Effects of dietary water-soaked barley on amino acid digestibility, growth performance, pork quality and Longissimus dorsi muscle fatty acid profiles in pigs

摘要

Two experiments were conducted to assess the feeding value of water-soaked barley (WB) as a replacement for dehulled barley (DB) in pigs. In experiment (Exp.) 1, eight barrows (body weight=30.56 +/- 0.78kg) were fitted with a T-cannula and allotted to a duplicated 4x4 Latin square design: WB10, 100g/kg WB; WB20, 200g/kg WB; DB10, 100g/kg DB; and DB20, 200g/kg DB. In Exp. 2, 80 barrows (body weight=70.56 +/- 1.29kg) were used in a 56-day experiment: (i) WB15, 150g/kg WB; (ii) WBD10, 100g/kg WB and 50g/kg DB; (iii) WBD5, 50g/kg WB and 100g/kg DB; and (iv) DB15, 150g/kg DB. In Exp. 1, the apparent ileal digestibilities of total essential amino acids were higher (P0.05) in WB10 treatment than DB20. For Exp.2, the WB15 and WBD10 had higher pH and lower cooking loss (P0.05) than other two treatments. The WB15 treatment decreased (P0.05) the contents of palmitic acid (C16:0) in Longissimus dorsi muscle than WBD5 and DB15 treatments. In conclusion, it is suggested that water-soaked barley improved some amino acid digestibility and the cooking loss and moderate fatty acid profiles in Longissimus dorsi muscle.