大麦-高粱型饲粮中添加酵母培养物对肥育猪生长性能及肉品质的影响

本试验旨在研究大麦-高粱型饲粮中添加酵母培养物对肥育猪生长性能及肉品质的影响。选择体重相近、日龄基本一致的健康"杜×长×大"杂交肥育猪120头,随机分为3组,每组4个重复,每个重复10头猪。各组分别饲喂玉米-豆粕型饲粮、大麦-高粱型饲粮和在大麦-高粱型饲粮的基础上添加0.8%酵母培养物的试验饲粮。试验期为60 d。结果显示:1)与玉米-豆粕组相比,大麦-高粱组肥育猪平均日增重减少了8.62%(P0.05),料重比增加了9.78%(P0.05),而大麦-高粱+酵母培养物组平均日增重和料重比无显著变化(P0.05)。2)与玉米-豆粕组相比,大麦-高粱组背最长肌亮度(L*)值显著降低(P0.05),红度(a*)值显著升高(P0.05),而大麦-高粱+酵母培养物组L*、a*值无显著差异(P0.05)。各组肥育猪背最长肌p H45m in、滴水损失、肌内脂肪、粗蛋白质和水分等指标均无显著差异(P0.05)。3)与玉米-豆粕组和大麦-高粱组相比,大麦-高粱+酵母培养物组背最长肌饱和脂肪酸含量显著升高(P0.05),而单不饱和脂肪酸(M UFA)含量显著降低(P0.05);皮下脂肪组织中M UFA含量显著降低(P0.05)。4)与玉米-豆粕组相比,大麦-高粱+酵母培养物组挥发性盐基氮的含量显著降低(P0.05)。本研究提示,在大麦-高粱型饲粮中添加0.8%的酵母培养物能有效提高肥育猪的生长性能,改善肉品质。

Effects of Yeast Culture on Growth Performance and Meat Quality of Finishing Pigs Fed with Barley-Sorghum Diet

This experiment was conducted to investigate the effects of yeast culture on growth performance and meat quality of finishing pigs fed with barley-sorghum diet. A total of 120 healthy “Duroc × Landrace × York-shire” crossbred finishing pigs with similar body weight and age were randomly divided into 3 groups with 4 replicates and 10 pigs per replicate. Pigs in the three groups were fed the corn-soybean meal diet, barley-sor-ghum diet and barley-sorghum diet supplemented with 0.8% yeast culture, respectively. The experiment lasted for 60 days. The results showed as follows: 1 ) compared with corn-soybean meal group, the average daily gain ( ADG) of finishing pigs was decreased in the barley-sorghum group (-8.62%, P>0.05) and the ratio of feed to gain (F/G) was increased (9.78%, P<0.05). There were no significant differences in ADG and F/G between the barley-sorghum +yeast culture group and corn-soybean meal group ( P>0.05) . 2) Compared with corn-soybean meal group, the lightness ( L?) value in Longissimus dorsi in barley-sorghum group significantly decreased ( P<0.05) , and redness ( a?) value significantly increased ( P<0.05);but no significant changes in L?and a?values were observed in the barley-sorghum +yeast culture group ( P>0.05) . There were no signifi-cant difference in pH45min, drip loss, intramuscular fat, crude protein and moisture in Longissimus dorsi among all groups (P>0.05). 3) Compared with corn-soybean meal group and barley-sorghum group, the saturated fatty acid content in Longissimus dorsi in barley-sorghum + yeast culture group significantly increased ( P<0.05) and monounsaturated fatty acid content significantly decreased (P<0.05); the monounsaturated fatty acid content in subcutaneous fat in barley-sorghum +yeast culture group significantly decreased ( P<0.05) . 4) Compared with corn-soybean meal group, the total volatile base nitrogen content in barley-sorghum +yeast cul-ture group significantly decreased ( P<0.05) . The results suggest that the barley-sorghum diet of finishing pigs adding 0.8% yeast culture can enhance growth performance and improve meat quality.