Effect Of The Mixed Fermentation Feed On The Mutton Quality

The effect of mixed fermentation feeds which were formulated differently onslaughter performance and meat quality of Small-tail Han sheep was investigated.Small-tail Han sheep were chosen as the experimental animals, and they weredivided into three groups, which were control group, fermentation groupⅠ andfermentation groupⅡ according to the consistent average body weight. The detectionindexes were growth performance, slaughter performance, meat quality, among them,meat quality contained physical index, nutritional composition, amino acid, fatty acid,fatty acid synthase (FAS) and hormone sensitive lipase (HSL), the gene expressionquantities of FAS and HSL in longissimus dorsi were detected by Real-time PCR. Theresults showed that:There was no significant difference of the average starting weight, average finalweight and average daily gain (ADG)in growth performance among the threegroups(P>0.05), however, average daily feed intake(ADFI) of the two experimentalgroups were significantly higher than the control group(P<0.05), but the feed cost ofper kilogram weight gain was16.78%lower than control group.The results of slaughter performance showed that: the alive weight, carcassweight, dressing percentage, back-fat thickness, loin eye area and Carcass fat contentvalue(GR value) had no significant differences between control group andexperimental groups(P>0.05), however, compared with control group, back-fatthickness and loin eye area of experimental group were improved.The results of meat quality showed that: cooked meat percentage, percentage ofwater loss, Shear force, the pH of carcass, the color of meat (lightness, L*value), thecolor of meat (redness, a*value) had no significant difference among threegroups(P>0.05), whereas, compared with the others groups, the color of meat(yellowness, b*value) of fermentation groupⅠhad significant difference (P<0.05).In meat quality, nutritional composition, amino acid, fatty acid of meat,palmiticacid,linoleic acid, linolenic acid of leaf fat had no significant difference among threegroups (P>0.05). stearic acid and oleic acid of leaf fat had significant differencebetween experimental group and control group (P<0.05).The relative gene expression quantities of FAS and HSL in longissimus dorsi hadno significant difference among three groups (P>0.05).but some tendency indicatedthat mixed fermentation feeds decreased FAS and increased HSL in longissimus dorsi...