Effects Of Dietary Supplementation With Wheat Oligopeptides On Carcass Traits And Meat Quality In Meat Sheep

The aim of this thesis is to investigate the effects of wheat oligopeptides on slaughter performance and meat quality of mutton sheep.Thirty 4-month-old healthy Small-tail Han Sheep with an average body weight of 35.58 kg were obtained(n=15)and randomly divided into 2 groups,control group(basal diet)and experimental group(basal diet +0.3% wheat oligopeptide).The experiment lasted for 75 days,including a pre-feeding period of 15 days and a regular feeding period of 60 days.This thesis consists of three parts of experiments and the results are as follows:1.Effects of wheat oligopeptides on slaughter performance and Physicochemical Properties of meat of mutton sheep.The results showed as follows:(1)the addition of dietary wheat oligopeptide significantly increased the backfat thickness of mutton sheep in experimental group(P<0.05),while there was a tendency to increase the slaughter percentage,carcass weight,GR and eye muscle area of mutton sheep,but the differences were not significant(P>0.05);(2)Compared with the control group,p H 45 min,p H 24 h,L* and A * had no significant difference(P>0.05),B * was significantly increased,shear force and water loss rate were significantly decreased(P < 0.05),while the cooking loss tended to decrease,but the difference was not significant(P>0.05).2.Effects of wheat oligopeptides on composition and content of fatty acids and amino acids in longissimus dorsi muscle.The results showed as follows:(1)Compared with the control group,most of the saturated fatty acids(SFA)in longissimus dorsi muscle of mutton sheep in experimental groups decreased to varying degrees,and the content of C12:0 was significantly decreased(P < 0.05);The contents of C20:38C,11 C and 14 C were decreased significantly,resulting in a decrease of Total PUFA content.The contents of Total monounsaturated fatty acids(MUFA),Total fatty acids(Total FA)and PUFA/SFA tended to decrease,but the differences were not significant(P>0.05).(2)The addition of dietary wheat oligopeptide increased the non-essential amino acids and essential amino acids in longissimus dorsi muscle of mutton sheep,but the difference was not significant(P > 0.05);The contents of aspartic acid,glycine and isoleucine were significantly increased(P<0.05).3.Effects of wheat oligopeptides on inosinic acid content in longissimus dorsi muscle.The results showed as follows:(1)The concentration of inosinic acid in longissimus dorsi muscle in the experimental group was higher than that in the control group,but the difference was not significant(P>0.05).