日粮赖氨酸和消化能水平对荣昌猪生产性能和胴体品质的影响

Effects of Dietary Lysine and Digestive Energy Level on Carcass and Meat Quality of Rongchang Pigs

为研究日粮消化能水平和赖氨酸与消化能比值对荣昌猪胴体品质的影响,试验选用96头荣昌阉公猪(20±2)kg,当试验猪平均体重达到90kg时进行屠宰。结果表明:日粮消化能水平提高,荣昌猪的饲料转化率显著(P<0.05)提高;肩、腰、荐三点均膘厚显著(P<0.05)增加,失水率显著提高(P<0.05),24h时的pH值也有增加的趋势(P>0.05);随着赖氨酸与消化能比的增加,1h和24h的pH值均显著增加(P<0.05),肌内脂肪含量显著降低(P<0.05),眼肌面积有增加的趋势(P>0.05),并且消化能水平和赖氨酸与消化能比值存在交互作用。

Ninety-six Rongchang barrows （20 ± 2） kg were used to determine the effects of dietary digestive energy （DE） and lysine ： DE ratio on the carcass and meat quality. When the average body weight （BW） of a pen reached 90 kg, one pig per pen was selected and slaughtered for carcass and pork measurements with the left side of each carcass. The results showed that the ratio of feed ：meat was decreased （P 〈 0.05）, average backfat thickness was increased （P 〈 0.05 ） and water loss was decreased （P 〈 0.05） when Rongchang barrows were fed with increasing dietary DE. Meat pH value significantly increased after slaughtered 1 h and 24 h（P 〈 0.05）, and the intramuscular fat contents decreased by the increasing ratio of lysine： DE（P 〈 0.05）.