摘要
试验选用平均体重为30 kg的杜×长×大三元猪120头,根据体重相近、公母各半的原则随机分为对照组(传统水泥地饲养)和发酵床组,每组设3个重复,每个重复20头猪,试验期为53 d,旨在研究发酵床饲养对生长肥育猪肉营养成分的影响。结果表明,在肉常规营养成分方面,与对照组相比,发酵床组猪背最长肌中粗灰分、钙含量差异均不显著,干物质、粗蛋白质及粗脂肪的含量均显著提高(P<0.05);在肉的脂肪酸方面,发酵床饲养可显著降低饱和脂肪酸含量(P<0.05),部分多不饱和脂肪酸含量显著升高(P<0.05);在生长肥育猪背最长肌组织中氨基酸的含量方面,与对照组相比,发酵床组猪背最长肌中天门冬氨酸、苏氨酸、丝氨酸、谷氨酸、甘氨酸、丙氨酸、蛋氨酸、酪氨酸、赖氨酸、组氨酸的含量均显著提高(P<0.05)。结果说明,发酵床饲养生长肥育猪能提高肉中多不饱和脂肪酸、氨基酸的含量,改善猪肉的风味。
The experiment was conducted to study effects of the fermentation bed feeding on nutrient composition of growing-finishing pigs meat. 120 DxLxY growing-finishing pigs were randomly allotted to 2 treatments with 3 replicates of 20 each.The two treatment groups were control group and fermentation bed group.The experiment lasted for 53 days.The results showed that：in the aspect of convetional nutrient composition, compared with the control group ,the contents of dry matter,crude protein and crude fat were significantly increased （P 〈 0.05） ,hut there were no significant differences in the contents of crude ash and calcium;in the aspect of fatty acids, some of polyunsaturated fatty acids were significantly in- creased, and saturated fatty acids were significantly decreased （P 〈 0.05） ;in the aspect of amino acid content, the content of aspartic aeid,threonine, serine, glutamic acid, glycine, alanine, methionine,tyrosine,lysine, histidine were significantly increased （P 〈 0.05 ）. The results indicated that feeding manners of fermentation bed could increase polyunsaturated fatty acids and amino acids content in pork, and improve the flavor of pork.
出处
《中国饲料》
北大核心
2012年第12期16-19,共4页
China Feed
关键词
发酵床饲养
生长肥育猪
常规营养成分
脂肪酸
氨基酸
feeding manners of fermentation bed
growing-finishing pigs
conventional nutvient composition
fattyacid
amino acid
