杜仲提取物对猪胴体品质及肌肉氨基酸含量的影响  

Effect of Eucommia Ulmoicles Oliv Extract on Growth Performance, Carcass Characteristics,Meat Qualities and Muscular Amino Acid Contents in Growing Pig

作　　者：王建辉[1] 贺建华[1] 易宣[1] 李艳[1] 赵玉蓉[1] 

机构地区：[1]湖南农业大学动物科技学院动物营养研究所,长沙410128

出　　处：《动物营养学报》2007年第3期269-276,共8页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：湖南省重大专项"植物提取物有效成分在动物生产中应用的基础理论研究"(05NK003)

摘　　要：本试验旨在探索杜仲提取物(EUOE)对猪生长性能、胴体品质及肌肉氨基酸含量的影响。试验选用胎次相同、体重相近的42日龄杜×长×大三元杂交猪300头,平均初始重为(9.96±0.05)kg,随机分成5个处理,每个处理6个重复,每个重复10头猪。试验分成3个阶段,阶段Ⅰ:9.96～20kg;阶段Ⅱ:20～60kg;阶段Ⅲ:60～90kg。试验日粮分别在基础日粮中添加杜仲提取物0,1500,2000和2500mg/kg或黄霉素12mg/kg(阶段Ⅰ)或8mg/kg(阶段Ⅱ和Ⅲ)。结果表明,1500mg/kg杜仲提取物显著降低阶段Ⅰ和Ⅱ日均腹泻评分(P<0.05),显著提高了阶段Ⅱ猪群日均增重(P<0.05),降低了阶段Ⅱ和Ⅲ料重比(P<0.05)。杜仲提取物(除2000mg/kg)和黄霉素组均能显著提高试验全期日增重(P<0.05),而杜仲提取物与黄霉素间不存在显著差异(P<0.05),动物日均采食量存在增加趋势(0.05<P<0.10)。杜仲提取物1500,2000mg/kg的添加显著提高了猪肌肉肌内脂肪含量(P<0.05),其不同添加水平间无显著差异(P>0.05);而黄霉素的添加显著降低了肌肉肌内脂肪含量(P<0.05)。黄霉素和杜仲提取物组均能不同程度地降低胴体皮厚(0.05<P<0.10),同时各日粮处理有降低滴水损失,增加眼肌面积、肉色评分和肌肉大理石纹评分的趋势(0.05<P<0.10),且杜仲提取物处理组能显著提高猪肉肌肉总氨基酸和鲜味氨基酸含量(P<0.05)。这表明杜仲提取物能不同程度地改善猪胴体品质和肌肉质量,其中以1500mg/kg添加效果最佳。To investigate the effect of Eucommia ulmoicles Oliv extract （EUOE） on growth performance carcass characteristics, meat qualities and muscular amino acid contents, a feeding trial was conducted with three hundred 42-d Duroc× （Landrace× Yorkshire） crossbred piglets with average weight （9.96 -＋ 0.05） kg. They were randomly assigned to five treatment groups （six replicates per group, ten heads per replicate）. The trial was spit into three phases, Phase Ⅰ （9.96～20 kg BW）; Phase Ⅱ （20～60 kg BW） and Phase Ⅲ （60-90 kg BW）. The piglets were fed on the basal diet supplemented with graded EUOE （0,1 500,2 000,2 500 mg/kg） or flavomycin （12 mg/kg for Phase I and 8 mg/kg for Phase U and HI） respectively. The diet supplemented with 1 500 mg/kg EUOE showed significantly better results of ADDS （Phase Ⅰ ） （P〈0.05）,ADG, F/G and ADDS （Phase Ⅱ ） （P〈0.05） ,F/G （PhaseⅢ ） （P〈0.05） than that of the control,and there was a trend of increase on ADFI with the graded level of EUOE supplementation （P = 0. 074） （Phase HI ）. As for the overall phase, ADG of 1 500,2 500 mg/kg EUOE and Flavomycin treatments were significantly different from the control （P〈0.05） ,no significant difference existed on other indices but a trend is detected on ADFI （ P = 0. 086）. There was a trend that EUOE supplementation improved the carcass characteristics and meat qualities by decreasing the drip loss,skin thickness and increase lion eye area （0.05〈P〈0.10）. Total amino acid contents of 1 500 mg/kg EUOE group were significantly increased,and delicious amino acid contents of Flavomycin was significantly lowered but that of 1 500 mg/kg EUOE was significantly increased in pork muscle （P〈0.05）. Furthermore,the examined delicious amino acid and total amino acid contents were decreased with the graded EUOE level （P〉0.05）. This suggests that EUOE can ameliorate the carcass characteristics and muscular qualities, and 1 500 mg/kg EUOE supplementation

关 键 词：猪 杜仲提取物 黄霉素 生长性能 胴体品质 肌肉氨基酸含量 

分 类 号：S816.9[农业科学—饲料科学]