饲粮添加亮氨酸和谷氨酸对肥育猪生长性能、胴体性状和肉品质的影响

Effects of Dietary Leucine and Glutamate on Growth Performance,Carcass Traits and Meat Quality of Finishing Pigs

本试验旨在探讨饲粮添加亮氨酸和谷氨酸对肥育猪生长性能、胴体性状和肉品质的影响。试验选取体重为77 kg左右的"杜×长×大"肥育猪60头,随机分为5个组,每组12头猪,公母各占1/2。对照组饲喂基础饲粮,试验组分别在基础饲粮中添加2.05%L-丙氨酸(等氮对照组)、1.00%亮氨酸+1.37%L-丙氨酸(亮氨酸组)、1.00%谷氨酸+1.44%L-丙氨酸(谷氨酸组)、1.00%亮氨酸+1.00%谷氨酸(亮氨酸+谷氨酸组)。试验期为60 d。结果表明:与对照组相比,谷氨酸组1~30 d的平均日采食量、末重和背膘厚均显著降低(P<0.05),31~60 d的平均日增重降低了22.50%(P>0.05);亮氨酸组、亮氨酸+谷氨酸组背最长肌和股二头肌中的肌内脂肪含量显著增加(P<0.05),且亮氨酸+谷氨酸组1~30 d的平均日增重增加了8.04%(P>0.05),31~60 d的平均日增重则降低23.70%(P>0.05)。与等氮对照组相比,亮氨酸组和谷氨酸组的熟肉率、滴水损失和肉色均无显著差异(P>0.05),亮氨酸+谷氨酸组肌肉黄度值显著降低(P<0.05);各试验组背最长肌和股二头肌中风味氨基酸含量均无显著差异(P>0.05)。上述结果提示,饲粮添加1.00%亮氨酸可降低1~30 d肥育猪的料重比,增加背最长肌肌内脂肪含量;饲粮添加1.00%谷氨酸或1.00%亮氨酸+1.00%谷氨酸可增加1~30 d的平均日增重,降低31~60 d的平均日增重;饲粮添加1.00%亮氨酸+1.00%谷氨酸可降低肉色黄度值,增加肌内脂肪含量,从而改善猪肉品质。

This study was conducted to investigate the effects of dietary leucine and glutamate on growth performance, carcass traits and meat quality of finishing pigs. Sixty Duroc×Large White×Landrace pigs with about 77 kg of average body weight were randomly assigned to 5 groups with 12 pigs per group （ half male and half female）. The pigs in the control group were fed the basal diet, and others in the experiment groups were fed the basal diet supplemented with 2.05% L-alanine （iso-nitrogenous control group）, 1.00% leucine＋1.37% Lalanine （ leucine group）, 1.00% glutamate＋ 1.44% L-alanine （ glutamate group） and 1.00% leucine＋ 1.00% glutamate （leucine＋glutamate group）, respectively. The experiment lasted for 60 days. The results showed that compared with the control group, the average daily feed intake during 1 to 30 days, final body weight and back fat thickness of pigs in glutamate group were significantly decreased （ P 〈 0.05 ）, and the average daily gain during 31 to 60 days was decreased by 22.5% （P〉0.05） ; the intramuscular fat content in Longissimus dorsi muscle and Biceps femoris muscle of pigs in leucine group and leucine＋glutamate group was significantly in- creased （P〈0.05）, and the average day gain during 1 to 30 days was increased by 8.04% but that during 31 to 60 days was decreased by 23.70% （P〉0.05）. Compared with the iso-nitrogenous control group, the cooking rate, drip loss and meat color in leucine group and glutamate group had no significant difference （P〉0.05）, while the meat yellowness value in leucine＋glutamate group was significantly decreased （P〈0.05）, the contents of flavor amino acids in Longissimus dorsi muscle and Biceps femoris muscle had no significant difference among all experiment groups （ P〉0.05 ）. These findings suggest that diet supplemented with 1.00% leucine can decrease the ratio of feed to gain during 1 to 30 days and increase the content of intramuscular fat in Longissimus dorsi muscle; diet supplemented with 1.00% glutamate or 1.00% leucine＋l.00% glutamate can increase the average daily gain during 1 to 30 days and decrease the average daily gain during 31 to 60 days; diet supplemented with 1.00% leucine＋l.00% glutamate can decrease the meat color yellowness value, improve intramuscular fat content and meat quality of finishing pigs.