Effects Of Flavonoids From Allium Mongilicum Regel On Production Performance And Meat Quality In Meat Sheep

The objective of this study was to investigate the effect of flavonoids from Allium Mongilicum regel on performance and meat quality in meat sheep. By single factor completely randomized block design, A total of 75 small tail Han ram sheep with similar body weight and age (6-month-old) were randomly assigned to 5 groups with 15 sheep each. Sheep were feed basal diet (control group), basal diet+Allium Mongilicum regel powder (20 g/d each), basal diet+11 mg/kg flavonoids from Allium Mongilicum regel (flavonoids low concentration group), basal diet+22 mg/kg flavonoids from Allium Mongilicum regel (flavonoids concentration groups), and basal diet+33 mg/kg flavonoids from Allium Mongilicum regel (flavonoids high concentration group) respectinely. The trial period lasted for 75d, which included 15d of pre-feeding period and 60d of the formal period. Intake was recorded every day and sheep were weighted before weighting every 15d. At the end of experiment, three sheep were randomly selected from each group and slaughtered to collect the longissimus muscle. The results are as follows:(1) Addition of 11mg～33mg/kg flavonoids from Allium Mongilicum regel into mutton sheep diet significantly improved feed intake of mutton sheep and average daily gain (P< 0.05), and significantly reduced the feed conversion ratio (P<0.05). The best effect was observed during 45-60 days. Compared with the control group, the intake of feed of test groups was increased by 10.43%,10.93%,10.15% and 13.06% respectively, the average daily gain of the test group increased by 36.15%,37.72%,40.67% and 27.90% respectively, the feed converdion ratio of the test groups decreased by 20.85%、12.80%、21.78% and 30.77% respectively.(2) The slaughtering rate、eye muscle area and GR values of the mutton sheep are higher than control group after addition of flavonoids from Allium Mongilicum regel into mutton sheep diet. Compared with the control group, the eye muscle area of each test group increased by 11.30%、23.97%、20.40% and 33.33% respectively. The treatments also increased the content of crude fat, Ca and P. The content of the crude fat increased by 43.09%、39.18%、 27.63% and 26.39% respectively. Addition of flavonoids increased the rate of cooked meat by 1.92%、3.75%、6.10% and 4.66%, respectively. Shear force of mutton and filtration rate were reduced significantly (P< 0.05).(3) The total amino acid and essential amino acid content of test groups increased by 10.67%、1.85%、8.80%、11.34% and 10.26%、0.62%、11.81%、11.76%, respectively, but no significant difference has been observed between treatments (P> 0.05). At the same time, feeding flavonoids also increased the content of the umami amino acids, but had no significant difference between groups (P> 0.05). The polyunsaturated fatty acid content of the flavonoids high concentration is higher than the control group. The total fatty acid content of the control group is significantly higher than the group of the low concentration (P< 0.05), and there was no significant difference with the rest of the experimental group (P> 0.05). Compared with the control group, each group had no significant difference between each other on the content of inosinic acid (P> 0.05).