德氏乳杆菌和低聚木糖对环江香猪胴体性状和肉品质的影响  

Effects of Lactobacillus delbrueckii and Xylo-Oligosaccharides on Carcass Traits and Meat Quality of Huanjiang Mini-Pigs

作　　者：蔡巧利 唐武[1] 蒋慧姣 黄攀 玉中班 黄兴国[2] 孔祥峰[1,2] CAI Qiaoli;TANG Wu;JIANG Huijiao;HUANG Pan;YU Zhongban;HUANG Xingguo;KONG Xiangfeng(Key Laboratory of Agro⁃Ecological Processes in Subtropical Region,Hunan Provincial Key Laboratory of Animal Nutrition Physiology and Metabolism Process,Institute of Subtropical Agriculture,Chinese Academy of Sciences,Changsha 410125,China;College of Animal Science and Technology,Hunan Co⁃Innovation Center of Animal Production Safety,Hunan Agricultural University,Changsha 410128,China;Huanjiang County Aquatic,Animal husbandry and Veterinary Bureau,Huanjiang 547100,China)

机构地区：[1]中国科学院亚热带农业生态研究所,亚热带农业生态过程重点实验室,动物营养生理与代谢过程湖南省重点实验室,长沙410125 [2]湖南农业大学动物科学技术学院,湖南省畜禽安全生产协同创新中心,长沙410128 [3]环江毛南族自治县水产畜牧兽医局,环江547100

出　　处：《动物营养学报》2020年第2期636-645,共10页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：中国科学院STS区域重点项目（KFJ-STS-QYZD-052）;广西科技基地和人才专项（桂科AD17195043）;湖南省创新创业技术投资项目（2018GK5009）;长沙市科技计划重点专项（kq1804056)

摘　　要：本试验旨在研究德氏乳杆菌(LD)和低聚木糖(XOS)对环江香猪胴体性状和肉品质的影响。选取平均体重为9.5 kg左右的环江香猪96头,随机分为3组,每组8个重复,每个重复4头猪,公母各占1/2。对照组饲喂基础饲粮,德氏乳杆菌组(LD组)、德氏乳杆菌+低聚木糖组(LD+XOS组)分别在基础饲粮中添加0.05%LD、0.05%LD+0.02%XOS。预试期3 d,正试期84 d。于试验的第28、56和84天(体重分别为15、26和37 kg左右)屠宰测定胴体性状,取背最长肌测定肉品质。结果表明:与对照组相比,试验第28天,LD组背膘厚及肌肉硬脂酸、饱和脂肪酸含量显著降低(P<0.05),LD组肌肉pH45 min显著升高(P<0.05),LD+XOS组眼肌面积及肌肉pH45 min、粗蛋白质(CP)含量显著升高(P<0.05);试验第56天,LD组肌肉棕榈油酸含量显著升高(P<0.05),LD+XOS组肌肉亮度值和棕榈酸(C16∶0)含量显著降低(P<0.05),LD+XOS组肌肉干物质、CP、花生酸、天冬氨酸、苏氨酸、丝氨酸、甘氨酸、缬氨酸、络氨酸、苯丙氨酸、赖氨酸、组氨酸和精氨酸含量均显著升高(P<0.05);试验第84天,LD组和LD+XOS组皮厚和肌肉亮度值显著降低(P<0.05),LD组肌肉花生烯酸含量显著降低(P<0.05),LD+XOS组背膘厚和肌肉红度值、C16∶0含量显著升高(P<0.05)。此外,试验第84天,LD组脂肪率显著低于LD+XOS组(P<0.05),肌肉pH45 min显著高于LD+XOS组(P<0.05)。上述结果提示,饲粮添加LD和XOS可改善环江香猪的胴体性状、肉品质和肌肉营养成分,且二者同时添加时效果更佳。This study was conducted to determine the effects of Lactobacillus delbrueckii(LD)and xylo⁃oligo⁃saccharides(XOS)on carcass traits and meat quality of Huanjiang mini⁃pigs.A total of 96 Huanjiang mini⁃pigs with average body weight of 9.5 kg were randomly divided into 3 groups,with 3 replicates per group and 4 pigs per replicate(male∶female=1∶1).The control group was fed with a basic diet,and the Lactobacillus delbrueckii group(LD group)and Lactobacillus delbrueckii+xylo⁃oligosaccharides group(LD+XOS group)were fed diets supplemented with 0.05% LD and 0.05% LD+0.02%XOS,respectively.The pre⁃test period lasted for 4 days and the trial period lasted for 84 days.The carcass traits were determined on days 28,56 and 84 of the experiment(body weight:about 15,26 and 37 kg,respectively),and the longissimus dorsi was taken to determine the meat quality.The results showed that compared with the control group,on day 28 of the experiment,the backfat thickness and contents of stearic acid and saturated fatty acid in muscle of LD group were significantly decreased(P<0.05),the muscle pH45 min of LD group was significantly increased(P<0.05),and the loin eye area,pH45 min and crude protein(CP)content in muscle of LD+XOS group were sig⁃nificantly increased(P<0.05);on day 56 of the experiment,the muscle palmitoleic acid content of LD group was significantly increased(P<0.05),the brightness value and palmitic acid(C16∶0)content in muscle of LD+XOS group were significantly decreased(P<0.05),and the contents of dry matter,CP,arachidonic acid,aspartic acid,threonine,serine,glycine,valine,tyrosine,phenylalanine,lysine,histidine and arginine in muscle were significantly increased(P<0.05);on day 84 of the experiment,the skin thickness and muscle brightness value of LD group and LD+XOS group were significantly decreased(P<0.05),the muscle arachi⁃donic acid content of LD group was significantly decreased(P<0.05),the back thickness and muscle redness value,C16∶0 content of LD+XOS group were significantly increased(P<0.05

关 键 词：德氏乳杆菌 低聚木糖 环江香猪 胴体性状 肉品质 

分 类 号：S828[农业科学—畜牧学]