动物营养学报 >

2019 , Vol. 31 >Issue 6: 2572 - 2578

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.06.016

猪与禽营养 Swine and poultry nutrition

枯草芽孢杆菌对肥育猪生长性能、肉品质和抗氧化能力的影响

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  • 1. 湖南农业大学动物科学技术学院, 湖南省畜禽安全生产协同创新中心, 长沙 410128;
    2. 朝日可尔必思健康管理(上海)有限公司, 上海 200233;
    3. 上海牧冠企业发展有限公司, 上海 201700
朱瑾(1994-),女,江苏连云港人,硕士研究生,研究方向为畜禽安全生产技术。E-mail:1179478502@qq.com

收稿日期: 2018-12-04

  网络出版日期: 2019-06-17

基金资助

畜禽安全生产协同创新中心专项资金（CICAPS）；湖南农业大学产学研合作项目（13098）；湖南省自然科学基金项目（2017JJ2120）

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Effects of Bacillus subtilis on Growth Performance, Meat Quality and Antioxidant Capacity of Finishing Pigs

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  • 1. Hunan Co-Innovation Center of Animal Production Safety, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
    2. Asahi Calpis Wellness(Shanghai) Co., Ltd., Shanghai 200233, China;
    3. Shanghai Naseco Products Company, Shanghai 201700, China

Received date: 2018-12-04

  Online published: 2019-06-17

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摘要

本试验旨在研究饲粮中添加枯草芽孢杆菌（Bacillus subtilis，BS）对肥育猪生长性能、肉品质和抗氧化能力的影响。试验选择120头平均体重为（62.90±2.37）kg的"杜×长×大"三元杂交肥育猪，随机分为3个组，每组5个重复，每个重复8头猪。对照组（A组）饲喂基础饲粮，试验组（B、C组）分别在基础饲粮中添加100、200 mg/kg BS。预试期7 d，正试期63 d。结果表明：1）饲粮中添加BS对肥育猪末重、平均日采食量、平均日增重和料重比均无显著影响（P>0.05）；2）饲粮中添加BS对改善肥育猪肉品质无显著影响（P>0.05）；3）饲粮中添加BS对肥育猪肌肉中总抗氧化能力、总超氧化物歧化酶和过氧化氢酶活性及丙二醛含量均无显著影响（P>0.05）；4）与对照组相比，C组肥育猪血浆中丙二醛含量显著降低（P<0.05），血浆中过氧化氢酶活性极显著提高（P<0.01）。由此可见，饲粮中添加BS显著增强了肥育猪血浆抗氧化能力，对肥育猪生长性能、肉品质和肌肉抗氧化能力无显著影响。

关键词： 肥育猪; 枯草芽孢杆菌; 生长性能; 肉品质; 抗氧化能力

本文引用格式

朱瑾, 匡佑华, 陈继发, 曲湘勇, 贺长青, 郭松长, 今林宽和, 周学彬 . 枯草芽孢杆菌对肥育猪生长性能、肉品质和抗氧化能力的影响[J]. 动物营养学报, 2019 , 31(6) : 2572 -2578 . DOI: 10.3969/j.issn.1006-267x.2019.06.016

Abstract

The aim of this study was to investigate the effects of Bacillus subtilis (BS) on the growth performance, meat quality and antioxidant capacity of finishing pigs. A total of 120 crossbred Duroc×Landrace×Yorkshire finishing pigs with an average body weight of (62.90±2.37) kg were randomly divided into 3 groups with 5 replicates per group and 8 pigs per replicate. The control group (group A) was fed a basal diet, and the experimental groups (groups B and C) were fed diets supplemented with 100 and 200 mg/kg BS in the basal diet, repetitively. The preparation period was 7 days and formal experiment period was 63 days. The results showed as follows:1) the addition of BS to the diet had no significant effect on the final body weight, average daily feed intake, average daily gain and feed-to-gain ratio of the finishing pigs (P>0.05). 2) The addition of BS to the diet had no significant effect on improving the meat quality of finishing pigs (P>0.05). 3) The addition of BS to the diet had no significant effect on total antioxidant capacity, activities of total superoxide dismutase and catalase and malondialdehyde content in the muscle of finishing pigs (P>0.05). 4) Compared with the control group, the plasma malondialdehyde content of the pigs was significantly decreased (P<0.05), and the plasma catalase activity was extremely significantly increased (P<0.01). It can be seen that the addition of BS in diet significantly enhances the plasma antioxidant capacity of finishing pigs, but has no significant effect on the growth performance, meat quality and muscle antioxidant ability of finishing pigs.

Key words： finishing pigs; Bacillus subtilis; growth performance; meat quality; antioxidant capacity

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