育肥猪饲粮中枸芪多糖替代抗生素效果的评估

郝壮; 刘凤华; 李祯; 霍金金; 李建东

doi:10.3969/j.issn.1006-267x.2020.01.049

动物营养学报 >

2020 , Vol. 32 >Issue 1: 423 - 431

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.01.049

研究简报 SHORT COMMUNICATION

育肥猪饲粮中枸芪多糖替代抗生素效果的评估

郝壮 ,
刘凤华 ,
李祯 ,
霍金金 ,
李建东

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北京农学院动物科学技术学院, 北京 102206

郝壮(1995-),男,河北衡水人,硕士研究生,从事食药同源中药调控猪肉品质风味研究。E-mail:3081125830@qq.com

收稿日期: 2019-07-04

网络出版日期: 2020-01-19

基金资助

北京市科技计划课题（D171100002117002，Z171100004517011）；公益性行业（农业）科研专项课题（201403051-07）

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Evaluation on Effect of Replacing Antibiotics Using Gou-Qi Polysaccharides in Diets for Finishing Pigs

HAO Zhuang ,
LIU Fenghua ,
LI Zhen ,
HUO Jinjin ,
LI Jiandong

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Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China

Received date: 2019-07-04

Online published: 2020-01-19

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摘要

本试验在育肥猪饲粮中添加1‰的枸芪多糖代替抗生素，从育肥猪生长性能、肉品质与风味、肝脏组织形态学、抗氧化能力等方面对枸芪多糖替代抗生素的效果进行评估。选用体重[（35±2）kg]相近的60头120日龄健康藏香黑猪作为试验动物，随机分为3组，每组5个重复，每个重复4头猪。对照组饲喂基础饲粮，抗生素组饲喂基础饲粮+金霉素（5 mg/kg）与黄霉素（80 mg/kg），枸芪多糖组饲喂基础饲粮+1‰枸芪多糖，试验期90 d。结果显示：与对照组和抗生素组相比，枸芪多糖组育肥猪平均日增重与平均日采食量显著增加（P<0.05），屠宰率与平均背膘厚均有所增加（P>0.05），背最长肌中不饱和脂肪酸总量显著增加（P<0.05），其中棕榈油酸、油酸、顺-11-二十碳烯酸、顺，顺-11，14-二十碳二烯酸含量显著增加（P<0.05），必需脂肪酸含量增多（P>0.05），氨基酸总量以及必需氨基酸与鲜味氨基酸含量增加（P>0.05），肝脏总超氧化物歧化酶（T-SOD）活性显著升高（P<0.05），过氧化氢酶（CAT）活性极显著升高（P<0.01），丙二醛（MDA）含量降低（P>0.05）。由此得出，枸芪多糖可以提高育肥猪的生长性能，改善猪肉风味，提高肝脏抗氧化能力，并可代替抗生素。

关键词： 枸芪多糖; 育肥猪; 生长性能; 猪肉风味; 肝脏组织形态

本文引用格式

郝壮 , 刘凤华 , 李祯 , 霍金金 , 李建东 . 育肥猪饲粮中枸芪多糖替代抗生素效果的评估[J]. 动物营养学报, 2020 , 32(1) : 423 -431 . DOI: 10.3969/j.issn.1006-267x.2020.01.049

Abstract

In this study, 1‰ of Gou-Qi polysaccharide was added into diets of finishing pigs to instead of antibiotics to evaluate the growth performance, pork quality and flavor, liver tissue morphology and antioxidant capacity of finishing pigs. Sixty 120-day-old Zang-Xiang black pigs with the similar body weight[(35±2) kg] were selected as experimental animals and randomly divided into 3 groups with 5 replicates in each group and 4 pigs in each replicate. Pigs in the control group were fed a basal diet, pigs in the antibiotic group were fed the basal diet+aureomycin (5 mg/kg) and flavomycin (80 mg/kg), and pigs in the Gou-Qi polysaccharides group were fed the basal diet+1‰ of Gou-Qi polysaccharides for 90 days. The results showed as follows:compared with the control group and antibiotic group, the average daily gain and average daily feed intake was significantly increased (P<0.05), the slaughter rate and carcass backfat were increased (P>0.05), the total content of unsaturated fatty acids in longissimus dorsi was significantly increased (P<0.05), the contents of palmitoleic acid, oleic acid, cis-11-eicosenoic acid, cis,cis-11,14-eicosadienoic acid were significantly increased (P<0.05), the essential fatty acids content increased (P>0.05), the contents of total amino acids, essential amino acids and delicious amino acids were increased (P>0.05), the activity of liver total superoxide dismutase (T-SOD) was significantly increased (P<0.05), the activity of catalase (CAT) was extremely significantly increased (P<0.01), and the content of malondialdehyde (MDA) was decreased (P>0.05) in the Gou-Qi polysaccharides group. It is concluded that Gou-Qi polysaccharides can improve the growth performance of finishing pigs, improve the flavor of pork, enhance the antioxidant capacity of liver, and to achieve the purpose of replacing antibiotics.

Key words： Gou-Qi polysaccharides; finishing pigs; growth performance; pork flavor; liver tissue morphology

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