低蛋白质饲粮中添加构树全株发酵饲料对育肥猪生长性能、胴体性状和肉品质的影响

宋博; 郑昌炳; 仲银召; 田梦丽; 吴买生; 杨旗; 朱少中; 张兴; 李凤娜; 段叶辉; 印遇龙

doi:10.3969/j.issn.1006-267x.2020.10.035

动物营养学报 >

2020 , Vol. 32 >Issue 10: 4841 - 4851

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.10.035

猪营养与饲料 SWINE NUTRITION AND FEED

低蛋白质饲粮中添加构树全株发酵饲料对育肥猪生长性能、胴体性状和肉品质的影响

宋博 ,
郑昌炳 ,
仲银召 ,
田梦丽 ,
吴买生 ,
杨旗 ,
朱少中 ,
张兴 ,
李凤娜 ,
段叶辉 ,
印遇龙

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1. 中国科学院亚热带农业生态研究所, 动物营养生理与代谢过程湖南省重点实验室, 长沙 410125;
2. 华南农业大学动物科学学院, 广州 510642;
3. 湘潭市农业农村局, 湘潭 411104;
4. 湘潭华阳构树产业发展有限公司, 湘潭 411228;
5. 湘潭市家畜育种站, 湘潭 411104

宋博(1995-),男,湖北咸宁人,硕士研究生,从事单胃动物营养和肉品质调控研究。E-mail:756927597@qq.com

收稿日期: 2020-04-26

网络出版日期: 2020-10-22

基金资助

国家重点研发计划课题（2018YFD0500405）；国家自然科学基金项目（U19A2037）；湖南省科技领军人才项目"猪生理代谢与机体健康创新团队"（2019RS3022）；湖南创新型省份建设专项经费资助（2019NK2193）；广西省自然科学基金项目（2018JJB130239）

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Effects of Low-Protein Diet Supplemented with Fermented Broussonetia papyrifera on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

SONG Bo ,
ZHENG Changbing ,
ZHONG Yinzhao ,
TIAN Mengli ,
WU Maisheng ,
YANG Qi ,
ZHU Shaozhong ,
ZHANG Xing ,
LI Fengna ,
DUAN Yehui ,
YIN Yulong

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1. Key Laboratory of Animal Nutritional Physiology and Metabolic Process of Hunan, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
2. College of Animal Science, South China Agricultural University, Guangzhou 510642, China;
3. Xiangtan Agricultural and Countryside of Bureau, Xiangtan 411104, China;
4. Xiangtan Huayang Broussonetia Papyrifera Industry Development Limited Company, Xiangtan 411228, China;
5. Animal Breeding Station of Xiangtan, Xiangtan 411104, China

Received date: 2020-04-26

Online published: 2020-10-22

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摘要

本试验旨在研究低蛋白质饲粮中添加构树全株发酵饲料对育肥猪生长性能、胴体性状和肉品质的影响。选用28头体重[（63.53±0.40） kg]相近的健康三元杂交育肥猪，随机分为4组（每组7头）：正常蛋白质饲粮组（饲粮粗蛋白质含量为16%）、低蛋白质饲粮组（饲粮粗蛋白质含量为13%）、构树干粉组（饲粮中添加10%构树全株干粉，且其粗蛋白质含量为13%）、发酵构树组（饲粮中添加10%构树全株发酵饲料，且其粗蛋白质含量为13%）。预试期7 d，正试期为45 d。结果表明：1）不同饲粮处理对育肥猪生长性能无显著影响（P>0.05）。2）与正常蛋白质饲粮组相比，低蛋白质饲粮组育肥猪的瘦肉率无显著变化（P>0.05），但平均背膘厚和脂肪率分别增加了18.18%和23.48%（P<0.05），而在低蛋白质饲粮中添加10%构树全株干粉或构树全株发酵饲料后可使其恢复至正常蛋白质饲粮组水平。3）与低蛋白质饲粮组相比，构树干粉组育肥猪的瘦肉率显著降低（P<0.05），而发酵构树组则无显著变化（P>0.05）。4）与正常蛋白质饲粮组相比，低蛋白质饲粮组和发酵构树组育肥猪的肝脏重量均显著降低（P<0.05），而心脏重量和脾脏重量在各组之间差异不显著（P>0.05）。5）与正常蛋白质饲粮组相比，发酵构树组血清尿素氮含量（-35.63%）有降低的趋势（P=0.07）。6）与正常蛋白质饲粮组相比，构树干粉组背最长肌红度（a^*）值降低了22.52%（P<0.05），剪切力升高了22.85%（P<0.05），而发酵构树组肌内脂肪含量提高了24.53%（P<0.05）。7）与正常蛋白质饲粮组相比，构树干粉组比目鱼肌中异亮氨酸、蛋氨酸、酪氨酸和α-氨基己二酸含量分别降低了18.62%、35.62%、23.76%和35.38%（P<0.05），而发酵构树组背最长肌中组氨酸、精氨酸、甘氨酸、牛磺酸和β-氨基异丁酸含量分别提高45.20%、30.87%、43.00%、20.64%和40.52%（P<0.05），同时比目鱼肌中丙氨酸含量提高了31.42%（P<0.05）。综上所述，低蛋白质饲粮中添加10%构树全株发酵饲料对育肥猪的生长性能无负面影响，可降低血清尿素氮含量和平均背膘厚，并可提高肌肉中游离氨基酸和肌内脂肪含量，从而改善肉的风味和营养价值，且其饲喂效果优于构树全株干粉。

关键词： 构树全株发酵饲料; 低蛋白质饲粮; 育肥猪; 生长性能; 胴体性状; 肉品质

本文引用格式

宋博 , 郑昌炳 , 仲银召 , 田梦丽 , 吴买生 , 杨旗 , 朱少中 , 张兴 , 李凤娜 , 段叶辉 , 印遇龙 . 低蛋白质饲粮中添加构树全株发酵饲料对育肥猪生长性能、胴体性状和肉品质的影响[J]. 动物营养学报, 2020 , 32(10) : 4841 -4851 . DOI: 10.3969/j.issn.1006-267x.2020.10.035

Abstract

This study aimed to investigate the effects of low-protein diet supplemented with fermented Broussonetia papyrifera (FBP) on growth performance, carcass traits and meat quality of finishing pigs. Twenty-eight healthy finishing pigs with similar body weight [(63.53±0.40) kg] were randomly assigned into the following four groups (n=7): normal protein diet group, dietary crude protein content was 16%; low-protein diet group, dietary crude protein content was 13%; Broussonetia papyrifera powder (BPP) group, diet supplemented with 10% BPP and dietary crude protein content was 13%; FBP group, diet supplemented with 10% FBP and dietary crude protein content was 13%. The pre-experimental period lasted for 7 days, and the experimental period lasted for 45 days. The results showed as follows: 1) different dietary treatments had no significant effects on the growth performance of finishing pigs (P>0.05). 2) Compared with the normal protein diet group, the lean meat percentage of finishing pigs in low-protein diet group was not significantly changed (P>0.05), but the average backfat thickness (+18.18%) and fat percentage (+23.48%) were significant increased (P<0.05), and they could restore the level of normal protein diet group when low-protein diet supplemented with 10% BPP or FBP. 3) Compared with the low-protein diet group, the lean meat percentage of finishing pigs in BPP group was significantly reduced, while those in the FBP group had no significant changes (P>0.05). 4) Compared with the normal protein diet group, the liver weight in the low-protein diet group and FBP group was significantly reduced (P<0.05), while the heart weight and spleen weight were not significantly different among the groups (P>0.05). 5) Compared with the normal protein diet group, low-protein diet supplemented with 10% FBP had a tendency to reduce the serum urea nitrogen content (-35.63%, P=0.07). 6) Compared with the normal protein diet group, low-protein diet supplemented with 10% BPP significantly increased the shear force (+22.85%, P<0.05) and decreased the redness (a^*) value (-22.52%, P<0.05) of longissimus dorsi muscle, and significantly increased the intramuscular fat content (+24.54%, P<0.05). 7) Compared with the normal protein diet group, the contents of isoleucine, methionine, tyrosine and α-aminoadipic acid in soleus muscle in the BPP group were decreased by 18.62%, 35.62%, 23.76% and 35.38% (P<0.05), respectively , and the contents of histidine, arginine, glycine, taurine, β-aminoisobutyric acid in longissimus dorsi muscle and the content of alanine in soleus muscle in the FBP group were increased by 45.20%, 30.87%, 43.00%, 20.64%, 40.52% and 31.42% (P<0.05), respectively. In conclusion, low-protein diet supplemented with 10% FBP exerts no negative effects on the growth performance of finishing pigs, but can reduce the serum urea nitrogen content and average backfat thickness, and increase the contents of intramuscular fat and amino acids in muscle, thus improving the flavor and nutritional value of meat. The feeding effects of FBP are better than those of BPP.

Key words： fermented Broussonetia papyrifera; low-protein diet; finishing pigs; growth performance; carcass traits; meat quality

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