复合酶制剂和海藻寡糖对华香黑猪生长性能、血清生化指标、肉品质的影响  

Effects of Compound Enzyme Preparations and Seaweed Oligosaccharides on Performance,Serum Biochemical Indexes and Meat Quality of Huaxiang Black Pigs

作　　者：吴绮雯 熊云霞 樊福好 毛杰 何青倩 黎炽明 叶秀峰 高开国 WU Qiwen;XIONG Yunxia;FAN Fuhao;MAO Jie;HE Qingqian;LI Zhiming;YE Xiufeng;GAO Kaiguo(State Key Laboratory of Livestock and Poultry Breeding,Key Laboratory of Animal Nutrition and Feed Science in South China Ministry of Agriculture,Maoming Branch,Guangdong Laboratory for Lingnan Modern Agriculture,GuangdongKey Laboratory of Animal Breeding and Nutrition,Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Guangzhou Guangdong 510640;Guangzhou Yikou field ecological pig Co.,LTD,Guangzhou Guangdong 511365)

机构地区：[1]广东省农业科学院动物科学研究所/猪禽种业全国重点实验室/农业农村部华南动物营养与饲料重点实验室/岭南现代农业科学与技术广东省实验室茂名分中心/广东省畜禽育种与营养研究重点实验室,广东广州510640 [2]广州一衣口田生态养猪有限公司,广东广州511365

出　　处：《广东畜牧兽医科技》2025年第1期16-22,共7页Guangdong Journal of Animal and Veterinary Science

基　　金：国家生猪产业技术体系(CARS-35);生猪绿色无抗发酵饲料的创新研发和应用示范(2024E04J0529)。

摘　　要：该文旨在研究日粮中添加复合酶制剂和海藻寡糖对华香黑猪生长性能和猪肉品质的影响。试验选择平均体重80 kg的华香黑猪120头,随机分成3个组,每组4个重复,每个重复10头猪,分别为对照组(饲喂发酵基础饲料)、复合酶制剂组(饲喂添加200 mg/kg复合酶制剂的发酵基础日粮)、海藻寡糖组(饲喂添加400 mg/kg海藻寡糖的发酵基础日粮),试验为期40天。结果表明,与对照组相比,添加复合酶制剂能提高华香黑猪平均日增重(P<0.05),提高背最长肌的风味氨基酸含量并降低其滴水损失(P<0.05);与对照组相比,添加海藻寡糖能提高背最长肌的红度、肌内脂肪含量、风味氨基酸含量(P<0.05)。综上所述,复合酶制剂能提高华香黑猪的生产性能,添加复合酶制剂和海藻寡糖均能改善华香黑猪的肉品质。To investigate the effects of dietary adding compound enzyme preparation and seaweed oligosaccharides on growth performance,and pork quality of Huaxiang black pigs,120 pigs with the average body weight of 80 kg were selected and randomly divided into 3 groups with 4 replicates per group and 10 pigs per replicate.The treatments were control group(feeding a basal diet),enzyme preparation group(feeding the basal diet supplemented with 200 mg/kg complex enzyme preparation),and oligosaccharide group(feeding the basal diet supplemented with 400 mg/kg algal oligosaccharide).The experiment lasted for 40 days.The results showed that compared to the control group,adding complex enzyme preparation increased the average daily gain(P<0.05),increased the content of flavoring amino acids in longissimus dorsi muscle,and reduced the drip loss(P<0.05).Compared to the control group,addition of oligosaccharides increased the redness,intramuscular fat content,and flavor amino acid content of longissimus dorsi muscle(P<0.05).In conclusion,the compound enzyme preparation can improve the performance of pigs,and the addition of compound enzyme preparation and oligosaccharides can improve the meat quality of pigs.

关 键 词：华香黑猪 复合酶 海藻寡糖 生长性能 肉品质 

分 类 号：S816.7[农业科学—饲料科学]