饲喂青绿全株玉米对肥育猪肉风味前体物质及营养特性的影响  

Effects of green whole corn feeding on meat flavor precursors and nutritional quality in pigs

作　　者：周超 陈涛[1] 李会荣 王志强 马立霞 陈伟[1] 李祥明 曾勇庆[1] ZHOU Chao;CHEN Tao;LI Huirong;WANG Zhiqiang;MA Lixia;CHEN Wei;LI Xiangming;ZENG Yongqing(College of Animal Science and Veterinary Medicine,Shandong Agricultural University,Taian,Shandong Province 271000,China;Shandong Provincial Feed Quality Inspection Station,Jinan,Shandong Province 250022,China)

机构地区：[1]山东农业大学动物科技学院,山东泰安271000 [2]山东省饲料质量检验所,山东济南250022

出　　处：《中国饲料》2019年第7期14-18,共5页China Feed

基　　金：山东省重点研发计划项目(2016GNC111018);山东省农业重大应用技术创新项目(鲁财农指〔2016〕36号);山东省现代农业产业技术体系生猪创新团队建设专项(SDAIT-08-02)

摘　　要：为研究饲喂青绿全株玉米对肥育猪肉风味前体物质及营养特性的影响,试验选择健康无病、体重相近的杜长大三元杂交保育仔猪32头,随机分为4个组,每组8个重复(单栏饲养),对照组全程饲喂标准全价日粮,试验1组、试验2组和试验3组分别按生长期20%、30%、40%和肥育期40%、50%、60%比例的青绿全株玉米替代全价日粮进行饲喂,至平均约100 kg体重时,每组抽样屠宰6头,取样进行肉质测定。研究结果表明:饲喂青绿全株玉米对猪肉肌苷酸和胆固醇含量具有显著影响,与对照组相比,试验1组肌苷酸含量提高6.30%(P <0.05)、试验3组降低18.90%(P <0.05);试验2组、3组胆固醇含量分别降低6.95%、6.66%(P <0.05)。各试验组猪肌肉可溶性胶原蛋白(SC)、胶原蛋白溶解度(CS)差异显著,与对照组相比,试验1组SC提高11.32%(P <0.05),试验2组、3组有降低趋势(P> 0.05);试验1组CS提高9.16%(P <0.05),试验3组降低5.35%(P <0.05)。饲喂青绿全株玉米对猪肉中多数单体氨基酸、脂肪酸无显著影响,与对照组相比,试验组肌肉中总氨基酸(TAA)、必需氨基酸(EAA)、鲜味氨基酸(DAA)含量有降低趋势,而总多不饱和脂肪酸(PUFA)有升高趋势,但差异均不显著(P> 0.05)。研究证明,从保持和改善肉品风味及营养特性角度,猪生长期和肥育期按20%和40%的比例饲喂青绿全株玉米较为适宜。The experiment was conducted to research the effects of green whole corn (GWC) feeding on meat flavor precursors and nutritional quality in finishing pigs.32 healthy crossbred D×L×Y piglets of similar body weight were randomly divided into 4 groups.The control group was fed basal diet,groups 1,2 and 3 were fed 20%,30% and 40% proportion of GWC for growing pigs,and 40%,50%,60% proportion of GWC for fattening pigs,respectively.At average body weight of 100 kg,24 pigs were slaughtered and sampled for meat quality analysis.The results showed that: Feeding GWC had significant effects on inosinic acid and cholesterol content in muscle (P < 0.05).Compared with the control group,the inosinic acid content of group 1 was higher 6.30%(P < 0.05),but that of group 3 was lower 18.90%(P < 0.05),the cholesterol contents of groups 2 and 3 were lower 6.95% and 6.66%(P < 0.05),respectively compared with the control group,the soluble collagen content and collagen solubility of group 1 were higher 11.32% and 9.16%(P < 0.05),but that of groups 2 and 3 tended to decrease.As a whole,feeding GWC had no significant effects on amino acids and fatty acids in muscle.Compared with the control group,the total,essential and delicious amino acids content in muscle of treatment groups tended to decrease,but polyunsaturated fatty acids tended to increase.The results indicated that GWC feeding proportion by 20% and 40% for growing and fattening pigs could maintain or improve the meat flavor and nutritional quality.

关 键 词：青绿全株玉米 猪 肌肉 风味前体物质 营养特性 

分 类 号：S816.32[农业科学—饲料科学]