山西马身猪氮沉积灰关联分析

GREY RELATION ANALYSIS OF NITROGEN RETENTION IN SHANXI MASHENPIGS

本文通过对山西马身猪不同体重阶段日均氮沉积量与猪体各组织器官平均日增重的灰关联分析表明：体重１０～９０千克阶段的马身肥育猪，影响氮沉积主要体内因素是肉、脂、骨，其次为内脏、消化道和皮。１０～６０千克阶段，各组织器官生长的增强有利于氮的沉积，关联序为肉→脂→骨→消化道→内脏→皮。体重大于６０千克时，肉、骨、皮生长的减弱、脂肪合成代谢的增强制约氮的沉积，关联序仍为肉→脂→骨，其余组织器官的关联序尚不能确定。体重６０千克左右，日均氮沉积量达到高峰。马身肥育猪体重１０～６０千克阶段应饲以较高能量和蛋白质的饲粮，６０千克阶段后应适当降低；适宜屠宰体重为８０千克。

Grey relations between daily nitrogne retention and average daily gain of various tissues and viscera at different stages of body weight in Shanxi Mashen pigs were analysed. For fattening pigs at the stage of 10 to 90 kg body wight,the main factors influencing nitrogen retention were lean, fat,bone,and then viscera,digestive tract and skin.At the stage of 10 to 60 kg body weight,the growth enhancing of various tissues and viscera was favourable to nitrogen to nitrogen retention,and the relation order was lean→fat→bone→digestive tract→viscera→skin.Whlie more than 60 kg body weight,the growth weakening of lean,bone and skin and the enhancing of synthetic metabolism of fat restricted nitrogen retention, and the relation order was still lean→fat→bone, but that of other tissues and viscera could not been ascertained.The amount of daily nitrogen retention reached peak around 60 kg body weight.The fattening pigs at the stage of 10 to 60 kg body weight should be fed with diet of higher energy and protein,and for those more than 60 kg body weight,the energy and protein in diet be reduced.The suitable slaughter weight of Mashen pigs was 80 kg.