Effect Of Adding Selenium To Dietary On Tansheep Mutton Quality

With the improvement of people’s living standard, people’s requirement on meat quality is higher and higher, and Se-rich meat could meet the diversified needs of people. To provide the theoretical basis for improving Tan mutton quality and further evaluate scientifically the nutritive value of Se-rich Tan mutton, this text explorers the effects of Se-rich dietary on the Tan sheep fattening and meat quality by feeding tests, which has important significance to the development of functional or health animal food. The tests were conducted by single factor completely randomized experimental design method. The results are as follows:1.Fattening tests of Tan sheep were performed by adding0.35mg/kg (experimental group) or0.3mg/kg (control group) Se to dietary. The results showed that the daily gain of control group is166.3g/d each sheep and the daily gain of experimental group is172.4g/d each sheep, which is3.67%higher than that of the control group. It indicates that adding appropriate Se to dietary can increased the daily gain of Tan sheep.2.The slaughter performance and carcass quality results showed that the carcass lean percentage and meat-bone ratio of experimental group are87.06%and4.76, respectively, which are2%and9.6%higher than the corresponding data of control group. It indicates that adding appropriate Se to dietary can increased the carcass lean percentage and meat-bone ratio of Tan sheep.3.The amino acid contents in sheep muscle was determined by ninhydrin colorimetry and automatic amino acid analyzer, and the results showed that there are three amino acids, contents of which in experimental group are higher than that in control group, and they are Flavor amino acid content of group, proline and lysine. The increased percentages are1.2%,3.8%and21%, respectively.4.The content of mineral element was determined using the atomic absorption spectrophotometer and the the results showed that the content of magnesium, calcium and potassium were respectively,33.1%,12.76%and24.77%higher in the experimental group than that in than that in the control group; respectively, The content of selenium of muscle was0.12mg/kg in the experimental group,10%higher than that in in the control group by fluorescence method. Diets supplemented with selenium can increase the content of magnesium, calcium, potassium and selenium.5.The method of "chloroform-methanol" was adopted to calculate the amount of fat inside the muscle. The results revealed that the amount of fat in the test group had a2%increase than the control group and the increase of fat inside the muscle can make the meat more succulent and improve the taste; addition of selenium in the daily food of Tan sheep improve the tenderness of meat.6. The amount of fatty acids inside the muscle was assayed by external standard method and gas chromatography. C16:0、C18:1.trans、C18:1.cis、C18:2.trans、C18:0were five kinds of the highest amount of fatty acids in both control group and test group, with proportions of83.73%and83.12%of total fatty acids respectively.7. Solid-phase micro-extraction (SPME) and Gas Chromatohraph-Mass Spectrum (GC-MS) technology were used to assay the volatile ingredient that affect the taste in muscle. A total85kinds of ingredients were detected,37kinds of ingredients were involved in the control and test group. The highest amount of ingredients in test group were Heterocycles, followed by Esters; while in the control group Esters taken the highest amount, followed by Aldehydes.In general, with a proper addition of selenium in daily food of Tan sheep can increase daily gain, improve the effect of fattening and tenderness of meat, as well as increase the content of mineral substance, like calcium, magnesium, potassium, selenium and content of monounsaturated fatty acid in meat.