本试验旨在探讨饲粮添加苜蓿草粉对育肥中后期苏山猪屠宰性能、胴体性状、肌肉脂肪酸和氨基酸含量的影响。选取健康、体重为（30.0±1.0）kg的苏山猪60头（公母各占1/2），随机分为4组，每组3个重复。对照组饲喂基础饲粮，育肥中期试验组在基础饲粮中分别添加5%（试验Ⅰ组）、10%（试验Ⅱ组）和15%（试验Ⅲ组）的苜蓿草粉；育肥后期试验组在基础饲粮中分别添加10%（试验Ⅰ组）、15%（试验Ⅱ组）和20%（试验Ⅲ组）的苜蓿草粉。预试期7 d，正试期128 d。结果表明：1）与对照组相比，饲粮中添加苜蓿草粉可极显著提高苏山猪板油重和背膘厚（P<0.01），对平均日增重、屠宰率和瘦肉率影响不显著（P>0.05）。2）试验组背最长肌水分和粗蛋白质含量均低于对照组，肌肉亮度（L^*）值高于对照组，红度（a^*）和黄度（b^*）值低于对照组，其中试验Ⅲ组与对照组差异达到极显著水平（P<0.01）。3）试验组背最长肌总饱和脂肪酸和总单不饱和脂肪酸含量高于对照组，总多不饱和脂肪酸含量低于对照组，差异均达到极显著水平（P<0.01）。试验组背最长肌葵酸、棕榈酸和十七烷酸等饱和脂肪酸含量均显著高于对照组（P<0.05）；但亚油酸、二十碳二烯酸、二十碳三烯酸等多不饱和脂肪酸含量均极显著低于对照组（P<0.01）。4）试验组背最长肌氨基酸总量、必需氨基酸和鲜味氨基酸总量均高于对照组，其中试验Ⅲ组鲜味氨基酸含量与对照组差异达到极显著水平（P<0.01）。综上所述，苏山猪育肥中期添加10%苜蓿草粉，育肥后期添加15%苜蓿草粉可以显著改善苏山猪屠宰性能、胴体性状和肉品质。

This study was conducted to investigate the effects of adding alfalfa meal on slaughter performance, carcass traits, muscle fatty acid and amino acid contents of Sushan pigs. A total of 60 healthy Sushan pigs with (30.0±1.0) kg body weight were randomly divided into 4 groups with 3 replicates in each group. The control group was fed a basic diet. During the middle fattening stage, the experimental groups were fed the basic diets supplemented with 5% (experimental group Ⅰ), 10% (experimental group Ⅱ) and 15% (experimental group Ⅲ) alfalfa meal. During the late fattening stage, the experimental groups were fed the basic diets supplemented with 10% (experimental group Ⅰ), 15% (experimental group Ⅱ) and 20% (experimental group Ⅲ) alfalfa meal. The pre-experiment lasted for 7 days and the experiment lasted for 128 days. The results showed as follows:1) compared with the control group, adding alfalfa meal to the diet could significantly increase the oil weight and backfat thickness of Sushan pig (P<0.01), but had no significant effect on average daily gain, slaughter rate and lean meat rate(P>0.05). 2) The water and crude protein contents of the longissimus dorsi in experimental groups were lower than those in the control group, the brightness value of the muscle in experimental groups was higher than that in the control group, the redness and yellowness value of the muscle in experimental groups were lower than those in the control group, and the difference between experimental group Ⅲ and the control group was extremely significant (P<0.01). 3) The total saturated fatty acid and total monounsaturated fatty acid contents in experimental groups were higher than those in the control group, and the total polyunsaturated fatty acid contents were lower than those in the control group, the difference was extremely significant (P<0.01). The contents of saturated fatty acids such as solanoic acid, palmitic acid and heptadecanoic acid in experimental groups were significantly higher than those in the control group (P<0.05), but the contents of polyunsaturated fatty acids such as linoleic acid, eicosadienoic acid and eicosapentaenoic acid in experimental groups were significantly lower than those in the control group (P<0.01). 4) The contents of total amino acids, essential amino acids and delicious amino acids in experimental groups were all higher than those in the control group, and the difference in the contents of fresh amino acids between experimental group Ⅲ and the control group was extremely significant (P<0.01). In conclusion, the slaughter performance, carcass traits and meat quality of Sushan pigs can be significantly improved by adding 10% alfalfa meal at the middle fattening stage and 15% alfalfa meal at the late fattening stage.