摘要
试验旨在研究不同水平发酵中草药副产物对育肥期松辽黑猪屠宰性能、肉品质及经济效益的影响。试验选取50头育肥后期的松辽黑猪[(93.85±4.11)kg],随机分为5组,每组5个重复,每个重复2头。对照组饲喂基础日粮组,试验Ⅰ、Ⅱ、Ⅲ、Ⅳ组分别饲喂基础日粮+1%发酵中草药、基础日粮+1%未发酵中草药、基础日粮+3%发酵中草药、基础日粮+3%未发酵中草药。预试期6 d,正试期54 d。结果表明:与对照组相比,试验Ⅲ组平均背膘厚显著下降24.21%(P<0.05),其余试验组也呈下降趋势,其中试验Ⅰ组下降9.76%,试验Ⅱ组下降2.62%,试验Ⅳ组下降22.27%,但无显著差异(P>0.05);试验Ⅰ组的熟肉率增加了5.95%(P>0.05),试验Ⅲ组增加了6.57%(P<0.05);氨基酸含量均无显著差异(P>0.05);与对照组相比,试验Ⅰ组油酸含量提高了8.88%(P<0.05),试验Ⅲ组提高10.23%(P<0.05),试验Ⅱ组提高9.52%(P<0.05),试验Ⅳ组提高9.21%(P<0.05);试验组的经济效益均高于对照组,试验Ⅰ组增加82.90元,试验Ⅱ组增加2.00元,试验Ⅲ组增加31.10元,试验Ⅳ组增加5.34元。研究表明,在松辽黑猪育肥期的日粮中添加发酵的人参茎叶、玉竹、甘草等中草药副产物,能够降低猪肉平均背膘厚,提高熟肉率和油酸含量,从而改善猪肉品质,提高其营养价值。结合养殖经济效益综合考虑,在日粮中添加1%发酵中草药副产物最为合适。
This experiment was conducted to study the effects of Chinese herbal by-products at different levels of fermentation on slaughter performance,meat quality and economic benefits of Songliao black pigs during fattening period.Fifty Songliao black pigs[(93.85±4.11)kg]at late fattening stage were randomly divided into 5 groups with 5 replicates per group and 2 pigs per replicate.The control group was supplemented with basal diet,and groupsⅠ,Ⅱ,ⅢandⅣwere supplemented with basal diet+1%fermented Chinese herbs,basal diet+1%unfermented Chinese herbs,basal diet+3%fermented Chinese herbs,and basal diet+3%unfermented Chinese herbs,respectively.The pre-feeding period lasted for 6 days and the formal test lasted for 54 days.The results showed as follows:compared with the control group,the average backfat thickness in trial groupⅢwas significantly decreased by 24.21%(P<0.05),and the average backfat thickness in other experimental groups was also decreased,including 9.76%in trial groupⅠ,2.62%in trial groupⅡand 22.27%in trial groupⅣ,but there was no significant difference(P>0.05);the cooked meat percentage of trial groupⅠwas increased by 5.95%(P>0.05)and that of trial groupⅢwas increased by 6.57%(P<0.05).There were no significant differences in amino acid content(P>0.05).Compared with the control group,oleic acid content in test groupⅠwas increased by 8.88%(P<0.05),test groupⅢby 10.23%(P<0.05),test groupⅡby 9.52%(P<0.05)and test groupⅣby 9.21%(P<0.05).The benefit of trial groups was higher than that of control group,with an increase of 82.90 yuan in trial groupⅠ,2.00 yuan in trial groupⅡ,31.10 yuan in trial groupⅢand 5.34 yuan in trial groupⅣ.The results showed that adding fermented ginseng stem and leaves,Yuzhu,licorice and other Chinese herbal by-products to the diets of Songliao black pigs during fattening period could reduce the average back fat thickness of pork,increase cooked meat percentage and oleic acid content,so as to improve pork quality and nutritional value.Considering the econo
作者
刘洪亮
鲍菊
刘庆雨
高一
马铮财
张志彬
矫君凤
李娜
LIU Hongliang;BAO Ju;LIU Qingyu;GAO Yi;MA Zhengcai;ZHANG Zhibin;JIAO Junfeng;LI Na(Institute of Animal Science and Veterinary Medicine,Jilin Academy of Agricultural Science,Jilin Gongzhuling 136100,China;College of Animal Science,Jilin Agricultural University,Jilin Changchun 130118,China;Agricultural College,Yanbian University,Jilin Yanbian 133000,China;Linjiang Animal Disease Prevention and Control Center,Jilin Linjiang 134000,China)
出处
《饲料工业》
北大核心
2023年第22期47-53,共7页
Feed Industry
基金
吉林省农业科学院创新工程项目[CXGC2021ZYD124]
吉林省科技厅重点研发项目[20200402058NC]。
关键词
松辽黑猪
发酵
中草药副产物
屠宰性能
肉品质
Songliao black pig
fermentation
Chinese herbal by-products
slaughter performance
meat quality
