发酵饲料桑粉对育肥猪生长性能和猪肉品质的影响

Effect of feeding fermented feed mulberry powder on growth performance and meat quality indicators of fattening pigs

为研究育肥期间补饲发酵饲料桑粉对猪的生长性能与猪肉品质的影响,54头胎次、初始体质量(65.80±1.20)kg、日龄基本一致的健康"杜×大×长"三元杂交育肥猪随机分为对照组与试验Ⅰ、Ⅱ组。对照组饲喂基础饲粮,试验Ⅰ组在基础饲粮的基础上添加15%饲料桑粉,试验Ⅱ组在基础饲粮的基础上添加15%发酵饲料桑粉。育肥猪在饲喂66d后,测定平均日增重、饲料增重比、屠宰率、平均背膘厚度、眼肌面积、肌肉pH值、肌内脂肪含量、肌肉剪切力,脂肪含量和脂肪酸含量等。结果显示,与对照组相比,试验Ⅱ组的猪平均日增重提高了2.51%,差异显著(P<0.05);屠宰率有所提高,但差异不显著(P>0.05);平均背膘厚度,试验Ⅰ组降低了6.60%,差异显著(P<0.05),试验Ⅱ组差异不显著(P>0.05);肌内脂肪,试验Ⅰ组、试验Ⅱ分别提高了9.97%,17.82%,差异均显著(P<0.05);试验Ⅱ组的猪肌肉剪切力降低了9.86%,差异显著(P<0.05);试验Ⅱ组的猪肉内饱和脂肪酸的含量显著降低(P<0.05),而不饱和脂肪酸的含量有所提高(P<0.05)。

This study was designed to investigate the effect of feeding fermented feed mulberry powder during the fattening on the growth performance and pork quality. Fifty four healthy cross- bred （LandraceX Yorkshire） fattening pigs with the roughly same parity,the initial weight （65.80 ±1.20） kg,age were randomly divided into experimental control and first, second groups. Control group was fed a basal diet,first group added 15% feed mulberry powder into the basal diet,second group added 15 % fermented feed mulberry powder into the basal diet. After 66 days,determination of the average daily gain and feed gain ratio, and meat quality indicators, dressing percentage, average backfat thickness, loin eye area, muscle pH, intramuscular fat content, muscle shear force, the fat content and fatty acid content, etc. The results showed that compared with the control group, average daily gain decreased by 2.51% （P（0.05） ; dressing percentage increased, but the difference was not significant （P〉0.05） ;average backfat thickness,first group reduced by 6. 60% ,difference was significant （P〈0.05） ,the second group difference was not significantly （P〉0.05） ;intramuscular fat,in the first and the second group increased by 9.97%,17.82% respectively （P〈0.05） ;in the second group, muscle shear of pork reduced by 9. 86% （P〈0. 05）; the second group significantly reduced the level of saturated fatty acids, but improved the content of unsaturated fat- ty acids.