发酵桑叶对生长育肥猪生长性能、胴体品质和肌肉营养成分的影响

Effects of Fermented Mulberry Leaves on Growth Performance,Carcass Quality and Muscle Nutrients of Growing-Finishing Pigs

本试验旨在研究饲粮中添加发酵桑叶对生长育肥猪生长性能、胴体品质和肌肉营养成分的影响。试验选择日龄相近、体重为(35.00±4.32)kg的健康“杜×长×大”商品猪96头,随机分为4组,每组4个重复,每个重复6头猪。对照组饲喂玉米-豆粕型基础饲粮,试验Ⅰ、Ⅱ、Ⅲ组在生长阶段(35~70 kg)分别饲喂在基础饲粮中添加4%、8%和12%发酵桑叶的饲粮,育肥阶段(71~130 kg)分别饲喂在基础饲粮中添加12%、15%和18%发酵桑叶的饲粮。试验Ⅰ、Ⅱ、Ⅲ组生长阶段和育肥阶段发酵桑叶替代豆粕的比例分别为1.0%、2.0%、3.0%和3.0%、3.8%、4.5%。试验期为128 d(生长阶段50 d,育肥阶段78 d)。结果表明:1)与对照组相比,生长阶段饲粮中添加4%、8%发酵桑叶对试验猪平均日增重(ADG)和料重比(F/G)无显著影响(P>0.05),当添加量达到12%时,ADG极显著降低(P<0.01);育肥阶段饲粮中添加12%发酵桑叶对ADG和F/G无显著影响(P>0.05),当添加量达到15%和18%时,ADG极显著降低(P<0.01);生长和育肥阶段饲粮中分别添加4%和12%发酵桑叶对试验全期ADG和F/G无显著影响(P>0.05),当添加量分别达到8%、15%和12%、18%时,ADG均极显著降低(P<0.01)。2)与对照组相比,饲粮添加发酵桑叶对生长育肥猪胴体品质以及肌肉中粗脂肪、粗蛋白质、氨基酸和核苷酸含量均无显著影响(P>0.05),生长阶段添加4%、育肥阶段添加12%发酵桑叶时肌肉中次黄嘌呤核苷酸含量有所增加(P>0.05);饲粮中添加8%(生长阶段)和15%(育肥阶段)发酵桑叶时,肌肉中总脂肪酸、饱和脂肪酸和单不饱和脂肪酸含量有所降低(P>0.05)。综上所述,猪生长和育肥阶段饲粮中发酵桑叶的添加量分别以4%和12%为宜。

This experiment was conducted to investigate the effects of dietary fermented mulberry leaves on growth performance,carcass quality and muscle nutrients of growing-finishing pigs.Ninety-six healthy Duroc×Landrace×Yorkshire commercial pigs with a body weight of(35.00±4.32)kg at similar days of age were randomly divided into 4 groups with 4 replicates per group and 6 pigs per replicate.The pigs in the control group were fed a corn-soybean meal type basal diet,and those in the experimental groupsⅠ,ⅡandⅢwere fed the basal diet supplemented with 4%,8%and 12%fermented mulberry leaves in growing stage(35 to 70 kg),and supplemented with 12%,15%and 18%fermented mulberry leaves in finishing stage(71 to 130 kg),respectively.The proportion of fermented mulberry leaves replacing soybean meal in growing stage and finishing stage in experimental groupsⅠ,ⅡandⅢwas 1.0%,2.0%,3.0%and 3.0%,3.8%and 4.5%,respectively.The experiment lasted for 128 days(50 days for growing stage and 78 days for finishing stage).The results showed as follows:1)compared with the control group,dietary 4%and 8%fermented mulberry leaves had no significant effects on the average daily gain(ADG)and feed to gain ratio(F/G)of experimental pigs in growing stage(P>0.05),but ADG was extremely significantly decreased when the supplemental level reached 12%(P<0.01).Dietary 12%fermented mulberry leaves had no significant effects on ADG and F/G in finishing stage(P>0.05),but ADG was extremely significantly decreased when the supplemental level reached 15%and 18%(P<0.01).Dietary 4%and 12%fermented mulberry leaves in the growing and finishing stages respectively had no significant effects on ADG and F/G in the whole stage(P>0.05),but ADG was extremely significantly decreased when the supplemental level reached 8%,15%and 12%,18%(P<0.01),respectively.2)Compared with the control group,dietary fermented mulberry leaves had no significant effects on carcass quality and contents of crude fat,crude protein,amino acid and nucleotide in muscle of growing-finishing pigs(P>0.05),and the hypoxanthine nucleotide content in muscle increased when 4%fermented mulberry leaves were added in growing stage and 12%fermented mulberry leaves were added in finishing stage(P>0.05).Dietary 8%(in growing stage)and 15%(in finishing stage)fermented mulberry leaves decreased the contents of total fatty acids,saturated fatty acids and monounsaturated fatty acids in muscle(P>0.05).In conclusion,the appropriate supplemental level of fermented mulberry leaves are 4%and 12%in the diets for pigs during growing and finishing stages,respectively.