日粮中添加富利宝和谷氨酸对猪肥育与屠宰性能及肉品质的影响

Effect of Diet with Fulibao and Glutamic Acid on Finishing and Slaughter Performances and Meat Quality of Swine

研究旨在探讨日粮添加富利宝和谷氨酸对大约克×长白二元杂种猪肥育与屠宰性能及肉品质的影响。选取体重约51kg的"大×长"二元杂12头,随机分2组,每组设3个重复,每个重复2头,对照组喂常规(对照)日粮,试验组日粮是在对照日粮的基础上添加0.1%富利宝和0.6%L-谷氨酸。试验期共62d,试验结束后,从每个重复中选取1头体重相似的试验猪进行屠宰和肉品测定。结果表明:两组试验猪的肥育性能无显著差异(P>0.05);但试验组猪背膘厚显著高于对照组(P<0.05),相反,对照组眼肌面积、肉色和系水力显著高于试验组(P<0.05);试验组猪眼肌的谷氨酸、甘氨酸、丙氨酸、苏氨酸、脯氨酸、缬氨酸和精氨酸含量显著高于对照组(P<0.05),其总氨基酸和总鲜味氨基酸含量也分别较对照组提高了5.85%(P<0.05)和6.87%(P<0.05);此外,眼肌的肌内脂肪也由对照组的5.11±0.24%提高到8.86±0.52%(P<0.05)。由此可见:日粮添加富利宝和谷氨酸虽然未能提高"大×长"二元杂种猪的肥育和屠宰性能,但可显著提高肌肉总氨基酸、总鲜味氨基酸和肌内脂肪的含量,从而改善其肉质。

This trial was conducted to investigate the effect of diet with an additive of FuLibao and Lglutamic acid on finishing and slaughter performances and meat quality of 'L(Large Yorkshire)× L(Landrace)'crossbred pig.12 piglets of L×L crossbred with similar body weight about 51 kg were selected.The piglets were divided into 2groups randomly and each group was assigned to 3replicates with 2piglets in a replicate.The control group was fed a conventional diet(control diet),and the treatment diet was composed of the same components of control diet with an additive of 0.1% Fulibao and 0.6% L-glutamic acid.All the pigs were fed in the same feeding condition for two months except the different diets during the trial.One pig in similar body weight from each replicate was slaughtered for the determination of slaughter performance and meat quality traits in the end of the trial.Results showed that no difference was found on finishing performance for the pigs of two groups(P>0.05),but the back fat thickness of pigs in treatment group increased(P<0.05);on the contrary,the longissisum muscle(LM)area,meat color and water-holding capacity(WHC)in LM from the pigs of control group were much greater than that of treatment group(P<0.05).However,the contents of glutamic acid,glysine,alanine,threonine,proline,valine and arginine in LM from the pigs of treatment group were increased significantly(P<0.05);also the total amino acid and total flavor amino acid contents in LM from pigs of treatment group were increased by 5.85%(P<0.05)and 6.87%(P<0.05)respectively;in addition,the content of intramuscular fat(IMF)in LM was improved from 5.11±0.24 for the pigs of control group to 8.86±0.52 for the pigs of treatment group(P<0.05).These results in the trial indicated that although the finishing and slaughter performances of L×L Crossbred pig could not be increased by adding Fulibao and glutamic acid in diet,the contents of total amino acid,total flavor amino acid and IMF in LM could be increased significantly so that the meat quality of L×L crossbred pig has been improved obviously when the crossbred pig consumed the diet with the additive of Fulibao and glutamic acid.