摘要
本试验旨在研究大麦-高粱型饲粮中添加酵母培养物对肥育猪生长性能及肉品质的影响。选择体重相近、日龄基本一致的健康"杜×长×大"杂交肥育猪120头,随机分为3组,每组4个重复,每个重复10头猪。各组分别饲喂玉米-豆粕型饲粮、大麦-高粱型饲粮和在大麦-高粱型饲粮的基础上添加0.8%酵母培养物的试验饲粮。试验期为60 d。结果显示:1)与玉米-豆粕组相比,大麦-高粱组肥育猪平均日增重减少了8.62%(P>0.05),料重比增加了9.78%(P<0.05),而大麦-高粱+酵母培养物组平均日增重和料重比无显著变化(P>0.05)。2)与玉米-豆粕组相比,大麦-高粱组背最长肌亮度(L*)值显著降低(P<0.05),红度(a*)值显著升高(P<0.05),而大麦-高粱+酵母培养物组L*、a*值无显著差异(P>0.05)。各组肥育猪背最长肌p H45m in、滴水损失、肌内脂肪、粗蛋白质和水分等指标均无显著差异(P>0.05)。3)与玉米-豆粕组和大麦-高粱组相比,大麦-高粱+酵母培养物组背最长肌饱和脂肪酸含量显著升高(P<0.05),而单不饱和脂肪酸(M UFA)含量显著降低(P<0.05);皮下脂肪组织中M UFA含量显著降低(P<0.05)。4)与玉米-豆粕组相比,大麦-高粱+酵母培养物组挥发性盐基氮的含量显著降低(P<0.05)。本研究提示,在大麦-高粱型饲粮中添加0.8%的酵母培养物能有效提高肥育猪的生长性能,改善肉品质。
This experiment was conducted to investigate the effects of yeast culture on growth performance and meat quality of finishing pigs fed with barley-sorghum diet.A total of 120 healthy ＂Duroc×Landrace×Yorkshire＂ crossbred finishing pigs with similar body weight and age were randomly divided into 3 groups with 4replicates and 10 pigs per replicate.Pigs in the three groups were fed the corn-soy bean meal diet,barley-sorghum diet and barley-sorghum diet supplemented with 0.8%yeast culture,respectively.The experiment lasted for 60 days.The results showed as follows：1） compared with corn-soybean meal group,the average daily gain（ADG） of finishing pigs was decreased in the barley-sorghum group（-8.62%,P〉0.05） and the ratio of feed to gain（F/G） was increased（9.78%,P〉0.05）.There were no significant differences in ADG and F/G between the barley-sorghum ＋ yeast culture group and corn-soybean meal group（P〉0.05）.2） Compared with corn-soybean meal group,the lightness（L） value in Longissimus dorsi in barley-sorghum group significantly decreased（P〈0.05）,and redness（a＊） value significantly increased（P〈0.05）;but no significant changes in L and a values were observed in the barley-sorghum ＋ yeast culture group（P〉0.05）.There were no significant difference in pH_（45min）,drip loss,intramuscular fat,crude protein and moisture in Longissimus dorsi among all groups（P〉0.05）.3） Compared with corn-soybean meal group and barley-sorghum group,the saturated fatty acid content in Longissimus dorsi in barley-sorghum ＋ yeast culture group significantly increased（P〈0.05） and monounsaturated fatty acid content significantly decreased（P〈0.05）;the monounsaturated fatty acid content in subcutaneous fat in barley-sorghum ＋ yeast culture group significantly decreased（P〈0.05）.4）Compared with corn-soybean meal group,the total volatile base nitrogen content in barley-sorghum ＋ yeast culture group significantly decreased（P〈0.05）.The results sugges
出处
《动物营养学报》
CAS
CSCD
北大核心
2016年第4期1160-1167,共8页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家现代生猪产业体系岗位科学家项目(CARS-36)
关键词
酵母培养物
生长性能
肉品质
肥育猪
yeast culture
growth performance
meat quality
finishing pigs
