Effects Of Mulberry Leaves On Performance, Serum Biochemical Parameters, Immune Function, Antioxidation And Meat Quality In Meat Sheep

In order to verify the effect of mulberry leaves on the sheep breeding industry, it selects120Mongolia wether which are randomly divided into four groups of30. Control group was fed the basal diet; the experimental one was the basal diet supplemented with5%,10%, and15%of mulberry leaves (dry matter basis) with pre-feeding period of15d, the formal period of60d, the trial period75d. Blood sample collects every15d. At the end of experiment, it respectively and randomly selects five sheep from each group to slaughter trial and collects samples for required determination indicators. It researches on the effect of mulberry leaves on sheep production performance, blood biochemical parameters and immune anti-oxidation function and meat quality. The results are as follows:1. Each experimental group added mulberry leaves improved sheep daily gain (P <0.01), compared with the control group, group of5%increases14.76%,10%of the group which was the best, increased25.52%,15%of the group increased by5.67%. There was no significant effect of mulberry leaves on the sheep dry matter intake (P>0.05). But it could reduce the feed gain ratio, and compared with the control group, the lower5%group decreased15.59%(P<0.01), decreased by21.89%from10%group (P<0.01),15%of group decreased8.43%(P<0.05).2. Mulberry leaves had varying degrees of impact on lamb longissimus texture index.5%protein content and fat content were significantly higher (P<0.01); group of10%protein content and fat content higher than that of the control group (P>0.05);15%of protein content was significantly higher (P<0.01), fat content was slightly lower than the control group (P>0.05). The moisture content of each experimental group added mulberry leaves was lower than the control group. In addition to the5%group was significantly lower than the control group (P<0.01), there was no obvious difference between10%and15%moisture content and the control group.3. There was indicators improvement of sheep meat production performance added mulberry leaves. Among them,15%slaughter rate was significantly (P<0.05) higher than that in the control group,52.06%, which was3.76%higher than the control group, loin eye area and GR values than the controls (P>0.05). Slaughter rate of5%and10%group, eye muscle area were also higher than that of the control group (P>0.05). In addition to the5%group GR value was significantly higher (P<0.05), there was no obvious difference between the rest of the test group and control group (P>0.05).4. Throughout the experiment, it increased of TP in the sheep serum by added mulberry leaves. However, serum T-CHO and TG levels were lower than the control group (P>0.05). Test30d,5%and10%of serum total protein content was significantly higher than that in the control group (P<0.05). There was no significant differences of each experimental group added mulberry leaf (P>0.05); Adding mulberry leaves could also reduce sheep serum BUN content. Test60d, it showed the trend of significantly reduced (P <0.05) comparing serum BUN content added mulberry leaves of each experimental group and control group.5. It could enhance sheep serum total superoxide dismutase, over the catalase activity and total antioxidant capacity, and reduce the MDA content by adding mulberry leaves and reduce the MDA content. And inter Test15d add5%and15%mulberry leaf group, serum T-AOC is significantly higher (P<0.05). In addition to inter Test15d added5%and15%mulberry leaf group, serum T-AOC was significantly higher (P<0.05) and test30d5%and15%serum MDA content was significantly lower than the control group (P<0.01). There was no significant difference (P>0.05) of each experimental group, serum biochemical indicators added mulberry leaves. Test45d,5%serum T-SOD and CAT activities were significantly higher than that in the control group (P<0.05), MDA was significantly lower than the control group (P<0.01), serum T-AOC had no significant effect (P>0.05). Adding mulberry leaves of each experimental group between serum biochemical indicators had no significant effect (P>0.05). Test60days, adding that the mulberry leaf trials were improved T-content of SOD (P>0.05), T-AOC content (P<0.05) and CAT content (P0.05), reduce the role of MDA content (P<0.01). The overall results showed that the antioxidant capacity of mulberry leaves was enhanced on sheep body effect.6. It could improve the immunity of sheep compared mulberry leaves group with control one. Among them, the spleen index added15%mulberry leaf group was significantly higher (P<0.05), there was no significant difference (P>0.05) of each experimental group added mulberry leaf. Test Od-15d, compared each experimental group with the control one, in addition to serum IL-6influenced significantly (P<0.05), serum ACP, lysozyme and IL-2had no significant effect (P>0.05). Test45d, the role of serum interleukin2and interleukin-6levels of50%group was significant (P<0.05). Test60d,5%serum acid phosphatase was significantly higher than that in the control group (P<0.05), and15%serum lysozyme content significantly higher (P<0.05).7. It takes certain improvement effect of mulberry leaf to mutton quality, by adding mulberry leaves from each experimental group in addition to the5%water loss rate significantly lower than that of the10%group. There was no significant difference (P <0.05) among cooking loss, shear force and pH of each other. Compared with the control group, it was best of improvement to the quality of meat and mutton of10%group added the mulberry leaves. Shear values was significantly lower than the control group (P<0.05), cooked meat is significantly higher than that of the control one (P<0.05), the pH value was also a fresh meat in the5.90-6.28range. The pH of5%and15%were within the normal range of fresh meat, while the control group measures at24h the pH value of5.5, slightly lower than the range of normal fresh meat.8. By mulberry leaves to the sheep longissimus muscle fatty acid assay shows that:5%and10%test group added mulberry leaves, unsaturated fatty acids and saturated fatty acid ratio were higher than those in the control group (P>0.05), improving30.77%and11.11%, respectively compared with the control group;5%and10%unsaturated fatty acid content (P>0.05) than the control group increases by50.76%and24.61%. SFA and MUFA content in each experimental group were higher than those of the control one.5%group is significantly higher (P<0.05); mulberry leaves had effect on the improvement of the quality and flavor of meat and mutton.9. Adding mulberry leaves could improve the level of flavor amino acids that affect meat flavor. The results show that:the total amino acids and essential amino acids in each experimental group were higher than that in the control group (P>0.05). Each experimental group essential amino acids and total amino acids were:47.25%,47.56%,47.45%and47.62%respectively. It could be seen from the above; the ratio of group added a mulberry leaf was higher, and15%group highest. Glutamic acid and histidine were also higher in all experimental groups. And umami amino acids in the control group was also lower than the add mulberry leaf group (P>0.05), which shows that adding mulberry leaves and lamb protein amino acids tend to be more balanced.10.Mulberry leaves could improve IMP content in the longissimus muscle, in which15%IMP content was significantly higher (P<0.01),5%and10%higher than those in the control group (P>0.05). To a certain extent, mulberry leaves could improve the flavor of the meat.