宰前配方对猪胴体肉质的影响

可以通过宰前配方对猪胴体肉质产生影响。本文综述了宰前配方中饲养水平、蛋白质、微量元素、维生素对肉质的影响,为宰前配方确定提供参考思路。     

猪肉的风味与宰前饲料配方

随着人们生活水平的提高,消费者不仅需要瘦肉多,也希望猪肉品质优良。“安全肉”生产仅仅解决了猪肉中有毒有害物质的残留问题,但不能解决猪肉的色淡、味差等品质问题。所谓肉的风味是肉的滋味和香味的综合特征,肌肉中有大量的风味前体物质,它们在加热过程中发生一系列化学反应,从而形成风味。     

必需脂肪酸对淮南猪生产性能的影响

必需脂肪酸（essential fatty acid，EFA）是指一些不能由动物体自身合成而必须从食物中提供．以满足其正常生长发育及维持细胞组织功能所必需的多不饱和脂肪酸。必需脂肪酸缺乏或其组成不平衡．会导致动物生长发育受阻．饲料转化率下降．并引发多种病理缺乏症．严重影响养殖效益。本文对淮南猪饲养生长繁殖的营养需要进行探讨，希望对必需脂肪酸的营养研究有所帮助。     

大量使用非常规饲料对育肥猪生产性能的影响

试验组A饲料中添加非常规饲料、试验组B在饲料中添加中药添加剂。试验组C在饲料中添加苜蓿草。测定试验各组胴体品质、猪肉风味和品质等各项指标。试验结果表明：平均末重、日增重上差异极显著（P〈0．01）。A、B、C3组在中猪期的料肉比和在大猪期的料肉比以及全期的料肉比差异均极显著（P〈0．01）。     

微生物发酵饲料对生长肥育猪生产性能的影响

选用96头平均体重21.5±0.5 kg的斯格猪,按随机区组设计分成2个处理,每个处理8个重复(栏),每个重复6头.试验分为25～60 kg和60～100 kg体重2个阶段饲养.均使用玉米-豆粕型基础日粮.时照组为常规饲料组(含金霉素75 mg/kg);试验组为微生物发酵饲料添加组(添加无抗发酵浓缩料和发酵配合料).试验结果表明,饲用微生物发酵饲料组比常规饲料组平均日增重提高了4.67%.但各项指标(日增重、采食量和料肉比)均没有表现出显著差异(P＞0.05).经济效益分析表明,微生物发酵饲料组比常规饲料组平均每头猪增加收入16.14元.     

宰前运输对肥育猪胴体、内脏及肉质的影响

本试验对 1 0头宰前运输应激的大长淮 (大白×长白×淮猪 )肥育猪 (试验组 )和5头宰前无应激的大长淮肥育猪 (对照组 )作了胴体、内脏及肉质测定。试验组与对照组在胴体性状和内脏重量 (心脏除外 )方面无显著差异。应激组和对照组的肌肉 p Hu和肉色评分分别为 5.50 ,2 .2 5和 5.88,3 .0 0 ,差异显著 (P<0 .0 1 )。试验组肉质有下降趋势。     

宰前配方对猪胴体肉质的影响

可以通过宰前配方对猪胴体肉质产生影响。本文综述了宰前配方中饲养水平，蛋白质，微量元素，维生素对肉质的影响，为宰前配方确定提供参考思路。     

大量使用非常规饲料对育肥猪生产性能的影响

试验组A饲料中添加非常规饲料、试验组B在饲料中添加中药添加剂,试验组C在饲料中添加苜蓿草。测定试验各组胴体品质、猪肉风味和品质等各项指标。试验结果表明:平均末重、日增重上差异极显著(P<0.01)。A、B、C3组在中猪期的料肉比和在大猪期的料肉比以及全期的料肉比差异均极显著(P<0.01)。     

Effect of feeding finishing pigs extruded full-fat soybeans on performance and pork quality.

This experiment was designed to test whether changing the type and amount of added dietary fat would affect performance or meat quality. Dietary fat was added as tallow or extruded full-fat soybeans (FFS). Isoenergetic diets containing 10% FFS, 20% FFS, or 4% tallow were fed for 3 or 6 wk before slaughther. A conventional corn-soybean meal diet served as a no-added-fat control. Each of the seven dietary groups contained 20 pigs, equally distributed among four pens, with barrows and gilts segregated. Significance of treatment, sex, and interaction effects were evaluated for 34 meat quality, composition, and sensory evaluation traits. Treatment x sex interactions were not detected (P greater than .05). Treatment main effects were detected for percentage of fat and water in the bacon and for lipid oxidation in bacon and the longissimus muscle. The 6 df for treatment were partitioned into six contrasts to test for the trends within and between diets. A trend toward reduced fat and increased moisture in bacon was detected in the 10% FFS diet over time (P less than .05). In general, lipid oxidation of bacon and longissimus muscle increased with level of FFS in the diet, length of time on the diet, and storage time of the meat. Although statistically significant, the magnitude of these effects was small and did not affect the sensory characteristics of longissimus muscle samples. It was concluded that short-term feeding of FFS before slaughter did not adversely affect animal growth or meat quality.     

预混料生产技术的重要环节对料品质特性的影响

<正>预混料的全称为添加剂预混合饲料,是指两种或两种以上饲料添加剂与载体或稀释剂按一定比例配制而成的均匀混合物,在配合饲料中的添加量不超过10%。预混料是一类成分多样、配方科学、加工工艺要求较高的产品,因此影响预混料品质特性的因素也是多样的,但是目前还没有专门针对各种预混料产品的具体标准,只在《饲料和饲料添加剂管理条例》以及     

Evaluating processing temperature and feeding value of extruded-expelled soybean meal on nursery and finishing pig growth performance

We conducted two experiments comparing the use of extruded-expelled soybean meal (EESoy) to solvent-extracted soybean meal (SBM) in swine diets. In Exp. 1, the objective was to determine the optimal processing temperature of EESoy for nursery pig growth performance. Pigs (n = 330, 13.2 +/- 2.3 kg of BW) were fed a control diet containing SBM with added fat or one of five diets containing EESoy extruded at 143.3, 148.9, 154.4, 160.0, or 165.6 degrees C. All diets were formulated on an equal apparent digestible lysine:ME ratio. From d 0 to 20, no differences were observed (P > 0.32) in ADG or ADFI (average of 544 and 924 g/d, respectively). However, gain:feed ratio (G/F) improved (quadratic, P < 0.01, range of 0.56 to 0.60) with increasing processing temperature, with the greatest improvement at 148.9 degrees C. In Exp. 2, the objective was to determine the feeding value of EESoy relative to SBM with or without added fat for growing-finishing pigs in a commercial production facility. A total of 1,200 gilts (initially 24.5 +/- 5.1 kg of BW) was used, with 25 pigs per pen and eight replications per treatment. Dietary treatments were arranged in a 2 x 3 factorial, with two sources of soybean meal (SBM or EESoy) and three levels of added fat. Pigs were phase-fed four diets over the experimental period and added fat (choice white grease) levels were 0, 3.4, and 7% initially, with the added fat levels decreasing in the next three dietary phases. Energy levels were based such that the higher energy in EESoy (with or without added fat) was calculated to be equal to that provided by SBM with added fat. From 24.5 to 61.2 kg, pigs fed EESoy had greater (P < 0.07) G/F than those fed SBM. Increasing added fat in either EESoy- or SBM-based diets increased G/F (linear, P < 0.0003). From 61.2 to 122.5 kg, ADG and G/F were unaffected in pigs fed EESoy and/or increasing added fat (P > 0.10). For the overall growing-finishing period, ADG was unaffected (P > 0.61) by increasing energy density of the diet; however, ADFI decreased (P < 0.05) and G/F increased (P < 0.02, range of 0.37 to 0.40) as energy density increased with either EESoy or added fat. Carcass leanness was not affected by dietary treatment. These results indicate that EESoy should be extruded at 148.9 to 154.4 degrees C, and that increasing dietary energy density by using EESoy and/or added fat improves feed efficiency in finishing pigs reared in a commercial environment.     

Diet modifications to improve finishing pig growth performance and pork quality attributes during periods of heat stress

A total of 196 barrows (88 kg) were used in a 2 x 2 factorial arrangement of treatments and housed in a facility (seven pigs per pen) where temperatures cycled between 27 and 35 degrees C. Treatments consisted of (as-fed basis) two CP levels (13.6 or 11.3%) and two levels of added fat (1 or 8%). Diets were formulated to the same true digestible lysine:ME ratio (1.68 g of lysine/Mcal of ME). Diets were fed and growth variables were measured until pigs reached 114 kg of BW. Ham and LM (loin) 24-h pH (PH24), and light reflectance (CIE L*, and a*, and b*, and hue angle) were taken after slaughter. Additionally, loins were removed and measured for i.m. fat, moisture, glycolytic potential, and subjected to a 7-d retail display evaluation that measured pH, light reflectance, and subjective color and odor score. The remaining boneless lumbar loin segment was vacuum-sealed for 14 d and subsequently measured for pH, light reflectance, and color. Pigs fed the high-CP, low-fat diet had a lower ADG than all other treatments (P = 0.06). High-fat feeding resulted in improved ADG (CP x Fat; P = 0.06) and G:F (Fat effect; P < 0.01). Higher fat and lower protein levels both increased final BF (P = 0.07). Pigs fed the low-CP diets had lower ham PH24 (P < 0.01). Loin PH24 was higher with high fat feeding (P = 0.10). Additionally, pigs fed high fat diets had lower L* values on the ham face and cut loin 24 h after slaughter (Fat effect; P 相似文献   

宰前短期添加镁对PIC育肥猪肉色和pH值的影响

试验研究了宰前短期添加不同剂量镁对PIC育肥猪肉质的影响。试验以PIC育肥猪为研究对象,共分4个处理,每个处理4头。分别在限饲基础日粮基础上每日补饲0、2、4、6 g镁。结果表明:每头添加镁2 g/d有提高色素含量趋势(P>0.05),添加4 g/d可极显著提高肌肉色素含量7.41%(P<0.01),添加6 g/d显著提高肌肉色素含量(P<0.05);肉色评分随添加剂量的增加而提高,2 g/d可以显著提高肉色评分(P<0.05),4、6 g/d可极显著提高肉色评分(P<0.01);随镁添加量的增加,肌肉pH值显著提高(P<0.05),6 g/d添加组与对照组相比较差异极显著(P<0.01)。宰前5 d补镁可增加肉色,显著提高肌肉pH值,改善猪肉品质。     

"壮能"饲料增效剂对猪生长性能及肉质的影响

以中药鸡骨草、白花蛇舌草、蚶壳草等组成的复方制剂“壮能”饲料增效剂,对猪生长性能、肉品质具有一定的改善作用。本试验选用60头健康状况良好的杜长大三元杂交断奶仔猪,分为2组,一组为对照组,另一组为试验组,添加1‰“壮能”饲料增效剂组,试验期105天,试验结束时,取眼肌,分别在宰后45min、24h、48h测定肉质。结果表明,“壮能”饲料增效剂能提高猪的日增重,降低料肉比;提高猪肉pH值和系水力,降低贮存损失,对肉色、大理石纹、嫩度几乎没有影响。     

饲喂颗粒料和粉料对育肥猪生长性能、胃形态和胴体品质的影响

试验选取2100头猪(PIC 327×1050;初始重为31.5±0.13 kg),用来评估饲喂颗粒料和粉料对育肥猪生长性能、胃形态和胴体品质的影响,试验期为118 d.试验分为6个处理组,猪只根据初始重随机分到6个处理组中(每个处理组有14个栏位,每个栏位25头猪).每个处理组中有7个阉公猪栏和7个母猪栏.所有处理组...     

Impact of betaine on pig finishing performance and carcass composition

Two experiments were conducted to evaluate the effect of betaine supplementation of finishing diets on growth performance and carcass characteristics of swine. Experiment 1 included 288 pigs in a 2 x 2 x 3 factorial arrangement of treatments consisting of barrows and gilts of two genetic populations fed diets with 1.25 g/kg supplemental betaine from either 83 or 104 kg to 116 kg and control pigs fed betaine-devoid diets. Pigs were housed three pigs per pen with eight replicate pens per treatment. Diets were corn-soybean meal-based with 300 ppm added choline. Genetic populations differed (P < 0.05) in fat depth (2.24 vs 2.93 cm) and longissimus muscle depth (53.8 vs 49.1 mm) at 116 kg. Betaine reduced feed intake (P < 0.05); however, real-time ultrasound measurements were not affected. In Exp. 2, 400 pigs were used in a 2 x 2 x 2 factorial arrangement of treatments to evaluate the effect of sex (barrow or gilts), betaine (0 or 1 g/kg of diet), and crude protein (CP) (0.70% lysine = 12.7% CP or 0.85% lysine = 15.0% CP) when fed from 60 to 110 kg live weight. Pigs had been assigned to either a high- or low-protein feeding regimen at an average initial weight of 11.3 kg and were maintained on their respective protein levels throughout the experiment. For a 56-d period from 61.7 kg to 113.6 kg, pigs were fed diets with 300 ppm added choline. Within each protein level, pigs were randomly assigned to diets containing 0 or 1 g/kg betaine. Pigs were group-housed (four to five pigs per pen). Pig weight and feed intake were recorded every 28 d. Real-time ultrasound measurements were recorded initially and at d 28 on 64 pigs, and on all pigs prior to slaughter. Growth rate was fastest and feed intake greatest for barrows (P < 0.05) and for pigs receiving 12.7% crude protein. A crude protein x betaine interaction (P < 0.05) was observed from d 28 to 56 with pigs fed the 15% CP diet growing fastest when supplemented with 1 g/kg betaine, and pigs receiving the 12.7% CP diet growing fastest when the diets contained 0 g/kg betaine. Gilts more efficiently (P < 0.05) converted feed into body weight gain, as did pigs receiving the 12.7% CP diet (P < 0.05). Longissimus muscle area and fat measurements were unaffected by betaine or dietary protein on d 28. However, by d 56 betaine reduced average fat depth in barrows (P < 0.05; 3.21 vs 3.40 cm), but not in gilts. Betaine may be more effective at altering body composition in barrows than in gilts.     

Effects of feeding systems on social and feeding behavior and performance of finishing pigs

Two experiments were conducted to study the effects of feeding systems on feeding behavior, aggression, social ranks and average daily gain (ADG) of pigs. In Exp. 1, feed was delivered during the day from 1100 to 1400 and at night from 2300 to 0200. One pen containing 10 barrows and 10 gilts was used. Correlation coefficients were calculated between pairs of traits. In Exp. 2, four feeding systems were tested using similar group composition as in Exp. 1. Two feeding systems were ad libitum, offering either dry or wet feed; the other two used time-restricted feeding from 0900 to 1100 and from 1600 to 1800, but with water supplied either ad libitum or time-restricted. Analyses of variance were used to test feeding system effects; correlation coefficients were calculated for pairs of traits. Results of Exp. 1 indicated that pigs displayed predominantly daytime activities. Frequency of aggressive acts were correlated significantly with feeding frequency (r = .48), time to first feeding (r = -.50) and ADG (r = .56). In Exp. 2, pigs on time-restricted feeding with ad libitum water had significantly depressed ADG and reduced feed intake. A possible association between time-restricted feeding and water intake is postulated. Feeding behavior, aggression and social rank were associated with ADG in time-restricted systems but not in ad libitum systems. There was a tendency in time-restricted-fed pigs for the more aggressive pigs to perform more feeding activities, to rank higher in the social order, and to gain faster.     

伟德山土著菌对育肥猪生产性能的影响

荣成市地处胶东半岛最东端,属温带季风型湿润气候区,四季分明,伟德山是当地最大的山脉,野生动植物资源丰富,植被茂盛,森林覆盖率达80％,生态环境保护较好,在适宜的生态环境中采取土著菌作为母种,扩繁后与其他材料配比制作发酵床用于育肥猪的饲养,本试验旨在探讨用伟德山土著菌养猪与传统养猪对育肥猪生产性能的影响。