发酵饲料对生长肥育猪脂肪品质的影响  

Effects of fermented feed added to diets for growing and fattening pigs on quality of fat in pork

作　　者：王娟娟[1] 王顺喜[1] 陆文清[2] 胡起源[3] 

机构地区：[1]中国农业大学工学院,北京100193 [2]中国农业大学农业部饲料工业中心,北京100083 [3]北京晟亚育达生物科技有限公司,北京100193

出　　处：《粮食与饲料工业》2010年第6期59-62,共4页Cereal & Feed Industry

基　　金：国家科技支撑计划项目(2006BAD12B09)

摘　　要：采用玉米-豆粕型基础日粮,研究日粮添加无抗生素微生物发酵饲料、抗生素对猪肉肌内和皮下脂肪组织品质的影响。对照组饲喂基础日粮,抗生素组在基础日粮基础上添加15%金霉素,发酵料组在基础日粮基础上添加15%～20%的发酵饲料;试验在25～60kg和60～100kg两个阶段进行。结果表明:日粮添加发酵饲料可显著提高肌内脂肪的含量,降低亚油酸、总多不饱和脂肪酸的含量和n-6/n-3的值,增加α-亚麻酸和总单不饱和脂肪酸的含量,降低硫代巴比妥酸反应物值。The effect of fermented feed without antibiotics microorganism and with antibiotics added to cornsoybean type basal diets on the quality of fat organ in pork and subsurface was studied. The control group was fed on basal diets. The antibiotics group was fed on basal diets with 15% additive aureomycin. The fermented feed group was fed on basal diets with 15 %-20% fermented feed. The experiment was conducted in stages of 25-60 kg and 60-100 kg. The results showed that adding fermented feed to diets could significantly increase the content of fat in muscle and decrease the contents of linoleic acid, polyunsaturated fatty acid and the ratio of n-6 ; n-3, increase the contents of a linolenic acid and monounsaturated fatty acid, decrease TBARS value.

关 键 词：猪 发酵饲料 脂肪品质 脂质氧化 

分 类 号：S828.5[农业科学—畜牧学]