丁酸梭菌对育肥肉牛生长性能、血清生化指标和肉品质的影响OA
The effects of Clostridium butyricum on growth performance,serum biochemical indicators and meat quality in finishing beef cattle
文章旨在探究丁酸梭菌(Clostridium butyricum,CB)对育肥肉牛生长性能、血清生化指标和肉品质的影响.试验选择健康西杂肉牛 48 头,根据体重[(572.63±31.54)kg]随机分为 4 组(4 个重复×3 头),CON 组饲喂基础日粮,L-CB、M-CB 和 H-CB 组饲喂额外添加 1×108、5×108、1×109 CFU/kg CB 的试验日粮,预饲期 10 d,正试期120 d.结果表明,1)生长性能:H-CB 末重显著高于 CON 组(P＜0.05)、与 L-CB、M-CB 组差异不显著(P＞0.05);H-CB 组日增重显著高于 CON 组(P＜0.05),与 M-CB 组差异不显著(P＞0.05);料重比显著低于 CON 组(P＜0.05),与 M-CB 组差异不显著(P＞0.05).2)血清生化:M-CB 和 H-CB 组总蛋白(TP)、胰岛素(INS)和免疫球蛋白 G(IgG)含量显著高于 CON 和 L-CB 组(P＜0.05);尿素氮(BUN)含量显著低于 CON 和 L-CB 组(P＜0.05),H-CB 组总胆固醇(TC)含量显著低于其他各组(P＜0.05);生长激素(GH)含量显著高于其他各组(P＜0.05),L-CB、M-CB 和 H-CB 组低密度脂蛋白胆固醇(LDL-C)含量显著降低(P＜0.05).3)肉品质:M-CB 和 H-CB 组红度、pH24h、总鲜味氨基酸含量显著高于 CON 和 L-CB 组(P＜0.05);滴水损失、剪切力显著低于 CON 和 L-CB 组(P＜0.05),H-CB 组总甜味氨基酸显著高于其他各组(P＜0.05).结论:5×108 和1×109 CFU/kg CB能有效改善肉牛血清生化指标和肉质,促进增重,建议添加剂量为 5×108 CFU/kg.
The purpose of this study was to investigate the effects of Clostridium butyricum(CB)on growth performance,serum biochemical indicators,and meat quality in fattening beef cattle.48 healthy Simmental-Hybrid beef cattle were randomly divided into 4 groups(4 replicates×3 cattle)based on body weight(572.63±31.54 kg).The CON group was fed a basal diet,and L-CB,M-CB,H-CB groups were fed experimental diets supplemented with 1×108,5×108,and 1×109 CFU/kg CB,respectively.The pre-trial lasted for 10 days,and the main trial for 120 days.Results:1)Growth performance:The FBW of the H-CB group was significantly higher than that of the CON group(P＜0.05),with no significant difference compared to those of the L-CB and M-CB groups(P＞0.05).The ADG of the H-CB group was significantly higher than that of the CON group(P＜0.05),with no significant difference compared to that of the M-CB group(P＞0.05).The F/G of the H-CB group was significantly lower than that of the CON group(P＜0.05),with no significant difference compared to the M-CB group.2)Serum biochemistry:The levels of TP,INS,and IgG in the M-CB and H-CB groups were significantly higher than those in the CON and L-CB groups(P＜0.05),while the BUN content was significantly lower than that in the CON and L-CB groups(P＜0.05).The TC content in the H-CB group was significantly lower than that in the other groups(P＜0.05),while the GH content was significantly higher than that in the other groups(P＜0.05).The LDL-C content in the L-CB,M-CB,and H-CB groups was significantly reduced(P＜0.05).3)Meat quality:The redness,pH 24 h,and total umami amino acid content in the M-CB and H-CB groups were significantly higher than those in the CON and L-CB groups(P＜0.05).The drip loss and shear force were significantly lower than those in the CON and L-CB groups(P＜0.05).The total sweetness amino acid content in the H-CB group was significantly higher than that in the other groups(P＜0.05).(Conclusion)5×108 and 1×109 CFU/kg CB can effectively improve serum biochemical indicators,meat quality,and promote weight gain in beef cattle.It is recommended to add a dosage of 5×108 CFU/kg.
田海东;谢金锁;徐利军;田健民;杨艺;崔高栋;赵昀;马钰泰;魏强伟;柳晓龙
庄浪县动物疫病预防控制中心,甘肃 平凉 744600庄浪县农业农村局,甘肃 平凉 744600庄浪县畜牧兽医中心,甘肃 平凉 744600庄浪县畜牧兽医中心,甘肃 平凉 744600庄浪县畜牧兽医中心,甘肃 平凉 744600庄浪县畜牧兽医中心,甘肃 平凉 744600庄浪县畜牧兽医中心,甘肃 平凉 744600庄浪县畜牧兽医中心,甘肃 平凉 744600庄浪县畜牧兽医中心,甘肃 平凉 744600庄浪县农业农村局,甘肃 平凉 744600
农业科技
丁酸梭菌肉牛生长性能血清生化肉品质
Clostridium butyricumbeef cattlegrowth performanceserum biochemistrymeat quality
《中国饲料》 2026 (8)
38-42,5
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