德氏乳杆菌对宁乡猪生产性能、胴体性状及肉品质的影响

发布时间：2018-07-24 17:45

【摘要】：本试验旨在研究德氏乳杆菌对宁乡猪生产性能、胴体性状及肉品质的影响。选用48头(33.28±1.15)kg的宁乡猪,随机分为2组,每组4个重复栏,每个重复栏6头,对照组饲喂无抗基础饲粮,试验组饲喂在基础饲粮中添加0.2%德氏乳杆菌制剂的试验饲粮。试验猪分2个阶段饲喂,分别为30~70 kg和71~100 kg。试验期120 d。结果显示:生产性能方面,与对照组相比,2个阶段中试验组猪的末重和平均日增重略有升高,料重比略有降低,但变化均不显著(P0.05);胴体性状方面,添加德氏乳杆菌制剂后略有改善,但2组各指标间差异均不显著(P0.05);肉品质方面,与对照组相比,试验组猪宰后45 min的黄度值显著降低(P0.05),宰后24 h的亮度值和失水率显著降低(P0.05),其他各项指标差异不显著(P0.05)。由此得知,饲粮中添加0.2%德氏乳杆菌制剂能够改善宁乡猪生产性能、胴体性状和肉品质。
[Abstract]:The purpose of this study was to study the effects of Lactobacillus de on performance, carcass traits and meat quality of Ningxiang pigs. 48 Ningxiang pigs (33.28 卤1.15) kg were randomly divided into two groups, each group with 4 repeats, 6 pigs per repeater. The control group was fed with no basic diet and the experimental group was fed with 0.2% Lactobacillus dermannii preparation in the basal diet. The pigs were fed in two stages, which were 30kg and 71g respectively. The experiment period was 120 days. The results showed that, compared with the control group, the end weight and average daily gain of the pigs in the two stages increased slightly, the feed weight ratio decreased slightly, but the changes were not significant (P0.05), and the carcass traits of the two groups were not significant (P0.05). After adding Lactobacillus dermannii preparation, there was a slight improvement, but there was no significant difference between the two groups (P0.05), and the meat quality of the two groups was higher than that of the control group. The yellow value of 45 min after slaughter significantly decreased (P0.05), the brightness value and water loss rate of 24 h after slaughter significantly decreased (P0.05), the other indexes were not significantly different (P0.05). It was concluded that 0.2% Lactobacillus de could improve the performance, carcass traits and meat quality of Ningxiang pigs.
【作者单位】：湖南农业大学动物科学技术学院;湖南畜禽安全生产协同创新中心;
【基金】：国家自然科学基金项目(31372322) 长沙市科技计划项目(kq1602107) 宁乡猪基础研究项目(15073)
【分类号】：S828.5

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