日粮能量蛋白质水平对荣昌烤乳猪品系生长性能和肉质性状的影响

Effects of Dietary Energy and Protein Levels on Growth Performance and Meat Quality Trait in China Rongchang Strain's Roast Sucking Pigs

本研究旨在探讨日粮中不同能量和蛋白质水平对荣昌烤乳猪品系生长性能和肉质性状的影响,建立荣昌烤乳猪品系适宜营养水平。试验按照2×3因子设计,设2个能量水平(14.10和15.06 MJ/kg),3个蛋白质水平(16%、18%和20%)。试验选用(24±2)日龄断奶、体重(5.01±0.73)kg的荣昌烤乳猪系健康仔猪120头,随机分为6个组,每个组4个重复,每个重复5头猪。试验期21 d。结果表明:(1)日粮能量水平显著影响仔猪日增重(P=0.006)和料肉比(P=0.030),高能水平下仔猪生长性能优于低能水平。日粮蛋白质水平显著影响仔猪日采食量、日增重和料肉比(P<0.05),蛋白质水平18%组生长性能优于16%和20%组。能量和蛋白质的交互作用除了对日增重影响差异显著(P=0.021)外,对其余生长性能指标影响不显著(P>0.05);(2)日粮能量水平极显著影响肌肉粗蛋白质含量和蒸煮损失(P<0.01),对肌肉总色素和肌纤维密度的影响显著(P<0.05)。日粮蛋白质水平极显著影响肌肉粗蛋白质、肌内脂肪和蒸煮损失(P<0.01),对其余肉质性状指标影响不显著(P>0.05)。能量和蛋白质的交互作用对肌肉粗蛋白质、肌纤维直径和肌纤维密度影响极显著(P<0.01),对肌肉总色素及蒸煮损失的影响显著(P<0.05)。综上可知,日粮能量和蛋白质水平显著影响荣昌烤乳猪品系生长性能和肉质性状,5～11 kg荣昌烤乳猪品系适宜的消化能水平为15.06 MJ/kg,粗蛋白质水平为18%。

The aim of the study was to investigate the effects of dietary energy and protein levels on growth performance and meat quality trait so as to find the suitable dietary energy and protein levels of China Rongchang （CRP） strain＇s roast sucking pigs. The experiment was designed by 2 × 3 factorial arrangement with two energy levels （14.10 and 15.06 MJ/kg） and three protein levels （16%, 18% and 20%）. One hundred and twenty healthy weanling pigs with average body weight of （5.01 ± 0.73） kg were randomly allotted to 6 groups, and each group had 4 replicates with 5 pigs per replicate. The experiment lasted for 21 days. The results showed that： 1） dietary energy levels significantly affected ADG （P = 0. 006） and F/G （P = 0. 030）, and growth performance in high energy level group was greater than that in low energy level group; the dietary protein levels significantly affected ADG, ADFI and F/G （P〈0.05）, and growth performance in 18% protein level group was greater than that in 16% and 20% protein level groups; there was significant interaction between dietary energy and protein levels on ADG （ P = 0. 021）. and no significance was found in other growth performance indices; 2） the dietary energy level significantly affected the muscle CP content and cooking loss （P〈0.01）, and significant difference was found in total color matter and muscle fiber density （P〈0.05） ; the dietary protein levels significantly affected the muscle CP, intramuscular fat and cooking loss （P〈0.01）, and no significance was found in other meat quality indices; there was signifi- cant interaction between dietary energy and protein levels on CP, muscle fiber diameter and density （P〈0.01）, and the interaction had significant effects on total color matter and cooking loss （P〈0.05）. In conclusion, the dietary energy and protein levels obviously affected the growth performance and meat quality trait of CRP strain＇s roast sucking pigs, and optimal dietary energy and protein level was 15.06 MJ/kg and 18%, respectively. [Chinese Journal of Animal Nutrition, 2009, 21 （5） ：634-639 ]