发酵杜仲叶粉对生长育肥猪生长性能和肉品质的影响

摘要

为研究发酵杜仲叶粉对生长育肥猪生长性能和肉品质的影响,试验选取60头,体重(12±1)kg,健康的杜长大三元杂交仔猪,随机分为对照组、试验组两组,每组3个重复,每个重复10头猪.对照组饲喂玉米豆粕型基础日粮,试验组在基础日粮中添加0.3%发酵杜仲叶粉,试验时间120 d.结果显示:试验组平均末重、平均日增重和屠宰率分别提高6.29%、8.06%和4.06%(P<0.05),同时料重比显著降低4.78%(P<0.05).与对照组相比,试验组肌肉甘氨酸、胱氨酸和组氨酸的组成比例分别显著提高4.97%、7.48%和13.04%(P < 0.05),而且肌肉肌苷酸含量显著提高13.16%(P<0.05).试验组饱和脂肪酸辛酸、癸酸、十二烷酸、肉豆蔻酸、十五烷酸和十七烷酸组成比例分别显著降低9.27%、27.78%、13.33%、8.00%、26.42%和27.59%(P<0.05);不饱和脂肪酸亚油酸、顺-11-二十碳烯酸和顺-11,14-二十碳二烯酸组成比例分别提高5.57%、14.71%和23.53%(P<0.05).综上,在生长育肥猪日粮中添加发酵杜仲叶粉可以显著提高猪生长性能和屠宰率,提升猪肉的品质和风味.%The aim of the study was to value the effects of fermented Eucommia ulmoides leaves (FEUL)on growth performance and meat quality of growing-finishing pigs.A total of 60 healthy crossbred (Duroc×Landrace×Largewhite)piglets,weighing(12±1)kg,were randomly allocated to 2 groups(the control group and the test group),in which they were divided into 3 same groups with 10 pigs each.The pigs in the control group were fed with corn-soybean meal diet.The test group was added with FEUL of 0.3% on the basis of the control group for 120 d.The results showed that average final weight,average daily gain and dressing percentage of the test group were significantly improved by 6.29%,8.06%,4.06%(P < 0.05),and the feed conversion ratio was decreased by 4.78% (P < 0.05).The composition proportions of glycine,cystine and histidine of the test group were significantly improved by 4.97%,7.48% and 13.04%(P < 0.05)and the content of inosine monophosphate was improved by 13.16%(P < 0.05).The composition portions of octanoic acid,decanoic acid,dodecanoic acid,myristic acid,pentadecanoic acid and heptadecanoic acid of meat were significantly reduced by 9.27%,27.78%,13.33%,8.00%,26.42% and 27.59% (P < 0.05).However,the composition proportions of linoleic acid,gondoic acid and cis-11,14-eicosadienoic acid of the test group were improved by 5.57%,14.71% and 23.53%(P < 0.05)than that of control group respectively.To sum up,adding the FEUL of 0.3% to the growing-finishing pigs feed,not only improved growth performance and dressing percentage but also adjusted the meat quality and flavor.