Effects Of Different Processing Methods Of Lycium Barbarum Residue On The Production Performance And Meat Quality Of Fattening Tan Sheep

This study aims to study the effects of different processing methods of lycium barbarum residue on the rumen fermentation,blood biochemical indicators,antioxidant and immune performance,slaughter performance and meat quality,and fatty acid,digestion and metabolism of fattening Tan sheep through feeding experiments,digestion and metabolism experiments and slaughter experiments.The impact of production performance provides a theoretical basis for the rational development and utilization of local feed resources under the background of anti-resistance.A 2×2 two-factor experimental design was adopted,with the addition ratio of lycium barbarum residue(5%,10%)and feed status(full mixed pellets,full mixed powder)as two factors,and healthy and disease-free males weighing 25±1kg were selected.32 lambtan sheep,numbered and randomly divided into 4 groups,8 in each group,each is a fully mixed pellet group with 5%lycium barbarum residue(5%TMR pellet)and a fully mixed powder group with 5%lycium barbarum residue(5%TMR powder),a fully mixed pellet group with 10%lycium barbarum residue(10%TMR pellet)and a total mixed powder group with 10%lycium barbarum residue(10%TMR powder).The test is divided into early stage,middle stage and late stage.The preliminary test period is 15 days and the test period is 30 days;the intermediate and late test periods are both 5 days and the test period is 20 days;a total of 95 days.The results showed that:1)The effect of different processing methods of lycium barbarum residue on the pH of the rumen juice of fattening sheep was not significant(P>0.05);on the 20th day,the ammonia nitrogen content of the TMR pellet group was significantly lower than that of the TMR powder group(P<0.05);On the 80th day,with the increase of the proportion of lycium barbarum residue added,the ammonia nitrogen content showed an increasing trend.The acetic acid concentration in the 5%lycium barbarum residue group was higher on the 20th day of the experiment,and the propionic acid concentration was higher in the TMR pellet group on the 40th and 60th day.2)The contents of albumin,globulin and total cholesterol in the TMR pellet group were significantly higher than those in the TMR powder group on the 80th day of the test(P<0.05);serum high-density lipoprotein on the 40th day The content of HDL-C,ALB,GLB and UREA on the 80th day were all significantly higher in the group with 5%lycium barbarum residue added than the group with 10%lycium barbarum residue(P<0.05).The antioxidant capacity of tan sheep showed an increasing trend with the increase of the number of test days,and the antioxidant capacity was better on the 40th day of feeding lycium barbarum residue;adding lycium barbarum residue to the diet can increase the IgA and IgG content in the serum of tan sheep.In this experiment,5%TMR pellet the immune performance of tan sheep in the feed group is the best.3)The pre-slaughter live weight,carcass weight and net meat weight of the 5%lycium barbarum residue group were significantly higher than those of the 10%lycium barbarum residue group(P<0.05);the 5%TMR pellet group had higher crude fat content and shear force Smaller,best tenderness.The content of C14:0 in tan sheep muscle gradually decreases with the increase of the proportion of lycium barbarum residue added.The 5%TMR pellet group C18:ln9c and C18:2n6c is higher,and the content of C18:0 is lower.Feeding 5%TMR pellets can improve meat quality and improve the flavor of mutton;TMR pellets group has a higher degree of unsaturation of fatty acids in the back fat,and The content of C18:0 is low,and the content of C18:1n9c is high.The mutton fed with TMR pellets has better fat flavor and lower mutton taste.4)The apparent digestibility of nutrients,nitrogen deposition rate and energy digestibility of Tan sheep in the 5%TMR pellet feed group are higher.The effect of different processing methods of lycium barbarum residue on fattening sheep’s body size was not significant(P>0.05).The dry matter intake and average daily weight gain of the TMR pellet group were significantly higher than those of the TMR powder group(P<0.05),and the economic benefit of the 5%TMR pellet group was the best.In summary,adding suitable lycium barbarum residue to TMR pellets can improve the production performance,slaughter performance and meat quality of fattening Tan sheep,improve the flavor of mutton,and optimize blood biochemical indicators.Under the experimental conditions,adding 5%lycium barbarum residue pellets has the best effect.