德氏乳杆菌对宁乡猪生产性能、胴体性状及肉品质的影响

Effects of Lactobacillus delbrueckii on Performance,Carcass Traits and Meat Quality of Ningxiang Pigs

本试验旨在研究德氏乳杆菌对宁乡猪生产性能、胴体性状及肉品质的影响。选用48头(33.28±1.15)kg的宁乡猪,随机分为2组,每组4个重复栏,每个重复栏6头,对照组饲喂无抗基础饲粮,试验组饲喂在基础饲粮中添加0.2%德氏乳杆菌制剂的试验饲粮。试验猪分2个阶段饲喂,分别为30~70 kg和71~100 kg。试验期120 d。结果显示:生产性能方面,与对照组相比,2个阶段中试验组猪的末重和平均日增重略有升高,料重比略有降低,但变化均不显著(P>0.05);胴体性状方面,添加德氏乳杆菌制剂后略有改善,但2组各指标间差异均不显著(P>0.05);肉品质方面,与对照组相比,试验组猪宰后45 min的黄度值显著降低(P<0.05),宰后24 h的亮度值和失水率显著降低(P<0.05),其他各项指标差异不显著(P>0.05)。由此得知,饲粮中添加0.2%德氏乳杆菌制剂能够改善宁乡猪生产性能、胴体性状和肉品质。

This experiment was conducted to study the effects of Lactobacillus delbrueckii on performance, carcass trait and meat quality of Ningxiang pigs. Forty eight Ningxiang pigs with an average body weight of （33.28±1.15） kg were randomly distributed into 2 groups with 4 pens of replicates per group and 6 pigs per pen of replicate. Pigs in control group were fed a basal diet without antibiotics, while others in experimental group were fed the basal diet supplemented with 0.2% Lactobacillus delbrueckii. Pigs were fed for two stages, which were 30 to 70 kg and 71 to 100 kg. The experiment period lasted for 120 days. The results showed as follows： in the aspects of performance, compared with control group, final weight and average daily gain of pigs in experimental group were increased at two stages, and the ratio of feed to gain was decreased, but the changes were not significant （P〉0.05） ; in terms of carcass trait, improvement was found, but no significant differences were found in indexes between groups （P〉0.05） ; in terms of meat quality, compared with control group, 45 minutes after slaughter, yellowness value of experimental group was significantly decreased （P〈 0.05 ）, and 24 hours after slaughter, lightness value and water loss rate of experimental group were significant- ly increased （P〈0.05）, there were no significant differences in the other indexes between groups （P〉0.05）. In conclusion, the addition of 0.2% Lactobacillus delbruamii in diets for Ningxiang pigs can improve perform- ance, carcass traits and meat quality.