| This experiment was conducted to study the effects of fermented bran polysaccharide and rumen-crossing betaine on meat quality,antioxidant properties and flavor compounds in Duchan-Han hybrid mutton.Twenty-four weaned Dorchid hybrid female lambs with similar age(2-2.5 months)and body weight(28.4±5.2kg)were selected and divided into control group and 3 experimental groups with 6 lambs in each group by single factor completely randomized design.Control group based diet,feeding experiment Ⅰ group(basal diet + 0.4% bran polysaccharide fermentation),test Ⅱ group(basal diet + 0.3%rumen betaine),test Ⅲ group(basal diet + 0.3% bran polysaccharide fermentation + 0.4%rumen betaine).The experiment lasted for 75 days,including 15 days of pre-feeding period and 60 days of formal period.At the end of the experiment,a slaughter test was conducted,and samples of longissimus dorsi muscle,blood and rumen tissue were taken for testing.This paper includes three experiments,and their contents and results are as follows:1.Effects of fermented bran polysaccharide,rumen betaine and their mixtures on slaughter performance and meat quality of mutton sheep.The results showed as follows:compared with the control group,(1)compared with the control group,the area of eye muscle in the three experimental groups was significantly increased(P<0.05).Compared with the control group,there were no significant differences in carcass weight,live weight before slaughter,slaughter percentage and GR in the three experimental groups(P>0 0.05).(2)three experimental longest back muscle protein content were higher,which Ⅱ group significantly(P<0.05).The muscle fat content was higher in the three experimental groups,but the difference was not significant(P>0.05).(3)Compared with the control group,the shear force,cooking loss and drip loss of mutton muscle in the three experimental groups were all decreased,but the differences were not significant(P>0.05).2.Effects of fermented bran polysaccharide,rumen betaine and their mixtures on antioxidant performance of mutton sheep.The experimental results show that:(1)compared with control group,the three group can improve muscle T-SOD enzyme activity,but no significant difference(P>0.05),I group and Ⅲ back muscle activity of gsh-px in the longest is significantly higher than control group(P<0.05),longest Ⅰ group can significantly improve the sheep back muscle content of GSH in(P<0.05).(2)Compared with the control group,the activity of GSH-Px in Ⅰ group was significantly increased at the60 th day(P<0.05),but there was no significant difference between the Ⅱ group and Ⅲgroup(P>0.05);On day 30,the activity of T-SOD in Ⅰ group was significantly increased(P<0.05);The T-AOC ability of Ⅰ group,Ⅱ group and Ⅰ group was significantly improved.(3)Compared with the control group,there were no significant differences in CAT enzyme activity,GSH content and GSH-Px enzyme activity in the three experimental groups(P>0.05).Compared with control group,Ⅰ、Ⅱ and Ⅲ group can significantly improve the ability of T-AOC in rumen tissue(P<0.05).3.Effects of fermented bran polysaccharide,rumen betaine and their mixtures on inosinic acid and fatty acids in mutton sheep.(1)compared with control group,the longestⅠgroup can significantly improve the back muscle of inosinic acid content(P< 0.05),Ⅱand Ⅲ group can improve the longest back muscle content of inosinic acid in but no significant difference(P>0.05).(2)compared with control group,the group Ⅰ and longest Ⅱ group and Ⅲ back muscle 4-methyl nonyl acid+4-ethyl octylic acid content were not significant difference(P>0.05).Ⅲ group of 4-methyl octylic acid content have significantly lower(P<0.05).(3)Ⅰ and Ⅱ group of stearic acid(C18:0)is significantly higher than the control group and Ⅲ group(P<0.05).Back muscle in the longest UFA Ⅲgroup no significant difference compared with control group(P>0.05),but Ⅰ and Ⅱgroup and significantly higher than control group(P<0.05).Compared with control group,the longest Ⅰ group can significantly improve the back muscle of PUFA(P<0.05).In conclusion,added in the mutton sheep diet bran polysaccharide fermentation,rumen bypass betaine and its mixed additives can improve the body’s antioxidant ability,reducing the oxidative damage of free radicals,the muscles of the physical and chemical indicators,the longest mutton back muscles have certain improvement effect,lamb meat quality fermented bran polysaccharide group can significantly improve the content of inosinic acid,by-pass betaine group and mixed group of inosinic acid content difference was not significant effect.The mixed group significantly reduced the content of4-methyloctanoic acid,but there was no significant difference between fermented bran polysaccharide group and rumen-passed betaine group,and the three groups could improve the flavor and umaminess of mutton. |
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