摘要
为研究不同营养水平对育肥后期三江白猪肌肉品质的影响。试验采用二次正交旋转组合设计法,以能量、蛋白质和赖氨酸为3因素,选择体重(69.74±0.87)kg的育肥后期三江白猪207头,按体重、性别一致原则平均分成23组,其中14个试验组,9个零水平组,每组3个重复,每个重复3头猪。试验猪100 kg时屠宰。结果显示:能量为育肥后期三江白猪滴水损失、嫩度、肌内脂肪含量的最重要影响因素,蛋白质次之;对pH_1调节的重要因素为赖氨酸水平;对pH_(24)调节的重要因素为蛋白质水平。滴水损失、嫩度和肌内脂肪含量的最优营养组合均为DE13.98 MJ/kg、CP 14.00%、Lys 0.65%。低蛋白质、高赖氨酸水平和高蛋白质、低赖氨酸水平使肌内脂肪含量较低,随蛋白质和赖氨酸水平的分别提高和降低,或分别降低和提高均会使肌内脂肪含量提高。
The experiment was conducted to study the effects of different nutrient levels on the meat quality of the Sanjiang white pigs in the latter finishing period. Through the quadratic orthogonal rotation combination design, digestible energy （DE）, crude protein （CP） and lysine （Lys） were as three factors. Two hundred and seven Sanjiang white pigs with an average weight of （69.74 ± 0.87） kg were randomly allocated to 23 groups with 3 replicates in each group of 3 pigs per replicate according to sex and weight in which 14 groups were experimental groups and 9 groups were zero level groups. Pigs were slaughtered at 100 kg. The results indicated that DE was the most important factor affecting drip loss, tenderness and intramuscular fat contents, while CP took the second place. The Lys level was an important factor of regulating pill and the CP level was an important factor of regulating PHz4. The combination that DE was 13. 98 MJ/kg, CP was 14.00% and Lys was 0.65% was optimal combination affecting drip loss, tenderness and intramuscular fat contents. Low CP-high Lys level and high CP-low Lys level could make intramuscular fat contents lower. The intramuscular fat contents improved with CP and Lys level being separatelv increased and decreased or being decreased and increased.
出处
《动物营养学报》
CAS
CSCD
北大核心
2009年第4期428-433,共6页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
黑龙江省科技厅攻关课题(GB01B105-01)
大庆市科委攻关课题(SGG2008-042)
关键词
营养水平
三江白猪
肌肉品质
二次正交旋转组合设计
Nutrient levels
Sanjiang white pigs
Meat quality
Quadratic rotation-orthogonal combination design
