发酵饲料对巴民杂交猪肉质性能影响的研究

Effect of fermented feed on meat quality of hybrid of Berkshire pig and Min pig

为了研究发酵饲料对巴民杂交猪肉质性能的影响,试验将12头体重60 kg的巴民杂交猪随机分成2组,每组6头,分别饲喂益生菌制备发酵饲料(试验组)和常规饲料(对照组)70 d至体重110 kg左右,对试验猪只的背最长肌肉色、系水力、滴水损失和肌内脂肪含量指标进行了研究。结果表明:与对照组肉品相比,试验组的亮度值(L*值)和黄度值(b*值)低于对照组,红度值(a*值)高于对照组;试验组与对照组相比系水力提高了0.44个百分点,试验组与对照组相比滴水损失降低了0.07个百分点,试验组与对照组相比肌内脂肪含量提高了0.14个百分点,但差异不显著(P>0.05),试验组在肉色、系水力、肌内脂肪等指标方面皆有所改善。试验结果说明饲喂发酵饲料能够在一定程度上提高巴民杂交猪肉品肉质,对其能够更好地满足人们对优质肉品需求具有重要意义。

In order to study the effect of fermented feed on the meat quality of hybrid of Berkshire pig and Min pig,twelve 60 kg pigs were divided into two groups,with 6 pigs in each group.They were fed fermented feed(experimental group)and basic feed(control group)for 70 days,until their body weight was about 110kg.After the experiment,the indexes of meat color,water holding capacity,drip loss and intramuscular fat content of longissimus dorsi muscle of hybrid of Berkshire pig and Min pigs were studied.The results showed that compared with the control group,L*value and b*value of the meat in the test group were lower than those in the control group,and the a*value was higher than those in the control group.In terms of water power,drip loss and intramuscular fat content,the test group increased by 0.44%,0.07%and 0.14%respectively,But the difference was not signifi cant(P>0.05).The indexes of meat color,water holding capacity and intramuscular fat content in the experimental group were improved.It shows that feeding fermented feed can improve the meat quality of hybrid of Berkshire pig and Min pig to a certain extent,which is of great signifi cance to better meet people's demand for high-quality meat.