动物营养学报 >

2018 , Vol. 30 >Issue 5: 1693 - 1702

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.05.012

猪营养 Swine Nutrition

苜蓿草粉对育肥猪生长性能、血清生化指标、胴体品质及经济效益的影响

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  • 1. 河南农业大学牧医工程学院, 郑州 450002;
    2. 河南新大牧业股份有限公司, 郑州 450000
吕先召(1989-),男,河南驻马店人,硕士研究生,动物营养与饲料科学专业。E-mail:673432931@qq.com

收稿日期: 2017-11-02

  网络出版日期: 2018-05-06

基金资助

河南省科技攻关项目（152102410030）；国家"948"项目（2015-Z46）；国家牧草产业技术体系建设专项基金（CARS-35）；河南农业大学科技创新基金项目（30600968）；河南农业大学博士科研启动项目（30600648）

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Effects of Alfalfa Meal on Growth Performance, Serum Biochemical Indexes, Carcass Quality and Economic Benefit of Finishing Pigs

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  • 1. College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, China;
    2. Henan Xinda Animal Husbandry Co., Ltd., Zhengzhou 450000, China

Received date: 2017-11-02

  Online published: 2018-05-06

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摘要

本试验旨在探讨苜蓿草粉对育肥猪生长性能、血清生化指标、胴体品质及经济效益的影响。试验选用健康、平均体重（60.28±0.73）kg的"长×大"或"大×长"二元育肥猪130头，随机分为5组，每组26个重复，每个重复1头猪。各组分别饲喂在基础饲粮中添加0（对照组）、5%、10%、20%和30%苜蓿草粉的试验饲粮。预试期7 d，正试期72 d。结果表明：1）60~100 kg阶段，5%苜蓿草粉组育肥猪平均日增重最高，增重成本最低。2）各组之间血清总蛋白、白蛋白、球蛋白、总胆固醇和低密度脂蛋白胆固醇含量差异不显著（P > 0.05）。与对照组相比，5%和30%苜蓿草粉组血清尿素氮含量显著降低（P < 0.05），5%和10%苜蓿草粉组血清葡萄糖含量显著升高（P < 0.05），30%苜蓿草粉组血清甘油三酯含量极显著降低（P < 0.01），10%和30%苜蓿草粉组血清高密度脂蛋白胆固醇含量显著升高（P < 0.05）。10%和20%苜蓿草粉组血清谷丙转氨酶、谷草转氨酶活性分别极显著、显著低于对照组和5%苜蓿草粉组（P < 0.01，P < 0.05），对照组与5%苜蓿草粉组之间差异不显著（P > 0.05）。3）20%苜蓿草粉组瘦肉率比对照组显著提高了7.99%（P < 0.05）。各组之间胴体重、屠宰率、背膘厚、眼肌面积、胴体斜长、胴体直长差异不显著（P > 0.05）。4）20%苜蓿草粉组肌肉蛋白质含量显著高于对照组（P < 0.05）。综上，饲粮中添加5%的苜蓿草粉可以减少增重成本，提高经济效益；饲粮中添加20%的苜蓿草粉可以提高瘦肉率和肌肉中蛋白质的含量，改善猪肉品质。

关键词： 苜蓿草粉; 育肥猪; 血清生化指标; 胴体品质; 肌肉蛋白质

本文引用格式

吕先召, 王成章, 邱晓东, 姚国磊, 肖俊楠, 史莹华, 朱晓艳 . 苜蓿草粉对育肥猪生长性能、血清生化指标、胴体品质及经济效益的影响[J]. 动物营养学报, 2018 , 30(5) : 1693 -1702 . DOI: 10.3969/j.issn.1006-267x.2018.05.012

Abstract

This experiment was conducted to study the effects of alfalfa meal on growth performance, serum biochemical indexes, carcass quality and economic benefit of finishing pigs. One hundred and thirty healthy Landrace×Big or Big×Landrace finishing pigs with average body weight of (60.28±0.73) kg were randomly divided into 5 groups with 26 replicates in each group and 1 pig in each replicate. The experimental diets were supplemented with 0 (control group), 5%, 10%, 20% and 30% alfalfa meal, respectively. The pre-experiment lasted for 7 days, and the experiment lasted for 72 days. The results showed as follows:1) at 60 to 100 kg period, 5% alfalfa meal group got the highest average daily gain (ADG) and the lowest weight gain cost. 2) There were no significant differences on the contents of total protein, albumin, globulin and total cholesterol and low density lipoprotein cholesterol in serum among all groups (P>0.05). Compared with control group, the serum urea nitrogen content of 5% and 30% alfalfa meal groups was significantly decreased (P<0.05), the serum glucose content of 5% and 10% alfalfa meal groups was significantly increased (P<0.05), the serum triglyceride content of 30% alfalfa meal group was significantly decreased (P<0.01), the serum high density lipoprotein cholesterol (HDL-C) content of 10% and 30% alfalfa meal groups were increased significantly (P<0.05). The activities of alanine aminotransferase (ALT) and aspartate transaminase (AST) in serum of 10% and 20% alfalfa meal groups were significantly lower than that of control group and 5% alfalfa meal group (P < 0.01, P < 0.05), respectively, but no significant difference between control group and 5% alfalfa meal group (P>0.05). 3) Compared with control group, the lean meat percentage of 20% alfalfa meal group was increased by 7.99% (P<0.05). There were no significant differences on the carcass weight, dressing percentage, back fat thickness, loin-eye area, carcass oblique length, carcass length among all groups (P>0.05). 4) The muscle protein content of 20% alfalfa meal group was significantly higher than that of control group (P<0.05). In conclusion, adding 5% alfalfa meal in the diet can reduce weight gain cost and increase economic benefits; while adding 20% alfalfa meal in the diet can increase the lean meat percentage and muscle protein content, improve the pork quality.

Key words： alfalfa meal; finishing pigs; serum biochemical indexes; carcass quality; muscle protein

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