Zhang Yi, Shi Jianzhi, Wang Jiapeng, Li Keke, Qiao Xianzheng, Chen Dong, Dong Tingting, Li Yuanxiao, Zhang Yushu, Lv Renlong
College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471000, China.
Department of Agriculture, Shinshu University, Matsumoto 390-8621, Japan.
Animals (Basel). 2025 Aug 6;15(15):2306. doi: 10.3390/ani15152306.
This study was conducted to investigate the effects of puffed jujube powder (PJP) supplementation in the diet on the slaughter characteristics, growth performance, meat quality, and serum antioxidant capacity of Hainan Black (HB) goats. Twenty-four healthy male HB goats, three months old with an initial body weight of 15.12 ± 3.67 kg, were randomly divided into three groups: the 10% PJP group (basal diet plus 10% PJP); the 20% PJP group (basal diet plus 20% PJP); and the control group (basal diet only). After a 10-day adaptation period, a feeding trial was carried out for 90 days in an ad libitum diet environment. The results show that the final body weight of the 20% PJP group was markedly higher ( < 0.05) than that of the control group (22.58 ± 0.94 kg vs. 20.45 ± 1.01 kg). The average daily gain of the 20% PJP group was 83.44 ± 1.78 g/d, which was substantially greater ( < 0.05) than the 59.22 ± 2.13 g/d of the control group. The feed intake of the 20% PJP group was 713.10 ± 4.54 g/d, notably higher ( < 0.05) than the 498.20 ± 4.33 g/d of the control group. In terms of slaughter characteristics, the carcass weight of the 20% PJP group was 13.99 ± 1.22 kg, considerably heavier ( < 0.05) than the 11.79 ± 1.38 kg of the control group. The muscle weight of the 20% PJP group was 11.43 ± 1.42 kg, distinctly greater ( < 0.05) than the 9.59 ± 1.99 kg of the control group. The slaughter rate of the 20% PJP group was 42.41%, showing a notable increase ( < 0.05) compared with the 37.42% of the control group, and the net meat rate of the 20% PJP group was 34.65%, with a significant rise ( < 0.05) compared with the 30.43% of the control group. Regarding serum antioxidant capacity and meat quality, the activities of serum antioxidant enzymes, superoxide dismutase (SOD) and catalase (CAT), were conspicuously increased ( < 0.05) in the 20% PJP group. The meat shear force of the 20% PJP group was decreased by 12.9%, and the cooking loss was improved by 8.9% in comparison with the control group. In conclusion, the supplementation of 20% PJP in the diet was demonstrated to enhance the growth performance, improve the meat quality, and boost the antioxidant status of HB goats, thus presenting a feasible strategy for optimizing tropical goat production systems.
本研究旨在探讨日粮中添加膨化枣粉（PJP）对海南黑（HB）山羊屠宰性能、生长性能、肉品质及血清抗氧化能力的影响。选取24只健康雄性HB山羊，3月龄，初始体重为15.12±3.67 kg，随机分为三组：10%PJP组（基础日粮+10%PJP）；20%PJP组（基础日粮+20%PJP）；对照组（仅基础日粮）。经过10天的适应期后，在自由采食日粮环境下进行90天的饲养试验。结果表明，20%PJP组的末体重显著高于对照组（22.58±0.94 kg对20.45±1.01 kg，P<0.05）。20%PJP组的平均日增重为83.44±1.78 g/d，显著高于对照组的59.22±2.13 g/d（P<0.05）。20%PJP组的采食量为713.10±4.54 g/d，显著高于对照组的498.20±4.33 g/d（P<0.05）。在屠宰性能方面，20%PJP组的胴体重为13.99±1.22 kg，显著重于对照组的11.79±1.38 kg（P<0.05）。20%PJP组的肌肉重为11.43±1.42 kg，明显高于对照组的9.59±1.99 kg（P<0.05）。20%PJP组的屠宰率为42.41%，与对照组的37.42%相比显著提高（P<0.05），20%PJP组的净肉率为34.65%，与对照组的30.43%相比显著升高（P<0.05）。在血清抗氧化能力和肉品质方面，20%PJP组血清抗氧化酶超氧化物歧化酶（SOD）和过氧化氢酶（CAT）的活性显著增加（P<0.05）。与对照组相比，20%PJP组的肉剪切力降低了12.9%，蒸煮损失提高了8.9%。综上所述，日粮中添加20%PJP可提高HB山羊的生长性能、改善肉品质并提升抗氧化状态，从而为优化热带山羊生产系统提供了一种可行策略。
