动物营养学报 >

2019 , Vol. 31 >Issue 1: 469 - 476

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.01.055

研究简报 Short communications

干酪乳杆菌对北京黑猪育肥阶段生长性能和肌肉营养成分含量的影响

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  • 1. 北京市农林科学院畜牧兽医研究所, 北京 100097;
    2. 北京黑六牧业科技有限公司, 北京 102211
王四新(1969-),女,北京人,高级畜牧师,本科,主要从事动物营养与饲料研究。E-mail:1005892033@qq.com

收稿日期: 2018-06-11

  网络出版日期: 2019-01-16

基金资助

北京市科技计划课题（Z141100002614002）；生猪产业技术体系北京市创新团队项目（BAIC02-2018）；北京市农林科学院科技创新能力建设专项（KJCX20161503）

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Effects of Lactobacillus casei on Growth Performance and Muscle Nutritional Component Contents of Beijing Black Pigs during Fattening Stage

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  • 1. Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;
    2. Beijing Heiliu Animal Husbandry Science and Technology Co., Ltd., Beijing 102211, China

Received date: 2018-06-11

  Online published: 2019-01-16

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摘要

本试验旨在探讨在饲粮中添加干酪乳杆菌对北京黑猪育肥阶段生长性能及背最长肌中粗蛋白质、肌内脂肪、氨基酸和脂肪酸等营养成分含量的影响。选择体重为（62.77±0.59）kg的育肥北京黑猪120头，随机分成2组，分别为对照组和干酪乳杆菌组，每组5个重复，每个重复12头（阉公猪与母猪各占1/2）。对照组试验猪饲喂基础饲粮（不添加抗生素和干酪乳杆菌）；干酪乳杆菌组试验猪饲喂在基础饲粮中添加干酪乳杆菌冻干制剂的饲粮（每千克饲粮中干酪乳杆菌的有效活菌数为2.0×109 CFU）。试验期42 d。结果显示：1）与对照组相比，干酪乳杆菌组的平均日增重提高了8.02%，料重比降低了7.20%，差异均达到显著水平（P<0.05）。2）干酪乳杆菌组背最长肌中粗蛋白质、肌内脂肪、鲜味氨基酸、必需氨基酸、总氨基酸和不饱和脂肪酸的含量高于对照组，而饱和脂肪酸含量低于对照组，但均差异不显著（P>0.05）。由此可见，在饲粮中添加干酪乳杆菌可以改善北京黑猪育肥阶段的生长性能和饲料利用率，而对其肌肉中营养成分含量无显著影响。

关键词： 北京黑猪; 干酪乳杆菌; 生长性能; 肌肉营养成分含量

本文引用格式

王四新, 季海峰, 王红卫, 刘辉, 石国华, 张董燕, 王晶, 张伟, 王雅民 . 干酪乳杆菌对北京黑猪育肥阶段生长性能和肌肉营养成分含量的影响[J]. 动物营养学报, 2019 , 31(1) : 469 -476 . DOI: 10.3969/j.issn.1006-267x.2019.01.055

Abstract

This experiment was conducted to evaluate the effects of dietary Lactobacillus casei on growth performance and the contents of crude protein, intramuscular fat, amino acids and fatty acids in longissimus dorsi muscle of Beijing black pigs during fattening stage. A total of 120 healthy fattening Beijing black pigs with an average body weight of (62.77±0.59) kg were randomly allotted into 2 groups with 5 replicates per group and 12 pigs per replicate (barrow and female in half), comprising of control group and Lactobacillus casei group. The pigs in the control group were fed a basal diet (without antibiotics and Lactobacillus casei), and the pigs in the Lactobacillus casei group were fed the basal diet supplemented with Lactobacillus casei (viable count was 2.0×109 CFU/kg diet). The experiment lasted for 42 days. The results showed as follows:1) compared with the control group, the average daily gain was significantly increased by 8.02% (P<0.05) and the feed/gain was significantly decreased by 7.20% (P<0.05) in Lactobacillus casei group. 2) Compared with the control group, the contents of crude protein, intramuscular fat, delicious amino acids, essential amino acids, total amino acids and unsaturated fatty acids in Lactobacillus casei group were increased, the content of saturated fatty acids was decreased, but there were no significant difference between control group and Lactobacillus casei group (P>0.05). The results indicate that Lactobacillus casei supplementation has beneficial effects on the improvement of growth performance and feed conversion ratio in Beijing black pigs during fattening stage, but has no significant effect on the contents of muscle nutritional components.

Key words： Beijing black pigs; Lactobacillus casei; growth performance; muscle nutritional component contents

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