本试验旨在研究发酵饲料对育肥猪生长性能、胴体性状、肉品质、血清生化指标和代谢产物的影响。试验选取体重约60 kg的三元杂交健康猪24头，随机分为2组，分别为基础饲粮组（对照组）和发酵饲料组（试验组），每组4个重复，每个重复3头猪。对照组饲喂基础饲粮，试验组饲喂80%基础饲粮和20%发酵饲料。预试期6 d，正试期29 d。结果表明，与对照组相比：1）试验组育肥猪的生长性能和胴体性状指标无显著差异（P>0.05）；2）试验组育肥猪背最长肌的pH_{45 min}、红度值、肉色评分和粗脂肪含量显著提高（P<0.05），背最长肌肉剪切力显著降低（P<0.05）；3）试验组育肥猪的血清中总蛋白和尿素氮含量显著升高（P<0.05）；4）试验组育肥猪的血清中L-焦谷氨酸含量显著降低（P<0.05），但血清中黄嘌呤、丁子香酚、丙烯酰胺和对-香豆酸的含量均显著升高（P<0.05）。由此可见，饲喂发酵饲料可改变机体代谢，增加育肥猪背最长肌肉色评分及嫩度，改善肉品质。

This experiment was conducted to study the effects of fermented feed on growth performance, carcass traits, meat quality, serum biochemical indicators and metabolites of finishing pigs. Twenty-four ternary crossbred pigs with an average body weight of about 60 kg were randomly divided into two groups:basal diet group (control group) and fermented feed group (experimental group). Each group had 4 replicates and 3 pigs per replicate. Pigs in the control group were fed a basal diet, and others in the experimental group were fed the mixture diet containing 80% basal diet and 20% fermented feed. The pre-experimental period lasted for 6 days, and the experimental period lasted for 29 days. The results showed that compared with the control group:1) the growth performance and carcass traits of finishing pigs in experimental group were no significant difference (P>0.05); 2) the pH_{45 min}, redness value, meat color score and crude fat content of longissimus dorsi of finishing pigs in experimental group were significantly increased (P<0.05), while the shear force of longissimus dorsi was significantly decreased (P<0.05); 3) the contents of total protein and urea nitrogen in serum of finishing pigs in experimental group were significantly increased (P<0.05); 4) the serum L-pyroglutamic acid content of finishing pigs in experimental group was significantly decreased (P<0.05), while the contents of xanthine, eugenol, acrylamide and p-coumaric acid in serum were significantly increased (P<0.05). The results showed that feeding the fermented feed can alter the body's metabolism, increase the meat color score and tenderness of longissimus dorsi, and improve the meat quality of finishing pigs.