Effects of Nutrient Level and Yeast Selenium on Slaughter Performance and Meat Quality of Yantai Black Pigs
This experiment was conducted to investigate the effects of different nutrient levels and yeast selenium on the carcass traits and meat quality indexes of Yantai black pigs.48 healthy Yantai black pigs A total of with body weight of (70.30±1.30) were selected,half male and half female.Pigs were randomly divided into 4 treatments with 4 replicates per treatment and 3 pigs per replicate.Pigs in group Ⅰ were fed a low nutrient level diet(DE 11.19 MJ/kg,CP 12.28％),pigs in group Ⅱ were fed the low nutrient level diet + 0.5 mg/kg yeast selenium,pigs in group Ⅲ were fed a high nutrient level diet(DE 13.11 MJ/kg,CP 14.73％),pigs in group Ⅳ were fed the high nutrient level diet +0.5 mg/kg yeast selenium.The period of trial was 105 d with 7 d of pretrial.The results showed that compared with the low nutrient levels,high nutrient level could significantly improve the carcass weight (P＜0.01),the eye muscle area(P＜0.05) and the lean meat percentage(P＜0.05) of Yantai black pigs.Nutrient level and yeast selenium had no significant effect on meat quality of Yantai black pigs (P＞0.05),high nutrient level has the tendency of increasing the intramuscular fat and the content of muscular flavor amino acids-alanine,methionine(P＞0.05).Compared with the group with non-added yeast selenium,yeast selenium can significantly increase the oleic acid content in muscle (P＜0.05),and there is a tendency to increase linoleic acid content in its muscle (P＞0.05).Yeast selenium could significantly increase the selenium content in Yantai black pigs muscle (P＜0.01).And there was no interaction between nutrient level and yeast selenium on the content of slaughter performance,carcass performance and meat quality (P＞0.05).It is concluded that,under the experimental conditions,high nutrient level can improve the content of intramuscular fat and flavor amino acid of Yantai black pigs.Selenium yeast is conducive to the improvement of the content of the oleic acid of the Yantai black pig's muscle.There is a tendency to improve the linoleic acid of the Yantai black pig's muscle.
Yantai black pigNutrient levelYeast seleniumSlaughter performanceMeat quality
国家科技期刊平台
NSTL
万方数据
维普
