动物营养学报 >

2021 , Vol. 33 >Issue 10: 5908 - 5916

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.10.049

研究简报 SHORT COMMUNICATION

合生元对生长育肥猪生长性能、胴体品质和肉品质的影响

  • 罗鹏 ,
  • 李爱科 ,
  • 任慧慧 ,
  • 何贝贝 ,
  • 王丽 ,
  • 成俊林 ,
  • 丁斌鹰 ,
  • 王薇薇
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  • 1. 武汉轻工大学动物科学与营养工程学院, 武汉 430023;
    2. 国家粮食和物资储备局科学研究院, 北京 100037;
    3. 青岛康尔生物工程有限公司, 青岛 266100
罗鹏(1993-),男,湖北咸宁人,硕士研究生,动物营养与饲料科学专业。E-mail:302957236@qq.com

收稿日期: 2021-03-13

  网络出版日期: 2021-10-16

基金资助

中央级公益性科研院所基本科研业务费专项（ZX1924）；国家自然科学基金项目（32002192）；国家重点研发计划（2017YFD0500505）

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Effects of Synbiotics on Growth Performance, Carcass Quality and Meat Quality of Growing-Finishing Pigs

  • LUO Peng ,
  • LI Aike ,
  • REN Huihui ,
  • HE Beibei ,
  • WANG Li ,
  • CHENG Junlin ,
  • DING Binying ,
  • WANG Weiwei
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  • 1. School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
    2. Academy of National Food and Strategic Reserves Administration, Beijing 100037, China;
    3. Qingdao Care Bioengineering Co., Ltd., Qingdao 266100, China

Received date: 2021-03-13

  Online published: 2021-10-16

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摘要

本试验旨在研究由植物乳杆菌、屎肠球菌和壳寡糖组成的合生元（SYN）对生长育肥猪生长性能、胴体品质、肉品质和肉质感官评定的影响。试验选用90头（50±2）日龄、体重[（33±6） kg]相近、窝龄相近、健康状况良好的"杜×长×大"三元杂交生长猪，根据体重随机分为3个组，每组6个重复（公母各占1/2，其中公猪为去势公猪），每个重复5头猪。3个组分别为：1）对照组（CON组），饲喂基础饲粮；2）抗生素组（ANT组），生长期阶段（30~60 kg）饲喂基础饲粮+0.002%维吉尼亚霉素，育肥期阶段（61 kg至出栏）饲喂基础饲粮；3）合生元组（SYN组），饲喂基础饲粮+合生元（0.05%植物乳杆菌+0.05%屎肠球菌+0.05%壳寡糖）。试验预试期7 d，正试期120 d。结果表明：1）与CON组相比，ANT组和SYN组公猪或母猪的生长性能（包括平均日增重、平均日采食量和料重比）均无显著差异（P>0.05），但死亡率有所降低。2）与CON组相比，ANT和SYN组生长育肥猪的胴体品质（包括屠宰率、胴体长、背膘厚、眼肌面积和腿臀比例等）均无显著差异（P>0.05），但背膘厚有降低趋势（0.05≤P<0.10）。3） SYN组生长育肥猪背最长肌剪切力显著低于CON组（P<0.05），与ANT组差异不显著（P>0.05），即饲粮添加合生元显著改善了猪肉的嫩度。各组其他肉品质指标（pH45 min、滴水损失、宰后45 min和24 h的肉色以及大理石纹评分等）之间无显著差异（P>0.05）。4）猪肉感官评定中，SYN组里脊肉嫩度显著高于ANT组（P<0.05），后腿肉嫩度显著高于CON组（P<0.05）。由此可见，饲粮中添加由植物乳杆菌、屎肠球菌和壳寡糖组成的合生元，虽然对30 kg至出栏阶段生长育肥猪的生长性能无显著影响，但是有降低生长育肥猪背膘厚的趋势，并且可显著改善猪肉嫩度、降低死亡率。

关键词： 合生元; 胴体品质; 肉品质; 生长育肥猪

本文引用格式

罗鹏 , 李爱科 , 任慧慧 , 何贝贝 , 王丽 , 成俊林 , 丁斌鹰 , 王薇薇 . 合生元对生长育肥猪生长性能、胴体品质和肉品质的影响[J]. 动物营养学报, 2021 , 33(10) : 5908 -5916 . DOI: 10.3969/j.issn.1006-267x.2021.10.049

Abstract

This experiment was conducted to investigate the effects of synbiotics, composed of Lactobacillus plantarum, Enterococcus faecium and chitosan oligosaccharide, on the growth performance, carcass quality, meat quality and meat sensory evaluation of growing-finishing pigs. Ninety Duroc×Landrace×Yorkshire crossbred growing pigs aged of (50±2) days, with similar body weight of (33±6) kg, litter age and good health, were randomly divided into 3 groups with 6 replicates per group (half male and half female, and the boars were castrated) and 5 pigs per replicate. The three groups were as follows:1) the control group (CON group), pigs were fed a basal diet; 2) the antibiotic group (ANT group), pigs were fed the basal diet+0.002% virginiamycin during growing period (30 to 60 kg), and fed the basal diet during fattening period (61 kg to slaughter); 3) the synbiotics group (SYN group), pigs were fed the basal diet+synbiotics (0.05% Lactobacillus plantarum+0.05% Enterococcus faecium+0.05% chitosan oligosaccharide). The pre-test period lasted for 7 days, and the experimental period lasted for 120 days. The results showed as follows:1) compared with CON group, there were no significant differences in growth performance (including average daily gain, average daily feed intake and feed to gain ratio) of boars or sows in ANT group and SYN group (P>0.05), but the mortality was reduced. 2) Compared with CON group, there were no significant differences in carcass quality (including dressing percentage, carcass length, backfat thickness, loin eye area and percentage of ham of growing-finishing pigs in ANT group and SYN group (P>0.05), but the backfat thickness had a decreasing trend (0.05 ≤ P<0.10). 3) The shear force in longissimus dorsi of growing-finishing pigs in SYN group was significantly lower than that in CON group (P<0.05), but there was no significant difference between SYN group and ANT group (P>0.05), that was to say, the supplementation of synbiotics significantly improved the tenderness of pork. There were no significant differences in the other meat quality indexes (including pH45 min, drip loss, meat color at 45 min and 24 h after slaughter, marbling score, etc.) among all groups (P>0.05). 4) In sensory evaluation of pork, the tenderness of underback in SYN group was significantly higher than that in ANT group (P<0.05), and the tenderness of hindquarter was significantly higher than that in CON group (P<0.05). In conclusion, dietary synbiotics composed of Lactobacillus plantarum, Enterococcus faecium and chitosan oligosaccharide have no significant effects on the growth performance of growing-finishing pigs from 30 kg to market stage, but have a tendency to reduce the backfat thickness, and can significantly improve the pork tenderness and reduce the mortality of growing-finishing pigs.

Key words： synbiotics; carcass quality; meat quality; growing-finishing pigs

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