发酵饲料对生长肥育猪生长性能及猪肉风味物质含量的影响  

Effects of fermented feed on growth performance and muscle flavor substance of growing pigs

作　　者：方小双 袁茜 李勇霞 宋娇 FANG Xiaoshuang;YUAN Xi;LI Yongxia;SONG Jiao(College of Life Science,Yangtze University,Jingzhou,Hubei Province 434023,China;College of Animal Science and Technology,Yangtze University,Jingzhou,Hubei Province 434023,China)

机构地区：[1]长江大学生命科学学院,湖北荆州434023 [2]长江大学动物科学技术学院,湖北荆州434023

出　　处：《中国饲料》2024年第19期167-171,189,共6页China Feed

基　　金：长江大学大学生创新创业项目(Yz2021352S)。

摘　　要：为研究发酵饲料对生长肥育猪生长性能、猪肉品质及风味物质含量的影响,试验选择80头健康的(杜洛克×长白×大白)三元杂交育肥猪[(59±0.3)kg],随机分为对照组和发酵饲料组,每处理5个重复,每重复8头猪。对照组饲喂基础日粮,发酵饲料组饲喂90%基础饲粮+10%发酵饲料。试验期70 d。研究结果表明:(1)与对照组相比,添加发酵饲料组生猪体重和日增重显著增加(P<0.05),而料重比显著下降(P<0.05),体重与日增重分别增加约4.5%和6.2%,而料重比下降约9.6%;(2)与对照组相比,添加发酵饲料组肌内脂肪含量、肌肉大理石纹评分显著增加,而滴水损失、剪切力显著降低(P<0.05);(3)与对照组相比,添加发酵饲料组肌肉总单不饱和脂肪酸(增加约5.2%)、总多不饱和脂肪酸(增加约8.5%)以及风味氨基酸(增加约11.5%)含量显著增加(P<0.05),而总饱和脂肪酸(下降约4.2%)的含量显著下降(P<0.05)。综上所述,发酵饲料可以通过调控猪肉不饱和脂肪酸和风味氨基酸的组成和含量,从而改善猪肉品质。This study was conducted to investigate the effects of fermented feed on growth performance and muscle flavor substance of growing pigs.80 crossbred growing pigs(D×L×Y)with an average initial body weight of(59±0.3)kg were randomly divided into 2 treatments,5 replicates for each treatment and 8 pigs for each repeat.The pigs in control group were fed with basal diet and the pigs in fermented feed group were fed with 90%basal diet and 10%fermented feed.The experiment lasted 70 d.The results showed that:(1)Compared with control group,fermented feed significantly increased the final body weight,daily weight gain(P<0.05)and decreased the feed:gain(F/G)ratio(P<0.05).The body weight increased by 4.2%and daily weight gain increased by 6.2%respectively compared with control group.And the F/G ration was decreasing about 9.6%.(2)Compared with control group,fermented feed group showed a significant increase in intramuscular fat contents,marble score,and decrease in dropping loss and shear force(P<0.05).(3)Compared with control group,fermented feed significantly increased the contents of monounsaturated fatty acid(increasing about 5.2%),polyunsaturated fatty acid(increasing about 8.5%)and flavor amino acid(increasing about 11.5%),and significantly decreased the saturated fatty acid(decreasing about 4.2%)contents(P<0.05).The results indicated that fermented feed had significant ability to improve muscle flavor through regulating flavor amino acid and fatty acid contents.

关 键 词：发酵饲料 生长肥育猪 生长性能 猪肉品质 猪肉风味物质 

分 类 号：S816.6[农业科学—饲料科学]