添加剂对育肥猪生长、胴体及肌肉性状的影响

The Effects of Compound Additives on the Growth,Carcass and Meat Quality of Swine

选择体重20 kg左右的"大长"二元杂交阉公猪168头,随机分为21个组(包括1个对照组),以按NRC微营养推荐标准配制的营养性预混料为基础,以对肌肉品质有调控作用的营养素组成的复合维生素、复合微量元素和复合生物活性物质添加剂为试验因素,采用三因素五水平二次回归通用旋转组合设计,得到15种施用水平组合及其15种试验日粮,进行100 d饲养试验。结果表明,各试验组试验指标均不同程度优于对照组;试验主要指标与3种复合添加剂水平呈极显著的二次回归关系(P<0.01);利用回归模型进行指标预测,当多项指标综合评定指数最好时,复合维生素、复合微量元素和复合生物活性物质在肉猪日粮中的施用水平分别为1 110.99 mg/kg、2191.69 mg/kg和7 199.54 mg/kg。结果显示,日粮中基础性营养素与肉质营养调控因子间的合理配比,可以改善商品肉猪的胴体性状和肌肉品质。

By means of three-facter,five-level,quadratic regression general rotational combination design,168 healthy emasculated large white×landrace two-line cross piglets,which about 20 kg each one,were allotted to 21 groups（one control and 20 treatments）.Multi-vitamin,compound trace elements and compound active additive are the experimental factors.20 out of 21 groups were fed to fifteen kinds of experimental diets,while the rest one was fed to normally diet as control.After 100 days experiment,the results show that main experiment index in all additives treatmeats were better than control treatmeat;the he three compound additives levels have significant effects on the main index of meat quality in pig.Multi-parameters comprehensive evaluation and optimization of mathematical models showed that the carcass and meat quality of pork were the best when the level of three compound additives in the diet was 1 110.99 mg/kg compound vitamins,2 191.69 mg/kg compound trace elements,and 7 199.54 mg/kg compound active additives.These results indicated that the optimal ratio of basic nutritional factors and regulatory factors could improve carcass traits and the meat quality of pork.