摘要
试验研究不同发酵剂的发酵饲料对育肥猪屠宰性能、肉品质及肌肉中氨基酸、脂肪酸含量的影响。选取72头体重为(60.73±5.20) kg的"杜×长×大"育肥猪,随机分为4组,每组3个重复,每个重复6头猪,公、母各半。对照组育肥猪饲喂基础日粮,试验Ⅰ、Ⅱ、Ⅲ组分别利用三菌复合发酵剂、商品酶发酵剂以及菌发酵剂发酵的秸秆饲料替代基础日粮中15%的玉米。预试期7 d,正式试验期48 d。结果显示,试验Ⅰ组育肥猪肌肉的剪切力、咀嚼性及滴水损失均显著低于对照组(P<0.05),试验Ⅰ组和试验Ⅲ组肉的硬度、胶黏性显著低于试验Ⅱ组和对照组(P<0.05)。试验Ⅰ组和试验Ⅲ组肌肉的粗蛋白质和粗脂肪含量显著高于对照组(P<0.05),试验Ⅰ组亚油酸含量显著高于对照组(P<0.05)。试验Ⅰ组脯氨酸(Pro)、缬氨酸(Val)、丙氨酸(Ala)和甘氨酸(Gly)含量显著高于对照组(P<0.05)。研究表明,在育肥猪的日粮中使用三种菌的复合发酵剂发酵的秸秆替代部分玉米可以改善肉品质,改善风味和口感,提高猪肉的营养价值。
The experiment studied the effect of straw micro storage fermentation forage with different starter on swine slaughter performance, meat quality and the influence of amino acid, fatty acid content in the muscle of finishing pigs. 72’Duroc×Landrace×Yorkshire’ pigs with body weight of(60.73±5.20) kg were randomly divided into four groups, with three replicates in each group and six pigs in each replicate, half in male and female. The pigs in control group were fed with basic diet, and the pigs in experimental group Ⅰ, Ⅱ and Ⅲ were respectively fed with basic diet with straw feed fermented by tri-fungus compound starter, commercial enzyme starter and commercial bacteria starter to replace 15% corn feed in the basic diet. The pre-test period lasted for 7 d, and the experimental period lasted for 48 d. The results showed that the shear force, chewiness and drip loss of muscle in test group Ⅰ were significantly lower than those in control group(P<0.05). The hardness and stickiness of meat in test group Ⅰ and test group Ⅲ were significantly lower than those in test group Ⅱ and control group(P<0.05). The content of crude protein and crude fat of muscle in test group Ⅰ and test group Ⅲ was significantly higher than that in control group(P<0.05). The content of linoleic acid in test group Ⅰ was significantly higher than that in control groups(P<0.05). The content of proline(Pro), valine(Val), alanine(Ala) and glycine(Gly) in test group Ⅰ was significantly higher than that in control group(P<0.05). The experiment indicates that partial substitution of corn with straw fermented by the compound starter of tri-fungus in the diet of finishing pigs can improve the meat quality, the flavor and taste and the nutritional value of pork.
作者
黄小乘
田怡豪
王宣力
李成云
HUANG Xiao-cheng;TIAN Yi-hao;WANG Xuan-li;LI Cheng-yun
出处
《饲料研究》
北大核心
2021年第14期33-37,共5页
Feed Research
基金
国家自然科学基金(项目编号:31460620)。
关键词
玉米秸秆
发酵剂
育肥猪
屠宰性能
肉品质
氨基酸
脂肪酸
corn straw
starter fermentation
finishing pigs
slaughter performance
meat quality
amino acid
fatty acid
