饲粮不同蛋白质水平对大巴沙杂种猪肉品质的影响

Effects of Dietary Protein Levels on Meat Quality of Yorkshire×Berkshire×Shaziling Pigs

为研究不同蛋白质水平对大巴沙肥育猪肉品质的影响,选择体重25 kg左右的大巴沙杂种猪36头,随机分成3组,每组2个重复,每个重复6头猪,公母比例一致。试验分前期（25-60 kg）和后期（60-100 kg）2个阶段。高蛋白质组前期和后期蛋白质水平分别为16.00%和14.02%,中蛋白质组分别为15.00%和13.02%,低蛋白质组分别为14.00%和12.02%。肥育试验结束后每组随机抽取4头（2公2母）进行屠宰测定和肉质分析。结果表明,饲粮不同蛋白质水平对大巴沙杂种猪的熟肉率、贮存损失、失水率、p H及L、a、b值等肉质性状无显著影响。与低蛋白质组相比,高蛋白质组肌肉中水分含量降低5.82%（P〈0.05）、锌含量提高12.08%（P〈0.05）;中蛋白质组显著提高肌肉中苏氨酸、缬氨酸、苯丙氨酸、异亮氨酸、赖氨酸及必需氨基酸含量（P〈0.05）。综合考虑,大巴沙三元杂种猪饲粮适宜的粗蛋白质水平为前期15.00%-16.00%、后期13.02%-14.02%。

The study was conducted to evaluate the effects of different dietary protein levels on meat quality of Yorkshire×Berkshire×Shaziling pigs.Thirty-six Yorkshire×Berkshire×Shaziling pigs with an initial body weight of25 kg were randomly divided into three groups with two replicates per group and six pigs per replicate, male-female ratio was same.The dietary protein levels were high protein（HP,16% and 14.02%）,medium protein（MP,15%and 13.02%）and low protein（LP,14% and 12.02%） respectively during 25 -60 kg and 60-100 kg body weight.Four pigs of each group（2 male,2 female） were slaughtered and meat quality was analyzed after finishing test.The results showed as follows：no significant difference was seen among the three groups in the ratio of cooked meat,storage losses,dehydrating rate,p H value and L,a,b value.Compared with low protein dietary,high protein dietary decreased the content of moisture in muscle by 5.82%,increased the content of Zn in muscle by 12.08%（P〈0.05）,medium protein dietary significantly increased the contents of Thr,Val,Phe,Ile,Lys and EAA in muscle.The best dietary protein level of Yorkshire ×Berkshire ×Shaziling pigs are 15.00% -16.00% for 25 -60 kg and 13.02% -14.02% for 60-100 kg.