动物营养学报 >

2019 , Vol. 31 >Issue 5: 2397 - 2404

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.05.047

研究简报 Short communications

甘草药渣对生长肥育猪生长性能、胴体性状和肉品质的影响

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  • 1. 西南大学动物科学学院, 荣昌 402460;
    2. 重庆市忠县美健达农业开发有限公司, 重庆 404300;
    3. 四川省宜宾市屏山县畜牧水产局, 宜宾 645350
罗宗刚(1973-),男,重庆人,讲师,博士,从事动物遗传育种研究。E-mail:luozonggang@swu.edu.cn

收稿日期: 2018-12-11

  网络出版日期: 2019-05-15

基金资助

西南大学博士基金（2013Bsr8）；西南大学与重庆市忠县合作项目（41005617）

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Effect of Licorice Residue on Growth Performance, Carcass Traits and Meat Quality of Growing-Finishing Pigs

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  • 1. College of Animal Science, Southwest University, Rongchang 402460, China;
    2. Chongqing Zhong Country Meijianda Agricultural Development Co., Ltd., Chongqing 404300, China;
    3. Animal Husbandry and Aquaculture Bureau of Pingshan County in Sichuan Province, Yibin 645350, China

Received date: 2018-12-11

  Online published: 2019-05-15

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摘要

本试验旨在研究甘草药渣对生长肥育猪生长性能、胴体性状及肉品质的影响。选取240头体重80 kg左右健康的三元杂交猪，按等性别比例随机分成4组，每组3个重复，每个重复20头。对照组饲喂基础饲粮，3个试验组分别在基础饲粮中添加1%、2%、4%的甘草药渣，试验期为7周。结果表明：1%甘草药渣组的平均日增重最高，与对照组相比差异显著（P<0.05）；与对照组相比，1%、2%、4%甘草药渣组的平均日采食量分别提高了8.04%（P>0.05）、11.54%（P<0.05）、13.28%（P<0.05）；与其他3组相比，1%甘草药渣组的料重比显著降低（P<0.05）。2%和4%甘草药渣组的屠宰率显著高于对照组（P<0.05），1%和2%甘草药渣组的眼肌面积显著高于对照组（P<0.05）。与对照组相比，饲粮中添加1%、2%、4%的甘草药渣对肌肉常规营养成分含量、背膘厚以及大理石纹评分、pH24 h、熟肉率、滴水损失和剪切力均没有产生显著影响（P>0.05）。生长肥育猪肌肉中共检测到17种氨基酸，与对照组相比，饲粮中添加1%、2%、4%的甘草药渣对生长育肥猪肌肉中甘氨酸、半胱氨酸、脯氨酸的含量没有产生显著影响（P>0.05）；1%甘草药渣组肌肉中必需氨基酸和氨基酸的总量均为最高，显著高于4%甘草药渣组（P<0.05），但与对照组没有显著差异（P>0.05）。与对照组相比，饲粮中添加4%的甘草药渣显著降低了肌肉中花生酸的含量（P<0.05），饲粮中添加1%的甘草药渣显著提高了肌肉中不饱和脂肪酸的含量（P<0.05）。由此可知，饲粮中添加1%的甘草药渣可提高生长育肥猪的生长性能，增加眼肌面积和肌肉中不饱和脂肪酸的含量，从而改善肉质，因此推荐生长育肥猪饲粮中甘草药渣的添加量为1%。

关键词： 甘草药渣; 生长育肥猪; 生长性能; 胴体性状; 肉品质

本文引用格式

罗宗刚, 王玲, 杨远新, 汪冠军, 魏百钰 . 甘草药渣对生长肥育猪生长性能、胴体性状和肉品质的影响[J]. 动物营养学报, 2019 , 31(5) : 2397 -2404 . DOI: 10.3969/j.issn.1006-267x.2019.05.047

Abstract

This study was conducted to investigate the effects of licorice residue on growth performance, carcass traits and meat quality of growth-finishing pigs. A total of 240 hybrid pigs with body weight about 80 kg were randomly divided into 4 groups with 3 replicates per group and 20 pigs per replicate by equal sex ratio. Pigs in control group were fed a basal diet, while those in three experimental groups were fed the basal diet supplemented with 1%, 2% and 4% licorice residue, respectively. The experiment lasted for 7 weeks. The results showed that 1% licorice residue group had the highest average daily gain, which was significantly different from control group (P<0.05). Compared with control group, the average daily feed intake in 1%, 2% and 4% licorice residue groups increased by 8.04% (P>0.05), 11.54% (P<0.05) and 13.28% (P<0.05), respectively. The feed/gain in 1% licorice residue group was significantly decreased compared with other three groups (P<0.05). Compared with control group, the dressing percentage in 2% and 4% licorice residue groups was significantly increased (P<0.05), and lion muscle area in 1% and 2% licorice residue groups was significantly increased (P<0.05), while diets supplemented with 1%, 2% and 4% licorice residue had no significant effects on common nutrient contents, backfat thickness, marbling score, pH24 h, cook meat rate, drip loss and shear force of muscle (P>0.05). Seventeen amino acids were detected in muscle of growth-finishing pigs. Compared with control group, diets supplemented with 1%, 2% and 4% licorice residue had no significant effects on glycine, cystine and proline contents in muscle (P>0.05). The contents of total amino acids and essential amino acids in muscle in 1% licorice residue group were the highest, which were significantly higher than those in 4% licorice residue group (P<0.05), but had no significant differences compared with the control group (P>0.05). Compared with control group, the content of C20:0 in muscle was significantly decreased in 4% licorice residue group (P>0.05), and the content of unsaturated fatty acids in muscle was significantly increased in 1% licorice residue group (P<0.05). It is concluded that supplementation of 1% licorice residue increases the growth performance, lion muscle area and the content of unsaturated fatty acids in muscle of growth-finishing pigs, and then improves the meat quality. So, the recommended addition amount of licorice residue is 1% in the diet of growth-finishing pigs.

Key words： licorice residue; growing-finishing pigs; growth performance; carcass traits; meat quality

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