不同大豆蛋白源对巴民杂交猪生长性能、肉品质、肉营养成分以及氨基酸组成的影响

文章旨在研究不同加工处理大豆蛋白源对育肥阶段巴民杂交猪生长性能、肉营养成分、氨基酸组成以及肉品质的影响。试验采用单因子随机分组设计，选取27头体重82.37±4.12 kg的巴民杂交去势公猪，随机分为3组，每组3个重复，每个重复3头猪，分为对照组、试验1组和试验2组。对照组饲喂豆粕饲粮，试验1组和2组分别饲喂脱脂膨化大豆蛋白和不脱脂膨化大豆蛋白，3组的饲粮等氮等能。试验期60 d。结果表明：与对照组相比，（1）试验组在平均日采食量、平均日增重、末重上都有所提高，但差异不显著（P>0.05），而试验1组的耗料增重比显著降低（P<0.05）；（2）试验组的背最长肌在水分、粗蛋白、灰分上差异不显著（P>0.05），但是试验1组的粗脂肪含量显著升高（P<0.05）；（3）试验组背最长肌的pH_24h和a^*值都有不同程度的升高，其中试验1组差异显著（P<0.05）；（4）试验组背最长肌中甘氨酸、丙氨酸等风味氨基酸以及精氨酸都显著升高（P<0.05），试验1组的谷氨酸显著升高（P<0.05）；试验2组的组氨酸显著升高（P<0.05）。结论：脱脂膨化大豆蛋白和不脱脂膨化大豆蛋白均可以促进巴民杂交猪快速生长，提高巴民杂交猪肉中氨基酸含量和营养成分，改善肉品质，其中脱脂膨化大豆蛋白效果更佳。

Eff ects of diff erent soy protein sources on growth performance, meat quality, meat nutrition and amino acid composition of BaMin swine

This study was to investigate the eff ects of diff erent soy protein sources on the growth performance, meat quality,meat nutrition and amino acid composition of Bamin black swine. In this experiment, a single-factor random group design was adopted. There were 27 castrated BaMin black boars (82.37±4.12 kg), which were randomly divided into 3 groups with 3 replicates in each group and 3 pigs in each replicate. The control group was fed with soybean meal diet, test groups 1was fed with defatted expanded of soybean protein,test groups 2 was fed with nondefatted expanded of soybean protein.All pigs were fed with freely with the same diet of protein and energy, which lasted for 60 days. The results were showed as follows:compared with the control group, (1)The average daily feed intake, average daily weight gain, and fi nal weight of the test group were increased (P>0.05), while the feed-to-weight ratio of test group 1 was decreased signifi cantly (P<0.05)(2)The content of water, crude protein and ash content had no signifi cant in the test group (P>0.05), but the crude fat content of test group 1 was signifi cantly increased (P<0.05);(3)The pH24h and a^* were increased in the test group, and the test group 1 was significant (P<0.05); (4)The Gly, Ala of fl avor amino acids and Arg were signifi cantly increased in the test group (P<0.05), Glu in the test 1 group and His in test 2 group were signifi cantly increased (P<0.05);In conclusion:the content of amino acids, quality, nutrients of meat can be improved by both defatted expanded of soy proteinand non-defatted expanded of soy protein. The defatted expanded soybean protein is better.