酵母铬制剂对猪血液生理生化指标和肉品质的影响

Effects of chromium yeast on blood biochemical indices and carcass characteristics of growing and finishing pigs

选用杜长大杂交生长猪 90头 ,随机分为 3组 ,每组 2个重复 ,每个重复 1 5头 .在各组的基础饲粮中分别添加 0、2 0 0、5 0 0 μg·kg- 1酵母铬 (以 Cr元素计 ) ,进行为期 1 0 5 d的饲养试验 .结果表明 :(1 )添加酵母铬可显著提高猪平均日增重和料肉比 (P<0 .0 5 ) ;(2 )添加酵母铬可显著提高眼肌面积和后腿与胴体的比率 (P<0 .0 5 ) ,且改善了肉色和肌肉大理石纹 ,显著降低肌肉失水率、滴水损失率和平均背脂厚度 (P<0 .0 5 ) ;(3 )添加酵母铬降低了血清中甘油三酯、葡萄糖、总胆固醇、尿素氮及肌酐的含量 ,显著提高血清总蛋白和胰岛素的含量 (P<0 .0 5 ) ,血清高密度脂蛋白胆固醇亦略有所提高 ;(4 )不同停药期和无停药期组的肝脏和肌肉的 Cr含量均未超过国家食品限量标准 ;(5 )添加酵母铬制剂可提高动物机体对葡萄糖的耐量 .由此可见 ,在饲粮中添加酵母铬不仅可促进猪的生长 ,而且可提高胴体及屠宰品质 .

Ninety crossbred[Duroc×(Landrace×yorkshire)] growing and finishing pigs were divided into three groups. The basal diets of these groups were supplemented with 0, 200 and 500 μg·kg -1 chromium from chromium yeast, respectively. Feeding experiment lasted for 105 days. The results were as follows: (1) the addition of chromium from chromium yeast significantly increased the average daily gains and the ratios of feed to gain( P <0.05); (2)dietary chromium supplementation markedly increased eye muscle area and the ratios of rear leg to carcass weight( P <0.05), improved meat colour and muscle marbling, decreased water losing rate of muscle and the average backfat thickness( P <0.05) ; (3) dietary chromium supplementation could reduce serum triglyceride, glucose, total cholesterol, urea nitrogen and creatinine, increase the contents of total serum protein and insulin( P <0.05), but slightly increase serum high density lipo protein cholesterol; (4)the chromium residues in livers and muscles of groups with different withdrawal times and without withdrawal of additives were not above the limitation of national standard; (5) dietary chromium supplementation could improve glucose tolerance. It was concluded that supplementing certain amount of chromium yeast to pig diets could not only facilitate the production performances of pigs but also improve the carcass quality of meat in pigs.