大蒜素对育肥猪生长性能、屠宰性能及肉品质的影响  

Effects of allicin on growth performance,slaughter performance,and meat quality of finishing pigs

作　　者：刘燕[1] 冯巧婷[1] 蒋明琴[1] LIU Yan;FENG Qiao-ting;JIANG Ming-qin

机构地区：[1]河南农业职业学院牧业工程学院,河南郑州451450

出　　处：《饲料研究》2024年第3期25-30,共6页Feed Research

基　　金：2022年度河南省高等学校重点科研项目(项目编号:22A230014);河南农业职业学院科研创新团队项目(项目编号:HNACKT-2020-3);河南农业职业学院“双高”专项重点项目(项目编号:HNACSG-2020-15);河南农业职业学院校级科研团队(项目编号:HNACKT-2023-01)。

摘　　要：试验探讨了不同水平的大蒜素对育肥猪生长性能、屠宰性能及肉品质的影响,确定大蒜素在育肥猪生产中的最适添加水平。试验选择体重相近的健康的“杜×长×大”三元杂交育肥猪250头,随机分成5组,每组5个重复,每个重复10头猪。对照组育肥猪饲喂基础饲粮,大蒜素组育肥猪分别饲喂含有50(试验组1)、100(试验组2)、200(试验组3)、400 mg/kg(试验组4)大蒜素的试验饲粮。预试验1周,正式试验期42 d。结果显示,与对照组比较,试验组3和试验组4育肥猪末重显著提高(P<0.05),试验组3的平均日增重提高了11.60%(P<0.05),试验组2和试验组3育肥猪的料重比降低了8.64%和11.96%(P<0.05)。试验组3组育肥猪的宰前活重显著高于对照组(P<0.05);试验组2、试验组3和试验组4育肥猪的胴体重显著高于对照组(P<0.05),背膘厚度显著低于对照组(P<0.05)。试验组3和试验组4育肥猪的背最长肌pH值显著高于对照组(P<0.05),滴水损失显著低于对照组和试验组1(P<0.05),肌苷酸含量显著高于对照组(P<0.05);试验组3背最长肌的红度显著高于对照组和试验组1(P<0.05),试验组2、试验组3和试验组4背最长肌的剪切力显著低于对照组(P<0.05)。试验组3和试验组4育肥猪背最长肌中的总氨基酸、总必需氨基酸及鲜味氨基酸含量显著高于对照组(P<0.05)。研究表明,在育肥猪饲粮中添加适量的大蒜素可以提高生长性能和屠宰性能,改善肌肉品质,大蒜素的最适添加水平为200 mg/kg。The effects of different levels of allicin on the growth performance,slaughter performance,and meat quality of finishing pigs were studied,and the optimum level of allicin in finishing pigs was determined.250 healthy'Duroc×Landrace×Yorkshire'three-way crossbreeding finishing pigs with a similar weight were randomly divided into five groups,with five replicates in each group and ten pigs in each replicate.Finishing pigs in the control group were fed a basal diet,while those in the allicin group were fed an experimental diet containing 50(group 1),100(group 2),200(group 3)and 400 mg/kg(group 4)of allicin,respectively.The pre-test lasted for one week and the formal test lasted for 42 days.The results showed that compared with the control group,the terminal weight of the finishing pigs in the group 3 and group 4 increased significantly(P<0.05),the average daily gain of the finishing pigs in the group 3 increased by 11.60%(P<0.05),and the feed to gain ratio of the finishing pigs in the group 2 and group 3 decreased by 8.64%and 11.96%(P<0.05).The live weight before slaughter of finishing pigs in the group 3 was significantly higher than that in the control group(P<0.05).The carcass weight of the group 2,group 3 and group 4 was significantly higher than that of the control group(P<0.05),and backfat thickness lower than that of the control group(P<0.05).The pH value of the longissimus dorsi muscle in the group 3 and group 4 was significantly higher than that in the control group(P<0.05),the drip loss was significantly lower than that in the control group and group 1(P<0.05),and the inosinic acid contentrations were significantly higher than that in the control group(P<0.05).The redness of the longissimus dorsi muscle in group 3 was significantly higher than that in the control group and group 1(P<0.05),while the shear force of the longissimus dorsi muscle in the group 2,group 3and group 4 was significantly lower than that in the control group(P<0.05).The contentrations of total amino acids,total essential amino acids,a

关 键 词：大蒜素 生长性能 屠宰性能 肉品质 育肥猪 

分 类 号：S828[农业科学—畜牧学]