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Effects Of Betaine And Rumen Protected Fat On The Performance And The Muscle Fatty Acids Composition Of Finishing Sheep

Posted on:2017-02-10Degree:MasterType:Thesis
Country:ChinaCandidate:K LiuFull Text:PDF
GTID:2283330503461780Subject:Animal husbandry
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The study used 3 × 2 dual-factor design,that is,three levels of betaine(0,4,8g.d-1) and two rumen protected fat concentration(0,2.4%). In the experiment, 48 2-month-old Hu sheep lambs were randomly arranged to 6 groups with eight duplicates of 1 sheep.The trail period included three parts with a transition period of 10 days,advanced experiment period of 7 days and the formal trial of 56 days.The growth fattening performance,nutrient digestibility,rumen fermentation parameters,blood index,slaughter performance,meat quality and muscle fatty acid composition of fattening Hu sheep were analyzed. The test results are as follows:(1)Diet added 2.4% rumen protected fat could significantly reduce the production performance,final weight and carcass weight(P﹤0.05),while remarkably improve the plasma triglycerides and cholesterol content of Hu, slaughter rate, tail weight(P﹤0.05),dietary betaine had no effect on the other blood parameters of Hu sheep; Dietary betaine had no effect on production performance, slaughter performance and blood parameters of Hu sheep(P﹥0.05). Both of betaine and rumen protected fat had no interaction effect on production performance, slaughter performance and blood parameters of Hu.(2)Diet added 2.4% rumen protected fat could significantly reduce the digestibility of NDF and ADF(P﹤0.05), no obvious impact on DM、OM、CP digestibility,but had no obvious impact on rumen fermentation and different types of fatty acids of Hu(P﹥0.05), while dietary betaine had no significant effect on nutrients digestibility, rumen fermentation and different types of fatty acids(P﹥0.05). Both of them had no interaction effect on rumen fermentation and nutrient digestibility(P﹥0.05).(3)Diet added 2.4% rumen protected fat could dramaticlly improve the C18:0,C18:3n-6 and n-3PUFA content of longissimus dorsi of Hu(P﹤0.05), while betaine had no significant effect on meat quality and the fatty acids composition of muscle(P﹥0.05). Dietary betaine and 2.4% rumen protected fat had no interaction effect on muscle fatty acid content and the fatty acids(P﹥0.05).The above results suggest that under the condition of this study,betaine had no regulatory effect on fattening production of Hu sheep, while ruman protected fat played a role through ingestion,fat metabolism and decomposition of fiber.Diet added 2.4% ruman protected fat reduced the production performance of fattening sheep while improved the n-3PUFA content oflongissimus muscle, tail weight and slaughter rate. In the actual production,ruman protected fat is inadvisable to add into diet to reach a high meat production,but if the target is to produce high-grade mutton, 2.4% rumen protected fat can be added.
Keywords/Search Tags:Betaine, Rumen Protected Fat, Finishing Sheep, Production Performance, Fatty Acid
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