| This experiment was conducted to investigate the effects of Astragalus polysaccharide(APS)and fermented bran polysaccharide(FWBP)on meat quality,flavor composition and shelf life of Duo-han hybrid mutton.Twenty-four douhan crossbred male lambs with similar body weight and age(3-4 months old)were randomly divided into control group and 3 experimental groups with 6 lambs in each group.Piglets in the control group were fed a basal diet,APS group(basal diet supplemented with 0.3%APS),FWBP group(basal diet supplemented with 0.4%FWBP)and MIX group(basal diet supplemented with 0.3%APS and 0.4%FWBP).The experiment lasted for 75 days,including 15 days prefeeding period and 60 days formal period.After the experiment,slaughter test was carried out and samples of longissimus dorsi muscle were taken for testing.This thesis includes three experiments,the contents and results are as follows:1.Effects of Dietary Aps,FERMENTED bran Polysaccharides and their mixtures on slaughter performance,routine meat indices and meat quality of mutton sheep.The results showed as follows :(1)there were no significant differences in carcass weight,slaughter rate,eye muscle area and GR value between APS,FWBP and their mixtures on slaughter performance of dorper cold hybrid lambs compared with CON group(P>0.05).(2)The supplementation of APS,FERMENTED bran POLYSACCHARIDES and their mixtures had no significant effects on routine meat detection indexes of Duroc and Han crossbred lambs(P>0.05).(3)The supplementation of APS,FERMENTED bran POLYSACCHARIDES and their mixtures had no significant effects on brightness(L*)redness(A *),yellowness(B *),water loss rate,cooking loss and drip loss(P>0.05),and the tenderness of muscle in the three experimental groups was significantly increased compared with that in CON group(P<0.05).2.Effects of dietary supplementation of Astragalus polysaccharide,fermented bran polysaccharide and their mixtures on flavor composition of mutton sheep.The results showed as follows :(1)compared with CON group,muscle inosinic acid(IMP)content in three experimental groups was increased,but the difference was not significant(P>0.05);(2)The contents of 4-methyl-octanoic acid and 4-ethyl-octanoic acid in muscle of the three test groups were decreased,but adding APS,FWBP and their mixture had no significant effect on 4-methyl-octanoic acid(P>0.05),but significantly decreased the contents of 4-ethyl-octanoic acid(P<0.05).(3)Compared with CON group,there were no significant differences in essential amino acids,flavoring amino acids and amino acids between CON group and three experimental groups(P>0.05).The serine and valine levels in mixed group were significantly higher than those in FWBP group(P<0.05).Except for a few amino acids,the contents of other amino acids were higher than those of CON group,but there was no significant difference(P>0.05).3.Effects of Astragalus polysaccharide,fermented bran polysaccharide and their mixtures on shelf life of mutton.The results showed that :(1)when mutton was stored at4℃,the t-sod value of mutton decreased gradually with the extension of storage time.On the 7th day,MIX group was significantly higher than CON group(P<0.05),and on the10 th to 13 th day,the three experimental groups were significantly higher than CON group(P<0.05),and there was no significant difference among the three experimental groups(P>0.05).Compared with CON group,the three experimental groups had the ability of promoting T-SOD value,and the promoting ability became stronger and stronger with the prolonging of time.The GSH-Px value of mutton showed a decreasing trend.On day 10,FWBP group and APS group were significantly higher than CON group(P<0.05),and on day 13,the three experimental groups were significantly higher than CON group(P<0.05),and there was no significant difference among the three experimental groups(P>0.05).Compared with CON group,the three experimental groups had the ability to promote GSH-Px value,and with the extension of time,the promoting ability became stronger and stronger.The MDA value of mutton showed a gradually increasing trend.On the 7th day,MIX group was significantly lower than CON group(P<0.05),and on the 10 th to 13 th day,the three experimental groups were significantly higher than CON group(P<0.05),and there was no significant difference among the three experimental groups(P>0.05).Compared with CON,the three experimental groups had the ability to inhibit MDA value,and the inhibition ability became stronger and stronger with the extension of time.(2)When mutton was stored at4℃,the TVB-N value of mutton showed a trend of increasing gradually with the extension of storage time.Within 1 to 13 days,there was no significant difference between CON group and three experimental groups(P>0.05).(3)The total number of bacteria in postslaughter mutton supplemented with APS,FWBP and their mixtures was significantly lower than that in CON group on days 7,10 and 13(P<0.05);The pseudomonas in MIX group and APS group was significantly lower than that in CON group and FWBP group on day 7(P<0.05),and the pseudomonas in MIX group was significantly lower than that in APS group(P<0.05).The lactobacillus of postmortem mutton supplemented with APS,FWBP and their mixtures was significantly lower than that of CON group on day 4 and 7(P<0.05).In conclusion,adding APS,FERMENTED bran polysaccharides and their mixed additives in the diet of mutton sheep can improve the tenderness of mutton,reduce its odor and improve the meat quality.The addition of ASTRagalus polysaccharide,fermented bran polysaccharide and their mixed additives could improve the activity of antioxidant enzymes and slow down the spoilage of mutton,and then reduce the occurrence of lipid oxidation and inhibit the growth of mutton microorganism,so as to improve the quality of mutton and prolong its shelf life. |
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