发酵柑橘渣对肥育猪的营养价值和饲用价值研究

发布时间：2018-06-27 20:01

本文选题：发酵柑橘渣 + 肥育猪　；参考：《西南大学》2017年硕士论文

【摘要】：柑橘渣是柑橘加工业的副产物。柑橘渣营养丰富,富含纤维、色素、橘皮精油、橙皮素和黄酮类物质。发酵是柑橘渣的加工利用方式,可以解决柑橘渣因水分含量高不易储存的问题,并且发酵柑橘渣中的益生菌有助于改善肠道微生态环境。本试验旨在评定发酵柑橘渣的营养价值,并探讨发酵柑橘渣对肥育猪生长性能、血液生化指标、免疫器官指数、抗氧化能力、胴体品质及肉品质的影响,为发酵柑橘渣作为肥育猪饲料提供试验依据。试验一:选用健康体重接近的约克夏×荣昌猪杂交阉公猪(48.40±2.16)15头随机分成三组,进行全收粪法消化试验,评定发酵柑橘渣的营养价值。试验分成三个处理组,即处理1:基础饲粮组;处理2:80%基础饲粮+20%干燥柑橘渣组;处理3:80%基础饲粮+20%烘干发酵柑橘渣组。每组5个重复,每个重复1头猪。试验结果表明:发酵柑橘渣在肥育猪中的表观消化能为11.81MJ/kg;发酵柑橘渣中干物质、粗蛋白质、粗脂肪、粗纤维、粗灰分、无氮浸出物、中性洗涤纤维、酸性洗涤纤维、钙和磷等常规营养成分的含量分别为92.63%、12.91%、5.34%、14.19%、4.9%、62.66%、30.67%、18.55%、0.57%、0.58%;肥育猪对发酵柑橘渣中干物质、粗蛋白质、粗脂肪、粗纤维、粗灰分、无氮浸出物、中性洗涤纤维、酸性洗涤纤维、钙和磷等常规营养成分的消化率分别为64.79%、59.49%、40.02%、30.60%、17.17%、97.44%、-3.92%、20.45%、29.65%和52.72%;发酵柑橘渣中天门冬氨酸、苏氨酸、丝氨酸、谷氨酸、甘氨酸、丙氨酸、胱氨酸、缬氨酸、蛋氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸、赖氨酸、组氨酸、精氨酸和脯氨酸等氨基酸的含量分别为0.97%、0.36%、0.45%、2.07%、0.57%、0.51%、0.12%、0.37%、0.64%、0.23%、0.43%、0.33%、0.26%、0.52%和0.81%;肥育猪对发酵柑橘渣中天门冬氨酸、苏氨酸、丝氨酸、谷氨酸、甘氨酸、丙氨酸、胱氨酸、缬氨酸、蛋氨酸、异亮氨酸、亮氨酸、酪氨酸、苯丙氨酸、赖氨酸、组氨酸、精氨酸和脯氨酸等氨基酸的消化率分别为65.39%、71.90%、62.20%、82.49%、59.55%、68.85%、61.21%、79.85%、64.06%、63.21%、71.10%、68.52%、67.74%、59.69%、73.48%、80.04%和77.76%。试验二:选用平均体重(67.86±5.42)kg的约克夏×荣昌猪90头,随机分为5组,每组6个重复,每个重复3头猪,每个重复为一个圈。各处理的基础饲粮提前配好,发酵柑橘渣以发酵好的新鲜状态(换算成风干物质)每天现取现用添加到基础饲粮中制得试验饲粮。处理1饲喂基础饲粮,处理2饲喂90%基础饲粮+10%发酵柑橘渣,处理3饲喂80%基础饲粮+20%发酵柑橘渣,处理4饲喂75%基础饲粮+25%发酵柑橘渣,处理5饲喂70%基础饲粮+30%发酵柑橘渣,即发酵柑橘渣的干物质含量分别占各处理组饲粮干物质的0、10%、20%、25%和30%。在试验第57天,处理1和处理5采血称重。试验结束后将处理1和处理5的猪屠宰进行胴体品质和肉品种测定。试验结果表明:饲粮中添加发酵柑橘渣对肥育猪平均日增重无影响,但添加发酵柑橘渣会降低肥育猪的采食量,提高料肉比;饲粮添加发酵柑橘渣对肥育猪血清酶类、血清蛋白、总胆固醇、低密度脂蛋白胆固醇均无显著影响,但降低了尿素氮,提高了高密度脂蛋白胆固醇的含量;饲粮添加发酵柑橘渣对肥育猪血清谷胱甘肽过氧化物酶、超氧化物歧化酶和总抗氧化能力均无显著影响;饲粮添加发酵柑橘渣对脾脏指数无显著影响,但可以显著提高肝脏指数;饲粮添加发酵柑橘渣对肥育猪膘厚、胴体长、瘦肉率和眼肌面积均无显著影响,但降低了屠宰率;饲粮添加发酵柑橘渣对肉pH值、大理石纹、滴水损失、肉色、肌肉氨基酸、背脂脂肪酸和除月桂酸外的肌肉脂肪酸均无显著影响,但提高了肌肉中月桂酸的含量。本研究表明,发酵柑橘渣是一种纤维含量低、氨基酸组成全面且消化率较高、能值也较高的饲料原料,其添加到肥育猪饲粮中具有提高生产性能、降低尿素氮、提高高密度脂蛋白胆固醇和提高肝脏指数的功效,但添加发酵柑橘渣降低了屠宰率,而对肉品质无负面影响。说明发酵柑橘渣是一种较为理想的非常规饲料,其在肥育猪饲粮中的添加量(按干物质计)可以达到30%。
[Abstract]:Citrus residue is a by-product of citrus processing industry. Citrus residue is rich in nutrients, rich in fiber, pigment, orange peel oil, orange peel and flavonoids. Fermentation is the processing and utilization of Citrus residue, which can solve the problem of high moisture content in Citrus residue, and the probiotics in Citrus residue can help to improve the microecological environment of the intestine. The purpose of this experiment was to evaluate the nutritional value of fermented citrus residue, and to explore the effect of fermented citrus residue on the growth performance, blood biochemical index, immune organ index, antioxidant capacity, carcass quality and meat quality of the fattening pig, and to provide experimental basis for the fermented citrus residue as a fattening pig feed. Chang pig hybrid castration (48.40 + 2.16) 15 heads were randomly divided into three groups. The total fecal digestion test was carried out to evaluate the nutritional value of the fermented citrus residue. The experiment was divided into three treatment groups, that is, treating the 1: basal diet group, treating the 2:80% basal diet +20% dried citrus residue group, and treating the 3:80% base diet +20% drying and fermenting citrus residue group. Each group had 5 repetitions, each one. The experimental results showed that the apparent digestibility of the fermented citrus residue in the fattening pig was 11.81MJ/kg, and the dry matter, crude protein, crude fat, crude fiber, coarse ash, nitrogen free extract, neutral detergent fiber, acid washing fiber, calcium and phosphorus were 92.63%, 12.91%, 5.34%, 14.19%, 4, respectively, in the fermented citrus residue. .9%, 62.66%, 30.67%, 18.55%, 0.57%, 0.58%; the digestibility of the dry matter, crude protein, crude fat, crude fiber, coarse ash, nitrogen free extract, neutral detergent fiber, acid washing fiber, calcium and phosphorus in the fermented citrus residue were 64.79%, 59.49%, 40.02%, 30.60%, 17.17%, 97.44%, -3.92%, 20.45%, 29.65% and 52.72% respectively. Alanine, threonine, serine, serine, glutamate, glycine, alanine, cystine, valine, methionine, isoleucine, leucine, leucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine and proline are divided into 0.97%, 0.36%, 0.45%, 2.07%, 0.57%, 0.51%, 0.12%, 0.37%, 0.64%, 0.23%, 0.43%, 0., etc. 33%, 0.26%, 0.52% and 0.81%; the digestibility of the amino acids of the fattening pig to citrus residue, including aspartic acid, threonine, serine, glycine, alanine, cystine, valine, methionine, isoleucine, leucine, leucine, phenylalanine, lysine, histidine, arginine and proline, were 65.39%, 71.90%, 62.20%, 82.49%, 5, respectively, in the fermented citrus residue. 9.55%, 68.85%, 61.21%, 79.85%, 64.06%, 63.21%, 71.10%, 68.52%, 67.74%, 59.69%, 73.48%, 80.04%, and 77.76%. trial two: the Yorkshire x Rongchang pigs with average weight of kg were randomly divided into each group. The fermented fresh state (converted into dried dry matter) is now used to get the experimental diet added to the basic diet every day. Treatment 1 feed basic diet, treatment 2 feed 90% basal diet +10% fermented citrus residue, 3 feed 80% basal diet +20% fermented citrus residue, 4 feed 75% base diet +25% fermented citrus residue, treatment 5 feed 70% base The dry matter content of +30% fermented citrus residue, that is, the dry matter content of the fermented citrus residue, accounted for 0,10%, 20%, 25% and 30%., respectively, for fifty-seventh days, 1 and 5 for weighing. The carcass quality and meat species were measured in 1 and 5 of the pig slaughters after the test. The results showed that the fermented citrus was added to the diet. Tangerine residue had no effect on the average daily gain of fattening pigs, but the addition of fermented citrus residue could reduce the feed intake and increase the ratio of meat and meat, and no significant effects on serum enzymes, serum proteins, total cholesterol and low density lipoprotein cholesterol were added to the diet, but the urea nitrogen and high density lipoprotein cholesterol were reduced. The supplementation of fermented citrus residue on the serum glutathione peroxidase, superoxide dismutase and total antioxidant capacity had no significant effect on the pig's serum, but no significant effect on spleen index was added to the diet, but the liver index could be significantly increased by the addition of fermented citrus residue, and the diet added fermented citrus residue to fat, carcass and lean meat rate. There was no significant influence on the area of the eye muscle, but the slaughter rate was reduced, and the supplementation of fermented citrus residue on meat pH, marbling, water loss, meat color, muscle amino acids, back fat fatty acids and the muscle fatty acids except lauric acid were not significantly affected, but the content of cinnamic acid in the muscles was increased. With low vitamin content, comprehensive amino acid composition and high digestibility and high value of feed raw material, it can improve the production performance, reduce urea nitrogen, increase the high density lipoprotein cholesterol and improve the liver index, but the addition of fermented citrus residue reduces the slaughter rate and has no negative effect on meat quality. Fermented citrus residue is an ideal non conventional feed, and its addition to dry fattening pigs can reach 30%.
【学位授予单位】：西南大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：S828.5

【参考文献】