大麦-高粱型饲粮中添加酵母培养物对肥育猪生长性能及肉品质的影响

路则庆; 熊海涛; 宋德广; 虞财华; 余东游; 蔡永久; 汪以真

doi:10.3969/j.issn.1006-267x.2016.04.026

动物营养学报 >

2016 , Vol. 28 >Issue 4: 1160 - 1167

DOI: https://doi.org/10.3969/j.issn.1006-267x.2016.04.026

研究简报 Short Communications

大麦-高粱型饲粮中添加酵母培养物对肥育猪生长性能及肉品质的影响

路则庆 ,
熊海涛 ,
宋德广 ,
虞财华 ,
余东游 ,
蔡永久 ,
汪以真

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1. 浙江大学饲料科学研究所, 杭州 310058;
2. 达农威中国公司, 深圳 518038

收稿日期: 2015-10-29

网络出版日期: 2016-04-11

基金资助

国家现代生猪产业体系岗位科学家项目(CARS-36)

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Effects of Yeast Culture on Growth Performance and Meat Quality of Finishing Pigs Fed with Barley-Sorghum Diet

LU Zeqing ,
XIONG Haitao ,
SONG Deguang ,
YU Caihua ,
YU Dongyou ,
CAI Yongjiu ,
WANG Yizhen

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1. Institute of Feed Science, Zhejiang University, Hangzhou 310058, China;
2. Diamond V China, Shenzhen 518038, China

Received date: 2015-10-29

Online published: 2016-04-11

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摘要

本试验旨在研究大麦-高粱型饲粮中添加酵母培养物对肥育猪生长性能及肉品质的影响。选择体重相近、日龄基本一致的健康"杜×长×大"杂交肥育猪120头,随机分为3组,每组4个重复,每个重复10头猪。各组分别饲喂玉米-豆粕型饲粮、大麦-高粱型饲粮和在大麦-高粱型饲粮的基础上添加0.8%酵母培养物的试验饲粮。试验期为60 d。结果显示:1)与玉米-豆粕组相比,大麦-高粱组肥育猪平均日增重减少了8.62%(P>0.05),料重比增加了9.78%(P<0.05),而大麦-高粱+酵母培养物组平均日增重和料重比无显著变化(P>0.05)。2)与玉米-豆粕组相比,大麦-高粱组背最长肌亮度(L^*)值显著降低(P<0.05),红度(a^*)值显著升高(P<0.05),而大麦-高粱+酵母培养物组L^*、a^*值无显著差异(P>0.05)。各组肥育猪背最长肌pH_45min、滴水损失、肌内脂肪、粗蛋白质和水分等指标均无显著差异(P>0.05)。3)与玉米-豆粕组和大麦-高粱组相比,大麦-高粱+酵母培养物组背最长肌饱和脂肪酸含量显著升高(P<0.05),而单不饱和脂肪酸(MUFA)含量显著降低(P<0.05);皮下脂肪组织中MUFA含量显著降低(P<0.05)。4)与玉米-豆粕组相比,大麦-高粱+酵母培养物组挥发性盐基氮的含量显著降低(P<0.05)。本研究提示,在大麦-高粱型饲粮中添加0.8%的酵母培养物能有效提高肥育猪的生长性能,改善肉品质。

关键词： 酵母培养物; 生长性能; 肉品质; 肥育猪

本文引用格式

路则庆 , 熊海涛 , 宋德广 , 虞财华 , 余东游 , 蔡永久 , 汪以真 . 大麦-高粱型饲粮中添加酵母培养物对肥育猪生长性能及肉品质的影响[J]. 动物营养学报, 2016 , 28(4) : 1160 -1167 . DOI: 10.3969/j.issn.1006-267x.2016.04.026

Abstract

This experiment was conducted to investigate the effects of yeast culture on growth performance and meat quality of finishing pigs fed with barley-sorghum diet. A total of 120 healthy "Duroc×Landrace×Yorkshire" crossbred finishing pigs with similar body weight and age were randomly divided into 3 groups with 4 replicates and 10 pigs per replicate. Pigs in the three groups were fed the corn-soybean meal diet, barley-sorghum diet and barley-sorghum diet supplemented with 0.8% yeast culture, respectively. The experiment lasted for 60 days. The results showed as follows:1) compared with corn-soybean meal group, the average daily gain(ADG) of finishing pigs was decreased in the barley-sorghum group(-8.62%, P>0.05) and the ratio of feed to gain(F/G) was increased(9.78%, P<0.05). There were no significant differences in ADG and F/G between the barley-sorghum+yeast culture group and corn-soybean meal group(P>0.05). 2) Compared with corn-soybean meal group, the lightness(L^*) value in Longissimus dorsi in barley-sorghum group significantly decreased(P<0.05), and redness(a^*) value significantly increased(P<0.05); but no significant changes in L^* and a^* values were observed in the barley-sorghum+yeast culture group(P>0.05). There were no significant difference in pH_45min, drip loss, intramuscular fat, crude protein and moisture in Longissimus dorsi among all groups(P>0.05). 3) Compared with corn-soybean meal group and barley-sorghum group, the saturated fatty acid content in Longissimus dorsi in barley-sorghum+yeast culture group significantly increased(P<0.05) and monounsaturated fatty acid content significantly decreased(P<0.05); the monounsaturated fatty acid content in subcutaneous fat in barley-sorghum+yeast culture group significantly decreased(P<0.05). 4) Compared with corn-soybean meal group, the total volatile base nitrogen content in barley-sorghum+yeast culture group significantly decreased(P<0.05). The results suggest that the barley-sorghum diet of finishing pigs adding 0.8% yeast culture can enhance growth performance and improve meat quality.

Key words： yeast culture; growth performance; meat quality; finishing pigs

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