乙酸镁对氟烷基因杂合子育肥猪肌肉加工品质的影响  

Effects of dietary Mg(Ac)_2 supplement on the process quality of pork in Hal^NHal^n pigs

作　　者：刘显军[1] 陈静[1] 边连全[1] 张飞[1] 董维国[1] 

机构地区：[1]沈阳农业大学畜牧兽医学院,辽宁沈阳110161

出　　处：《畜牧与兽医》2009年第11期19-21,共3页Animal Husbandry & Veterinary Medicine

基　　金：国家科技支撑计划(2007BAD71B03);沈阳农业大学中青年硕士生导师基金(200710)。

摘　　要：育肥猪屠宰前饲粮中短期添加乙酸镁,研究其对氟烷基因杂合子育肥猪肌肉加工品质的影响。选用体重相近的氟烷基因杂合子(HalNHaln)大长猪(大白猪×长白猪)36头随机分为2组,即对照组、乙酸镁组,每组18头。乙酸镁组在屠宰前5 d,基础日粮中添加镁1 500mg/kg(以乙酸镁形式),对照组饲喂基础日粮。试验表明:在猪屠宰前饲粮中短期添加1 500 mg/kg水平的镁对试验猪的平均日采食量没有明显影响(P>0.05);可以显著降低肌肉的滴水损失(P<0.05),提高猪肉的熟肉率,从而提高猪肉的加工品质。Thirty-six HalNHaln pigs （Y×L） with similar initial live weight were employed to study the enhancing effects of short term dieta- ry addition of Mg prior to slaughter on meat quality. The 36 pigs were allotted to 2 groups ： Magnesium acetate group and control group. The diet of Magnesium acetate group was added to 1 500 g/kg Mg in form of Magnesium acetate. The results showed ： 1 ） The dietary addition of Mg had no significantly effects on ADFI of pigs of Magnesium acetate group （P〈0. 05 ） ; 2 ） Short term addition of 1 500 mg/kg Mg prior to lower the muscle dropping lose. At the same time, Mg addition could enhance the rate of cooked muscle （ P〈0.05 ）.

关 键 词：猪 氟烷基因杂合子 乙酸镁 加工品质 

分 类 号：S828[农业科学—畜牧学]