动物营养学报 >

2019 , Vol. 31 >Issue 7: 3058 - 3066

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.07.016

猪与禽营养 Swine and poultry nutrition

高粱替代不同水平玉米对育肥猪生长性能、胴体性状及肉品质的影响

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  • 山西省农业科学院饲料兽药研究所, 太原 030032
张凯(1986-),男,山西闻喜人,助理研究员,博士,主要从事生物饲料研究。E-mail:zhangkai2255@163.com

收稿日期: 2019-01-11

  网络出版日期: 2019-07-19

基金资助

山西省重点研发计划（201603D221026-2）；中央引导地方科技发展专项（2017GA630002）；山西省第八批海外高层次人才引进专项

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Effects of Replacing Different Levels of Corn with Sorghum on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

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  • Feed and Veterinary Medicine Research Institute of Shanxi Academy of Agricultural Sciences, Taiyuan 030032, China

Received date: 2019-01-11

  Online published: 2019-07-19

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摘要

本试验旨在研究高粱替代不同水平玉米对育肥猪生长性能、胴体性状及肉品质的影响。选择160头体重[（48.93±3.01）kg]相近的健康杜×长×大三元育肥猪，随机分为4组，即对照组（基础饲粮）、30%替代组（用高粱替代基础饲粮中30%的玉米）、65%替代组（用高粱替代基础饲粮中65%的玉米）和100%替代组（用高粱替代基础饲粮中100%的玉米），每组4个重复，每个重复10头猪（5头去势公猪、5头母猪）。试验期60 d。结果显示：1）高粱替代不同水平玉米对育肥猪的料重比、平均日采食量无显著影响（P>0.05）；与对照组相比，100%替代组平均日增重降低3.4%（P<0.05）。2）与对照组相比，30%替代组、65%替代组和100%替代组背膘厚度分别提高3.0%、5.2%和4.3%（P<0.05）。3）与对照组相比，30%替代组、65%替代组和100%替代组背最长肌pH45 min分别提高0.5%、1.0%和0.4%（P<0.05）；65%替代组和100%替代组背最长肌中粗脂肪含量分别提高8.7%和11.3%（P<0.05）。4）与对照组相比，100%替代组背最长肌中谷氨酸和苏氨酸含量分别降低2.5%和11.7%（P<0.05）。5）与对照组相比，100%替代组背最长肌中油酸、反式油酸、花生酸和花生四烯酸含量分别提高15.3%、39.6%、56.8%和52.4%（P<0.05）；65%替代组背最长肌中反式油酸、花生酸、二十碳三烯酸和花生四烯酸分别提高37.9%、77.15%、72.2%和53.2%（P<0.05）。综上所述，本试验条件下，用高粱替代饲粮中部分玉米不仅对育肥猪的生长性能无负面影响，还能够通过提高肌肉中部分不饱脂肪酸含量而改善肉品质。

关键词： 高粱替代玉米; 育肥猪; 生长性能; 氨基酸; 脂肪酸

本文引用格式

张凯, 杜丽英, 张伯池, 崔小珍, 宋献艺 . 高粱替代不同水平玉米对育肥猪生长性能、胴体性状及肉品质的影响[J]. 动物营养学报, 2019 , 31(7) : 3058 -3066 . DOI: 10.3969/j.issn.1006-267x.2019.07.016

Abstract

The purpose of this experiment was conducted to investigate the effects of replacing different levels of corn with sorghum on growth performance, carcass traits and meat quality of finishing pigs. A total of 160 healthy Duroc×Large White×Landrace finishing pigs with similar body weight[(48.93±3.01) kg] were used and randomly divided into 4 groups, namely control group (basal diet), 30% replacement group (sorghum replacement for 30% of corn in the basal diet), 65% replacement group (sorghum replacement for 65% of corn in the basal diet) and 100% replacement group (sorghum replacement for 100% of corn in the basal diet), each group consisted of 4 replicates with 10 pigs (5 castration boars and 5 sows). The experiment lasted for 60 days. The results showed that:1) sorghum replacement for different levels of corn had no effects on feed/gain and average daily feed intake (P>0.05); compared with control group, the average daily gain of finishing pigs was reduced by 3.4% in 100% replacement group (P<0.05). 2) Compared with control group, the backfat thickness in 30%, 65% and 100% replacement groups was increased by 3.0%, 5.2% and 4.3%, respectively (P<0.05). 3) Compared with control group, the pH45 min of longissimus dorsi muscle in 30%, 65% and 100% replacement groups was increased by 0.5%, 1.0% and 0.4%, respectively (P<0.05); the ether extract content in longissimus dorsi muscle in 65% and 100% replacement groups was increased by 8.7% and 11.3%, respectively (P<0.05). 4) Compared with control group, the glutamate and threonine contents in longissimus dorsi muscle in 100% replacement group were reduced by 2.5% and 11.7%, respectively (P<0.05). 5) Compared with control group, the oleic acid, trans-oleic acid, arachidic acid and arachidonic acid contents in longissimus dorsi muscle in 100% replacement group were increased by 15.3%, 39.6%, 56.8% and 52.4%, respectively (P<0.05); the trans-oleic acid, arachidic acid, eicosatrienoic acid and arachidonic acid contents in longissimus dorsi muscle in replacement group were increased by 37.9%, 77.15%, 72.2% and 53.2%, respectively (P<0.05). In conclusion, under this experiment conditions, partial replacement of corn with sorghum has no negative effects on growth performance of finishing pigs, and can improve the quality of pork by increase the contents of some unsaturated fatty acids in muscle.

Key words： replacement of corn with sorghum; finishing pig; growth performance; amino acids; fatty acids

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