Effects Of Chinese Herbal Medicine Additive For Fattening, Blood Biochemical Index And Meat Quality Of Beef

Chinese herbal medicine is the product of practice for a long time and our countryspecial product of traditional Chinese medicine theory, because of its wide range of drugsource, no or low toxic side effects, it have been widely used in feed additives. In this study,using angelica, astragalus membranaceus, weeping forsythia, medicated leaven, lilac, thin leafmilkwort and cyrtomium fortunei to make the Chinese herb. Selecting18normal growth ofthe age of15months “Simmental local west miscellaneous”(Simmental hexi cattle) F1generation of beef cattle shelf as experimental animals, using the compete single factorrandomized block experiment design, to divide18battles into three groups, each group6battles. Group A: Based diet (control group), group B: Based diet＋50g CHA, group C: Baseddiet＋100g CHA. In the same feeding and management conditions, studying the effects ofChinese herbal medicine additive on fattening, blood biochemical index and meat quality. Theresults are as follows:1. Fattening effect: Compared with the group A, the eye muscle area of group B andgroup C was respectively increased by25.23%and32.64%, average daily gain wasrespectively increased by20.31%and36.72%(P<0.05); With the addition of Chinese herbalmedicine, ante-mortemlive weight, carcass weight and dressing percentage were increasing,but the difference was not significant (P>0.05).2. Serum mineral ions test: The difference of K+and Ca2+contents in the three groupswere not significantly (P>0.05); Compared with the group A, the Mg2+content of group Band group C were very significantly adding17.58%and52.75%(P<0.01). The Na+of groupC was very significantly higher than group A and group B, respectively6.13%and4.04%(P<0.01); Cl—content in group B was significantly higher than the group A, increasing7.12%(P<0.05),Cl—content in group C was very significantly higher than the group A, increasing9.46%(P<0.01).3. Serum metabolite test: The difference of nitrogen, cholesterol and low-densitylipoprotein levels in three groups was not significant (P>0.05); Compared with the group A,glucose, creatinine and triglyceride in group C were significantly increased, increasing by52.94%,10.26%and70.59%(P<0.05), high-density lipoprote in group B and group C wasvery significantly increased, increasing by25.62%and40.50%(P <0.01).4. Serum enzymes test: ALT in group C was lower significantly than the group A andgroup B, reducing by16.90%and18.84%(P<0.05), AST in group C was higher significantlythan the group A and group B, increasing by24.12%and11.44%(P<0.05);ALP in group B and group C was very significantly lower than the group A, and decreasing by52.31%and48.15%(P<0.01); LDH in group C was very significantly higher than the group A and groupB, and increasing by21.08%and11.50%(P<0.01).5. Meat quality test: Compared with the group A, a*value, protein and fat content, totalunsaturated fatty acids content and total content of essential fatty acids in group B and groupC were respectively increased(P<0.05); there were47kinds substances in the group A weretested,52kinds in group B and group C were tested, more than the group A, they werealkylene, aldehyde and alcohol, and can improve the flavor of beef, and the effect of group Cis better.In summary, the Chinese herb additives have good improvement on fattening effect,blood biochemical index and meat quality, which can provide a scientific basis for the furtheruse of deep processing, transport and storage.