动物营养学报 >

2012 , Vol. 24 >Issue 8: 1421 - 1428

DOI: https://doi.org/10.3969/j.issn.1006-267x.2012.08.005

猪与禽营养 Swine and Poultry Nutrition

饲粮纤维源对育肥猪生长性能、胴体组成和肉品质的影响

  • 尹佳 ,
  • 毛湘冰 ,
  • 余冰 ,
  • 陈洪 ,
  • 郑萍 ,
  • 何军 ,
  • 黄志清 ,
  • 虞洁 ,
  • 陈代文
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  • 四川农业大学动物营养研究所,动物抗病营养教育部重点实验室,雅安 625014

收稿日期: 2012-03-05

  网络出版日期: 2012-08-03

基金资助

国家973计划课题(2012CB124701);国家生猪现代产业技术体系建设专项资金(CARS-36)

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Effects of Dietary Fiber Sources on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

  • YIN Jia ,
  • MAO Xiangbing ,
  • YU Bing ,
  • CHEN Hong ,
  • ZHENG Ping ,
  • HE Jun ,
  • HUANG Zhiqing ,
  • YU Jie ,
  • CHEN Daiwen
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  • Key Laboratory of Animal Disease-Resistance Nutrition of Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Ya’an 625014, China

Received date: 2012-03-05

  Online published: 2012-08-03

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摘要

本文旨在探讨不同纤维源对育肥猪生长性能、胴体组成和肉品质的影响。试验选用125头初始体重为(48.88±0.81) kg健康"杜×长×大"三元杂交生长肥育猪,随机分为5组,每组5个重复,每个重复5头猪,分别饲喂基础饲粮(对照组)以及添加玉米纤维、大豆纤维、小麦麸纤维和豌豆纤维的4种试验饲粮,饲粮纤维的添加量为30%。试验猪体重约为100 kg时结束试验。结果表明:1)与对照组相比,大豆纤维组猪的末重和平均日增重显著降低(P<0.05),大豆纤维组、小麦麸纤维组和豌豆纤维组猪的平均日采食量极显著降低(P<0.01),小麦麸纤维组和豌豆纤维组猪的料重比显著降低(P<0.05)。2)饲粮中添加4种纤维有降低猪屠宰率的趋势(P=0.06),但对猪的胴体斜长和眼肌面积无显著影响(P>0.05);而大豆纤维组、小麦麸纤维组和豌豆纤维组猪的平均背膘厚显著低于对照组(P<0.05)。3)饲粮中添加4种纤维有增加猪背最长肌中粗蛋白质含量的趋势(P=0.07),但对背最长肌pH45 min、亮度值、大理石纹评分和剪切力均无显著影响(P>0.05);与对照组相比,豌豆纤维组猪的背最长肌pH24 h显著提高(P<0.05),背最长肌滴水损失显著降低(P<0.05);而大豆纤维组和小麦麸纤维组猪背最长肌肌内脂肪含量显著降低(P<0.05)。本研究提示,饲粮中不同的纤维来源会对育肥猪的生长性能、胴体组成和肉品质产生不同程度的影响,其中,豌豆纤维对保障育肥猪的生长性能、改善肉品质的效果较好。

关键词： 纤维源; 育肥猪; 生长性能; 胴体组成; 肉品质

本文引用格式

尹佳 , 毛湘冰 , 余冰 , 陈洪 , 郑萍 , 何军 , 黄志清 , 虞洁 , 陈代文 . 饲粮纤维源对育肥猪生长性能、胴体组成和肉品质的影响[J]. 动物营养学报, 2012 , 24(8) : 1421 -1428 . DOI: 10.3969/j.issn.1006-267x.2012.08.005

Abstract

This experiment was conducted to investigate the effects of dietary fiber sources on growth performance, carcass traits and meat quality of finishing pigs. A total of 125 healthy crossed-bred (Duroc譒andrace譟orkshine) finishing pigs with an average body weight of (48.88?0.81) kg were randomly allotted to 5 groups with 5 replicates per group and 5 pigs per replicate. Pigs were fed 5 formulated diets contained a basal diet (control group) and 4 experimental diets, which were basal diets supplemented with maize fiber (MF group), soybean fiber (SF group), wheat bran fiber (WBF group) and pea fiber (PF group), respectively, and the dietary fiber level in diets was 30%. The experiment was ended when the average body weight of pigs reached about 100 kg. The results showed as follows: 1) compared with the control group, finial weight and average daily gain in SF group were significantly reduced (P<0.05), average daily feed intake in SF, WBF and PF groups was highly significantly reduced (P<0.01), and the feed/gain in WBF and PF groups was significantly reduced (P<0.05); 2) dressing percentage trended to decline adding all dietary fibers (P=0.06), however, there were no significant differences in carcass oblique length and loin-eye area (P>0.05); average back fat thickness in SF, WBF and PF groups was significantly decreased compared with the control group (P<0.05); 3) adding all dietary fibers trended to increase crude protein of longissimus dorsi muscle (P=0.07), but there was no significant difference in pH45 min, meat color lightness value, marbling score and shear force (P>0.05); compared with the control group, pH24 h in PF group was significantly increased (P<0.05), and drip loss was significantly decreased (P<0.05); in addition, intramuscular fat content of longissimus dorsi muscle in SF and WBF groups was significantly decreased (P<0.05). The results indicate that dietary fiber sources make different effects on growth performance, carcass traits and meat quality of pigs, and the effect of pea fiber on growth performance and meat quality is better than that of the other fibers.

Key words： dietary fiber sources; finishing pigs; growth performance; carcass traits; meat quality

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