饲粮添加亮氨酸和谷氨酸对肥育猪生长性能、胴体性状和肉品质的影响

本试验旨在探讨饲粮添加亮氨酸和谷氨酸对肥育猪生长性能、胴体性状和肉品质的影响。试验选取体重为77 kg左右的"杜×长×大"肥育猪60头,随机分为5个组,每组12头猪,公母各占1/2。对照组饲喂基础饲粮,试验组分别在基础饲粮中添加2.05%L-丙氨酸(等氮对照组)、1.00%亮氨酸+1.37%L-丙氨酸(亮氨酸组)、1.00%谷氨酸+1.44%L-丙氨酸(谷氨酸组)、1.00%亮氨酸+1.00%谷氨酸(亮氨酸+谷氨酸组)。试验期为60 d。结果表明:与对照组相比,谷氨酸组1~30 d的平均日采食量、末重和背膘厚均显著降低(P0.05),31~60 d的平均日增重降低了22.50%(P0.05);亮氨酸组、亮氨酸+谷氨酸组背最长肌和股二头肌中的肌内脂肪含量显著增加(P0.05),且亮氨酸+谷氨酸组1~30 d的平均日增重增加了8.04%(P0.05),31~60 d的平均日增重则降低23.70%(P0.05)。与等氮对照组相比,亮氨酸组和谷氨酸组的熟肉率、滴水损失和肉色均无显著差异(P0.05),亮氨酸+谷氨酸组肌肉黄度值显著降低(P0.05);各试验组背最长肌和股二头肌中风味氨基酸含量均无显著差异(P0.05)。上述结果提示,饲粮添加1.00%亮氨酸可降低1~30 d肥育猪的料重比,增加背最长肌肌内脂肪含量;饲粮添加1.00%谷氨酸或1.00%亮氨酸+1.00%谷氨酸可增加1~30 d的平均日增重,降低31~60 d的平均日增重;饲粮添加1.00%亮氨酸+1.00%谷氨酸可降低肉色黄度值,增加肌内脂肪含量,从而改善猪肉品质。

Effects of Dietary Leucine and Glutamate on Growth Performance,Carcass Traits and Meat Quality of Finishing Pigs

This study was conducted to investigate the effects of dietary leucine and glutamate on growth performance, carcass traits and meat quality of finishing pigs.Sixty Duroc×Large White×Landrace pigs with about77 kg of average body weight were randomly assigned to 5 groups with 12 pigs per group (half male and half female).The pigs in the control group were fed the basal diet, and others in the experiment groups were fed the basal diet supplemented with 2.05％ L-alanine (iso-nitrogenous control group), 1.00％ leucine+1.37％ Lalanine (leucine group), 1.00 ％ glutamate + 1.44％ L-alanine (glutamate group) and 1.00％ leucine + 1.00％glutamate (leucine+glutamate group), respectively.The experiment lasted for 60 days.The results showed that compared with the control group, the average daily feed intake during 1 to 30 days, final body weight and back fat thickness of pigs in glutamate group were significantly decreased (P < 0.05), and the average daily gain during 31 to 60 days was decreased by 22.5％ (P>0.05);the intramuscular fat content in Longissimus dorsi muscle and Biceps femoris muscle of pigs in leucine group and leucine+glutamate group was significantly increased (P<0.05), and the average day gain during 1 to 30 days was increased by 8.04％ but that during 31 to60 days was decreased by 23.70％ (P>0.05).Compared with the iso-nitrogenous control group, the cooking rate, drip loss and meat color in leucine group and glutamate group had no significant difference (P>0.05),while the meat yellowness value in leucine+glutamate group was significantly decreased (P<0.05), the contents of flavor amino acids in Longissimus dorsi muscle and Biceps femoris muscle had no significant difference among all experiment groups (P>0.05).These findings suggest that diet supplemented with 1.00％ leucine can decrease the ratio of feed to gain during 1 to 30 days and increase the content of intramuscular fat in Longissimus dorsi muscle;diet supplemented with 1.00％ glutamate or 1.00％ leucine+1.00％ glutamate can increase the average daily gain during 1 to 30 days and decrease the average daily gain during 31 to 60 days;diet supplemented with 1.00％ leucine+1.00％ glutamate can decrease the meat color yellowness value, improve intramuscular fat content and meat quality of finishing pigs.[Chinese Journal of Animal Nutrition, 2017, 29 (2) :