营养水平对荣昌猪肌内脂肪、脂肪酸含量的影响研究  

Effects of dietary nutrient level on intramuscular fat content and its fatty acid composition of longissimus dorsi muscle in Rongchang growing-finishing pigs

作　　者：周晓容[1] 杨飞云[1] 黄萍[1] 辜玉红[1] 

机构地区：[1]重庆市畜牧科学院

出　　处：《饲料工业》2010年第23期14-17,共4页Feed Industry

基　　金：国家科技部"973"计划项目"肉质性状形成的规律及其营养调控("2004CB117503);重庆市自然科学基金项目"荣昌猪肌内脂肪超级沉积的分子机制及营养调控"(CSTC;2008BA1013)

摘　　要：试验选用84头10 kg左右荣昌阉公猪,随机分成2组,每组6个重复,每个重复7头猪,在参照中国瘦肉型猪饲养标准(高营养水平组)、荣昌猪(GB 7223—1987)饲养标准(低营养水平组)配制的2种日粮饲喂条件下,研究日粮营养水平对生长肥育期荣昌阉公猪肌内脂肪、脂肪酸含量及组成的影响。结果表明:本试验条件下,营养水平对生长育肥阶段荣昌猪肌内脂肪含量无显著影响;高营养水平组显著提高荣昌猪35 kg时硬脂酸含量(P<0.05)和20 kg时亚麻酸含量(P<0.05);荣昌猪的饱和脂肪酸、不饱和脂肪酸和必需脂肪酸含量,高低营养水平组在各个体重阶段差异均不显著(P>0.05)。84 Rongchang barrows（10 kg BW）were selected and divided into two groups and fed two kinds of diets（the diet of control group was formulated according to Feeding standard for Rongchang pigs（GB 7223—1987）,while the diet of experimental group was formulated according to China Feeding standard for lean-type pigs）,each group having 6 replicates,7pigs per each replicate.The experiment was conducted to study the effects of dietary nutrient level on intramuscular fat content and fatty acid composition of Longissimus Dorsi Muscle（LM）in Rongchang growing-finishing Pigs.The results showed that dietary nutrient level in the experiment did not affect the IMF contents of LM in Rongchang growing-finishing Pigs（P0.05）;the percentage of C18：0 in Rongchang pigs with 35 kg and C18：3 in Rongchang pigs with 20 kg were significantly higher in experimental group than those of control group（P0.05）;the percentage of saturated fatty acid（SFA）、unsaturated fatty acid（UFA）and essential fatty acid（EFA） between control group and experimental group were not significant during growing-finishing stage.

关 键 词：营养水平 荣昌猪 肌内脂肪 脂肪酸 

分 类 号：S828[农业科学—畜牧学]