摘要
试验旨在探讨日粮中添加酵母培养物(乐华康肽)对高温环境下育肥猪生长性能和肉品质的影响。试验选取平均体重为(71.13±0.64)kg的"杜洛克×长白×大白"杂交育肥猪96头,公母各半,随机分为两个组,分别是对照组和试验组,对照组饲喂基础日粮,试验组饲喂添加乐华康肽5%的日粮,每组8个重复,每个重复6头猪。试验期60 d。试验结果表明,与对照组相比,试验组的料重比降低3.77%(P<0.05);与对照组相比,试验组的肌内脂肪含量显著提高14.10%(P<0.05),熟肉率显著增加6.63%(P<0.05),冷冻损失和解冻损失分别显著降低28.48%(P<0.05)和63.10%(P<0.05),a*(红度)值增加3.17%(P<0.05);试验组的游离氨基酸总量比对照组增加10.11%(P<0.05),且对猪肉鲜味和甜味有主要贡献的谷氨酸、甘氨酸和精氨酸的含量均极显著高于对照组(P<0.01),丙氨酸和胱氨酸的含量均显著高于对照组(P<0.05)。由此可知,日粮中添加的酿酒酵母培养物(乐华康肽)5%可提高育肥猪生长性能,改善肌肉肉质,缓解高温应激对育肥猪生长造成的不利影响。
This experiment aimed to investigate the effects of yeast culture （Lucnova） supplementation on growth performance and meat quality at high temperature. A total of 96 Duroc x Landrace x Large white growing-finishing pigs, with an average initial body weight of 71.13±0.64 kg, were randomly assigned to two groups. Every treatment had 8 replicates with 6 pigs per replicates. The trial period was 60 days. The two treatments included： control group （a basal diet）; trial group （with 5% Lucnova）. The results showed that compared with control group, feed to gain ratio of trial group decreased by 3.77% （P〈0.05）. Compared with control group, intramuscular fat content of trial troup increased by 14.!0% （P〈0.05）, cooking percentage increased by 6.63% （P〈0.05）, frozen loss and thawed loss decreased by 28.48% and 63.10% （P〈0.05）, and the value of a＊ increased by 3.17% （P〈0.05）. The total contents of free amino acids in trial group increased by 10.11% than that in control group （P〈0.05）, and the content of glutamic acid, glycine, and argininine were extremely significant higher than those in control group （P〈0.01）, alanine and cystinehigher were high- er than that in control group （P〈0.05）, which had a major contribution to pork freshness and sweetness. In conclusion, dietary supplementation of 5% yeast culture （Lucnova） could enhance the growth performance, improve the meat quality,and reduce the adverse impact caused by high temperature stress in growing-finishing pigs.
出处
《饲料博览》
2017年第7期1-5,共5页
Feed Review
关键词
高温
酵母培养物
育肥猪
生长性能
肉品质
high temperature
yeast culture
growing-finishing pigs
growth performance
meat quality
