Effects Of Adding Magnesium In Diets On Qulity Of Lamb Meat And Digestion And Metabolization Of Nutriments

Thirty-two lambs(Poll Dorest♂×(Small Tail Han×Tan)♀,five and a half months ages) were divide into four groups and Single factor design was used to study qulity of lamb meat,digestion and metabolization of nutriments and antioxidation component in the tissue and blood with four magnesium(magnesia) levels (Ⅰ—0,Ⅱ—0.075%,Ⅲ—0.150%,Ⅳ—0.225%).The results are shown as follows:(1) There were no significant differences (P>0.05) among all the groups on ADG(average daily gain),DMI(dry matter intake) and FCR(food conversation ratio).(2) There were also no significant difference (P>0.05) among the four groups on dressing performance and carcass trait.(3) No difference was found on qulity and nutritional components of lamb meat among the four groups,but there was a lower tendency on the level of EE (ether extract) of meat for groupsⅡ,Ⅳas compared with ofⅠ(P=0.194;P=0.092).It was observed that concentration of MYO(myohaemoglobin) in eye muscle ofⅣwas higher than ones ofⅡandⅢ(P<0.05)and trended to higher thanⅠ(P=0.072).The shelf life of lamb meat for all the groups was eight days,but VBN(volatile basic nitrogen) of lamb meat ofⅣat the eighth day trended toward lower than that ofⅠ.(4) There were no significant differences on DMD(Dry Matter Digestion coefficient) and OMD(Organic Matter Digestion coefficient)(P>0.05) among the four groups.ND(Nitrogen Digestion coefficient) ofⅡ,Ⅳwere very significant higher than that ofⅠ(P<0.01),and ND ofⅢwere higher than that ofⅠ(P<0.05).NR(Nitrogen Retention coefficient) ofⅡ,Ⅲwere significant higher than that ofⅠ(P<0.05),and a tendency that...