不同饲料添加剂对猪肉质的影响

THE EFFECTS OF ADDITIVES IN DIET ON MEAT QUALITY OF MARKET PIGS

进行了不同饲料添加剂对皖花×杜洛克猪肉质影响的研究,结果表明:在基础日粮中添加铜铁或合肥复合添加剂,明显提高瘦肉率;添加赖氨酸和蛋氨酸;胸腹侧的含脂率提高32%;添加广州翠竹添加剂,或另加有多种维生素的合肥复合添加剂,颈背部的含脂率分别提高29%和20.3%。试验还表明,添加剂减少了肌肉的失水率。

The experiment was conducted with 30 crossbred pigs derived from Wannan Spotted Duroc. Treatment additives in diets were provided ad libitum to 6 groups of 5 pigs each (5 treatment and one control groups). Five additives were LYS+MET (A1), Cu+Fe(A2), Hefei1(H_3) Hefei2(H_4), Guangzhou(G_5), resp.. Five pigs at average 90 kg weight from each group were tested for meat quality. The results indicat that the effects of A2 and H3 on the lean content of front legs were significant. The fat content of thoracicoabdominaI sides in A1 were32% higher, than that of the control. The backfat content of H4 and G5 increased by 20.3 and 29% resp., than that of control. Additives decreased the free-moisture loss rate, moisture content and total amino acid content of M. Longissimus Dorsa, but increased fat content. The effects of additives on the microelement (Gu, Fe, Zn and Mn) and protein content of M. Longissimus Dorsa were not significant.