摘要
本试验旨在研究3种无抗饲粮对杜洛克和八眉杂交育肥猪生长性能、屠宰性能以及肉品质和风味的影响。试验选择平均体重(65.50±2.20)kg、健康状况基本一致的二元(杜洛克×八眉猪)杂交猪32头,随机分为4组,每组4个重复,每个重复2头猪。对照组饲喂基础饲粮,试验Ⅰ组、试验Ⅱ组、试验Ⅲ组分别在基础饲粮中添加0.3%的天然植物复方剂、0.3%的锁阳超微粉和0.3%的地顶孢霉培养物,预试期7 d,正试期42 d。结果显示:与对照组相比,试验Ⅰ组、试验Ⅱ组、试验Ⅲ组的平均日增重分别提高了14.94%(P<0.05)、8.05%(P>0.05)和9.20%(P>0.05),料重比分别降低了6.62%(P>0.05)、8.01%(P>0.05)和7.32%(P>0.05);肌肉剪切力分别降低了8.57%(P>0.05)、12.32%(P<0.05)和6.71%(P>0.05),失水率分别降低了21.20%(P<0.05)、20.67%(P<0.05)和7.74%(P<0.05);肌肉中粗蛋白质含量分别提高了6.87%(P>0.05)、6.00%(P>0.05)和5.27%(P>0.05),粗脂肪含量分别提高了13.85%(P<0.05)、8.00%(P>0.05)和7.08%(P>0.05),肌苷酸含量分别提高了6.79%(P>0.05)、2.25%(P>0.05)和23.12%(P<0.05);肌肉中鲜味氨基酸含量分别提高了16.14%(P<0.05)、16.89%(P<0.05)和7.22%(P>0.05),谷氨酸/总氨基酸分别提高了8.42%(P>0.05)、2.25%(P>0.05)和2.71%(P>0.05);肌肉中不饱和脂肪酸/总脂肪酸分别提高了7.78%(P<0.05)、8.77%(P<0.05)和8.74%(P<0.05)。此外,试验Ⅰ组、试验Ⅱ组、试验Ⅲ组肌肉中醇类化合物的种类分别为16、17、16种,均高于对照组的14种。综上可知,饲粮中添加不同天然植物饲料添加剂均可以提高杜洛克和八眉杂交育肥猪的生长性能,改善肉品质和风味。其中,添加0.3%的天然植物复方剂在提高生长性能方面效果较佳,添加0.3%的锁阳超微粉或0.3%的地顶孢霉培养物在改善肉品质和风味方面效果较佳。
The aim of this study was to investigate the effects of three kinds of feed without antibiotics on growth performance,slaughter performance,meat quality and flavor of Duroc and Bamei cross finishing pigs.Thirty two binary hybrid(Duroc×Bamei)pigs with an average body weight of(65.50±2.20)kg were select ed as experimental animals,which the health condition was basically the same.They were randomly divided in to 4 groups with 4 replicates in each group and 2 pigs in each replicate.The diet of control group was a basal diet,while the diets of testⅠgroup,testⅡgroup and testⅢgroup were supplemented with 0.3%natural plant compound,0.3%Cynomorium ultrafine powder and 0.3%Acremonium terricola culture in the basal diet,respectively.The preliminary test period was 7 days,and the normal test period was 42 days.The results showed that compared with the control group,in the testⅠgroup,testⅡgroup and testⅢgroup,the aver age daily gain(ADG)was increased by 14.94%(P<0.05),8.05%(P>0.05)and 9.20%(P>0.05),and the ratio of feed to gain(F/G)was decreased by 6.62%(P>0.05),8.01%(P>0.05)and 7.32%(P>0.05),respectively;the muscle shear force was decreased by 8.57%(P>0.05),12.32%(P<0.05)and 6.71%(P>0.05),and the water loss rate was decreased by 21.20%(P<0.05),20.67%(P<0.05)and 7.74%(P<0.05),respectively;the muscle crude protein content was increased by 6.87%(P>0.05),6.00%(P>0.05)and 5.27%(P>0.05),the crude fat content was increased by 13.85%(P<0.05),8.00%(P>0.05)and 7.08%(P>0.05),and the inosinic acid content was increased by 6.79%(P>0.05),2.25%(P>0.05)and 23.12%(P<0.05),respectively;the muscle flavor amino acid content was increased by 16.14%(P<0.05),16.89%(P<0.05)and 7.22%(P>0.05),and the glutamate/total amino acids was increased by 8.42%(P>0.05),2.25%(P>0.05)and 2.71%(P>0.05),respectively;the muscle unsaturated fatty acids/total fatty acids was increased by 7.78%(P<0.05),8.77%(P<0.05)and 8.74%(P<0.05),respec tively.In addition,the types of alcohols in muscle were 16,17 and 16 in the testⅠgroup,testⅡgroup and testⅢgroup,respectively,which were all higher than 14 in the control group.In conclusion,different natural plant feed additives in the diets can enhance the growth performance and improve the quality and flavor of meat of Duroc×Bamei cross finishing pigs.Among them,adding 0.3%natural plant compound has a better effect on improving growth performance,adding 0.3%Cynomorium ultrafine powder or 0.3%Acremonium terricola cul ture has a better effect on improving the quality and flavor of meat.
作者
柴明杰
陈国顺
苏应玉
王东
姚岳扬
隋晓东
王进
周森森
CHAI Mingjie;CHEN Guoshun;SU Yingyu;WANG Dong;YAO Yueyang;SUI Xiaodong;WANG Jin;ZHOU Sensen(College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;Gansu Aonong Feed Technology Co.,Ltd.,Wuwei 733100,China;Department of Life Science and Engineering,Hexi University,Zhangye 734000,China;Hefei Maikeluo Biological Engineering Co.,Ltd.,Hefei 230001,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2020年第5期2087-2100,共14页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家自然科学基金项目(31960665)
畜禽无抗健康风味畜产品研发中心(2019 4 52)。
关键词
天然植物饲料添加剂
育肥猪
生长性能
屠宰性能
肉品质
挥发性化合物
natural plant feed additive
finishing pigs
growth performance
slaughter performance
meat quality
volatile compounds
