不同日粮蛋白质水平对乌金猪肉品质的影响  

Effect of Dietary Protein Levels on Meat Quality in Wujin Pig

作　　者：葛长荣[1] 赵素梅[1] 张曦[1] 赖桦[1] 李长强[1] 高士争[1] 

机构地区：[1]云南农业大学云南省动物营养与饲料重点实验室,昆明650201

出　　处：《畜牧兽医学报》2008年第12期1692-1700,共9页ACTA VETERINARIA ET ZOOTECHNICA SINICA

基　　金：云南省自然科学重点基金(2005C0008Z)

摘　　要：旨在研究日粮不同蛋白水平对乌金猪肉品质的影响及最优肉品质所需的日粮适宜蛋白水平。选取体质量15kg左右的乌金猪90头，随机分为5组，每组18头，下设3个重复，每个重复6头。试验采用单因子随机分组设计，在体质量为15～30、30～60和60～100kg阶段的日粮蛋白水平分别为最高蛋白水平（HHP，18％、16％和14％）、中高蛋白水平（HMP，17％、15％和13％）、中蛋白水平（MMP，16％、14％和12％）、中低蛋白水平（MLP，15％、13％和11％）和最低蛋白水平（LLP，14％、12％和10％）。各组在不同生长阶段日粮能量、微量元素、氨基酸等水平固定。试验期至100kg体质量，分别在30、60和100kg体质量时屠宰，测定肉品质指标及肌肉营养成分，采用模糊综合评定系统分析并确定最优肉品质日粮适宜蛋白水平。结果表明，日粮不同蛋白水平对乌金猪不同生长阶段肌肉pH、系水力、剪切力、烹煮损失和滴水损失有明显影响，其中高、中、低蛋白组间差异显著（P〈0．05），大理石纹评分随蛋白水平的降低而增加，低蛋白组显著高于高蛋白组（P〈0．05）。随着日粮蛋白水平的增加，肌肉中粗蛋白含量提高，在100kg体质量时达显著水平（P〈0．05）；粗脂肪、肌内脂肪和肌苷酸含量降低，不同生长阶段高、中、低能量组间差异显著（P〈0．05或P〈0．01）。以大理石纹、剪切力和滴水损失为评定肉品质的代表指标，通过综合评定确定30、60和100kg体质量时最优肉品质适宜的日粮蛋白水平分别为15．88％、14．13％和11．42％。研究结果为乌金猪的合理饲养和改善肉品质提供了科学依据。The aim of the study was to investigate the effect of dietary protein levels on meat quality so as to find the suitable dietary protein level according to the best meat quality by Fuzzy Comprehensive Judgment Model. Ninety pigs were randomly allotted into five groups fed diet containing different protein levels. There were eighteen pigs in each group with three replicates. Six pigs were used in per replicates. The experiment was designed by single factor random arrangement. The dietary protein levels were high high protein（HHP,18%, 16% and 14%）, high medium protein（HMP, 17%, 15% and 13%）, medium medium protein（MMP, 16%, 14% and 12%）, medium low protein（MLP, 15%, 13% and 11%）and low low protein（LLP, 14G, 12% and 10%）respectively during 15-30, 30-60 and 60-100 kg body weight. The dietary energy level, trace element and amino acids content in one group during different growth stages were constant. The meat quality traits were measured when the pigs were slaughtered at 30, 60 and 100 kg body weight. Fuzzy Comprehensive Judgment Model was analyzed to make sure the suitable dietary protein level to attain the best meat quality in Wujin pigs during different growth stages. The re-sults showed that dietary protein level affected obviously the muscle pH value, water holding capacity, shear force, cooking loss and drip loss during the different growth stages, the differences were significant among high, medium and low groups （P〈0.05 or P〈0.01）. The marbling score increased with the reducing of dietary protein level and which was significant between low and high dietary protein levels （P〈0.05）. The muscle crude protein contents increased with the dietary protein level increasing and the difference was significant at 100 kg （P〈0.05）. However, the contents of muscle crude fat, intramuscular fat and inosine monophosphate reduced with dietary protein level enhancing, and the differences were significant among high, medium and low groups during different growth stages （P〈0.05 or P〈0.

关 键 词：日粮蛋白 肉品质 肌内脂肪 乌金猪 

分 类 号：S828[农业科学—畜牧学] S816.4[农业科学—畜牧兽医]