苜蓿草粉及日粮粗蛋白水平对猪胴体品质和肉质的影响
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摘要
本试验旨在研究日粮蛋白水平和添加苜蓿草粉的日粮对育肥猪生产性能、胴体品质和肉质等的影响，为在日粮中添加苜蓿草粉生产优质猪肉提供试验依据。
选取体重为60kg左右、体况良好杜长大三元杂交健康育肥猪64头，随机分为16组，每组4头，分别饲以8种不同的饲粮，饲粮分为添加6％苜蓿草粉处理组和未添加苜蓿草粉处理组，蛋白水平分别为10.2％、11.7％、13.2％、14.7％，试验期58天。试验结果表明：(1) 随着日粮蛋白水平的提高，平均日增重增加，10.2％蛋白水平组和14.7％蛋白水平组平均日增重差异显著(p＜0.05)；添加苜蓿草粉试验组日增重比相应的对照组高，但差异不显著(p＞0.05)。料肉比先降后升，组间差异不显著(p＞0.05)，13.2％蛋白水平下料肉比最低，添加苜蓿草粉试验组料肉比比相应对照组有所降低，但差异不显著(p＞0.05)。(2) 随日粮蛋白水平的增加，背膘厚度降低、屠宰率增加，但组间差异均不显著(p＞0.05)。眼肌面积随蛋白水平增加而增加，未添加苜蓿草粉10.2％蛋白水平组眼肌面积与14.7％蛋白水平组差异显著(p＜0.05)，其它组间差异不显著(p＞0.05)。随蛋白水平增加，无脂瘦肉增重增加，且差异极显著(p＜0.01)。在相同日粮蛋白水平下，与对照组相比，添加苜蓿草粉能够降低背膘厚度、提高屠宰率、增加眼肌面积、增加无脂瘦肉增重，但均差异不显著(p＞0.05)。(3) 日粮蛋白水平对PH、滴水损失、熟肉率和肉色影响不显著(p＞0.05)。大理石纹在未添加苜蓿草粉处理内，10.2％蛋白水平组与11.7％、13.2％、14.7％蛋白组差异显著(p＜0.05)，11.7％蛋白水平组与14.7％蛋白水平组差异显著(p＜0.05)；大理石纹在添加苜蓿草粉处理内，10.2％、11.7蛋白水平组分别与13.2％、14.7％蛋白水平组差异显著(p＜0.05)，13.2％蛋白水平组与14.7％蛋白水平组差异显著(p＜0.05)。在相同蛋白水平下，添加苜蓿草粉的试验组与对照组之间PH、滴水损失、熟肉率、肉色之间差异均不显著，但具有一定的改善作用。在10.2％、11.7％蛋白水平下，添加苜蓿草粉的试验组大理
The experiment was designed to investigate the effect of protein level and diet added alfalfa meal on growth performance, carcass characteristics and meat quality of the finishing pigs, so as to offer theoretical basis for alfalfa meal applying in diet to produce high quality pork.
In this trial, a total of 64 Duroc× Yorkshire×Landrace (DYL) pigs were used in sixteen groups, each treatment with two replicates, each replicate with 4 pigs. The difference between treatments is the protein level of diet and added or not added alfalfa meal in diet. The whole feeding trial was lasted 58 days. The results showed that: (1)As the protein level of diet was increased, the average day gain increased. Significant effect was observed (p<0.05) between 10.2% protein treatment and 14.7% protein treatment. No significant effect (p>0.05) was observed in both diet added alfalfa meal and diet without alfalfa meal in average day gain. No significant effect (p>0.05) was observed in feed:gain, the feed:gain decreased first then increased, which of the diet added alfalfa meal was lower than the control, but no significant effect (p >0.05) was observed. (2) As the protein level of diet increased, the backfat thickness, loin eye area, lean meat and slaughter percentage increased. Significant effect(p<0.05) was observed in loin eye area between 10.2% protein level and 14.7% protein level, but no significant effect (p>0.05) was observed among other treatments. Extremely significant effect (p<0.01) was observed in net growth of lean. At the same protein level, the diet added alfalfa meal could reduce backfat thickness, increase slaughter percentage、 loin eye area and growth of lean, but no significant effect (p>0.05) was observed among treatments. (3) No significant effect was observed in PH, drop loss, cooked meat percentage and meat color. Significant effect (p>0.05)was observed in marbling between 10.2%treatmentand 11.7%, 13.2%, 14.7% treatment, between 11.7% treatment and 14.7%treatment in the diet without alfalfa meal. Significant effect (p>0.05) was also observed in marbling between 10.2%, 11.7% treatments and 13.2%, 14.7% treatments. In the same protein level of diets, No significant effect was observed in PH, drop loss, cooked meat percentage and meat color between the
选取体重为60kg左右、体况良好杜长大三元杂交健康育肥猪64头，随机分为16组，每组4头，分别饲以8种不同的饲粮，饲粮分为添加6％苜蓿草粉处理组和未添加苜蓿草粉处理组，蛋白水平分别为10.2％、11.7％、13.2％、14.7％，试验期58天。试验结果表明：(1) 随着日粮蛋白水平的提高，平均日增重增加，10.2％蛋白水平组和14.7％蛋白水平组平均日增重差异显著(p＜0.05)；添加苜蓿草粉试验组日增重比相应的对照组高，但差异不显著(p＞0.05)。料肉比先降后升，组间差异不显著(p＞0.05)，13.2％蛋白水平下料肉比最低，添加苜蓿草粉试验组料肉比比相应对照组有所降低，但差异不显著(p＞0.05)。(2) 随日粮蛋白水平的增加，背膘厚度降低、屠宰率增加，但组间差异均不显著(p＞0.05)。眼肌面积随蛋白水平增加而增加，未添加苜蓿草粉10.2％蛋白水平组眼肌面积与14.7％蛋白水平组差异显著(p＜0.05)，其它组间差异不显著(p＞0.05)。随蛋白水平增加，无脂瘦肉增重增加，且差异极显著(p＜0.01)。在相同日粮蛋白水平下，与对照组相比，添加苜蓿草粉能够降低背膘厚度、提高屠宰率、增加眼肌面积、增加无脂瘦肉增重，但均差异不显著(p＞0.05)。(3) 日粮蛋白水平对PH、滴水损失、熟肉率和肉色影响不显著(p＞0.05)。大理石纹在未添加苜蓿草粉处理内，10.2％蛋白水平组与11.7％、13.2％、14.7％蛋白组差异显著(p＜0.05)，11.7％蛋白水平组与14.7％蛋白水平组差异显著(p＜0.05)；大理石纹在添加苜蓿草粉处理内，10.2％、11.7蛋白水平组分别与13.2％、14.7％蛋白水平组差异显著(p＜0.05)，13.2％蛋白水平组与14.7％蛋白水平组差异显著(p＜0.05)。在相同蛋白水平下，添加苜蓿草粉的试验组与对照组之间PH、滴水损失、熟肉率、肉色之间差异均不显著，但具有一定的改善作用。在10.2％、11.7％蛋白水平下，添加苜蓿草粉的试验组大理
The experiment was designed to investigate the effect of protein level and diet added alfalfa meal on growth performance, carcass characteristics and meat quality of the finishing pigs, so as to offer theoretical basis for alfalfa meal applying in diet to produce high quality pork.
In this trial, a total of 64 Duroc× Yorkshire×Landrace (DYL) pigs were used in sixteen groups, each treatment with two replicates, each replicate with 4 pigs. The difference between treatments is the protein level of diet and added or not added alfalfa meal in diet. The whole feeding trial was lasted 58 days. The results showed that: (1)As the protein level of diet was increased, the average day gain increased. Significant effect was observed (p<0.05) between 10.2% protein treatment and 14.7% protein treatment. No significant effect (p>0.05) was observed in both diet added alfalfa meal and diet without alfalfa meal in average day gain. No significant effect (p>0.05) was observed in feed:gain, the feed:gain decreased first then increased, which of the diet added alfalfa meal was lower than the control, but no significant effect (p >0.05) was observed. (2) As the protein level of diet increased, the backfat thickness, loin eye area, lean meat and slaughter percentage increased. Significant effect(p<0.05) was observed in loin eye area between 10.2% protein level and 14.7% protein level, but no significant effect (p>0.05) was observed among other treatments. Extremely significant effect (p<0.01) was observed in net growth of lean. At the same protein level, the diet added alfalfa meal could reduce backfat thickness, increase slaughter percentage、 loin eye area and growth of lean, but no significant effect (p>0.05) was observed among treatments. (3) No significant effect was observed in PH, drop loss, cooked meat percentage and meat color. Significant effect (p>0.05)was observed in marbling between 10.2%treatmentand 11.7%, 13.2%, 14.7% treatment, between 11.7% treatment and 14.7%treatment in the diet without alfalfa meal. Significant effect (p>0.05) was also observed in marbling between 10.2%, 11.7% treatments and 13.2%, 14.7% treatments. In the same protein level of diets, No significant effect was observed in PH, drop loss, cooked meat percentage and meat color between the
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