolism or inhibition of its breakdown by decreasing the shear force, pH, and muscle fiber diameter in goat muscle tissue, and promote deposition of nutrients in muscle tissue,, and then improve goat meat quality by raising total SOD activity in goats muscle, reducing the damage of the oxygen ions to the tissue, and inhibiting lipid peroxidation.