摘要
[目的]研究核桃青皮粉及其提取物对育肥猪生长性能、胴体和肉质性状的影响.[方法]选取90头健康、体重约80 kg的"杜×长×大"三元杂交育肥阉公猪,随机分为3组,每组3个重复,每个重复10头猪.对照组育肥猪饲喂基础饲粮,核桃青皮粉试验组及其提取物试验组分别在基础饲粮中添加0.1％核桃青皮粉和0.1％核桃青皮粉提取物.预试期10 d,正试期40 d.试验第41天,测定每头猪初始体重、终末体重及各组采食量.试验结束后,每个重复中选取2头体重接近平均体重的试验猪进行屠宰,测定胴体性状、肉质性状,以及背最长肌的氨基酸和脂肪酸含量.[结果]与对照组相比,饲粮中添加核桃青皮粉或其提取物对育肥猪末重、平均日增重、平均日采食量、料重比、胴体直长、胴体斜长、胴体重、屠宰率、眼肌面积、板油重以及背最长肌pH45min、滴水损失、加压损失、大理石纹评分、红度均无显著影响(P＞0.05),但可显著提高育肥猪背膘厚、背最长肌黄度和肌内脂肪含量(P＜0.05).与对照组相比,除了组氨酸,核桃青皮粉组育肥猪背最长肌中其他氨基酸含量均有一定提高,而核桃青皮提取物组的氨基酸含量与对照组的差异不大,核桃青皮粉组和提取物组多不饱和脂肪酸总含量均比对照组含量有一定提高.[结论]饲粮添加0.1％核桃青皮粉及其提取物对生长性能和胴体性状无负面影响,二者均可改善育肥猪肉质性状,核桃青皮粉效果更佳.
Abstract
[Objective]The aim of this experiment was to investigate the effects of walnut green husks powder(WGH)and its extracts(WGHE)on growth performance,carcass and meat quality traits of fattening pigs.[Method]A total of 90 healthy cross-bred(Duroc X Landrace X Yorkshire)castrated male finishing pigs(around 80 kg live weight)were randomly divided into 3 groups with 3 replicates in each group,with 10 pigs in each replicate.The pigs in control(Ctr)group were fed with basal diet,and the pigs in the walnut green husk(WGH)and walnut green husk extract(WGHE)groups were fed the basal diet supplemented with 0.1％WGH and 0.1％WGHE,respectively.The experiment had a 10-day pre-experimental period and 40-day of experimental period.The initial weight,final weight of each pig,and feed intake of each group were determined on the 41 st day.After test,two test pigs with medium weight and similar weight in each replicate were selected for slaughter test,the carcass trait,meat quality trait and the content of amino acid and fatty acid in longissimus dorsi muscle were detected.[Result]Compared with Ctr group,adding WGH and WGHE to the diet had no significant effects on the final body weight,average daily gain,average daily feed intake,F/G,carcass length,carcass slanting length,carcass weight,dressing percentage,loin muscle area,leaf fat weight,as well as pH45 min,drip loss,pressurization loss,marbling score,and a*of the longest back muscle in fattening pigs(P＞0.05),but could significantly improve the backfat thickness,b*and intramuscular fat content of the longest back muscle in fattening pigs(P＜0.05).Compared with Ctr group,the content of amino acids in the longissimus dorsi muscle of fattening pigs in WGH group were increased except for histidine,while the content of amino acids in WGHE group was similar with Ctr group.The total content of polyunsaturated fatty acids in WGH and WGHE was higher than that in Ctr group,respectively.[Conclusion]There was no negative effects of 0.1％WGH and 0.1％WGHE to growth and carcass traits of finishing pigs,but meat quality traits were increased,and walnut green husk powder was more cost-effective.
基金项目
国家重点研发计划项目(2021YFD1301200)
国家自然科学基金(31601927)
河南省优秀青年科学基金项目(222300420051)
河南省重点研发与推广专项(232102110077)
河南省重点研发与推广专项(242102110023)
河南省农业科学院科技创新团队项目(2024TD22)
维普
万方数据