摘要
本试验旨在研究无抗生素饲粮中添加德氏乳杆菌对育肥猪胴体性状、肉品质及背最长肌营养成分的影响。试验选用健康、平均体重为(65.34±3.64)kg的"杜×(长×大)"育肥猪120头,随机分为2个组,每组6个重复,每个重复10头猪(公母各占1/2)。对照组饲喂无抗生素基础饲粮,试验组饲喂在无抗生素基础饲粮中添加0.1%德氏乳杆菌的饲粮。试验期42 d。结果表明:2组育肥猪的胴体性状差异不显著(P>0.05);与对照组相比,试验组育肥猪的脾重率和胰重率显著升高(P<0.05);宰后45 min时2组育肥猪的肉品质差异不显著(P>0.05),宰后24 h时,与对照组相比,试验组育肥猪肉的黄度显著升高(P<0.05),剪切力显著降低(P<0.05);与对照组相比,试验组育肥猪背最长肌中甘氨酸、丙氨酸和风味氨基酸含量显著升高(P<0.05),葵酸和棕榈酸含量显著降低(P<0.05),棕榈油酸、亚油酸和多不饱和脂肪酸含量显著升高(P<0.05)。结果提示,无抗生素饲粮中添加0.1%德氏乳杆菌对育肥猪的胴体性状、肉品质及肉中营养成分具有一定改善作用。
The study was carried out to investigate the influence of dietary Lactobacillus delbrueckii on carcass traits,meat quality and nutrient composition of Longissimus dorsi of fattening pigs. A total of 120 healthy ＂Duroc×（ Landrace×Yorkshire） ＂fattening pigs with average body weight of（ 65.34 ± 3.64） kg were randomly allotted to 2 groups with 6 replicates per group and 10 pigs per replicate（ male and female in half）. The pigs in control group were fed a basal diet without antibiotics,and those in experimental group were fed basal diets supplemented with 0.10% Lactobacillus delbrueckii. The experiment lasted for 42 days. The results showed that there were no significant differences betw een two groups in carcass traits of fattening pigs（ P〉0. 05）. Compared with control group,spleen weight rate and pancreatic weight rate of fattening pigs in experimental group were significantly increased（ P〈 0.05）. There were no significant differences in meat quality of fattening pigs betw een two groups at 45 minutes after slaughter（ P〉0.05）. How ever,the meat yellow ness of fattening pigs in experimental group was significantly higher than that in control group and meat shear force of fattening pigs in experimental group was significantly low er than that in control group at 24 h after slaughter（ P〈0. 05）.Compared with control group,the contents of glycine,alanine and flavor amino acids of longissimus dorsi of fattening pigs in experimental group were significantly increased（ P〈 0.05）,the contents of decanoic acid and palmitic acid of Longissimus dorsi were significantly decreased（ P〈0. 05）,the contents of palmitoleic acid,linoleic acid and polyunsaturated fatty acids of Longissimus dorsi were significantly increased（ P〈0. 05）. The results suggest that dietary 0.1% Lactobacillus delbrueckii is benefit to carcass traits,meat quality and nutrient composition of fattening pigs.
出处
《动物营养学报》
CAS
CSCD
北大核心
2016年第6期1814-1822,共9页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家科技计划课题(2013BAD21B04)
国家自然科学基金项目(31372322)
湖南省战略性新兴产业项目(2014GK1034)
关键词
德氏乳杆菌
育肥猪
胴体性状
肉品质
营养成分
Lactobacillus delbrueckii
fattening pigs
carcass traits
meat quality
nutrient composition
