发酵乳酸杆菌对生长肥育猪生长性能和肉品质的影响

Effects of Lactobacillus fermentum on Growth Performance and Meat Quality in Growing-finishing Pigs

本试验旨在研究日粮中添加发酵乳酸杆菌(Lactobacillus fermentum)对生长肥育猪生长性能和肉品质的影响。试验选择144头日龄、胎次相近,体重在20 kg左右的杜×长×大三元仔猪,公母各占1/2,随机分成对照组、抗生素组和发酵乳酸杆菌组,每组6个重复,每个重复8头猪。试验分2个阶段:生长阶段(体重20～50 kg)和肥育阶段(体重50～90 kg)。对照组饲喂基础日粮,抗生素组饲喂基础日粮+150 mg/kg金霉素,发酵乳酸杆菌组饲喂基础日粮+0.1%发酵乳酸杆菌。结果表明:(1)生长性能方面,在生长阶段,发酵乳酸杆菌组的平均日增重(ADG)比对照组提高了5.8%,料重比(F/G)降低了2.7%;在肥育阶段,发酵乳酸杆菌组的ADG比对照组提高了6.7%,F/G降低了4.6%;在整个试验期,发酵乳酸杆菌组的ADG比对照组提高了6.3%,F/G降低了3.9%。日粮中添加0.1%单一的发酵乳酸杆菌代替抗生素(金霉素),试验猪生长性能略优于抗生素(P>0.05)。在生长阶段,发酵乳酸杆菌组的ADG比抗生素组提高了0.1%,F/G降低了2.3%;在肥育阶段,发酵乳酸杆菌组的ADG比抗生素组提高了9.2%,F/G降低了3.7%;在整个试验期,发酵乳酸杆菌组的ADG比抗生素组提高了5.1%,F/G降低了2.5%;(2)发酵乳酸杆菌组滴水损失比对照组和抗生素组分别降低2.3%和5.0%,剪切力比对照组和抗生素组分别降低26.1%和18.2%;(3)与对照组相比,发酵乳酸杆菌组显著提高了C18∶2、C20∶2、C20∶4和总多不饱和脂肪酸(PUFA)的含量(P<0.05);与抗生素组相比,显著降低了C20∶2的含量(P<0.05)。以上研究结果表明,发酵乳酸杆菌能不同程度地改善生长肥育猪生长性能、胴体品质和肌肉质量。

This study was conducted to investigate the effects of Lactobacillus fermentum on growth performance and meat quality of growing-finishing pigs. One hundred and forty-four Duroc ×Landrace × Yorkshire crossbred piglets with an average body weight of 20 kg were divided into 3 groups with 6 replicates in each group and 8 piglets in each replicate, male ： female was 1 ： 1. The 3 groups were as follows： control group （fed basal diet）, antibiotic group （added 150 mg/kg aureomycin in basal diet） and Lactobacillus fermentum group （added 1% Lactobacillus fermentum in basal diet）. The trial was divided into 2 stages： growth stage （20-50 kg BW） and fattening stage （50-90 kg BW）. The results showed as follows： 1） During the growth stage, the ADG in the Lactobacillus fermentum group was improved by 5.8% and the F/G was decreased by 2.7% compared with the control group; during the fattening stage, the ADG in the Lactobacillus fermentum group was improved by 6.7% and the F/G was decreased by 4.6% compared with the control group; during the whole stage, the ADG in the Lactobacillus fermentum group was improved by 6.3% and the F/G was decreased by 3.9% compared with the control group. The effect of 0.1% Lactobacillus fermentum on growth performance was better than that of antibiotic （P〉0.05）： during the growth stage, the ADG in the Lactobacillus fermentum group was improved by 0.1% and the F/G was decreased by 2.3% compared with the antibiotic group; during the fattening stage, the ADG in the Lactobacillus fermentum group was improved by 9.2% and the F/G was decreased by 3.7% compared with the antibiotic group; during the whole stage, the ADG in the Lactobacillus fermentum group was improved by 5.1% and the F/G was decreased by 2.5% compared with the antibiotic group. 2） The drip loss in the Lactobacillus fermentum group was decreased by 2.3% and 5.0% compared with the control group and the antibiotic group, respectively; the shear force in the Lactobacillus fermentum group was decreased by 26. 1% and 18.2% compared with the control group and the antibiotic group, respectively. 3） The content of C18 ： 2, C20 ： 2, C20 ： 4 and PUFA in muscle in the Lactobacillus fermentum group was significantly higher than that in the control group （P〈 0.05）. Compared with the antibiotic group, Lactobacillus fermentum group significantly decreased （P〈 0.05） the content of C20 ： 2 in muscle. All results mentioned above showed that Lactobacillus fermentum could improve the growth performance, carcass characteristics and muscular qualities of growing-finishing pigs.