Effects of Different Protein Energy Ratios on Fattening Performance,Slaughter Performance and Meat Quality of Pigs  

作　　者：Cui YANG Rongsheng JIANG Yongshao WU Xiying YANG Haihong LIAO Qian QIN Shishan QIN Ying ZHANG Jiahuang YANG Limei QIN Fulin WANG 

机构地区：[1]Guangxi Agricultural Vocational University,Nanning 530009,China [2]Pingnan Animal Epidemic Prevention and Control Center,Pingnan 537300,China [3]Qinzhou News and Media Center,Qinzhou 535000,China [4]Guangxi Silk Road Agriculture Co.,Ltd,Qinzhou 535008,China

出　　处：《Agricultural Biotechnology》2023年第2期59-62,75,共5页农业生物技术（英文版）

基　　金：Supported by Guangxi Agricultural Science and Technology Self-financing Project(Z2022114,Z2022111)。

摘　　要：[Objectives]Protein energy ratio refers to the proportional relationship between protein and energy levels in animal diets,i.e.,the grams of crude protein corresponding to every megacalorie of energy,which is generally expressed as CP:ME or CP:DE.This study was conducted to investigate the effects of different diets on fattening and slaughter performance and meat quality traits for"L(Large Yorkshire)×L(Landrace)"crossbred pigs.[Methods]Eighteen piglets of L×L crossbred with similar body weights about 51 kg were selected.The piglets were divided into 3 groups randomly and each group was assigned to 3 replicates with 2 piglets in a replicate.Group A was fed diet Ⅰ (control diet),group B was fed the same diet of group A in the first month of the trial but fed diet Ⅱ in second month,and group C consumed diet Ⅲ.All the pigs were fed in the same feeding condition for two months except the different diets during the trial.One pig in similar body weight from each replicate was slaughtered for the determination of slaughter performance and meat quality traits in the end of the trial.[Results]The average daily feed intake(ADFI)of pigs from group B was only(2.32±0.52)kg and significantly lower than those from group A and group C(P<0.05),but no difference was found in average daily gain(ADG) and feed/gain(P>0.05).Also,no differences occurred in the carcass length,back fat thickness,longissimus muscle (LM) area and dressing percentage(P>0.05).In addition,no differences were found in the meat quality traits of shear force,meat color,pH_(45 min),pH_(24 h) and cooking loss(P>0.05).However,the water-holding capacity of meat from group C was(2.58±0.02)ms and significantly lower than that of(2.80±0.20)ms from group A(P<0.05).Although the contents of glutamic acid and cystine in LM from group B was significantly lower than those from group A and group C(P<0.05),no differences occurred in the contents of other amino acids,the total amino acid and total flavor amino acid among the three groups(P>0.05).However,the inosine mo

关 键 词：Protein energy ratio L×L crossbred FATTENING Slaughter performance Meat quality IMF 

分 类 号：S828.5[农业科学—畜牧学]