| 营养水平对育肥后期三江白猪肌肉品质的影响 |
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| 引用本文： | 黄大鹏,郑本艳,李祥辉,曲红焱.营养水平对育肥后期三江白猪肌肉品质的影响[J].动物营养学报,2009,21(4). |
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| 作者姓名： | 黄大鹏 郑本艳 李祥辉 曲红焱 |
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| 作者单位： | 1. 黑龙江八一农垦大学动物科技学院,大庆,163319
2. 中国种猪信息网,北京,100192 |
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| 基金项目： | 黑龙江省科技厅攻关课题，大庆市科委攻关课题 |
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| 摘 要： | 为研究不同营养水平对育肥后期三江白猪肌肉品质的影响.试验采用二次正交旋转组合设计法,以能量、蛋白质和赖氨酸为3因素,选择体重(69.74±0.87)kg的育肥后期三江白猪207头,按体重、性别一致原则平均分成23组,其中14个试验组,9个零水平组,每组3个重复,每个重复3头猪.试验猪100 kg时屠宰.结果显示:能量为育肥后期三江白猪滴水损失、嫩度、肌内脂肪含量的最重要影响因素,蛋白质次之;对pH1调节的重要因素为赖氨酸水平;对pH24调节的重要因素为蛋白质水平.滴水损失、嫩度和肌内脂肪含量的最优营养组合均为DE13.98MJ/kg、CP 14.00%、Lys 0.65%.低蛋白质、高赖氨酸水平和高蛋白质、低赖氨酸水平使肌内脂肪含量较低,随蛋白质和赖氨酸水平的分别提高和降低,或分别降低和提高均会使肌内脂肪含量提高.
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| 关 键 词： | 营养水平 三江白猪 肌肉品质 二次正交旋转组合设计 |
Effects of Nutrient Levels on Meat Quality of Sanjiang White Pigs in the Latter Finishing Period |
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| HUANG Dapeng,ZHENG Benyan,LI Xianghui,QU Hongyan.Effects of Nutrient Levels on Meat Quality of Sanjiang White Pigs in the Latter Finishing Period[J].Acta Zoonutrimenta Sinica,2009,21(4). |
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| Authors: | HUANG Dapeng ZHENG Benyan LI Xianghui QU Hongyan |
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| Abstract: | The experiment was conducted to study the effects of different nutrient levels on the meat quality of the Sanjiang white pigs in the latter finishing period.Through the quadratic orthogonal rotation combination design, digestible energy (DE), crude protein (CP) and lysine (Lys) were as three factors.Two hundred and seven Sanjiang white pigs with an aver-age weight of (69.74±0.87) kg were randomly allocated to 23 groups with 3 replicates in each group of 3 pigs per replicate according to sex and weight in which 14 groups were experimental groups and 9 groups were zero level groups.Pigs were slaughtered at 100 kg.The results indicated that DE was the most important factor affecting drip loss, tenderness and intra-muscular fat contents, while CP took the second place.The Lys level was an important factor of regulating pH1 and the CP level was an important factor of regulating pH24.The combination that DE was 13.98 MJ/kg, CP was 14.00% and Lys was 0.65% was optimal combination affecting drip loss, tenderness and intramuscular fat contents.Low CP-high Lys level and high CP-low Lys level could make intramuscular fat contents lower.The intramuscular fat contents improved with CP and Lys level being separately increased and decreased or being decreased and increased. |
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| Keywords: | Nutrient levels Sanjiang white pigs Meat quality Quadratic rotation-orthogonal combination design |
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