猪营养 Swine Nutrition

鸭油对生长肥育猪生长性能、胴体性状和肉品质的影响

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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, 成都 611130
朱 立(1987- ),男,四川广安人,硕士研究生,从事猪营养研究。E-mail:sddvzhu@gmail.com

收稿日期: 2014-05-07

  网络出版日期: 2014-11-17

基金资助

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

Effects of Duck Grease on Growth Performance, Carcass Characteristics and Meat Quality of Growing-Finishing Pigs

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  • Key Laboratory for Animal Disease-Resistance Nutrition of Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China

Received date: 2014-05-07

  Online published: 2014-11-17

摘要

本试验旨在研究鸭油对生长肥育猪生长性能、肉品质及肌肉脂肪酸沉积的影响。选用初始平均体重为(31.62±2.31) kg的"杜长大"去势公猪72头,按体重相近原则随机分为2组,每组设6个重复,每个重复6头猪,2组饲粮均为玉米-豆粕型,在生长期饲粮中分别添加2%的豆油和鸭油,而在肥育期饲粮中分别添加1%的豆油和鸭油。试验期为82 d。结果表明:与豆油组相比,1)饲粮中添加鸭油显著提高了肥育期总能和干物质的表观消化率(P<0.05)。2)饲粮中添加鸭油显著提高了背最长肌肌内脂肪(IMF)含量(P<0.05),显著降低剪切力(P<0.05),并显著降低了肥育期血清中总胆固醇、甘油三酯以及低密度脂蛋白胆固醇的含量(P<0.05)。3)对背最长肌脂肪酸组成分析发现,饲粮中添加鸭油显著增加了C18:0含量(P<0.05),但同时显著降低了C18:2和总多不饱和脂肪酸的含量(P<0.05),使背最长肌中多不饱和脂肪酸/饱和脂肪酸显著降低(P<0.05)。由此可见,本试验中鸭油添加量不会对生长肥育猪的生长性能产生负面影响,且可改善瘦肉型猪的IMF含量及嫩度,对提升肉品风味有积极作用。

本文引用格式

朱立, 陈代文, 余冰, 郑萍, 毛湘冰, 何军, 王曲圆, 虞洁 . 鸭油对生长肥育猪生长性能、胴体性状和肉品质的影响[J]. 动物营养学报, 2014 , 26(11) : 3256 -3265 . DOI: 10.3969/j.issn.1006-267x.2014.11.011

Abstract

A total of 72 barrows pigs (Duroc×Landrace×York) with an average initial body weight of (31.62±2.31) kg were used in an 82-d study to evaluate the effects of duck grease (DKG) or soybean oil (SBO) on growth performance, meat quality and fatty acid deposition in growing-finishing pigs. Pigs were randomly divided into 2 groups according to the body weight, and there were 6 replicates per group and 6 pigs per replicate. The study was divided into 2 periods of growing period (adding 2% SBO and 2% DKG) and finishing period (adding 1% SBO and DKG, respectively). The results showed as follows: compared with the SBO group, 1) adding DKG in diets significantly improved the apparent digestibility of gross energy and dry matter (P<0.05). 2) Dietary DKG significantly increased intramuscular fat (IMF) content (P<0.05) and significantly reduced shear force in longissimus muscle (LM) (P<0.05). Pigs fed DKG had lower serum total cholesterol, triglyceride and low-density lipoprotein-cholesterol contents in finishing period (P<0.05). 3) Adding DKG in diets significantly increased C18:0 content (P<0.05), and had lower contents of C18:2, polyunsaturated fatty acid (PUFA) and PUFA/saturated fatty acid (SFA) in LM (P<0.05). In summary, adding DKG can not affect growth performance. It is suggested that adding DKG is an effective way to increased IMF content and tenderness of lean-type pigs, which in turn affects meat flavor.

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