Research On Effect Of Selenium-germanium Enriched Yeast On Quality Of Yanbian Cattle Beef During Storage

In this experiment,healthy and similar body weight(350±20 Kg)20 head 30 month old Yanbian cattle bulls as the research object,randomly divided into 4 groups,respectively:A control group(basal diet);test group B(basal diet +0.1%selenium germanium yeast additives);test group C(basic diet +0.2%selenium germanium yeast additives);test group D(basal diet +0.3%selenium germanium yeast additives),with 5 head in each group.The selenium content,germanium deposition,beef quality and antioxidant capacity of the striploin and rump of the cattle were analyzed.To explore the effect of selenium enriched germanium yeast on the quality of Yanbian cattle beef during storage,and to lay a theoretical foundation for the production of high quality in Yanbian cattle beef.Test results show that:1.Selenium and germanium deposits:Selenium enriched germanium yeast can significantly increase the accumulation of selenium and germanium in the striploin and rump;The deposition amount of selenium and germanium in the experimental group was significantly higher than that in the control group(p<0.05);The contents of selenium and germanium in the C and D groups in the experimental group were significantly higher than those in the B group(p<0.05),but there was no significant difference between the C and D groups(p>0.05);In the rump,the content of germanium in the C and D groups of the experimental group was significantly higher than that in the B group(p<0.05),but there was no significant difference between the C and D groups(p>0.05).2.Routine nutrients:Selenium germanium yeast can improve the crude protein content of striploin in the test group(p<0.05),no significant differences in other components(p>0.05);there was no significant difference between the general nutrition group the experimental group and the rump(p<0.05).3.Edible quality:selenium enriched germanium yeast can reduce the shear strength,hardness and chewiness of Yanbian cattle outer ridge and rump,and significantly increase the elasticity of Yanbian cattle beef(p<0.05).4.Storage quality of beef:selenium enriched germanium yeast had significant influence on pH value of Yanbian cattle beef during storage(p<0.05).After the middle storage,the pH value of the A in the outer spinal column and the buttock control group increased rapidly,which was significantly higher than that in the experimental group C,D(p<0.05).Selenium enriched germanium yeast had no significant influence on brightness value and yellowness value of Yanbian cattle beef in during storage,and the red value of the test group was higher than that of the control group(p<0.05)at the late storage stage(p>0.05).Selenium and germanium yest rich can reduce Yanbian cattle ridge and rump storage period of drip loss,late in storage,the water loss test group was significantly lower than control group A(p<0.05).The rise of yeast selenium and germanium Yanbian cattle ridge and inhibit the rump storage period TVB-N and TBARS values have a significant effect.5.Antioxidant capacity of beef:selenium enriched germanium yeast significantly increased the total antioxidant capacity(p<0.05)of the outer ridge and rump of Yanbian cattle beef,and had no significant effect on the activities of T-SOD and CAT(p>0.05).