木棉籽油对育肥猪生长性能、胴体性状、肉品质及经济优势的影响

文章旨在评估木棉籽油替代大豆油对育肥猪生长性能、胴体性状和肉品质的影响.试验将500头20?w平均体重为(84.40±0.18)kg的育肥猪随机分为2组,每组5个重复,每个重复50头.对照组饲喂含有1.5％大豆油的基础日粮,处理组饲喂含有0.8％木棉籽油的基础日粮,试验分为0～3?w和4～6?w共42?d.结果:对照组...

Effects of ceiba seed oil on growth performance,carcass traits,meat quality and economic advantages of finishing pigs

The purpose of this experiment was to evaluate the effects of substitution of ceiba seed oil for soybean oil on growth performance,carcass traits and meat quality of finishing pigs.A total of 500 finishing pigs with an average body weight of(84.40±0.18)kg at 20 W were randomly divided into 2 groups with 5 replicates per group and 50 pigs per replicate.The control group was fed a basal diet containing 1.5%soybean oil,and the treatment group was fed a basal diet containing 0.8%ceiba seed oil.The experiment was divided into 0~3 W and 4~6 W for 42 days.Results:There were no significant differences in body weight,average daily gain(ADG),average daily feed intake(ADFI)and feed/gain(F/G)of finishing pigs between the control group and ceiba seed oil group(P>0.05).Compared with the control group,the average daily gain in 4~6 W and 0~6 W groups was significantly increased by 13.01%and 9.49%(P<0.05),while the ratio of feed to gain was significantly decreased by 12.07%and 8.67%(P<0.05),respectively.Compared with the control group,the backfat thickness of finishing pigs in ceiba seed oil group was significantly increased by 9.09%(P<0.05).Compared with the control group,the dissolution temperature,tenderness,flavor,intramuscular fat and saturated fatty acid of abdominal fat of pork in ceiba seed oil group were significantly increased by 21.78%,6.46%,30.77%,10.54%and 19.74%(P<0.05),respectively.However,the ratio of monounsaturated fatty acids in intramuscular fat and abdominal fat was significantly decreased by 7.16%and 17.70%(P<0.05),respectively.Conclusion:Under the experimental conditions,adding 0.8%ceiba seed oil instead of soybean oil in the diet can improve the daily gain and feed efficiency,improve the dissolution temperature,juiciness and flavor of pork,and increase the muscle saturated fatty acid content and reduce the monounsaturated fatty acid content.