甜菜碱和胆碱对育肥猪胴体品质及肉品质的影响  

Effect of betaine and choline on meat quality of fattening pig

作　　者：边连全[1] 安磊旭[1] 张东梅[1] 刘显军[1] 陈静[1] 张飞[1] 

机构地区：[1]沈阳农业大学畜牧兽医学院 教授,沈阳110161

出　　处：《饲料工业》2009年第4期6-8,共3页Feed Industry

基　　金：国家科技支撑计划瘦肉猪规模化健康养殖与饲料添加剂研制(2007BAD71B03);国家科技支撑计划优质高产抗逆瘦肉型种猪选育研制(2007BAD71B01)

摘　　要：试验采用两因素(甜菜碱、胆碱)2×3析因试验设计,选用81头健康的80kg左右的杜长大三元杂交猪,随机分成9组,每组3个重复。日粮中甜菜碱的添加水平为0、1000、1500mg/kg,胆碱的添加水平为0、250、500mg/kg,通过屠宰试验测定各项指标。结果表明,添加甜菜碱和胆碱组屠宰率、熟肉率增加,屠宰24h后的pH值和大理石纹评分稍有增加,背膘厚有所降低,同时添加甜菜碱1500mg/kg和胆碱500mg/kg总体效果最好。甜菜碱和胆碱对胴体品质和肉品质无互作效应。2×3 factorial trial was used in the experiment.Eighty-one DurocxLandracexLarge swines with average body weight of 80 kg were allotted into the 9 treatments of 3 replicates.Different levels of betaine （0, 1 000, 1 500 mg/kg） and choline （0, 250, 500 mg/kg） were adding into the diets. Results showed that the slaught rate,the rate of cooked pork,the pH of 24 hours and the score of marble slightly increased with adding betaine and choline.h was the optimal effect when the supplemental7 amount of betaine was 1 500 mg/kg and of choline was 500 mg/kg. Betaine and choline had no interaction on carcass composition and meat quality.

关 键 词：育肥猪 甜菜碱 胆碱 肉品质 

分 类 号：S816.7[农业科学—饲料科学]