发酵小麦制酒精沼渣对生长肥育猪生长性能、血清生化指标和肉品质的影响

发布时间：2018-03-18 00:20

本文选题：发酵小麦制酒精沼渣　切入点：生长肥育猪　出处：《动物营养学报》2017年03期 　论文类型：期刊论文

【摘要】：本试验旨在研究发酵小麦制酒精沼渣对生长肥育猪生长性能、血清生化指标和肉品质的影响。选用128头体重为40 kg左右的"杜×长×大"杂交猪,根据性别随机分为4个组,每组4个重复,每个重复8头猪(公母各占1/2)。对照组饲喂基础饲粮,试验1、2和3组饲粮分别用5%、10%和15%发酵小麦制酒精沼渣替代基础饲粮中的部分豆粕。预试期7 d,试验期60 d,分为前期(1~30 d)和后期(31~60 d)2个阶段。结果表明:1)试验前期,各组生长肥育猪的生长性能指标均无显著差异(P0.05)。试验后期,试验1、2和3组的平均日增重均显著高于对照组(P0.05),分别增加了16.47%、25.88%和20.00%,且试验2组的平均日增重极显著高于对照组(P0.01);试验1、2和3组的平均日采食量均显著高于对照组(P0.05);而各组的料重比无显著差异(P0.05)。试验全期,试验2和3组的平均日增重显著高于对照组(P0.05)。2)饲粮中添加发酵小麦制酒精沼渣对生长肥育猪的血清谷丙转氨酶(ALT)、谷草转氨酶(AST)活性以及总蛋白(TP)、尿素氮(UN)含量均无显著影响(P0.05)。3)饲粮中添加发酵小麦制酒精沼渣对生长肥育猪背最长肌的p H1 h、亮度(L*)、红度(a*)、黄度(b*)、滴水损失、蒸煮损失、剪切力、硬度、弹性、内聚性、回复性以及肌内脂肪含量均无显著影响(P0.05)。试验1和2组背最长肌中苏氨酸、赖氨酸、脯氨酸、非必需氨基酸和总氨基酸含量显著高于对照组和试验3组(P0.05),试验2组的谷氨酸、试验1组的甘氨酸以及试验1和2组的丝氨酸、丙氨酸含量均显著高于对照组(P0.05)。饲粮中添加发酵小麦制酒精沼渣对生长肥育猪背最长肌中脂肪酸含量均无显著影响(P0.05)。结果提示,饲粮中添加5%和10%发酵小麦制酒精沼渣能提高生长肥育猪的平均日增重和平均日采食量,并可提高部分鲜味氨基酸的含量,进而改善肉的风味。
[Abstract]:The purpose of this experiment was to study the effects of fermented wheat ethanol residue on growth performance, serum biochemical index and meat quality of growing and finishing pigs. 128 crossbred pigs with weight of 40 kg were randomly divided into 4 groups according to their sex. There were 4 replicates in each group and 8 pigs in each group (male and female accounted for 1 / 2). The control group was fed with basic diet. In experiment 1 ~ (2) and group 3, alcohol biogas dregs were used to produce alcohol and biogas dregs from fermented wheat (510% and 15%, respectively) to replace part of soybean meal in the basal diet. The experimental period was 60 days and 7 days, which were divided into two stages: pretest period (30 days) and late stage (30 days) and late stage (31d). The results showed that: 1) in the early stage of the experiment, There was no significant difference in growth performance index of each group of growth finishing pigs (P0. 05%, P 0. 05%, P 0. 05%, P 0. 05%). The average daily gain of group 1 and group 3 was significantly higher than that of control group (P 0.05), increased by 16.47% and 20.00%, respectively, and the average daily gain of group 2 was significantly higher than that of control group (P 0.01), and the average daily intake of groups 1 and 3 was significantly higher than that of control group. There was no significant difference in the ratio of feed to weight of each group (P 0.05). The average daily gain of groups 2 and 3 was significantly higher than that of the control group (P0.05. 2) the activity of serum alanine aminotransferase (alt), glutamic oxalacetic transaminase (AST) and the contents of total protein TPN, urea nitrogen were significantly higher in groups 2 and 3 than those in control group (P0.05 / 2). There was no significant effect on the pH 1 h, luminance, red, yellow, yellow, and drip loss of the longissimus dorsi muscle of the growing fattening pig by adding fermented wheat alcohol biogas dregs to the diet (P0.05U. 3). Cooking loss, shear force, hardness, elasticity, cohesion, recoverability and intramuscular fat content had no significant effects on the contents of threonine, lysine and proline in the longissimus dorsi muscle in test 1 and 2. The contents of non-essential amino acids and total amino acids were significantly higher than those of control group and experimental group 3 (P 0.05), glutamate in group 2, glycine in group 1 and serine in groups 1 and 2, respectively. The content of alanine was significantly higher than that of the control group (P 0.05), and the addition of fermented wheat to alcohol biogas residue had no significant effect on the content of fatty acids in the longissimus dorsi muscle of the growing and finishing pigs. Adding 5% and 10% fermented wheat to produce alcohol biogas residue in diet could increase the average daily gain and average daily feed intake of growing and fattening pigs, and increase the content of some fresh amino acids, thus improving the flavor of meat.
【作者单位】：安徽农业大学动物科技学院;安徽瑞福祥食品有限公司;
【基金】：国家星火技术重点项目(2014GA710002) 安徽省教育厅自然科学研究重大项目(KJ2014ZD15)
【分类号】：S828.5

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