育肥方式对滇南小耳猪肌肉氨基酸的影响

目的 研究育肥方式对迪庆藏猪生长、胴体和肉质的影响，筛选理想的养殖方式。 方法 分养殖场标准化育肥和放养+补饲2种方式进行迪庆藏猪育肥试验，测定其生长、胴体、体组分、肉质和肌肉化学成分。 结果 与放养+补饲育肥组相比，迪庆藏猪养殖场标准化育肥组平均日增质量提高53.29% (P<0.01)，胴体皮率和骨率分别降低38.76% (P<0.05)和32.85% (P<0.01)，脂率提高26.61% (P<0.05)，胃质量率、小肠长、小肠质量和大肠质量分别降低27.93%、15.41%、56.20%和34.86% (P<0.01)，花油率和板油率分别提高147.94% (P<0.01)和46.59% (P<0.01)；肉色评分降低18.59% (P<0.01)，失水率降低18.40% (P<0.01)，粗蛋白质含量提高10.45% (P<0.05)，肌内脂肪含量降低46.96% (P<0.01)，pH、大理石纹、熟肉率、水分、干物质和粗灰分含量差异不显著 (P>0.05)。 结论 迪庆藏猪场养可提高生长速度，降低胴体皮和骨比重，增加背脂和腹脂沉积，提高肌肉保水性能和粗蛋白质含量，提高产肉性能和肌肉品质。

The Effects of Different Fattening Modes on the Meat Production Performance of Diqing Tibetan Pigs

Purpose To study the effects of fattening modes on the growth, carcass and meat quality of Diqing Tibetan pigs, an ideal farming method was selected. Method The fattening experiments were carried out in two ways: standardized fattening on the farm and stocking + supplementary feeding, then the growth traits, carcass traits, body composition, meat quality and muscle chemical composition were measured. Result The average daily gain of the Diqing Tibetan pigs in the standardized fattening group was 53.29% higher than that of the stocking + supplementary feeding group (P<0.01). Compared with the stocking + supplementary feeding group, the skin rate and bone rate of the standardized fattening group decreased by 38.76% (P<0.05) and 32.85% (P<0.01), respectively, and the fat rate was increased by 26.61% (P<0.05), the stomach weight rate, small intestine length, small intestine weight, and large intestine weight in the standardized fattening group reduced by 27.93%, 15.41%, 56.20%, and 34.86% (P<0.01), respectively, and its visceral fat rate and abdominal fat rate were increased by 147.94% (P<0.01) and 46.59% (P<0.01), respectively. In terms of meat quality, compared with the stocking + supplementary feeding group, the water loss rate, the score of meat color and intramuscular fat content of the standardized fattening group reduced by 18.40% (P<0.01), 18.59% (P<0.01) and 46.96% (P<0.01), while the crude protein content was increased by 10.45% (P<0.05). Other meat quality indexes were not significantly different between the two groups (P>0.05), including pH, the score of marbling, cooked meat percentage, moisture content, dry matter, fat, crude ash. Conclusion The standardized mode of fattening Diqing Tibetan pigs in the farm can increase the growth rate, reduce the rate of skin and bone, increase the fat deposits on the back and abdomen, improve the muscle water retention performance and crude protein content, and improve meat production performance and meat quality.