| This paper mainly discusses the effects of Allium mongolicum regle and its extracts on serum antioxidant indexes,mutton quality and shelf life in lamb.The test selected healthy small-tailed Han sheep at 3 months of age,consistent genetic background,and average weight of 26.50±3.98 kg Sixty male lambs were randomly divided into a control group and three test groups,with 15 in each group,with 3 repetitions in each group and 5 in each repetition.The control group was fed the basic diet,and the experimental group was supplemented with Allium mongolicum regle powder(10g/d/piece),Allium mongolicum regle fat-soluble extract(2.8g/d/piece)and Allium mongolicum regle water-soluble extract(3.4g/d/piece).A total of 75 days during the trial period,including a 15-day pre-feeding period and a 60-day normal feeding period.The main research contents and conclusions of the experiment are as follows:(1)The effect of Allium mongolicum regle and its extracts on serum antioxidant indexes and meat quality of mutton sheepAdding Allium mongolicum regle and its extracts to the diet can significantly increase the serum T-SOD,GSH-Px enzyme activity and T-AOC ability of sheep meat(P<0.05),and significantly reduce the serum MDA content of sheep meat(P<0.05).All three test groups can increase the serum CAT content of mutton sheep,but the difference is not significant(P>0.05).Adding Allium mongolicum regle and its extracts in the diet can significantly reduce the shear force of the longest muscle of the back of the sheep(P<0.05),pH value,a*value and cooking loss have an increasing trend,but the difference is not significant(P>0.05).(2)Effect of Allium mongolicum regle and its extracts on the shelf life of lambThe T-AOC value of lamb with Allium mongolicum regle and its extracts was significantly higher than that of the control group on the 7th and 21st days(P<0.05),and the activity of T-SOD enzyme was on the 0th,7th,14th and 28th days.Significantly higher than the control group(P<0.05),the GSH-Px enzyme activity of the lipid extraction group was significantly higher than the other three groups on the 0th and 7th days(P<0.05),and the MDA content was significantly lower on the 14th and 21st days In the control group(P<0.05).The AV value of lamb after slaughtering with Allium mongolicum regle and its extract was significantly lower than that of the control group on days 0,21 and 28(P<0.05),and the POV value was significantly lower than that of the control group on days 7 and 28(P<0.05),the TVB-N value was significantly lower than the control group on the 28th day(P<0.05),and the thiol content was significantly higher than the control group on the 21st day(P<0.05).The total number of mutton colonies after slaughtering with Allium mongolicum regle and its extracts was significantly lower than that of the control group on days 0 and 7(P<0.05),and it was found that feeding Shallot and its extracts can prolong the shelf life of mutton for 7 days;The addition of Allium mongolicum and its extracts can slow down the growth of P.mutans and lactic acid bacteria after slaughter,but the difference between the groups is not significant(P>0.05).The rate of post-mortem mutton juice loss with the addition of Allium mongolicum regle and its extracts was significantly lower than that of the control group on days 0 and 28(P<0.05),of which the effect of Scallion and water extraction groups was more significant;The addition of its extract can slow down the decline of lamb a*value,but the difference between the groups is not significant(P>0.05);the pH value of the Scallion group is significantly higher than that of the other three groups on days 0,7 and 14(P<0.05).In summary,the addition of Allium mongolicum regle and its extracts in the diet can improve the antioxidant capacity of the sheep’s serum,thereby reducing the free radicals generated by its oxidative damage,thereby improving the quality of the lamb,and the Allium mongolicum regle group and water extraction groups are more effective.The addition of scallion and its extracts improves the quality of mutton and prolongs its shelf life by 7 days by increasing the initial value of mutton antioxidant enzyme activity and slowing its decline,thereby reducing the occurrence of mutton lipid oxidation and inhibiting the growth of mutton microorganisms Among them,the effect of the Allium mongolicum regle group is better than that of the fat extraction group,but the difference between the effect and the water extraction group is not significant,and the production principle is to reduce the feed cost as the fundamental principle,so the promotion and practicality of the Allium mongolicum regle group in this experiment Will be stronger. |
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