饲粮粗纤维水平对育肥猪生产性能和胴体性能及肉品质的影响

Effects of Dietary Crude Fiber Levels on Growth Performance,Carcass Traits and Meat Quality of Finishing Pigs

本研究旨在探讨饲粮不同粗纤维(CF)水平对育肥猪生产性能和胴体肉品质的影响。选用体重相近(51.45±2.98)kg的健康杜×长×大生长育肥猪60头,随机分成3个处理,每个处理4个重复,每个重复5头。试验采取单因素试验设计,饲粮粗纤维水平分别为2.5%、7.5%和12.5%。结果表明:饲粮粗纤维水平从2.5%提高到7.5%显著提高了育肥猪的饲料增重比(P<0.05),对日增重和日采食量均没有影响(P>0.05);饲粮粗纤维水平提高到12.5%降低了育肥猪日增重和后期日采食量(P<0.05),提高了饲料增重比(P<0.05)。提高饲粮粗纤维水平显著增加了育肥猪的胴体斜长和眼肌面积(P<0.05),显著降低了背膘厚和板油比例(P<0.05);12.5%粗纤维显著降低了背最长肌pH值(P<0.05)和显著提高了肌肉的烹饪损失率(P<0.05)。随着饲粮粗纤维水平的提高,背最长肌的粗脂肪含量显著降低(P<0.05)。综合以上分析,本试验中用7.5%粗纤维饲粮组饲喂育肥猪的效果最佳。

This study was conducted to investigate the effects of different levels of crude fiber on growth performance, carcass performance and meat quality in finishing pigs. A total of 60 healthy crossed-bred （Duroc xLandraee x Yorkshine） finishing pigs with an average body weight of （51.45±2.98） kg were randomly allotted to 3 groups with 4 replicates per group and 5 pigs per replicate. Pigs were fed 3 diets, in which the crude fiber levels were 2.5%, 7.5% and 12.5%, respectively. The results showed as follows： that compared with the control group, the level of crude fiber increased from 2.5% to 7.5%, F/G significantly decreased （P〈0.05）, ADG and ADFI had no significant difference in finishing pigs （P〉0.05）. When dietary fiber increased from 2.5% to 12.5%, ADG and ADFI （90-120 kg） significantly decreased （P〈0.05）, F/G significantly increased （P〈0.05）. To improve the diet fiber, carcass oblique length and eye muscle area significantly increased （P〈0.05）, back fat thickness and suet ratio significantly decreased （P〈0.05）. At the level of 12. 5% mass fraction of crude fiber, pH of longissimus muscle significantly decreased （P〈0.05）, cooking loss significantly increased （P〈0.05）. When dietary fiber increased from 2.5% to 7.5% and 12.5%, the EE content significantly decreased in longissimus muscle （P〈0.05）. In conclusion, feeding pigs with 7.5% CF is the best in this study.