猪营养与饲料 SWINE NUTRITION AND FEED

苜蓿草粉对苏山猪屠宰性能、胴体品质和肉质性状的影响

  • 李碧侠 ,
  • 赵为民 ,
  • 付言峰 ,
  • 涂枫 ,
  • 方晓敏 ,
  • 王学敏 ,
  • 任守文
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  • 江苏省农业科学院畜牧研究所, 江苏省农业种质资源保护与利用平台, 南京 210014
李碧侠(1979-),女,江苏泗阳人,研究员,博士,主要从事猪遗传育种与生产的研究。E-mail:1026563909@qq.com

收稿日期: 2019-09-23

  网络出版日期: 2020-03-13

基金资助

江苏省自主创新资金项目[CX(17)2002];国家生猪现代产业技术体系(CARS-36);国家重点研发计划项目(2018YFD0501200)

Effects of Alfalfa Meal on Slaughter Performance, Carcass Quality and Meat Quality Traits of Sushan Pigs

  • LI Bixia ,
  • ZHAO Weimin ,
  • FU Yanfeng ,
  • TU Feng ,
  • FANG Xiaomin ,
  • WANG Xuemin ,
  • REN Shouwen
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  • Jiangsu Germplasm Resources Protection and Utilization Platform, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

Received date: 2019-09-23

  Online published: 2020-03-13

摘要

本试验旨在探讨饲粮添加苜蓿草粉对苏山猪屠宰性能、胴体品质、肌肉脂肪酸和氨基酸含量的影响,从而确定苜蓿草粉作为饲粮粗纤维改善苏山猪胴体品质的可行性。试验选择健康、体重为(60.0±2.0)kg的苏山猪60头,随机分为4组,每组3个重复,每个重复5头,分别在基础饲粮中添加0(对照组)、10%(试验Ⅰ组)、15%(试验Ⅱ组)、20%(试验Ⅲ组)苜蓿草粉,预试期7 d,正试期80 d。结果表明:1)随着饲粮中苜蓿草粉添加量的增加,试验Ⅰ、Ⅱ、Ⅲ组屠宰率、板油重、背膘厚均高于对照组,瘦肉率低于对照组,其中板油重和背膘厚与对照组相比差异达到极显著水平(P<0.01)。2)饲粮中添加苜蓿草粉对苏山猪肌肉颜色和失水率有显著影响(P<0.05),试验Ⅰ、Ⅱ、Ⅲ组背最长肌亮度值显著高于对照组(P<0.05),红度值和黄度值极显著低于对照组(P<0.01);试验Ⅰ、Ⅱ、Ⅲ组背最长肌失水率均低于对照组,其中试验Ⅱ、Ⅲ组与对照组相比差异达到显著水平(P<0.05)。3)饲粮中添加苜蓿草粉影响苏山猪肌肉脂肪酸和氨基酸组成,试验Ⅰ、Ⅱ、Ⅲ组总单不饱和脂肪酸、必需氨基酸和鲜味氨基酸含量均高于对照组,其中试验Ⅰ组必需氨基酸和鲜味氨基酸含量与对照组相比差异达到极显著水平(P<0.01)。综上所述,饲粮中添加10%苜蓿草粉可以显著改善苏山猪肌肉颜色,提高苏山猪肌肉嫩度、鲜味,进而改善猪肉品质。

本文引用格式

李碧侠 , 赵为民 , 付言峰 , 涂枫 , 方晓敏 , 王学敏 , 任守文 . 苜蓿草粉对苏山猪屠宰性能、胴体品质和肉质性状的影响[J]. 动物营养学报, 2020 , 32(3) : 1090 -1098 . DOI: 10.3969/j.issn.1006-267x.2020.03.015

Abstract

This experiment was conducted to investigate the effects of dietary alfalfa meal on slaughter performance, carcass quality, muscle fatty acid and amino acid contents of Sushan pigs, so as to determine the feasibility of using alfalfa meal as crude fiber to improve carcass quality of Sushan pigs. A total of 60 healthy pigs with (60.0±2.0) kg body weight, were randomly divided into 4 groups with 3 replicates in each group and 5 pigs in each replicate. The control group was fed a basic diet. The experimental groups were fed the basic diet supplemented with 10%, 15% and 20% alfalfa meal, respectively. The pre-experiment lasted for 7 days and the experiment lasted for 80 days. The results showed as follows:1) with the increase of dietary alfalfa meal supplemental level, the slaughter rate, oil weight and back-fat thickness in experiment groups Ⅰ, Ⅱ and Ⅲ were higher than those in control group, and the lean meat rate was lower than that in control group. The differences of oil weight and back-fat thickness between experiment groups and control group were extremely significant (P<0.01). 2) Addition of alfalfa meal to diet had a significant effect on muscle color and dehydration rate of Sushan pigs. The brightness value of longissimus dorsi muscle in experiment groups Ⅰ, Ⅱ and Ⅲ was significantly higher than that in control group (P<0.05), redness value and yellowness value were significantly lower than those in control group (P<0.01). Water loss rate of longissimus dorsi muscle in experiment groups Ⅰ, Ⅱ and Ⅲ was lower than that in control group, and there was a significant difference between experiment group Ⅱ and control group (P<0.05). 3) Addition of alfalfa meal to diets affected the composition of fatty acid and amino acid in muscle of Sushan pigs. The contents of total monounsaturated fatty acids, essential amino acids and flavor amino acid in experiment groups Ⅰ, Ⅱ and Ⅲ were higher than those in control group. Essential amino acid and flavor amino acid contents in experiment group Ⅰ were significantly different from those in control group (P<0.01). In conclusion, addition of 10% alfalfa meal can significantly improve muscle color, muscle tenderness and taste, and then improve the pork quality of Sushan pigs.

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