发酵麸皮对育肥猪生长性能、屠宰性能及肉品质的影响

发布时间：2018-06-02 17:06

本文选题：发酵麸皮 + 生长性能　；参考：《中国畜牧杂志》2017年02期

【摘要】：本试验旨在研究发酵麸皮等量替代基础日粮中5%麸皮对育肥猪生长性能、屠宰性能及肉品质的影响。试验选择90 kg左右的杜×长×大三元杂交育肥猪,随机分为2组,每组6个重复,每个重复1头猪。对照组饲喂基础日粮,试验组将基础日粮中5%麸皮用发酵麸皮替代;预试期7 d,正式试验期26 d。结果表明:与对照组相比,试验组平均日增重显著增加13.49%(P0.05),平均日采食量无显著差异(P0.05),耗料增重比显著降低11.73%(P0.05);与对照组相比,试验组活体瘦肉率1、活体瘦肉率2均无显著差异(P0.05);试验组屠宰率、第10肋眼肌面积和第10肋背膘厚等屠宰性能指标均差异不显著(P0.05);与对照组相比,试验组48 h滴水损失降低18.84%(P0.05),肌内脂肪提高30.4%(P0.05)。综上分析,发酵麸皮等量替代基础日粮中5%麸皮可以有效提高育肥猪生长性能,改善肉品质。
[Abstract]:The purpose of this study was to study the effects of 5% wheat bran on growth performance, slaughter performance and meat quality of fattening pigs. The experiment selected 90 kg 脳 10 脳 10 脳 3 D crossbred fattening pigs, which were randomly divided into 2 groups, 6 replicates in each group, and 1 pig per replica. In the control group, 5% wheat bran in the basal diet was replaced by fermentative bran, and the pretest period was 7 days, and the formal trial period was 26 days. The results showed that compared with the control group, the average daily gain of the test group was significantly increased by 13.49p 0.05g, the average daily feed intake had no significant difference (P0.05N), the feed gain ratio decreased significantly (11.73g / P0.05g), and compared with the control group, There was no significant difference in lean meat ratio (1) and lean meat ratio (2) between the test group and the control group (P 0.05), but the slaughter rate, the area of the tenth rib eye muscle and the thickness of the tenth rib backfat in the experimental group were not significantly different from those in the control group (P 0.05). In the experimental group, the loss of water drop decreased by 18.84% in 48 h, and the intramuscular fat increased by 30.4% (P 0.05). The above analysis showed that 5% wheat bran in basal diet could effectively improve the growth performance and meat quality of fattening pigs.
【作者单位】：安佑生物科技集团股份有限公司;
【分类号】：S828.5

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