饲喂脆茎全株水稻对生长肥育猪生长性能、养分消化和胴体品质的影响

Growth Performance,Nutrient Digestibility and Carcass Quality of Growing-finishing Pigs Fed Different Levels of Whole Crop Rice Brittle Culm-1

体重相近的杜洛克生长母猪54头,随机分成3组(每组3个重复),研究脆茎全株水稻(3个水平0、10%和20%)用于生长肥育猪日粮,对猪的生长性能、养分消化、胴体品质和肉质的影响.结果表明,生长猪阶段(29～52kg)对照组、10%组和20%组的采食量、平均日增重和料重比均无显著差异(P＞0.05).肥育猪阶段(54～85 kg)采食量和平均日增重,20%组显著低于对照组(P＜0.01),10%组与对照组之间无显著差异(P＞0.05);各组料重比均无显著差异(P＞0.05).生长猪阶段10%组和20%组各种养分的消化率都低于对照组;而肥育猪阶段,两组NDF消化率显著低于对照组(P＜0.01),其它养分消化率与对照组无显著差异.与对照组相比,10%组和20%组屠宰率有所下降,而瘦肉率提高,眼肌面积增大,背膘厚降低,但差异均不显著(P＞0.05).10%组和20%组的背最长肌蛋白含量增加,脂肪含量降低,其中20%组与对照组差异显著(P＜0.05);滴水损失和大理石纹及肉色评分各组之间均无显著差异(P＞0.05),20%组宰后24h的pH,显著高于对照组(P＜0.01).

The present study was conducted to determine the effect of feeding diets with whole crop rice brittle culm-1 （WCR） on growth performance, nutrient digestibility, carcass traits and meat quality of growing-finishing pigs. Fifty-four female pigs （Duroc）, with initial mean weight of about 29 kg, were divided into three equal groups and the dietaries were infused with 0, 10% or 20 % WCR, respectively. During the grower period, the pigs fed 10% or 20% WCR diet were not significantly different in feed intake, average daily gain and gain-to-feed ratio from those on the control. During the finisher period, the feed intake and average daily gain of pigs fed 200% WCR diet was significantly lower than that of animals fed the control （P〈0.01）, while the pigs fed 10% WCR diet were not significantly different in these two parameters from those on the control, nor was there significant difference in gain-to-feed ratio among pigs fed different diets. The digestibilities of nutrients in 10 % or 20 % WCR diets were lower than those of the control during grower period, while little difference was found in the digestibility of nutrients except NDF between WCR and control diets during finisher period. The dressing percentage and mean backfat thickness of pigs fed 10%or 20% WCR diet were lower than those of pigs on the control, whereas the lean percentage and loin eye area were superior in the WCR diets to those in the control, though the differences were not statistically significant. The longissimus muscles of pigs fed 20% WCR diet had greater protein and lower fat content （P〈0.05） and higher 24 h postmortem pH value （P〈0.01） than that of control. There was no significant difference in drip loss and marbling and color scores for longissimus muscles among pigs fed different diets.