发酵床饲养法对猪生长性能和肉质的影响
发布时间：2018-08-29 12:30
【摘要】：本研究采用饲养试验结合屠宰试验测定发酵床饲养法对猪生长性能和肉质等的影响,旨在为开发发酵床饲养法提供理论依据。试验选择体重在20 kg左右的杜长大仔猪120头,其胎次和日龄相近,公母各半,随机分成两组：1.试验组(发酵床栏舍)；2.对照组(水泥地面栏舍)。每个组设有6个重复,每个重复10头仔猪。试验分为20-50 kg和50-90 kg两阶段进行。养殖试验结束时,分别随机从试验组和对照组选取12头猪(每重复1头,每处理6头)进行屠宰测定试验,分析胴体品质和肉质等项目和指标。试验结果如下：1、发酵床饲养法对猪生长性能的影响研究结果显示,在整个试验期发酵床饲养法对猪生长性能起到与普通水泥地面养殖相当的效果。(1)在20-50 kg阶段,试验组日增重比对照组提高2.2%(P0.05)；在50-90 kg阶段,试验组日增重比对照组提高了1.1%,同样差异不显著(P0.05)；(2)在试验期各阶段,发酵床饲养法未对平均日采食量形成显著影响(P0.05)。(3)各处理组料重比均未形成显著性差异(P0.05)。前期(20-50 kg),试验组料重比高于对照组；后期(50-90 kg)及整个饲养期(20-90 kg),试验组的料重比较对照组有降低的趋势。2、发酵床饲养法对胴体性状和肉质的影响发酵床饲养法对生猪的眼肌面积和平均背膘厚没有显著影响(P0.05)。试验组的滴水损失比对照组降低2.4%(P0.05)。试验组有降低肌肉剪切力的趋势,相对对照组降低了26%,说明试验组肉的嫩度较好。各组肌肉中的pH1、pH24都在正常值范围之内(P0.05),肉色指标(a*、b*和L*)试验组较对照组有改善趋势,但差异不显著(P0.05)。肉品的化学组成各组之间不存在显著性差异(P0.05)。肌肉蛋白质含量试验组高于对照组；肌肉水分含量试验组低于对照组；肌内脂肪含量试验组低于对照组。3、发酵床饲养法对血清脂肪酸的影响发酵床饲养法可显著提高50 kg猪血清花生酸(C20：0)(P0.05)和极显著提高DHA(C22：6)的含量(P0.01)。发酵床饲养法可极显著提高油酸(C18：1)和单不饱和脂肪酸(MUFA)在90 kg生猪血清中的含量(P0.01)。4、发酵床饲养法对肌肉脂肪酸组成的影响发酵床饲养法能显著提高猪肉中多不饱和脂肪酸(PUFA)的含量(P0.01)与水泥地面饲养组相比,试验组显著提高了肌肉中亚油酸(C18：2)(提高27.0%,P0.01)、花生二烯酸(C20：2)(P0.01)和花生四烯酸(C20：4)(P0.05)的含量(提高50.0%)。综上所述,发酵床饲养法能显著提高猪肉中有益于人体健康的多不饱和脂肪酸含量,同时还具有提高猪生长性能和改善猪肉质的趋势。
[Abstract]:In order to provide theoretical basis for the development of fermentative bed feeding method, the effects of fermenting bed feeding method on pig growth performance and meat quality were studied in this study. 120 piglets weighing about 20 kg were randomly divided into two groups: one and a half male and one half male and female, with similar birth order and day age. Test group (fermenting bed shed) 2. Control group (cement floor shed). There were 6 replicates in each group, and 10 piglets were duplicated in each group. The experiment was divided into two stages: 20-50 kg and 50-90 kg. At the end of the experiment, 12 pigs were randomly selected from the test group and the control group (1 pig per repeat, 6 pigs per treatment) to analyze the carcass quality, meat quality and other items and indexes. The results are as follows: 1. The effect of fermenting bed feeding method on pig growth performance is as good as that of ordinary cement ground breeding during the whole trial period. (1) at 20-50 kg stage, The daily gain of the experimental group was 2.2% higher than that of the control group (P0.05), and the daily gain of the experimental group was 1.1% higher than that of the control group in 50-90 kg period (P0.05); (2). Fermentation bed feeding method did not significantly affect the average daily feed intake (P0.05). (3). There was no significant difference in the feed weight ratio of each treatment group (P0.05). In the early stage (20-50 kg), the ratio of material to weight in the experimental group was higher than that in the control group. The feed weight of the later stage (50-90 kg) and the whole feeding period (20-90 kg),) was lower than that of the control group. The effect of fermenting bed feeding on carcass traits and meat quality had no significant effect on the eye muscle area and average backfat thickness of live pigs (P0.05). The drip loss in the test group was 2.4% lower than that in the control group (P0.05). Compared with the control group, the meat tenderness of the test group was better than that of the control group. The pH1,pH24 in the muscles of each group was within the normal range (P0.05), and the meat color index (Alob * and L*) had a tendency to improve compared with the control group, but the difference was not significant (P0.05). There was no significant difference in the chemical composition of meat among groups (P0.05). The muscle protein content was higher in the test group than in the control group, and the content of muscle water in the experimental group was lower than that in the control group. Effect of fermentative bed feeding on serum fatty acids; fermentation bed feeding significantly increased serum arachidonic acid (C20: 0) (P0.05) and DHA (C22: 6) (P0.01) in 50 kg pigs. The content of oleic acid (C18: 1) and monounsaturated fatty acid (MUFA) in the serum of 90 kg live pigs was significantly increased by fermentation bed feeding (P0.01). The content of unsaturated fatty acid (PUFA) (P0.01) was compared with that of cement ground feeding group. In the experimental group, the contents of linoleic acid (C18: 2), arachidonic acid (C20: 2) and arachidonic acid (C20: 4) (P0.05) were increased significantly (P 0.01), and the contents of arachidonic acid (C20: 2), arachidonic acid (P0.01) and arachidonic acid (P05) were increased by 50.0%. In conclusion, fermentation bed feeding can significantly increase the content of polyunsaturated fatty acids (PUFA), which is beneficial to human health, but also has the trend of improving pig growth performance and pork quality.
【学位授予单位】：湖南农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S828
本文编号：2211214
[Abstract]:In order to provide theoretical basis for the development of fermentative bed feeding method, the effects of fermenting bed feeding method on pig growth performance and meat quality were studied in this study. 120 piglets weighing about 20 kg were randomly divided into two groups: one and a half male and one half male and female, with similar birth order and day age. Test group (fermenting bed shed) 2. Control group (cement floor shed). There were 6 replicates in each group, and 10 piglets were duplicated in each group. The experiment was divided into two stages: 20-50 kg and 50-90 kg. At the end of the experiment, 12 pigs were randomly selected from the test group and the control group (1 pig per repeat, 6 pigs per treatment) to analyze the carcass quality, meat quality and other items and indexes. The results are as follows: 1. The effect of fermenting bed feeding method on pig growth performance is as good as that of ordinary cement ground breeding during the whole trial period. (1) at 20-50 kg stage, The daily gain of the experimental group was 2.2% higher than that of the control group (P0.05), and the daily gain of the experimental group was 1.1% higher than that of the control group in 50-90 kg period (P0.05); (2). Fermentation bed feeding method did not significantly affect the average daily feed intake (P0.05). (3). There was no significant difference in the feed weight ratio of each treatment group (P0.05). In the early stage (20-50 kg), the ratio of material to weight in the experimental group was higher than that in the control group. The feed weight of the later stage (50-90 kg) and the whole feeding period (20-90 kg),) was lower than that of the control group. The effect of fermenting bed feeding on carcass traits and meat quality had no significant effect on the eye muscle area and average backfat thickness of live pigs (P0.05). The drip loss in the test group was 2.4% lower than that in the control group (P0.05). Compared with the control group, the meat tenderness of the test group was better than that of the control group. The pH1,pH24 in the muscles of each group was within the normal range (P0.05), and the meat color index (Alob * and L*) had a tendency to improve compared with the control group, but the difference was not significant (P0.05). There was no significant difference in the chemical composition of meat among groups (P0.05). The muscle protein content was higher in the test group than in the control group, and the content of muscle water in the experimental group was lower than that in the control group. Effect of fermentative bed feeding on serum fatty acids; fermentation bed feeding significantly increased serum arachidonic acid (C20: 0) (P0.05) and DHA (C22: 6) (P0.01) in 50 kg pigs. The content of oleic acid (C18: 1) and monounsaturated fatty acid (MUFA) in the serum of 90 kg live pigs was significantly increased by fermentation bed feeding (P0.01). The content of unsaturated fatty acid (PUFA) (P0.01) was compared with that of cement ground feeding group. In the experimental group, the contents of linoleic acid (C18: 2), arachidonic acid (C20: 2) and arachidonic acid (C20: 4) (P0.05) were increased significantly (P 0.01), and the contents of arachidonic acid (C20: 2), arachidonic acid (P0.01) and arachidonic acid (P05) were increased by 50.0%. In conclusion, fermentation bed feeding can significantly increase the content of polyunsaturated fatty acids (PUFA), which is beneficial to human health, but also has the trend of improving pig growth performance and pork quality.
【学位授予单位】：湖南农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S828
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