酵母培养物对羔羊生长性能、血液生理生化指标及瘤胃发酵参数的影响

doi:10.16431/j.cnki.1671-7236.2025.08.006

摘要/Abstract

摘要： 【目的】试验旨在探究饲粮添加酵母培养物对澳湖(澳洲白羊♂×湖羊♀)F1代羔羊生长性状、血液生理生化指标、屠宰性能、瘤胃发酵参数及羊肉常规营养成分的影响，为澳湖杂交羊的科学饲养提供参考。【方法】选取14只健康状况良好、体重相近(22.50 kg±1.40 kg)的3月龄澳湖F1代断奶公羔，随机分为2组，每组7只，分别在不同栏内饲养。对照组饲喂基础饲粮，试验组在基础饲粮中添加1.0%的酵母培养物(风干基础)，预饲期10 d，试验期60 d。分别于试验第0、30和60天对所有羊称重并测定体尺指标，试验结束后，采集血液测定生理生化指标，屠宰后测定屠宰性能、瘤胃发酵参数及背最长肌常规营养成分等指标。【结果】 ①育肥第30天，试验组羔羊体斜长较对照组增加了7.58%(P＜0.01)。②与对照组相比，试验组羔羊宰前活重提高了14.30%(P＜0.05)，胴体脂肪含量值(GR)提高了7.78%(P＜0.01)；③与对照组相比，试验组羔羊血液中白蛋白(ALB)含量提高了9.03%(P＜0.01)，甘油三酯(TG)含量降低了56.25%(P＜0.01)，天门冬氨酸氨基转移酶(AST)活性提高了28.13%(P＜0.05)，总蛋白(TP)含量提高了8.58%(P＜0.05)，红细胞(RBC)含量和血红蛋白浓度(HGB)分别降低了7.48%和8.39%(P＜0.05)；④与对照组相比，试验组羔羊瘤胃液pH提高了14.08%(P＜0.05)；背最长肌水分含量降低了1.37%(P＜0.05)。【结论】饲粮中添加1.0%的酵母培养物能促进育肥肉羊机体内环境稳态，提高健康水平，改善瘤胃内环境，防止发生瘤胃酸中毒，进一步改善羊肉品质。

关键词: 酵母培养物; 澳湖杂交羊; 生长性能; 瘤胃发酵参数; 血液指标

Abstract: 【Objective】 The aim of the experiment was to investigate the effects of dietary addition of yeast cultures on the growth traits,blood physiological and biochemical indices,slaughter performance,rumen fermentation parameters and conventional nutrient composition of lamb in the F1 generation of Aohu (Australian White sheep♂×Hu sheep♀) lambs,so as to provide references for the scientific rearing of Aohu crossbred lambs. 【Method】 Fourteen 3-month-old F1 weaned male lambs of Aohu with good health and similar body weight (22.50 kg±1.40 kg) were randomly divided into two groups,with 7 lambs in each group.The lambs in control group were fed a basal diet,and in experimental group were fed the basal diet supplemented with 1.0% yeast culture (air-dried basis).The pre-feeding period was 10 d,and the experimental period was 60 d.On the day of 0,30 and 60,all sheep were weighed and body size indexes were measured.On the ending of the experiment,blood was collected to determine blood physiological and biochemical indexes,and slaughter performance,rumen fermentation parameters and longissimus dorsi routine nutritional components were measured after slaughter. 【Result】 ①Fattening 30 days,the body slant length of lambs in experimental group was increased by 7.58% compared with that of control group (P＜0.01).②Compared with control group,the pre-slaughter live weight of lambs in experimental group was increased by 14.30% (P＜0.05),and the carcass fat content (GR) value was increased by 7.78% (P＜0.01).③Compared with control group,the content of albumin (ALB) in blood of lambs in experimental group was increased by 9.03% (P＜0.01),the content of triglyceride (TG) was decreased by 56.25% (P＜0.01),the activity of aspartate aminotransferase (AST) was increased by 28.13% (P＜0.05),the content of total protein (TP) was increased by 8.58% (P＜0.05),and the content of red blood cell (RBC) and hemoglobin concentration (HGB) were decreased by 7.48% and 8.39% (P＜0.05),respectively.④Compared with control group,the pH of rumen fluid in experimental group was increased by 14.08% (P＜0.05),and the moisture content of longissimus dorsi muscle was decreased by 1.37% (P＜0.05). 【Conclusion】 Adding 1.0% yeast culture to the ration of fattening lambs could promote the homeostasis of the organismal internal environment,improve the health level and rumen internal environment,prevent the occurrence of rumen acidosis,and further improve the meat quality.

Key words: yeast cultures; Aohu crossbred sheep; growth performance; rumen fermentation parameters; blood indices

中图分类号:

S816.7

张兆玲, 李雄雄, 汪炎池, 焦婷, 谭现义, 刘超, 赵生国, 蔡原. 酵母培养物对羔羊生长性能、血液生理生化指标及瘤胃发酵参数的影响[J]. 中国畜牧兽医, 2025, 52(8): 3563-3573.

ZHANG Zhaoling, LI Xiongxiong, WANG Yanchi, JIAO Ting, TAN Xianyi, LIU Chao, ZHAO Shengguo, CAI Yuan. Effect of Yeast Cultures on Growth Performance,Blood Physiological and Biochemical Indexes and Rumen Fermentation Parameters in Lambs[J]. China Animal Husbandry & Veterinary Medicine, 2025, 52(8): 3563-3573.

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