饲粮添加亮氨酸和谷氨酸对肥育猪生长性能、胴体性状和肉品质的影响

发布时间：2018-05-24 19:10

本文选题：亮氨酸 + 谷氨酸　；参考：《动物营养学报》2017年02期

【摘要】：本试验旨在探讨饲粮添加亮氨酸和谷氨酸对肥育猪生长性能、胴体性状和肉品质的影响。试验选取体重为77 kg左右的"杜×长×大"肥育猪60头,随机分为5个组,每组12头猪,公母各占1/2。对照组饲喂基础饲粮,试验组分别在基础饲粮中添加2.05%L-丙氨酸(等氮对照组)、1.00%亮氨酸+1.37%L-丙氨酸(亮氨酸组)、1.00%谷氨酸+1.44%L-丙氨酸(谷氨酸组)、1.00%亮氨酸+1.00%谷氨酸(亮氨酸+谷氨酸组)。试验期为60 d。结果表明:与对照组相比,谷氨酸组1~30 d的平均日采食量、末重和背膘厚均显著降低(P0.05),31~60 d的平均日增重降低了22.50%(P0.05);亮氨酸组、亮氨酸+谷氨酸组背最长肌和股二头肌中的肌内脂肪含量显著增加(P0.05),且亮氨酸+谷氨酸组1~30 d的平均日增重增加了8.04%(P0.05),31~60 d的平均日增重则降低23.70%(P0.05)。与等氮对照组相比,亮氨酸组和谷氨酸组的熟肉率、滴水损失和肉色均无显著差异(P0.05),亮氨酸+谷氨酸组肌肉黄度值显著降低(P0.05);各试验组背最长肌和股二头肌中风味氨基酸含量均无显著差异(P0.05)。上述结果提示,饲粮添加1.00%亮氨酸可降低1~30 d肥育猪的料重比,增加背最长肌肌内脂肪含量;饲粮添加1.00%谷氨酸或1.00%亮氨酸+1.00%谷氨酸可增加1~30 d的平均日增重,降低31~60 d的平均日增重;饲粮添加1.00%亮氨酸+1.00%谷氨酸可降低肉色黄度值,增加肌内脂肪含量,从而改善猪肉品质。
[Abstract]:The purpose of this study was to investigate the effects of leucine and glutamate supplementation on growth performance, carcass traits and meat quality of fattening pigs. In this experiment, 60 "du 脳 Chang 脳 Da" finishing pigs weighing about 77 kg were randomly divided into 5 groups, 12 pigs in each group, male and female accounting for 1 / 2 / 2 respectively. The control group was fed with basic diet. In the trial group, 2.05 L- alanine was added to the basal diet with 1.00% leucine 1.37% leucine and 1.44% L-alanine (1.00% leucine and 1.00% leucine in the leucine group), and 1.00% leucine 1.00% glutamic acid group (leucine glutamate group) respectively. The experimental period is 60 days. The results showed that compared with the control group, the average daily intake, end weight and backfat thickness of the glutamic acid group were significantly lower than those of the control group, and the average daily gain of the glutamate group was significantly lower than that of the control group. The content of intramuscular fat in longissimus dorsi and biceps femoris increased significantly in leucine glutamate group, and the average daily gain in leucine glutamate group increased by 8.04 and 8.04g / kg for 30 days, while the average daily gain decreased by 23.70g / kg / d. The cooked meat rate of leucine group and glutamate group was higher than that of control group. There was no significant difference in drip loss and meat color, but there was no significant difference in the content of flavor amino acids in longissimus dorsi muscle and biceps femoris muscle in leucine glutamate group, but there was no significant difference in the content of flavor amino acids in longissimus dorsi muscle and biceps femoris muscle in leucine glutamate group. The results suggested that dietary supplementation of 1.00% leucine could decrease the feed weight ratio and increase the intramuscular fat content of longissimus dorsi, and 1.00% glutamic acid or 1.00% leucine 1.00% glutamic acid could increase the average daily gain of 1g / 30 days. Adding 1.00% leucine 1.00% glutamic acid to diet could decrease the color yellow value of meat and increase the content of intramuscular fat, thus improving the quality of pork.
【作者单位】：华南农业大学动物科学学院;中国科学院亚热带农业生态研究所亚热带农业生态过程重点实验室湖南省畜禽健康养殖工程技术研究中心农业部中南动物营养与饲料科学观测实验站;
【基金】：国家973计划课题(2012CB124704) 国家自然科学基金面上项目(31270044) 中央驻湘科研机构技术创新发展专项(2013TF3006)
【分类号】：S828.5

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