动物营养学报 >

2018 , Vol. 30 >Issue 8: 3293 - 3301

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.08.049

研究简报 Short communications

饲粮中消化能、粗蛋白质和粗纤维水平对育肥苏姜猪生长性能、胴体性状和肉品质的影响

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  • 1. 江苏农牧科技职业学院, 泰州 225300;
    2. 江苏省现代畜牧与新兽药工程技术中心, 泰州 225300;
    3. 江苏苏姜种猪有限公司, 泰州 225300
周根来(1979-),男,江苏姜堰人,副教授,硕士,主要从事猪营养生理与饲料资源开发研究。E-mail:glarechou@hotmail.com

收稿日期: 2018-02-03

  网络出版日期: 2018-08-18

基金资助

国家发展和改革委员会生物育种能力建设与产业化专项项目补助资金（动物育种领域）；江苏省农业三新工程项目（SXGC[2017]188）；江苏农牧科技职业学院院级科研项目（NSF201602）

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Effects of Dietary Digestible Energy, Crude Protein and Crude Fiber Levels on Growth Performance, Carcass Traits and Meat Quality of Fattening Sujiang Pigs

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  • 1. Jiangsu Agri-Animal Husbandry Vocational College, Taizhou 225300, China;
    2. Jiangsu Provincial Engineering Technology Center of Modern Animal Science and New Veterinary Drugs, Taizhou 225300, China;
    3. Jiangsu Sujiang Breeding Pig Co., Ltd., Taizhou 225300, China

Received date: 2018-02-03

  Online published: 2018-08-18

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摘要

本试验旨在研究饲粮中消化能、粗蛋白质和粗纤维水平对育肥苏姜猪生长性能、胴体性状及肉品质的影响。试验选用162头体重（50.49±4.78）kg的苏姜猪，随机分为9组，每组3个重复，每个重复6头（公母各占1/2）。采用3因素3水平正交试验设计，消化能水平分别为11.64、12.24、12.84 MJ/kg，粗蛋白质水平分别为12%、13%、14%，粗纤维水平分别为5%、8%、11%，配制9种饲粮。预试期7 d，正试期42 d。结果显示：1）11.64 MJ/kg消化能组平均日采食量（ADFI）极显著高于12.24、12.84 MJ/kg消化能组（P<0.01）；饲粮消化能水平对试验猪的平均日增重（ADG）、料重比（F/G）无显著影响（P>0.05）。饲粮粗蛋白质水平对试验猪的ADG、ADFI和F/G均无显著影响（P>0.05）。8%和11%粗纤维组的ADG、ADFI、F/G分别显著高于（P<0.05）、极显著低于（P<0.01）、极显著低于（P<0.01）5%粗纤维组。2）12.24 MJ/kg消化能组屠宰率和胴体长显著高于11.64 MJ/kg消化能组（P<0.05）；11%粗纤维组平均背膘厚极显著低于5%粗纤维组（P<0.01）。3）12.84 MJ/kg消化能组的肌肉红度值极显著高于11.64和12.24 MJ/kg消化能组（P<0.01）；13%粗蛋白质组肌肉pH24 h显著低于12%粗蛋白质组（P<0.05）；8%和11%粗纤维组肌内脂肪含量极显著低于5%粗纤维组（P<0.01）。综合考虑上述因素，育肥苏姜猪饲粮中消化能、粗蛋白质、粗纤维的适宜水平分别为12.24 MJ/kg、12%、11%。

关键词： 苏姜猪; 消化能水平; 粗蛋白质水平; 粗纤维水平; 生长性能; 胴体性状; 肉品质

本文引用格式

周根来, 赵旭庭, 陶勇, 殷洁鑫, 任善茂, 倪黎纲, 张君胜, 周春宝 . 饲粮中消化能、粗蛋白质和粗纤维水平对育肥苏姜猪生长性能、胴体性状和肉品质的影响[J]. 动物营养学报, 2018 , 30(8) : 3293 -3301 . DOI: 10.3969/j.issn.1006-267x.2018.08.049

Abstract

This study aimed to evaluate the effects of dietary digestible energy (DE), crude protein (CP) and crude fiber (CF) levels on growth performance, carcass traits and meat quality of fattening Sujiang pigs. A total of 162 Sujiang pigs with the body weight of (50.49±4.78) kg were selected and randomly assigned to 9 groups with 3 replicates per group and 6 pigs per replicate (half male and half female). The orthogonal experiment design of three factors and three levels were used to formulate 9 different diets with 3 DE levels (11.64, 12.24 and 12.84 MJ/kg), 3 CP levels (12%, 13% and 14%) and 3 CF levels (5%, 8% and 11%). The prefeeding period lasted for 7 days and the feeding period lasted for 42 days. The results showed as follows:1) the average daily feed intake (ADFI) of pigs in 11.64 MJ/kg DE group was extremely significantly higher than that in 12.24 and 12.84 MJ/kg DE groups (P<0.01), but dietary DE level had no significant effects on average daily gain (ADG) and feed/gain (F/G) (P>0.05). Dietary CP level had no significant effects on ADFI, ADG and F/G (P>0.05). The ADG, ADFI and F/G of pigs in 8% and 11% CF groups were significantly higher (P<0.05), extremely significantly lower (P<0.01) and extremely significantly lower (P<0.01) than those in 5% CF group, respectively. 2) The dressing percentage and carcass length of pigs in 12.24 MJ/kg DE group were significantly higher than those in 11.64 MJ/kg DE group (P<0.05). The average back fat thickness of pigs in 11% CF group was extremely significantly lower than that in 5% CF group (P<0.01). 3) The muscle redness value in 12.84 MJ/kg DE group was extremely significantly higher than that in 11.64 and 12.24 MJ/kg DE groups (P<0.01). The muscle pH24 h of pigs in 13% CP group was significantly lower than that in 12% CP group (P<0.05). The intramuscular fat content of pigs in 8% and 11% CF groups were extremely significantly lower than that in 5% CF group (P<0.01). In conclusion, the appropriate DE, CP and CF levels in diets for fattening Sujiang pigs can be set as 12.24 MJ/kg, 12% and 11%, respectively.

Key words： Sujiang pigs; digestible energy level; crude protein level; crude fiber level; growth performance; carcass traits; meat quality

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