龙须菜多糖对育肥猪生长性能、胴体性状和肉品质的影响

Effects of Gracilaria lemaneiformis Polysaccharides on Growth Performance,Carcass Traits and Meat Quality of Finishing Pigs

本试验旨在研究龙须菜多糖对育肥猪生长性能、胴体性状和肉品质的影响。选取健康、体重约80 kg的“杜×长×大”三元杂交育肥猪阉公猪60头,随机分为2个组,每组3个重复,每个重复10头。对照组饲喂基础饲粮,龙须菜多糖组在基础饲粮中添加0.1%龙须菜多糖。预试期10 d,正试期40 d。结果表明:1)与对照组相比,饲粮中添加龙须菜多糖对育肥猪的终末体重、平均日采食量、平均日增重、料重比均无显著影响(P>0.05)。2)育肥猪的屠宰率、胴体重、板油重、胴体直长、胴体斜长、背膘厚、眼肌面积等胴体性状在2组间无显著差异(P>0.05)。3)与对照组相比,龙须菜多糖组育肥猪背最长肌肉色的黄色值、肌内脂肪含量分别提高了36.427%和69.012%(P<0.05)。4)与对照组相比,龙须菜多糖组育肥猪背最长肌中谷氨酸、赖氨酸和脯氨酸含量分别提高了5.528%、7.358%和21.523%(P<0.01),必需氨基酸和总氨基酸含量分别提高了4.623%和7.723%(P<0.05)。5)龙须菜多糖组育肥猪背最长肌中4种多不饱和脂肪酸含量均比对照组高,单不饱和脂肪酸中仅十五碳一烯酸的含量比对照组高。由此可见,饲粮中添加龙须菜多糖可改善育肥猪的肉品质,对生长性能和胴体性状无负面影响。

This experiment was conducted to evaluate the effects of Gracilaria lemaneiformis polysaccharides(GLP)on growth performance,carcass traits and meat quality of finishing pigs.Sixty cross⁃bred(Duroc×Landrace×Yorkshire)finishing pigs(castrated male pigs)with a similar initial body weight of 80 kg were se⁃lected and randomly divided into 2 groups with 3 replicates per group and 10 finishing pigs per replicate.The pigs in the control group were fed a basal diet,and those in the GLP group were fed the basal diet supplemen⁃ted with 0.1%GLP.The pre⁃experimental period lasted for 10 days,and the experimental period lasted for 40 days.The results indicated as follows:1)compared with the control group,the supplementation of GLP had no significant effects on the final body weight,average daily feed intake,average daily gain,feed⁃to⁃gain ratio(P>0.05).2)The differences in carcass traits such as slaughter rate,carcass weight,loin muscle area,back⁃fat thickness,leaf fat weight,carcass length and carcass slanting length between control group and GLP group were not significant(P>0.05).3)Compared with the control group,the yellowness value of meat color and intramuscular fat content in longissimus dorsi of GLP group were significantly increased by 36.427%and 69.012%(P<0.05),respectively.4)Compared with the control group,the contents of glutamate,lysine and proline in longissimus dorsi of GLP group were increased by 5.528%,7.358%and 21.523%in GLP group(P<0.01),and the contents of essential amino acids and total amino acids were increased by 4.623%and 7.723%(P<0.05),respectively.5)Compared with the control group,the contents of four polyunsaturated fatty acids in longissimus dorsi of GLP group were higher.And for monounsaturated fatty acids,only pentade⁃cenic acid(C15∶1)content in longissimus dorsi of GLP group was increased compared with the control group.In conclusion,dietary supplemented with GLP can improve the meat quality of finishing pigs,meanwhile GLP has no negative effects on the growth performance and carcass traits.