黄腐酸对生长育肥猪生长性能、胴体性状和肉品质的影响

白会新; 常启发; 石宝明; 单安山; 魏传玉; 于长青; 仝宝生

doi:10.3969/j.issn.1006-267x.2013.01.017

动物营养学报 >

2013 , Vol. 25 >Issue 1: 133 - 139

DOI: https://doi.org/10.3969/j.issn.1006-267x.2013.01.017

饲料营养 Feed Science and Technology

黄腐酸对生长育肥猪生长性能、胴体性状和肉品质的影响

白会新 ,
常启发 ,
石宝明 ,
单安山 ,
魏传玉 ,
于长青 ,
仝宝生

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1. 东北农业大学动物营养研究所,哈尔滨 150030;
2. 内蒙古永业农丰生物科技有限责任公司北京分公司,北京 100083

收稿日期: 2012-07-19

网络出版日期: 2013-01-04

基金资助

现代农业产业技术体系建设专项资金(CARS-36);内蒙古永业农丰生物科技有限责任公司合作项目

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Effects of Fulvic Acid on Growth Performance, Carcass Characteristics and Meat Quality in Growing-Finishing Pigs

BAI Huixin ,
CHANG Qifa ,
SHI Baoming ,
SHAN Anshan ,
WEI Chuanyu ,
YU Changqing ,
TONG Baosheng

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1. Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China;
2. Beijing Branch, Inner Mongolia Yongye Nongfeng Biotechnology Co. Ltd., Beijing 100083, China

Received date: 2012-07-19

Online published: 2013-01-04

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摘要

本文主要研究饲粮中添加不同剂量的黄腐酸(fulvic acid,FA)对生长育肥猪生长性能、胴体性状和肉品质的影响。选取平均体重(30.0±2.5) kg的"长×大"二元杂交生长猪216头,随机分为6个组,每个组6个重复,每个重复6头猪。对照组(CT组)饲喂基础饲粮,试验组饲喂在基础饲粮中分别添加1、2、4、6、8 g/kg FA(即FA1、FA2、FA3、FA4、FA5组)的试验饲粮。试验期为87 d。结果表明:1)与对照组相比,FA各组平均日增重都表现出提高的趋势,其中FA4和FA5组平均日增重均显著高于对照组(P<0.05),分别提高了8.86%和8.25%;FA2、FA3、FA4和FA5组的料重比均显著低于对照组(P<0.05)。2)与对照组相比,FA各组屠宰重、胴体重、屠宰率和眼肌面积均呈现上升趋势,但并未达到显著水平(P>0.05)。FA各组平均背膘厚和板油率均有所下降,其中FA2、FA3和FA4组的平均背膘厚显著低于对照组(P<0.05),而板油率各组间未见显著性差异(P>0.05)。3)与对照组相比,FA各组肉色亮度和黄度值有增加趋势,但差异不显著(P>0.05);FA4和FA5组肉色红度值显著高于对照组(P<0.05);FA各组pH、滴水损失、蒸煮损失和剪切力未见显著性差异(P>0.05)。结果提示,基础饲粮中添加FA能够有效地提高生长育肥猪的生长性能,降低背膘厚,改善肉品质。本试验条件下,建议生长育肥猪饲粮中FA的最适宜添加剂量为6 g/kg。

关键词： 黄腐酸; 生长育肥猪; 生长性能; 胴体性状; 肉品质

本文引用格式

白会新 , 常启发 , 石宝明 , 单安山 , 魏传玉 , 于长青 , 仝宝生 . 黄腐酸对生长育肥猪生长性能、胴体性状和肉品质的影响[J]. 动物营养学报, 2013 , 25(1) : 133 -139 . DOI: 10.3969/j.issn.1006-267x.2013.01.017

Abstract

This experiment was conducted to study the effects of dietary fulvic acid (FA) on growth performance, carcass characteristics and meat quality in growing-finishing pigs. A total of 216 crossbred (Landrace譟orkshire) pigs with an average body weight of (30.0?2.5) kg were randomly allotted to 6 groups with 6 replicates per group and 6 pigs per pen. The basal diet was supplemented without FA (control group) or with different levels of FA (1, 2, 4, 6 and 8 g/kg; groups FA1 to FA5). The trial period lasted for 87 days. The results showed as follows: 1) compared with the control group, FA diets tended to improve average daily gain (ADG) of growing-finishing pigs,and ADG of pigs in groups FA4 and FA5 was significantly increased by 8.86% and 8.25% (P<0.05), respectively; feed/gain of pigs in groups FA2, FA3, FA4 and FA4 was significantly decreased (P<0.05). 2) Compared with the control group, an increased trend of slaughter weight, carcass weight, slaughter percentage and longissimus muscle area was presented when pigs were fed FA diets, but no significant effects were found (P>0.05). Backfat thickness and leaf lard percentage of pigs fed FA diets were decreased, and backfat thickness of pigs in groups FA2, FA3 and FA4 was significantly lower than that of pigs in the control group (P<0.05), however, the leaf lard percentage was found no significant change (P>0.05). 3) The a^* value of pigs in groups FA4 and FA5 was higher than that of pigs in the control group (P<0.05), however, the L^*and b^* values were found no significant differences among FA groups and the control group (P>0.05). Compared with the control group, FA had no significant effects on pH, shear force, cooking loss and drip loss (P>0.05). In conclusion, the results indicate that dietary FA can enhance growth performance, decrease backfat thickness and improve meat quality of pigs, and thus the typical commercial levels of FA supplemental diets should be 6 g/kg.

Key words： fulvic acid; growing-finishing pigs; growth performance; carcass characteristics; meat quality

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