中草药添加剂对猪肉氨基酸含量的影响研究  

Study on the Effect of Chinese Herbal Additives on the Content of Amino Acid in Pork

作　　者：刘泽民[1] 曹日亮[1] 胡广英[1] 郭雪丽[1] 王红宝[1] 

机构地区：[1]山西省农业科学院畜牧兽医研究所,山西太原030032

出　　处：《养猪》2017年第6期86-88,共3页Swine Production

基　　金：山西省科技攻关项目(201703D221023-3和201603D221027-1)

摘　　要：试验选取28日龄体重相近、公母各半的杜长大断奶仔猪72头,随机分为对照组、中草药Ⅰ组、中草药Ⅱ组、抗生素组,每组3个重复,每个重复6头试验猪。对照组饲喂基础饲粮;中草药Ⅰ组在基础饲粮中添加1%的中草药配方Ⅰ;中草药Ⅱ组在基础饲粮中添加1%的中草药配方Ⅱ;抗生素组在每吨基础饲粮中添加50 g金霉素。试验猪饲养130 d后每组随机选择3头屠宰,检测猪肉中氨基酸含量。结果显示,甲硫氨酸,中草药Ⅱ组比中草药Ⅰ组显著高5.46%(P<0.05);谷氨酸,中草药Ⅰ组、中草药Ⅱ组分别比对照组显著高2.90(P<0.05)、3.11%(P<0.05),与抗生素组差异不显著(P>0.05);甘氨酸,中草药Ⅱ组比对照组显著高6.87%(P<0.05),其他各组差异不显著(P>0.05)。The test selected 72 of 28 day Duroc×Landrace×Yorkshire weaned piglets with similar weight andeach half of male and female, which were randomly divided into control group, Chinese Herb AdditivesⅠgroup,Chinese Herb AdditivesⅠgroup, antibiotic group, 3 repetitions per group, and 6 test pigs. The control group wasfed the basal diet, and the Chinese Herb AdditivesⅠgroup added 1% Chinese herbal formula Ⅰto the basic diet;the Chinese Herb AdditivesⅠgroup added 1% Chinese herbal formula Ⅰto the basic diet; the antibiotic groupadded 50 g chlortetracycline per ton of basic diets. The pigs were raised 130 days after each group randomly selected3 slaughters to test the amino acid content of pork. The results show that the DL-Methionine in pork ofChinese herbal additivesⅡgroup was significantly 5.46% higher than that of Chinese herbal additivesgroup（P〈0.05）; Glutamate in pork of Chinese herbal additivesⅠgroup, Chinese herbal additiveswas significantly2.90%, 3.11% higher than that of the control group（P〈0.05）, and antibiotics group difference was not significant（P〉0.05） ; Glycine in pork of Chinese herbal additivesⅡ group was significantly 6.87% higher than that of thecontrol group（P〈0.05）; the other no significant difference between groups（P〉0.05）.

关 键 词：中草药添加剂 猪肉 氨基酸 影响 研究 

分 类 号：S828.5[农业科学—畜牧学]