复合酶制剂对海南黑猪肥育后期生长性能和肉品质的影响

Effect of Complex Enzyme on Growth Performance and Meat Quality in the Later Finishing Period Hainan Black Pigs

为研究饲粮中添加复合酶制剂对海南黑猪肥育后期生长性能和肉品质的影响,采用单因子完全随机试验设计,选择96头健康、体重相近的海南黑猪阉公猪,随机分为4组,每组3个重复,每个重复8头猪。对照组饲喂基础饲粮,3个试验组分别饲喂在基础饲粮中添加0.5%、1.0%、1.5%复合酶制剂的饲粮。试验期40 d。结果显示,与对照组相比,0.5%复合酶制剂组、1.0%复合酶制剂组、1.5%复合酶制剂组日增重分别显著提高6.50%、10.54%、8.11%,日采食量分别显著提高4.49%、5.71%、4.15%,料重比分别降低1.77%、4.30%、3.54%;宰后24 h的p H,对照组分别显著低于0.5%复合酶制剂组、1.0%复合酶制剂组、1.5%复合酶制剂组,屠宰率、滴水损失和熟肉率各组差异不显著(P>0.05)。综合考虑,在海南黑猪肥育后期饲粮中添加1.0%复合酶制剂效果为好。

The experiment was conducted to investigate the effects of complex enzyme on growth performances and meat quality in the later finishing period Hainan black pigs. A total of 96 castration boar pigs（Duroc ×Dingan） were randomly allocated to four treatments, each treatment had three replicates of 8 pigs. The pigs in control group（Blank） were only fed basal diet, and those in other groups were fed basal diet supplemented with0.5%, 1.0%, 1.5% complex enzyme, respectively. The experiment was last 40 days. The results showed that the average daily gain of 0.5%, 1.0%, 1.5% complex enzyme treatments were significantly higher than the blank（P〈0.05）, and enhanced 6.50%, 10.54%, 8.11% respectively（P〈0.05）. Average daily feed intakes were enhannced4.49%, 5.71%, 4.15% compared to the blank respectively（P〈0.05）. The F/G of 0.5%, 1.0%, 1.5% complex enzyme groups were reduce 1.77%, 4.30%, 3.54% than the blank. The addition of complex enzyme（0.5%, 1.0%, 1.5%）in Hainan black pigs diets significantly influenced the p H of Hainan black pigs meat, but there were no significant influences on Hainan black pigs slaughter rate, drip loss and cooking loss. It was concluded that optimal dietary complex enzyme level was 1.0% in the later finishing period Hainan black pigs.