动物营养学报 >

2022 , Vol. 34 >Issue 11: 6962 - 6970

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.11.017

研究论文 RESEARCH PAPER

发酵浓缩料对生长育肥猪生长性能、免疫功能、胴体品质及肉品质的影响

  • 王富辰 ,
  • 郑立发 ,
  • 王亮 ,
  • 秦小童 ,
  • 石宝明
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  • 东北农业大学动物营养研究所, 哈尔滨 150030
王富辰(1998—),男,山东寿光人,硕士研究生,畜牧专业。E-mail:wangfuchen132@163.com

收稿日期: 2022-05-06

  网络出版日期: 2022-11-14

基金资助

黑龙江省"百千万"工程科技重大专项（2021ZX12B08）

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Effects of Fermented Concentrated Feed on Growth Performance, Immune Function, Carcass Quality and Meat Quality of Growing-Finishing Pigs

  • WANG Fuchen ,
  • ZHENG Lifa ,
  • WANG Liang ,
  • QIN Xiaotong ,
  • SHI Baoming
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  • Institute of Animal Nutrition, Northeast Agricultural University, Harbin 150030, China

Received date: 2022-05-06

  Online published: 2022-11-14

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摘要

本试验旨在研究发酵浓缩料对生长育肥猪生长性能、免疫功能、胴体品质及肉品质的影响。选取体重为（27.17±0.15） kg的健康"杜×长×大"三元杂交猪225头，随机分为3组，每组3个重复，每个重复25头猪。对照组饲喂基础饲粮，各阶段基础饲粮分别为70%玉米+30%浓缩料、75%玉米+25%浓缩料和80%玉米+20%浓缩料，干发酵组、湿发酵组分别饲喂以等量干发酵浓缩料、湿发酵浓缩料替代基础饲粮中全部浓缩料的试验饲粮。试验期为116 d （25~50 kg阶段，36 d；51~75 kg阶段，32 d；76 kg~出栏阶段，48 d）。结果表明：1）各组之间初始体重、中期体重、结束体重和平均日增重（ADG）无显著差异（P>0.05）。与对照组相比，干发酵组第1~116天和第37~68天的平均日采食量（ADFI）显著降低（P<0.05）；干发酵组第69~116天的ADFI显著降低（P<0.05），湿发酵组第69~116天的ADFI显著提高（P<0.05）。与对照组和湿发酵组相比，干发酵组第37~68天和第69~116天的料重比（F/G）显著降低（P<0.05）。2）与对照组相比，干发酵组和湿发酵组的血浆免疫球蛋白M （IgM）含量显著提高（P<0.05），湿发酵组的血浆免疫球蛋白G （IgG）含量显著提高（P<0.05）。3）各组之间宰前活重、胴体重、屠宰率、胴体直长、眼肌面积、皮厚和背膘厚没有显著差异（P<0.05）。4）与对照组相比，干发酵组和湿发酵组的滴水损失和剪切力显著降低（P<0.05），湿发酵组的蒸煮损失显著降低（P<0.05）。与干发酵组相比，湿发酵组的肉色亮度（L*）值显著降低（P<0.05），肉色红度（a*）值显著提高（P<0.05）；与对照组和干发酵组相比，湿发酵组的肉色黄度（b*）值显著降低（P<0.05）。综上所述，发酵浓缩料能够改善生长育肥猪的生长性能，提高血浆免疫球蛋白含量，改善肉品质。在提高生长性能方面，干发酵浓缩料优于湿发酵浓缩料；在提高免疫功能和改善肉品质方面，湿发酵浓缩料优于干发酵浓缩料。

关键词： 发酵浓缩料; 生长育肥猪; 生长性能; 免疫功能; 胴体品质; 肉品质

本文引用格式

王富辰 , 郑立发 , 王亮 , 秦小童 , 石宝明 . 发酵浓缩料对生长育肥猪生长性能、免疫功能、胴体品质及肉品质的影响[J]. 动物营养学报, 2022 , 34(11) : 6962 -6970 . DOI: 10.3969/j.issn.1006-267x.2022.11.017

Abstract

This experiment was conducted to explore the effects of fermented concentrated feed on growth performance, immune function, carcass quality and meat quality of growing-finishing pigs. Two hundred and twenty-five healthy Duroc×Landrace×Yorkshire ternary crossbred pigs with a body weight of (27.17±0.15) kg were randomly divided into 3 groups with 3 replicates per group and 25 pigs per replicate. Pigs in the control group were fed a basal diet of 70% corn+30% concentrate feed, 75% corn+25% concentrate feed and 80% corn+20% concentrate feed at each stage, while the dry and wet fermentation groups were fed experimental diets with equal amounts of dry and wet fermented concentrated feed replacing all concentrate feed in the basal diet. The experiment lasted for 116 d (25 to 50 kg stage, 36 days; 51 to 75 kg stage, 32 days; 76 kg to slaughter stage, 48 days). The results showed as follows:1) there were no significant differences in initial body weight, mid body weight, final body weight and average daily gain (ADG) among all groups (P>0.05). Compared with the control group, the average daily feed intake (ADFI) during days 1 to 116 and days 37 to 68 of dry fermentation group was significant decreased (P<0.05); the ADFI during days 69 to 116 of dry fermentation group was significant decreased (P<0.05), and the ADFI during days 69 to 116 of wet fermentation group was significant increased (P<0.05). Compared with the control group and wet fermentation group, the feed to gain ratio (F/G) during days 37 to 68 and days 69 to 116 days of dry fermentation group was significant decreased (P<0.05). 2) Compared with the control group, the plasma immunoglobulin M (IgM) content of dry and wet fermentation groups was significant increased (P<0.05), and plasma immunoglobulin G (IgG) content of wet fermentation group was significant increased (P<0.05). 3) There were no significant differences in body weight before slaughter, carcass weight, dressing percentage, carcass straight length, loin eye area, thick skin and backfat thickness among all groups (P>0.05). 4) Compared with the control group, the drip loss and shearing force of dry and wet fermentation groups were significant decreased (P<0.05), and the cooking loss of wet fermentation group was significant decreased (P<0.05). Compared with the dry fermentation group, the meat color brightness (L*) value of wet fermentation group was significant decreased (P<0.05), and the color redness (a*) value was significant increased (P<0.05); compared with the control group and dry fermentation group, the meat color yellowness (b*) value of wet fermentation group was significant decreased (P<0.05). In conclusion, the fermented concentrated feed can improve the growth performance of growing-finishing pigs, increase the plasma immunoglobulin content and improve the meat quality. In terms of improving growth performance, the dry fermented concentrated feed is better than wet fermented concentrated feed; in terms of improving immune function and meat quality, the wet fermented concentrated feed is better than dry fermented concentrated feed.

Key words： fermented concentrated feed; growing-finishing pigs; growth performance; immune function; carcass quality; meat quality

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