Effects of Dietary Protein Level on Growth Performance, Nutrient Apparent Digestibility and Carcass Quality of Zaozhuang Heigai Pigs
WANG Yanping1,2, WANG Jiying1,2, CHENG Jianguo1,2, LIN Song1,2, XIE Jintang3, ZHU Xiaodong3, DING Jian4, HU Hongmei1,2
1. Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, China;
2. Key Laboratory of Disease Control and Animal Breeding of Shandong Province, Jinan 250100, China;
3. Shandong Chunteng Food Co., Ltd., Zaozhuang 277100, China;
4. National Animal Husbandry Science, Beijing 100125, China
Abstract：This experiment was to evaluate the effects of dietary protein level on growth performance, nutrient apparent digestibility and carcass quality of Zaozhuang Heigai pigs. A total of 112 Zaozhuang Heigai pigs at the age of 70 days with an average body weight of (20.48±2.54) kg were randomly allotted into four groups with 4 replicates per group and 7 pigs per replicate. In growing period (20 to 50 kg), the pigs of trial groups Ⅰ, Ⅱ and Ⅲ were fed diets with the protein levels of 16%, 14% and 12%, respectively. The finishing period (51 to 90 kg), the pigs of trial groups Ⅰ, Ⅱ and Ⅲ were fed diets with the protein levels of 14%, 12% and 10%, respectively. The pigs of control group were fed a diet with the protein level of 10% in growing and finishing periods. The experiment lasted for 169 days. The results showed as follows:1) compared with the control group, the middle body weight, final body weight, average daily gain of growing period and average daily gain of finishing period of pigs were increased by 16.83% (P<0.05), 12.71% (P<0.05), 25.57% (P<0.05) and 7.20% (P>0.05) in trial group Ⅰ, and were increased by 18.08% (P<0.01), 15.37% (P<0.01), 27.29% (P<0.01) and 11.75% (P<0.05) in trial group Ⅱ, respectively, but those indices in trial group Ⅲ had no significant changes, although the data of them increased. 2) Compared with the control group, the apparent digestibility of crude protein, calcium, phosphorus, acid detergent fiber (ADF) and neutral detergent fiber (NDF) was significantly increased of pigs in trial groups Ⅰ and Ⅱ (P<0.05 or P<0.01). 3) Compared with the control group, the lean meat percentage, loin eye area and the percentage of ham were significantly increased (P<0.05 or P<0.01), and the back-fat thickness and muscle fiber diameter were significantly decreased in trial group Ⅱ (P<0.05). It is concluded that the appropriate protein levels of diets for Zaozhuang Heigai pigs in growing and finishing periods are 14% and 12%, respectively.
王彦平, 王继英, 成建国, 林松, 谢晋唐, 朱晓东, 丁健, 呼红梅. 饲粮蛋白质水平对枣庄黑盖猪生长性能、养分表观消化率和胴体品质的影响[J]. 动物营养学报, 2020, 32(7): 3127-3134.
WANG Yanping, WANG Jiying, CHENG Jianguo, LIN Song, XIE Jintang, ZHU Xiaodong, DING Jian, HU Hongmei. Effects of Dietary Protein Level on Growth Performance, Nutrient Apparent Digestibility and Carcass Quality of Zaozhuang Heigai Pigs. Chinese Journal of Animal Nutrition, 2020, 32(7): 3127-3134.
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