全株杂交构树发酵饲料对育肥猪肌肉氨基酸含量及组成的影响  

Effect of whole plant hybrid Broussonetia papyrifera fermented feed on amino acid content and composition in muscle of fattening pigs

作　　者：林萌萌[1] 刘玉[1] 郑爱华[1] 余成蛟 麻小凤 LIN Meng-meng;LIU Yu;ZHENG Ai-hua;YU Cheng-jiao;MA Xiao-feng

机构地区：[1]天水市畜牧技术推广站,甘肃天水741000 [2]天水市麦积区畜牧兽医事务服务中心,甘肃天水741020

出　　处：《饲料研究》2023年第1期29-32,共4页Feed Research

基　　金：甘肃省科技计划(项目编号:22JR5RE1040)。

摘　　要：试验旨在研究全株杂交构树发酵饲料对育肥猪肌肉氨基酸含量及组成的影响。选取体重相近的育肥猪48头,随机分为2组,每组3个重复,每个重复8头猪。对照组育肥猪饲喂基础日粮,试验组使用3%的全株杂交构树发酵饲料替代豆粕。试验期60 d。结果显示,与对照组相比,试验组育肥猪的平均日采食量、平均日增重分别降低了9.00%、0.28%(P>0.05);试验组育肥猪肌肉中亮氨酸、赖氨酸、色氨酸、苯丙氨酸、缬氨酸、谷氨酸、丝氨酸、甘氨酸、瓜氨酸、脯氨酸、精氨酸、蛋氨酸含量均显著增加(P<0.05);试验组育肥猪背最长肌中总氨基酸含量提高了18.59%(P<0.05),必需氨基酸含量提高了19.30%(P<0.05),风味氨基酸含量提高了19.90%(P<0.05),试验组育肥猪肌肉各必需氨基酸评分均高于对照组和WHO/FAO模式推荐值。研究表明,日粮中添加3%的全株发酵杂交构树饲料替代豆粕可提高猪肉中游离氨基酸含量,并对蛋白质氨基酸组成改善具有积极影响,能够有效提高猪肉风味品质和营养价值。The experiment was to study the effect of whole strain of hybrid Broussonetia papyrifera fermented feed on the content and composition of amino acids in muscle of pigs. A total of 48 fattening pigs with similar weight were randomly selected and divided into two groups, with three replicates in each group and eight pigs in each replicate. The pigs in control group were fed with basic diet, and the pigs in test group were fed with 3% whole plant hybrid Broussonetia papyrifera fermentation feed instead of soybean meal. The test period was 60 d. The results showed that compared with control group, the average daily feed intake and average daily gain of the fattening pigs in test group decreased by 9.00%and 0.28%, respectively(P>0.05). Compared with control group, the content of leucine, lysine, tryptophan, phenylalanine,valine, glutamate, serine, glycine, citrulline, proline, arginine and methionine in the muscle of fattened pigs in test group were significantly increased(P<0.05). Compared with control group, the total amino acid content in the longissimus dorsi muscle of the fattening pigs in test group increased by 18.59%(P<0.05), the essential amino acid content increased by 19.30%(P<0.05), and the flavor amino acid content increased by 19.90%(P<0.05). The scores of essential amino acids in muscle of finishing pigs in test group were higher than those in control group and WHO/FAO model. The study indicates that adding 3% whole plant fermented hybrid Broussonetia papyrifera feed to diet instead of protein feed for fattening pigs can increase the content of free amino acids in pork, improve the composition of protein amino acids, and effectively improve the flavor quality and nutritional value of pork.

关 键 词：全株发酵杂交构树 育肥猪 氨基酸 

分 类 号：S828[农业科学—畜牧学]