| 饲喂乳酸菌制剂对肥育猪生长性能、肉品质及风味物质含量的影响 |
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| 引用本文： | 邓子潇,陈光成,管武太,许国焕,余忠丽,姚继明.饲喂乳酸菌制剂对肥育猪生长性能、肉品质及风味物质含量的影响[J].中国畜牧杂志,2018(3). |
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| 作者姓名： | 邓子潇 陈光成 管武太 许国焕 余忠丽 姚继明 |
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| 作者单位： | 华南农业大学动物科学学院;广东省微生物研究所;广东希普生物科技股份有限公司;广东旺大集团股份有限公司; |
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| 摘 要： | 试验旨在研究饲粮中添加乳酸菌制剂对肥育猪生长性能、肉品质及风味物质含量的影响。选取平均体重为(55±2)kg的杜×长×大三元杂猪240头,随机分为3个处理组,每组4个重复,每个重复20头试猪,公、母各半。对照组饲喂基础饲粮(玉米-豆粕型),2个试验组饲粮分别在基础饲粮中添加0.3%乳酸菌干粉和0.3%乳酸菌菌液,这2种制剂中乳酸菌含量均为1.2×10~9 CFU/g。试验期57 d,在饲养试验结束时,每个重复选择2头(1公1母)接近平均体重的试猪进行屠宰,测定胴体性状、肉品质和风味物质含量。结果表明:饲粮中添加乳酸菌干粉和乳酸菌菌液均对肥育猪的平均日增重、平均日采食量及耗料增重比无显著影响(P0.05),对肥育猪胴体直长、斜长、背膘厚、皮厚及眼肌面积也无显著影响(P0.05),对肌肉的肉色、大理石纹、pH、滴水损失率及剪切力无显著改善(P0.05);与对照组相比,饲粮中添加乳酸菌菌液显著降低背最长肌中次黄嘌呤含量(P0.05),但2个试验组肌苷酸、谷氨酸和肌内脂肪均无显著差异(P0.05)。综上所述,饲喂乳酸菌制剂对肥育猪生长性能、胴体性状和肉质无显著影响,但可降低肌肉中次黄嘌呤含量,有利于改善猪肉的风味。
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| 关 键 词： | 乳酸菌制剂 肥育猪 生长性能 胴体性状 肉品质 风味物质 |
Effects of Dietary Lactobacillus Feed Additives on Growth Performance,Meat Quality and Flavor Compounds of Finishing Pigs |
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| Institution: | ,College of Animal Science, South China Agricultural University,Guangdong Institute of Microbiology,Guangdong Xipu Biotechnology Co., Ltd.,Guangdong Wangda Group Co., Ltd. |
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| Abstract: | This experiment was conducted to evaluate the effects of dietary Lactobacillus feed additives on the performance and meat quality in finishing pigs. A total of 240 three-crossed pigs(Duroc×Large White× Landrace) weighing(55±2) kg were randomly assigned to 3 dietary treatments with 4 replications per treatment and 20 pigs per replication for 57 d. Three experimental diets were formulated based on corn-soybean meal, containing 0(control group), 0.3% dry powder and 0.3% liquid of microbial feed additives, respectively(The content of Lactobacillus is 1.2×10~9 CFU/g). At the end of the test, two pigs(1 barrow and 1 gilt, weight of the selected pigs closely representing the mean replicate weight) from each replicate were sacrificed for sample collection. Supplementation of Lactobacillus feed additives in finishing pig diets could numerically improve the average daily gain, average daily feed intake and feed to gain ratio(P >0.05). No difference was observed in carcass straight long, carcass inclined long, back fat, skin thick and marbling grading area of among three treatments(P>0.05). For meat quality, there were no significant difference about meat color, marbling, pH value, drip loss and tender degrees of longissimus dorsi muscle among different treatments(P>0.05); Compared with control group, the concentrations of hypoxanthine in longissimus dorsi muscle was significantly decreased when pigs fed the diet supplemented with liquid of microbial feed additives(P<0.05), but there were no effects of the dietary Lactobacillus feed additives in the contents of inosinic acid, glutamate and intramuscular injection fat in longissimus muscle(P>0.05). Collectively, these results suggested that supplementation of Lactobacillus feed additives in finishing pig diet could improve pork flavor and have no significant effect on growth performance, carcass shape and meat quality. |
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| Keywords: | Lactobacillus feed additives Finishing pigs Growth performance Carcass shape Meat quality Flavor compounds |
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