摘要
试验旨在研究富锗酵母培养物对三元育肥猪肠道以及肉中氨基酸、脂肪酸含量的影响。选取80头"杜×长×大"三元杂交猪,公、母各半,随机分为4组。对照组饲喂基础日粮,添加剂组在基础日粮中分别添加4.8、9.6、14.4 mg/kg的富锗酵母培养物。试验为期90 d。结果表明,相比于对照组,各试验组的大肠杆菌数极显著减少(P<0.01),各试验组乳酸杆菌数极显著增加(P<0.01);4.8、9.6 mg/kg组的肠绒毛高度极显著增加(P<0.01),14.4 mg/kg组的肠绒毛高度显著增加(P<0.05),4.8、9.6 mg/kg组的隐窝深度极显著增加(P<0.01),9.6 mg/kg组的肠绒毛高度/肠隐窝深度显著提高(P<0.05);9.6 mg/kg组的肉中氨基酸总量极显著升高(P<0.01),4.8、14.4 mg/kg组肉中氨基酸总量显著增加(P<0.05);9.6 mg/kg组的肉中鲜味氨基酸总量显著增加(P<0.05),4.8 mg/kg组谷氨酸含量极显著升高(P<0.01);4.8、9.6 mg/kg组肉中饱和脂肪酸总含量显著下降(P<0.05),不饱和脂肪酸总含量显著上升(P<0.05)。试验表明,在育肥猪日粮中添加富锗酵母培养物可有效改善肠道健康、影响肉中氨基酸及脂肪酸的含量及组成、提高肉的风味,建议富锗酵母培养物添加量为9.6 mg/kg。
The experiment aimed to study the effect of yeast-germanium culture on intestine,amino acid and fatty acid in meat of fattening pig.Eighty healthy D×L×Y fattening pigs were randomly divided into four groups.Pigs in control group were fed with basal diet and pigs in test groups were fed with basal diet supplemented with 4.8,9.6,14.4 mg/kg yeast-germanium culture respectively.The trial period lasted for 90 d.The results showed that compared with the control group,the number of Escherichia coli in all test group was extremely decreased(P<0.01),the number of lactic acid bacteria in all test group was extremely increased(P<0.01);the villus heights in 4.8,9.6 mg/kg group were extremely increased(P<0.01),the villus height in 14.4 mg/kg group was significantly increased(P<0.05),the V/C in 9.6 mg/kg group was significantly increased(P<0.05);the contents of amino acid in 9.6 mg/kg group were extremely increased(P<0.01),the contents of amino acid in 4.8,14.4 mg/kg group were significantly increased(P<0.05);the total contents of flavor amino acid in 9.6 mg/kg group were significantly increased(P<0.05),of which the Glu contents in 4.8 mg/kg group were extremely increased(P<0.01);saturated fatty acid contents in 4.8,9.6 mg/kg group were significantly decreased(P<0.05),the total unsaturated fatty acid contents in 4.8,9.6 mg/kg group were significantly increased(P<0.05).In conclusion,the supplementation of yeastgermanium culture can effectively improve the fattening pigs’intestine,influence the content and composition of the amino acid and fatty acid in meat of fattening pigs.It was suggested the concentration of yeast-germanium culture in fattening pigs diet was 9.6 mg/kg.
出处
《饲料研究》
CAS
北大核心
2020年第1期34-38,共5页
Feed Research
基金
国家自然科学基金(项目编号:31660669)
吉林省重点科技研发项目“肉猪无抗系列饲料的研发与应用(项目编号:20180201074NY)”
吉林省“十三五”科研规划项目(项目编号:JJKH20180904KJ).
关键词
富锗酵母培养物
育肥猪
氨基酸
脂肪酸
肠道
yeast-germanium culture
fattening pigs
amino acid
fatty acid
intestine
