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首页> 外文期刊>Meat Science >Use of lucerne hay in ruminant feeds to improve animal productivity, meat nutritional value and meat preservation under a more variable climate
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Use of lucerne hay in ruminant feeds to improve animal productivity, meat nutritional value and meat preservation under a more variable climate

机译：在反刍动物饲料中使用Lucerne Hay以提高动物生产力，肉类营养价值和肉类保存在更可变的气候下

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This study investigated the effect of low energy (LE) and high energy (HE) diets fed to Crossbred and Merino sheep on carcass weight, meat nutritional value (essential fatty acids) and preservative (shelf life) aspects. Animals were slaughtered after seven weeks of feeding and the loissimus lumborum (LL) and rectus femoris (RF) muscles collected for measurement of fatty acid concentration and retail colour. Liveweight and carcass weight at slaughter were not affected by dietary treatments. Adding lucerne hay as an ingredient to LE diet increased (P< .001) omega-3 fatty acids concentrations and lowered {P < .001) the omega-6: omega-3 ratio in meat. The redness of meat for LL and RF muscles at simulated retail display was higher (P < .05) for lambs fed LE than lambs fed HE diet. Results indicate that adding lucerne hay as an ingredient in ruminant diets has potential for maintaining liveweight (wellbeing) of animals as well as nutritional value and preservative aspects of meat.
机译：本研究调查了低能量（LE）和高能量（HER）饲喂杂交和MERINO绵羊对胴体重量，肉类营养价值（必需脂肪酸）和防腐剂（保质期）方面的影响的影响。在喂养七周后屠宰动物，并且收集的松弛寿命（LL）和直肠股骨（RF）肌肉，用于测量脂肪酸浓度和零食。屠宰的活力和胴体重量不受饮食治疗的影响。将Lucerne Hay添加为Le Diet的成分（p <.001）ω-3脂肪酸浓度增加，降低ω-6：ω-3在肉中的ω-3比例。模拟零售显示器的LL和RF肌肉的肉和射击肌肉的发红更高（P <.05）羊羔喂养led喂养他的饮食。结果表明，将甘氏干草作为反刍动物饮食中的成分添加，具有维持动物的活体（福利）以及肉类的营养价值和防腐剂方面。

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