饲粮中添加番茄渣对育肥猪生长性能、胴体性状、肉品质和抗氧化能力的影响

发布时间：2018-02-11 12:54

本文关键词： 番茄渣生长性能胴体性状肉品质抗氧化能力　出处：《动物营养学报》2017年12期 　论文类型：期刊论文

【摘要】：本试验的目的是探讨饲粮中添加番茄渣对育肥猪生长性能、胴体性状、肉品质和抗氧化能力的影响。采用单因素试验设计,将80头平均体重为(95.20±3.95)kg的"杜×长×大"三元杂交育肥母猪随机分成4组,每组4个重复,每个重复5头。对照组饲喂基础饲粮,TOP100组、TOP200组、TOP300组分别饲喂基础饲粮+100 g/(头·d)番茄渣、基础饲粮+200 g/(头·d)番茄渣、基础饲粮+300 g/(头·d)番茄渣。预试期3 d,正试期37 d。结果显示:1)TOP100组平均增重和平均日增重极显著高于其他3组(P0.01)。2)与对照组相比,TOP200组的胴体重显著增加(P0.05);TOP100组的胴体长显著降低(P0.05);TOP100组、TOP200组、TOP300组的眼肌面积分别增加了49.11%、46.82%、71.93%(P0.05)。3)与对照组相比,TOP200组的肌肉红度值极显著升高(P0.01),TOP100组的肌肉蒸煮损失减少了15.17%(P0.05),TOP100组、TOP200组的肌肉离心失水率极显著降低(P0.01)。4)与对照组相比,TOP300组的肝脏总抗氧化能力显著升高(P0.05);TOP200组的肝脏丙二醛含量显著降低(P0.05);TOP300组的肌肉总超氧化物歧化酶活性显著降低(P0.05);TOP100组、TOP200组、TOP300组的肌肉丙二醛含量显著降低(P0.05)。以上研究结果表明,饲粮中添加100 g/(头·d)番茄渣能显著提高育肥猪的平均日增重且降低料重比,改善胴体性状和肉品质,并提高肝脏和肌肉抗氧化能力;此外,番茄渣在育肥猪饲粮中的添加量每天每头不宜超过300 g。
[Abstract]:The purpose of this experiment was to investigate the effects of tomato residue on growth performance, carcass traits, meat quality and antioxidant ability of fattening pigs. 80 crossbred sows with an average body weight of 95.20 卤3.95 kg were randomly divided into 4 groups with 4 repeats in each group. The control group was fed with 100 g / (head 路d) tomato dregs and the basal diet 200 g / (head 路d) tomato dregs were fed with the basic diet 100 g / (head 路d) tomato dregs, respectively. The results showed that the average weight gain and average daily gain of TOP100 group were significantly higher than that of the other three groups (P0.01g 路d) compared with the control group, the carcass weight of TOP200 group was significantly higher than that of P0.05TOP100 group (P0.05TOP100 group), the carcass weight of TOP200 group was significantly higher than that of the control group (P0.05TOP100 group), which was significantly higher than that of the other three groups (P0.05TOP100 group). The area of eye muscle in TOP300 group increased by 49.11 and 46.82%, respectively. Compared with the control group, the muscle redness of TOP200 group was significantly higher than that of the control group. The muscle cooking loss of P0.01TOP100 group was decreased significantly. The muscle centrifugal water loss rate of TOP200 group was significantly lower than that of the control group, and the muscle water loss rate of TOP200 group was significantly lower than that of the control group. Compared with the control group, the total antioxidant capacity of liver in TOP300 group was significantly increased. The content of malondialdehyde in liver of P0.05TOP200 group significantly decreased the activity of total superoxide dismutase in muscle of P0.05TOP300 group significantly decreased the malondialdehyde content of TOP200 group of TOP200 group of P0.05TOP100 group. The results of the above studies show that, The addition of 100 g / d tomato residue to diet significantly increased the average daily gain of fattening pigs, reduced the feed / weight ratio, improved carcass traits and meat quality, and increased the antioxidant capacity of liver and muscle. The amount of tomato residue added into the diet of fattening pigs should not exceed 300 g per head per day.
【作者单位】：新疆农业大学动物科学学院;新疆农业大学食品科学与药学学院;
【基金】：基金项目:持续性高温环境热应激条件下PSE猪肉成因与保鲜贮藏中品质演变机理解析(31460416)
【分类号】：S828.5

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