饲料资源开发 Feed Resources Development

发酵元宝枫叶对育肥猪生产性能、肉品质和肠道菌群的影响

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  • 1. 南京林业大学南方现代林业协同创新中心, 林学院, 南京 210037;
    2. 山东永春堂集团有限公司, 泗水 273200
张旭晖(1982-),女,山东青岛人,副教授,博士,从事林业饲料资源开发研究。E-mail:huihui19820131@163.com

收稿日期: 2017-06-19

  网络出版日期: 2018-01-04

基金资助

国家重点研发计划(2017YFD0601001);江苏高校品牌专业建设工程资助项目(PPZY2015A062);中国博士后科学基金资助项目(T2015M580570)

Effect of Fermented Acer Truncatum Leaves on Performance, Meat Quality and Intestinal Microflora of Finishing Pigs

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  • 1. Co-innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China;
    2. Shandong Yongchuntang Group Co., Ltd., Sishui 273200, China

Received date: 2017-06-19

  Online published: 2018-01-04

摘要

本试验旨在研究并比较元宝枫叶发酵前后对育肥猪生产性能、肉品质和肠道菌群的影响。选用48头体重相近的育肥猪(公母各占1/2),随机分为3个组,每组4个重复,每个重复4头猪。对照(CON)组饲喂基础饲粮,未发酵元宝枫叶(UFA)组和发酵元宝枫叶(FA)组饲粮分别在基础饲粮中用12%未发酵元宝枫叶和发酵元宝枫叶粉末替代等量的麸皮。预试期7 d,正试期63 d。结果表明:1)与对照组相比,未发酵元宝枫叶组和发酵元宝枫叶组育肥猪的平均日增重(ADG)和肌肉的红度值显著增加(P<0.05),肌肉的剪切力显著降低(P<0.05);发酵元宝枫叶组的红度值与未发酵元宝枫叶组相比显著增加(P<0.05);发酵元宝枫叶组的系水力显著高于对照组和未发酵元宝枫叶组(P<0.05)。2)与对照组相比,发酵元宝枫叶组育肥猪肌肉中亚麻酸、花生烯酸、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA)的含量和多不饱和脂肪酸/饱和脂肪酸(PUFA/SFA)显著增加(P<0.05),硬脂酸、花生酸和饱和脂肪酸(SFA)含量显著降低(P<0.05);发酵元宝枫叶组的亚麻酸和MUFA含量显著高于未发酵元宝枫叶组(P<0.05)。3)与对照组和未发酵元宝枫叶组相比,发酵元宝枫叶组育肥猪直肠内容物中大肠杆菌数量显著降低(P<0.05),乳酸杆菌数量显著增加(P<0.05)。综上,饲粮中添加发酵元宝枫叶能在一定程度上改善育肥猪的生产性能、肉品质和肠道健康。

本文引用格式

张旭晖, 吴元媛, 汪贵斌, 曹福亮, 李岱龙, 王文文 . 发酵元宝枫叶对育肥猪生产性能、肉品质和肠道菌群的影响[J]. 动物营养学报, 2018 , 30(1) : 246 -254 . DOI: 10.3969/j.issn.1006-267x.2018.01.030

Abstract

This study was conducted to investigate and compare Acer truncatum leaves before and after fermentation on performance, meat quality and intestinal microflora of finishing pigs. Forty eight finishing pigs (males and female in half) with the similar body weight were randomly assigned to 3 groups with 4 replicates per group and 4 pigs per replicate. The pigs in control group were fed a basal diet, and the others in unfermented Acer truncatum leaves (UFA) and fermented Acer truncatum leaves (FA) groups were fed the basal diet supplemented with 12% UFA and FA, respectively, instead of the same amount of wheat bran. The pretest lasted for 7 days and the test lasted for 63 days. The results showed as follows:1) compared with control group, the average daily gain (ADG) and muscle red value of finishing pigs in UFA and FA groups were significantly increased and muscle shear force was significantly decreased (P<0.05). The redness value in FA group was significantly higher than that in UFA group (P<0.05), and the water holding capacity in FA group was significantly higher than that in control and UFA groups (P<0.05). 2) Compared with control group, the contents of linolenic acid, arachidonic acid, monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) and the ratio of PUFA to saturated fatty acid (SFA) in muscle of finishing pigs in FA group were significantly increased (P<0.05), and the contents of stearic acid, arachidic acid and SFA in FA group were significantly decreased (P<0.05). The contents of linolenic acid and MUFA in FA group were significantly higher than that in UFA group (P<0.05). 3) Compared with the control and UFA groups, the numbers of E. coli in rectal contents of finishing pigs in FA group was significantly decreased and the numbers of Lactobacilli was significantly increased (P<0.05). In conclusion, dietary FA can improve the performance, meat quality and intestinal health of finishing pigs to some extent.

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