Abstract The objective of the present study was to evaluate the effect of enriched-chromium yeast (YCr) on growth performance, carcass characteristics and Longissimus dorsi muscle (LM) composition of finishing lambs. Fourteen Rambouillet lambs (23.3 ± 2.9 kg BW) were assigned to two treatments in a completely randomized design with 7 lambs per treatment: (i) Basal diet (control), (ii) YCr (Basal diet+0.3 mg of Cr/kg DM). The Cr was supplied as enriched-Cr yeast during the 74 days of the feeding period. The basal diet (13.9 % CP and 7.83 MJ NEm/kg DM) contained 85 % concentrate (ground corn, canola meal, soybean meal, wheat bran, mineral and vitamin premix and sodium bicarbonate) and 15 % ground corn stover. Lambs were weighed on day 1, 42 and 74 of the feedlot experiment. Enriched YCr supplementation had no effect (P > 0. 05) on animal performance and carcass characteristics of lambs. YCr tended to increase 12th rib back fat thickness (P 0.05) but meat intramuscular fat tended to decrease (P

中文翻译：

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富铬酵母对朗布依埃羔羊生长性能、胴体特性和脂肪酸组成的影响

摘要 本研究的目的是评估富铬酵母（YCr）对育肥羔羊生长性能、胴体特性和背最长肌（LM）组成的影响。14 只 Rambouillet 羔羊（23.3 ± 2.9 kg BW）被分配到完全随机设计的两种处理中，每次处理 7 只羔羊：（i）基础饮食（对照），（ii）YCr（基础饮食 + 0.3 mg Cr/kg DM ）。在喂养期的 74 天期间，Cr 作为富集 Cr 酵母提供。基础日粮（13.9% CP 和 7.83 MJ NEm/kg DM）含有 85% 的浓缩物（磨碎的玉米、双低油菜籽粕、豆粕、麦麸、矿物质和维生素预混物以及碳酸氢钠）和 15% 的磨碎的玉米秸秆。在饲养场实验的第 1、42 和 74 天对羔羊称重。补充丰富的 YCr 没有影响（P > 0。05) 关于羔羊的动物性能和胴体特征。YCr 有增加第 12 肋背脂肪厚度的趋势（P<0.05），但肉肌内脂肪有减少的趋势（P