含茶饲料对猪胴体品质的影响

发布时间：2018-03-14 08:07

本文选题：茶粉　切入点：添加剂　出处：《安徽农业大学》2015年硕士论文　论文类型：学位论文

【摘要】：开发天然植物源性添加剂是近些年来饲料添加剂的一个热点,作为饮品的茶叶也被列入猪等动物饲料的添加物,提高了茶叶的新用途和附加值。由于茶叶含有茶多酚,其添加比例对动物生长、代谢及机体的免疫功能等具有重要的影响。因此,本文研究了茶叶在猪日粮中的添加比例及其作用效果。试验随机选择定远猪与杜洛克杂一代24头,随机分成4组,每组6头。设置3个试验组和1个饲喂基础日粮的对照组,试验组日粮分别为基础日粮添加1%,2%和3%的茶粉。试验期3个月,试验期每3周测定日增重、背膘厚1次,试验结束后进行屠宰,分别测定生长性能、血液及肉质等指标。分析不同组间各指标的差异显著性,探索含茶饲料对猪脂肪沉积及生长性能的影响。结果显示:(1)随着茶粉水平的增加,日增重下降,并显著低于对照组(p0.05);背膘厚度显著下降,其中第2组下降最明显(p0.05);表明在猪日粮中添加茶粉可以降低猪胴体脂肪沉积;(2)试验2组的低密度脂蛋白水平显著高于其他各组,第1组的β球蛋白含量显著高于其他各组,第2组的γ-球蛋白指标显著高于其他各组(P0.05);(3)随着茶粉添加量的增加,肉色评分显著下降(p0.05),大理石纹指标逐渐下降(p0.05),系水力明显下降(p0.05);(4)茶粉水平对猪肉化学组成有显著影响,其中第2组肌肉含水量较高,第1组肌肉含磷显著高于其他各组(p0.05),胆固醇含量第3组显著低于其他组(p0.05)。
[Abstract]:The development of natural plant-derived additives has been a hot spot in feed additives in recent years. Tea, as a beverage, has also been added to animal feed such as pigs, thus increasing the new use and added value of tea. Because tea contains tea polyphenols, The proportion of tea in pig diet and its effect were studied in this paper. 24 Dingyuan pigs and Duroc hybrids were randomly selected. The rats were randomly divided into 4 groups, 6 in each group. Three experimental groups and one control group were given basal diet supplemented with 1 2% and 3% tea powder, respectively. The trial period was 3 months, and the daily gain was measured every 3 weeks. At the end of the experiment, the indexes of growth performance, blood and meat quality were measured. To explore the effect of tea feed on fat deposition and growth performance of pigs, the results showed that the daily gain decreased with the increase of tea powder level, and was significantly lower than that of the control group (p 0.05), and the backfat thickness decreased significantly. In the second group, the decrease was the most obvious (P 0.05), which indicated that tea meal could reduce the carcass fat deposition in pigs.) the low density lipoprotein level in the second group was significantly higher than that in the other groups, and the 尾 globulin content in the first group was significantly higher than that in the other groups, and the content of 尾 globulin in the first group was significantly higher than that in the other groups. The 纬 -globulin index of the second group was significantly higher than that of the other groups (P 0.05). With the increase of tea powder content, the meat color score decreased significantly, the marbling index gradually decreased, and the water content decreased significantly. The tea powder level had a significant effect on the chemical composition of pork. The content of phosphorus in group 1 was significantly higher than that in other groups, and the cholesterol content in group 3 was significantly lower than that in other groups.
【学位授予单位】：安徽农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S828.5

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