生产绿色无公害优质猪肉的中草药饲料添加剂及日粮类型的研究
|
摘要
选取胎次、日龄、体重相近的长白ד苏黑”生长育肥猪60头，公母各半，随机分为6个组，每组2个重复，采取纯中草药制剂、中草药VE合剂、抗生素三种不同添加剂和全植物性日粮、含鱼粉日粮两种不同日粮类型，进行饲养试验和屠宰测定，并对肌肉食用品质、肌肉营养成分、肌肉脂肪酸含量、背部脂肪品质、血液生化指标等进行测定分析。结果表明：
1．在生长育肥猪日粮中添加纯中草药制剂、中草药VE合剂、抗生素三种不同添加剂：
(1)在生长性能及胴体品质方面，当体重70kg左右时，纯中草药制剂组体重已显著大于抗生素组(p＜0.05)，到100kg左右屠宰时，纯中草药制剂组极显著大于抗生素组(p＜0.01)、显著大于中草药VE合剂组(p＜0.05)，但中草药VE合剂组、抗生素组之间差异不显著；胴体重纯中草药制剂组极显著大于抗生素组(p＜0.01)，但中草药VE合剂组与纯中草药制剂组、抗生素组之间差异均不显著；背膘厚纯中草药制剂组、中草药VE合剂组均显著低于抗生素组(p＜0.05)，但纯中草药制剂组、中草药VE合剂组之间不显著；纯中草药制剂、中草药VE合剂两组眼肌面积和瘦肉率均极显著大于抗生素组(p＜0.01)；ADG纯中草药制剂组与中草药VE合剂组、抗生素组差异均极显著(p＜0.01)，但中草药VE合剂组、抗生素组之间差异不显著；屠宰率各组之间无差异。说明在生长育肥猪饲料中添纯中草药制剂，在提高猪的生长速度、饲料利用率和胴体品质方面显著优于抗生素，中草药VE合剂则能起到与抗生素等同的促生长效果。
(2)在肌肉食用品质方面，中草药VE合剂组pH_1极显著高于纯中草药制剂组和抗生素组(p＜0.01)，pH_(24)各组间无显著差异(p＞0.05)；肉色评分及肉色(OD值)各组间差异不显著；失水率、滴水损失各组间均两两达到极显著水平(p＜0.01)；嫩度剪切力以抗生素组极显著大于纯中草药制剂组和中草药VE合剂组(p＜0.01)；纯中草药制剂组和中草药VE合剂组大理石纹较为丰富且均匀，与抗生素组相比差异极显著。说明纯中草药制剂、中草药VE合剂均能显著改善猪的肌肉食用品质，其中中草药VE合剂具有更为理想的效果。
扬州大学硕士学位论文
(3)在肌肉养分含t方面，除水分抗生素组极显著高于纯中草药制剂组和中草
药VE合剂组，粗脂肪中草药vE合剂组显著高于纯中草药制剂组、极显著高于抗生
素组外，其余各项指标均无显著差异。说明两种中草药添加剂特别是中草药VE合剂
能降低肌肉水分含量、增加肌肉脂肪含量。
(4)在背部脂肪品质方面，酸价和氧化值在三种添加剂间两两达极显著水平
(p<0. 01);过氧化值抗生素组极显著大于纯中草药制剂组和中草药vE合剂组
(P<0.ol)，纯中草药制剂组显著大于中草药VE合剂组组(p<0 .05);三组间碘价、
皂化价无显著差异。说明纯中草药制剂、中草药VE合剂均能显著改善猪的背部脂
肪品质。
(5)在肌肉脂肪酸组成方面，肉豆范酸(14:0)、花生酸(2O:0)纯中草药制
剂组显著低于抗生素组(p<0 .05)，硬脂酸(18:0)纯中草药制剂组显著高于抗生
素组(p<0 .05)，说明不同添加剂的使用，改变了猪肌肉饱和脂肪酸的相对含t:必
猫脂肪酸(EPA)纯中草药制剂组、中草药VE合剂组均显著高于抗生素组(p<0 .05)，
说明纯中草药制剂和中草药VE合剂的使用，.提高了猪肌肉中EFA的含量。
(6)在血液生化指标方面，前期(7Okg左右)白蛋白抗生素组显著低于中草药
VB合剂组(p<0.05)，极显著低于纯中草药制剂组(p<0 .01);谷丙转氨酶纯中草药
制剂组极显著高于中草药vE合剂组和抗生素组(p<0.01);胆固醇抗生素组极显著
高于纯中草药制剂组和中草药vE合剂组(p<0 .01);总胆红素抗生素组显著高于纯
中草药制剂组组和中草药vE合剂组(p<0.05);其余指标(总蛋白、血糖、谷草转
氮酶、碱性磷酸酶、淀粉酶、肌醉)各组间均无显著差异.后期(10okg左右时)
血液中胆固醉、总胆红素抗生素组极显著高于纯中草药制剂组和中草药VE合剂组
(P 白、淀粉酶抗生素组显著或极显著低于纯中草药制剂组和中草药vE合剂组;总蛋白、
血糖、谷丙转氨酶、碱性磷酸酶、肌醉三组间均无显著差异(p>0 .05)。
2.采用全植物性日粮和含鱼粉日粮两种日粮类型:
(1)猪宰前活重、胭体重、背膘厚、眼肌面积、屠宰率、ADG、饲料转化率，
肌肉PH，、p踢、肉色、失水率、滴水损失、嫩度、大理石纹，肌肉水分、CP、粗脂
肪、灰分、ca、P，背部脂肪酸价、皂化价、暇化值、过氧化值，血液总蛋白、白
蛋白、血糖、谷丙转氮酶、谷草转氨酶、肌醉、总胆红素等指标均无显著差异
(P>0 .05)。
(2)采取植物性饲粮可以显著增加背部脂肪饱和度，并能显著提高肌肉饱和脂
肪酸和EFA含量，并且有降低血液胆固醉含t的趋势。
(3)应用全植物性饲粮具有较好的经济效益(经济效益提高12.58%)。
由此可见，采取全植物性日粮、应用中草药饲料添加剂替代抗生素，能提高猪
的生产性能、.降低生产成本、改善肉脂品质，可以成为生产绿色无公害优质猪肉的
一种技术手段。
This trial was conducted to investigate the effects of three different additives and two different diet categories on the productivity and meat quality of growing and finishing pigs in order to find a proper way to produce more healthy and safety pork. Sixty growing and finishing pigs(Landrace X Blacksu) were assigned into six groups with each group of two replicate pens, Three feed additives (pure Chinese herb group; Chinese herb and VE compound group; antibiotics group) were added into two basic diet (full botanic diet group; fish meal included diet group). After 103-days' feeding, all pigs were slaughtered and some of their back meat and fat was taken back as sample. Then all of these pigs' growth performance, carcass trait, meat quality, nutrients and fatty acids in muscle, back fat quality and biochemical index of blood were tested and analyzed.
Results were as reported below: 1. Among three additives:
(l)When the pigs' weight were about 70Kg, body weight of pure Chinese herb group was significantly higher than that of antibiotics group(p<0.05), and when they grew into about l00Kg, the difference was extremely significant(P<0.01), the body weight of pure Chinese herb group was also significantly higher than Chinese herb and VE compound group(P<0.05), but no significant difference between Chinese herb and VE compound group and antibiotics group. Carcass weight of pure Chinese herb group was extremely significantly higher than that of antibiotics group, but no significant difference between Chinese herb and VE compound group and pure Chinese herb group or antibiotics group. Back-fat depth of pure Chinese herb group and Chinese herb and VE compound group were significantly thinner than antibiotics group, but no significant difference between pure Chinese herb group and Chinese herb and VE compound group. Lean meat percentage and loin eyes area of pure Chinese herb group and Chinese herb and VE compound group were extremely significantly bigger than antibiotics group (P<0.01). ADO of pure Chinese herb group was significantly greater than Chinese herb and VE compound group and antibiotics group, but no significant difference between Chinese
herb and VE compound group and pure Chinese herb group. The ratios of carcass were not significant among three groups. The results indicated that two Chinese herb additives especially pure Chinese herb additives could improve pigs growth performance and carcass quality.
(2) As to meat quality, pH1 of Chinese herb and VE compound group was extremely significantly higher than that of pure Chinese herb group or antibiotics group (P<0.01). pH24 of three groups was not significantly different, and so did meat color, water loss was extremely significantly different between every two groups. Shear force of pure Chinese herb group and Chinese herb and VE compound group were smaller than that of antibiotics group. Marble veins of pure Chinese herb group and Chinese herb and VE compound group were more abundant and more homogeneous than those of antibiotics group(P<0.01). The results indicated that pure Chinese herb additives and Chinese herb and VE compound additives could improve the eating quality of pork especially Chinese herb and VE compound additives,
(3)As to nutrients in muscle, no significant difference has been found, except that moisture of antibiotics group are extremely higher than that of pure Chinese herb group and Chinese herb and VE compound group and EE of Chinese herb and VE compound group were significantly higher than pure Chinese herb group and extremely higher than antibiotics group.
(4)As to back-fat quality, the index of acid number and oxide number were extremely significantly different between either groups(P<0.01). Hyperoxide number of antibiotics group was significantly higher than pure Chinese herb group and Chinese herb and VE compound group , and that of pure Chinese herb group was significantly than Chinese herb and VE compound group. No significant difference has been found on iodine number and koettstorfer number among three groups. T
1．在生长育肥猪日粮中添加纯中草药制剂、中草药VE合剂、抗生素三种不同添加剂：
(1)在生长性能及胴体品质方面，当体重70kg左右时，纯中草药制剂组体重已显著大于抗生素组(p＜0.05)，到100kg左右屠宰时，纯中草药制剂组极显著大于抗生素组(p＜0.01)、显著大于中草药VE合剂组(p＜0.05)，但中草药VE合剂组、抗生素组之间差异不显著；胴体重纯中草药制剂组极显著大于抗生素组(p＜0.01)，但中草药VE合剂组与纯中草药制剂组、抗生素组之间差异均不显著；背膘厚纯中草药制剂组、中草药VE合剂组均显著低于抗生素组(p＜0.05)，但纯中草药制剂组、中草药VE合剂组之间不显著；纯中草药制剂、中草药VE合剂两组眼肌面积和瘦肉率均极显著大于抗生素组(p＜0.01)；ADG纯中草药制剂组与中草药VE合剂组、抗生素组差异均极显著(p＜0.01)，但中草药VE合剂组、抗生素组之间差异不显著；屠宰率各组之间无差异。说明在生长育肥猪饲料中添纯中草药制剂，在提高猪的生长速度、饲料利用率和胴体品质方面显著优于抗生素，中草药VE合剂则能起到与抗生素等同的促生长效果。
(2)在肌肉食用品质方面，中草药VE合剂组pH_1极显著高于纯中草药制剂组和抗生素组(p＜0.01)，pH_(24)各组间无显著差异(p＞0.05)；肉色评分及肉色(OD值)各组间差异不显著；失水率、滴水损失各组间均两两达到极显著水平(p＜0.01)；嫩度剪切力以抗生素组极显著大于纯中草药制剂组和中草药VE合剂组(p＜0.01)；纯中草药制剂组和中草药VE合剂组大理石纹较为丰富且均匀，与抗生素组相比差异极显著。说明纯中草药制剂、中草药VE合剂均能显著改善猪的肌肉食用品质，其中中草药VE合剂具有更为理想的效果。
扬州大学硕士学位论文
(3)在肌肉养分含t方面，除水分抗生素组极显著高于纯中草药制剂组和中草
药VE合剂组，粗脂肪中草药vE合剂组显著高于纯中草药制剂组、极显著高于抗生
素组外，其余各项指标均无显著差异。说明两种中草药添加剂特别是中草药VE合剂
能降低肌肉水分含量、增加肌肉脂肪含量。
(4)在背部脂肪品质方面，酸价和氧化值在三种添加剂间两两达极显著水平
(p<0. 01);过氧化值抗生素组极显著大于纯中草药制剂组和中草药vE合剂组
(P<0.ol)，纯中草药制剂组显著大于中草药VE合剂组组(p<0 .05);三组间碘价、
皂化价无显著差异。说明纯中草药制剂、中草药VE合剂均能显著改善猪的背部脂
肪品质。
(5)在肌肉脂肪酸组成方面，肉豆范酸(14:0)、花生酸(2O:0)纯中草药制
剂组显著低于抗生素组(p<0 .05)，硬脂酸(18:0)纯中草药制剂组显著高于抗生
素组(p<0 .05)，说明不同添加剂的使用，改变了猪肌肉饱和脂肪酸的相对含t:必
猫脂肪酸(EPA)纯中草药制剂组、中草药VE合剂组均显著高于抗生素组(p<0 .05)，
说明纯中草药制剂和中草药VE合剂的使用，.提高了猪肌肉中EFA的含量。
(6)在血液生化指标方面，前期(7Okg左右)白蛋白抗生素组显著低于中草药
VB合剂组(p<0.05)，极显著低于纯中草药制剂组(p<0 .01);谷丙转氨酶纯中草药
制剂组极显著高于中草药vE合剂组和抗生素组(p<0.01);胆固醇抗生素组极显著
高于纯中草药制剂组和中草药vE合剂组(p<0 .01);总胆红素抗生素组显著高于纯
中草药制剂组组和中草药vE合剂组(p<0.05);其余指标(总蛋白、血糖、谷草转
氮酶、碱性磷酸酶、淀粉酶、肌醉)各组间均无显著差异.后期(10okg左右时)
血液中胆固醉、总胆红素抗生素组极显著高于纯中草药制剂组和中草药VE合剂组
(P
血糖、谷丙转氨酶、碱性磷酸酶、肌醉三组间均无显著差异(p>0 .05)。
2.采用全植物性日粮和含鱼粉日粮两种日粮类型:
(1)猪宰前活重、胭体重、背膘厚、眼肌面积、屠宰率、ADG、饲料转化率，
肌肉PH，、p踢、肉色、失水率、滴水损失、嫩度、大理石纹，肌肉水分、CP、粗脂
肪、灰分、ca、P，背部脂肪酸价、皂化价、暇化值、过氧化值，血液总蛋白、白
蛋白、血糖、谷丙转氮酶、谷草转氨酶、肌醉、总胆红素等指标均无显著差异
(P>0 .05)。
(2)采取植物性饲粮可以显著增加背部脂肪饱和度，并能显著提高肌肉饱和脂
肪酸和EFA含量，并且有降低血液胆固醉含t的趋势。
(3)应用全植物性饲粮具有较好的经济效益(经济效益提高12.58%)。
由此可见，采取全植物性日粮、应用中草药饲料添加剂替代抗生素，能提高猪
的生产性能、.降低生产成本、改善肉脂品质，可以成为生产绿色无公害优质猪肉的
一种技术手段。
This trial was conducted to investigate the effects of three different additives and two different diet categories on the productivity and meat quality of growing and finishing pigs in order to find a proper way to produce more healthy and safety pork. Sixty growing and finishing pigs(Landrace X Blacksu) were assigned into six groups with each group of two replicate pens, Three feed additives (pure Chinese herb group; Chinese herb and VE compound group; antibiotics group) were added into two basic diet (full botanic diet group; fish meal included diet group). After 103-days' feeding, all pigs were slaughtered and some of their back meat and fat was taken back as sample. Then all of these pigs' growth performance, carcass trait, meat quality, nutrients and fatty acids in muscle, back fat quality and biochemical index of blood were tested and analyzed.
Results were as reported below: 1. Among three additives:
(l)When the pigs' weight were about 70Kg, body weight of pure Chinese herb group was significantly higher than that of antibiotics group(p<0.05), and when they grew into about l00Kg, the difference was extremely significant(P<0.01), the body weight of pure Chinese herb group was also significantly higher than Chinese herb and VE compound group(P<0.05), but no significant difference between Chinese herb and VE compound group and antibiotics group. Carcass weight of pure Chinese herb group was extremely significantly higher than that of antibiotics group, but no significant difference between Chinese herb and VE compound group and pure Chinese herb group or antibiotics group. Back-fat depth of pure Chinese herb group and Chinese herb and VE compound group were significantly thinner than antibiotics group, but no significant difference between pure Chinese herb group and Chinese herb and VE compound group. Lean meat percentage and loin eyes area of pure Chinese herb group and Chinese herb and VE compound group were extremely significantly bigger than antibiotics group (P<0.01). ADO of pure Chinese herb group was significantly greater than Chinese herb and VE compound group and antibiotics group, but no significant difference between Chinese
herb and VE compound group and pure Chinese herb group. The ratios of carcass were not significant among three groups. The results indicated that two Chinese herb additives especially pure Chinese herb additives could improve pigs growth performance and carcass quality.
(2) As to meat quality, pH1 of Chinese herb and VE compound group was extremely significantly higher than that of pure Chinese herb group or antibiotics group (P<0.01). pH24 of three groups was not significantly different, and so did meat color, water loss was extremely significantly different between every two groups. Shear force of pure Chinese herb group and Chinese herb and VE compound group were smaller than that of antibiotics group. Marble veins of pure Chinese herb group and Chinese herb and VE compound group were more abundant and more homogeneous than those of antibiotics group(P<0.01). The results indicated that pure Chinese herb additives and Chinese herb and VE compound additives could improve the eating quality of pork especially Chinese herb and VE compound additives,
(3)As to nutrients in muscle, no significant difference has been found, except that moisture of antibiotics group are extremely higher than that of pure Chinese herb group and Chinese herb and VE compound group and EE of Chinese herb and VE compound group were significantly higher than pure Chinese herb group and extremely higher than antibiotics group.
(4)As to back-fat quality, the index of acid number and oxide number were extremely significantly different between either groups(P<0.01). Hyperoxide number of antibiotics group was significantly higher than pure Chinese herb group and Chinese herb and VE compound group , and that of pure Chinese herb group was significantly than Chinese herb and VE compound group. No significant difference has been found on iodine number and koettstorfer number among three groups. T
引文
1．欧秀琼，郭宗义．不同营养水平与饲养方式对商品猪肉质的影响．养猪，1995，(4)，24～25
2．唐显作，周泽林等．不同营养水平对瘦肉猪饲养效果的研究．养猪，1992，(3)，3～5
3．张克英，陈代文．猪肉品质的营养调控．猪营养与饲料。中国畜牧兽医学会广东省农业科学院畜牧研究所，1999，47～6
4. D.souza D N, et al. Meat science ,1999,51(3) :221-225
5. Lindemann M D, Wood C M ,Harper A F, etal. Dietary chromium picolinate additions improve gain: feed and carcass characteristics in growing-finishing pigs and increase litter size in reproducing sows. JAnim Sci, 1995,73:457-465.
6. BolemanS L, et al. Effect of chromium picolinate on growth, body composition and tissue accretion in pigs. JAnim Sci,1995,73:2033-2042.
7. Asghar A,J I et al. Effect of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality.J Sci Food Agric,1991,57:31.
8. Monahan F .J, D J Buckley, P A Morrissey, et al. Effect of dieatary α-tocopherol supplementation on α -tocopherol levels in porcine tissues and on susceptibility to lipid peroxidation Food Sci. Nutr, 1990,42:203
9. Monahan F J, JI Gray, A Asghar, et al. Effect of dietary lipid and vitamin E supplementation on free radical production and lipid oxidation in porcine muscle microsomal fraction. Food Chem, 1993,46:1
10. Monahan F J,D J Buckley, J Igray, et al. Effect of dietary vitamin E on the stability of raw and cooked pork. Meat Sci, 1990,27:99
11. Cannon J E, J B Morgan, G R Schmidt,et al. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E. J Anim Sci, 1996,7.4:98
12. Corino C, G Orianik, L Pantale, et al. Influence of dietary vitamin E Supplementation on "heavy" pig carcass characteristicS, meat quality, and vitamin E status, J Anim Sci, 1999,77:1755
13. Jensen C, L Hskibsted, G Bertelsen. Oidative stability of frozen stored raw pork chops, chill stored prefrozen raw pork chops, and frozen stored precooked sauages in relation to dietary CuSO_4,rapeseed oil and VE. Food Researchand Technol, 1998,207(5):363
14．顾耀宗等．生长激素对猪生长、胴体组成及肉质的影响．畜牧与兽医，1999，31(5)：3-5
15. Solomon M B,et al. Effects of exogenous somatitrophin administration between 30 and 60 kilograms.on longigissimus of muscle fiber morphology and meat tenderness of pigs grown to 90 kilograms. JAnim Sci,1991,69:641-645.
16．侠建军等．中草药饲料添加剂推广的效果研究．湖北民族学院学报(自然科学
版)，2001，19(1)：34-36
17．张先勤等．中草药饲料添加剂生长育肥猪胴体特性和肉质的影响．云南农业大学学报，2002，17(1)：87-90
18．袁书林．中草药饲料添加剂的研究与应用．江西饲料，2002，6．13-16
19．袁书林，经荣斌等．中草药饲料添加剂在养猪业中的应用．养猪业，2002，6：18-22
20．陈润生主编．猪生产学．北京：中国农业出版社，1995：113
21．全国猪育种科研协作组肉质研究专题组编．猪肉品质研究参考资料汇编(第一册)．1984
22．宁正祥．食品成分分析手册．北京轻工业出版社，1998：163-168
23．林斌等．中草药对仔猪早期断奶腹泻血液生化指标的影响．福建农业学报，2000，15(4)：37-40
24．闻爱友等．中草药对断奶仔猪生长性状的影响．安徽农业技术师范学院学报，2000，14(3)：21-22
25．张秀英．中草药添加剂仔猪健预防仔猪黄白痢及增重作用研究．中兽医医药杂志，2001(3)：12-13
26．吴立夫等．几种中草药的抗腹泻作用治疗仔猪白痢及其机理的研究．畜牧兽医学报，1998，29(6)：553-559
27．曹庆森．中草药预防猪水肿病．云南畜牧兽医，2000(1)：44
28．李长胜等．中草药饲料添加剂“僵猪散”饲喂发育迟缓的仔猪的效果试验．中兽医杂志，2000(2)：5-6
29．林景生．中草药治疗僵猪．福建畜牧兽医，1998(2)：25
30．李思源等．中国畜牧杂志，1998，34(3)：30-31
31．高登慧等．复合中草药添加剂饲喂生长猪的效果比较．山西农业生物学报，1998，17(4)：197-199
32．张林等．中草药饲料添加剂对商品猪的饲喂效果．畜禽业，1998(7)：34
33．陈墨兰．猪用中草药饲料添加剂配方试验．兽药与饲料添加剂，2000(5)：8
34．尹清强等．中草药对肉鸡后期增重和血清生化指标的影响．畜牧与兽医，1998 30(4)：150-154
35．叶均安等．中草药活性物质对肉鸡生长及某些生理生化指标的影响．浙江农业大学学报，1998 24(4)：150-154
36．漆桂兴等．几种中草药对肉仔鸡生长性能、抗病性能及血清、肝脏、腹脂中SOD活性和MDA含量的影响．畜牧与兽医，1999 31(增刊)：24-26
37．公衍春等．日粮中添加中草药对仔兔生长的影响．中国养兔杂志，1998(1)：11-12
38．何明忠．复方黄芪散对幼兔生长性能的影响．中国兽医杂志，1998 24(3)：38-39
39．兰亚莉等．中草药对肉牛育肥效果的研究．黄牛杂志，2000 26(4)：24-26
40．孙玉民，罗明，畜禽肉品学．济南：山东科技出版社，1993
41. M, Ellis and F, K, Mckeith. Pig meat quality as affected by genetics and production systems. Outlook on agriculture, 1995,24(1): 17-22
42. Y, H, lan et al. Carcass and muscle Characterisitcs of Yorkshire, Meishan, Yorkshire× Meishan, Meishan × Yorkshire,Fengjing × Yorkshire and Minzhu × Yorkshire pigs. J Anim Sci, 1993,71 (12):3344-3349
43．向涛．家畜生理学原理．北京：农业出版社，1990，445-448
44. Kauffman,R.G. et al. 1964, Biochemical propertices of pork and their relationship to quality fat, J. Fd. Sci. 29,70-74
45. Berry, B.W.et al.1981. J.Ani. Sci. 52(5):1034-1040
46. Wood J D, et al. Manipulating meat quality and composition. Proc Nutr Soc, 1999,58(2):363-370
47．袁书林，经荣斌，王宵燕．必需脂肪酸营养研究进展．养殖与饲料，2002，4：3-5
48．杨华等．猪血液生化指标与生产性能的关系．国外畜牧科技，2001，1：34-37 柳小春，施启顺，等．
49．伍革民等．血浆酶活性与猪生产性状及其杂种优势的相关研究．甘肃畜牧兽医，1999，1：34-36
50．易国华等，猪的血浆生化指标和蛋白位点基因平均杂合度与断奶关系的研究，养猪，1998，(2)：28-29
51．陈国宏，中国地方鸡种肉品质性状比较研究，博士论文，1997
52．欧秀琼 刘作华等．以大麦作基础饲料对猪胴体及肉质的影响．养猪，2001，(3)：22～23
53．李爱科．畜禽无鱼粉无豆粕日粮的研究(一)．粮油食品科技，1997，6：27-30
54．李爱科．畜禽无鱼粉无豆粕日粮的研究(二)．粮油食品科技，1998，1：21-22
55．李爱科．畜禽无鱼粉无豆粕日粮的研究(三)．粮油食品科技，1998，2：20-2
2．唐显作，周泽林等．不同营养水平对瘦肉猪饲养效果的研究．养猪，1992，(3)，3～5
3．张克英，陈代文．猪肉品质的营养调控．猪营养与饲料。中国畜牧兽医学会广东省农业科学院畜牧研究所，1999，47～6
4. D.souza D N, et al. Meat science ,1999,51(3) :221-225
5. Lindemann M D, Wood C M ,Harper A F, etal. Dietary chromium picolinate additions improve gain: feed and carcass characteristics in growing-finishing pigs and increase litter size in reproducing sows. JAnim Sci, 1995,73:457-465.
6. BolemanS L, et al. Effect of chromium picolinate on growth, body composition and tissue accretion in pigs. JAnim Sci,1995,73:2033-2042.
7. Asghar A,J I et al. Effect of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality.J Sci Food Agric,1991,57:31.
8. Monahan F .J, D J Buckley, P A Morrissey, et al. Effect of dieatary α-tocopherol supplementation on α -tocopherol levels in porcine tissues and on susceptibility to lipid peroxidation Food Sci. Nutr, 1990,42:203
9. Monahan F J, JI Gray, A Asghar, et al. Effect of dietary lipid and vitamin E supplementation on free radical production and lipid oxidation in porcine muscle microsomal fraction. Food Chem, 1993,46:1
10. Monahan F J,D J Buckley, J Igray, et al. Effect of dietary vitamin E on the stability of raw and cooked pork. Meat Sci, 1990,27:99
11. Cannon J E, J B Morgan, G R Schmidt,et al. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E. J Anim Sci, 1996,7.4:98
12. Corino C, G Orianik, L Pantale, et al. Influence of dietary vitamin E Supplementation on "heavy" pig carcass characteristicS, meat quality, and vitamin E status, J Anim Sci, 1999,77:1755
13. Jensen C, L Hskibsted, G Bertelsen. Oidative stability of frozen stored raw pork chops, chill stored prefrozen raw pork chops, and frozen stored precooked sauages in relation to dietary CuSO_4,rapeseed oil and VE. Food Researchand Technol, 1998,207(5):363
14．顾耀宗等．生长激素对猪生长、胴体组成及肉质的影响．畜牧与兽医，1999，31(5)：3-5
15. Solomon M B,et al. Effects of exogenous somatitrophin administration between 30 and 60 kilograms.on longigissimus of muscle fiber morphology and meat tenderness of pigs grown to 90 kilograms. JAnim Sci,1991,69:641-645.
16．侠建军等．中草药饲料添加剂推广的效果研究．湖北民族学院学报(自然科学
版)，2001，19(1)：34-36
17．张先勤等．中草药饲料添加剂生长育肥猪胴体特性和肉质的影响．云南农业大学学报，2002，17(1)：87-90
18．袁书林．中草药饲料添加剂的研究与应用．江西饲料，2002，6．13-16
19．袁书林，经荣斌等．中草药饲料添加剂在养猪业中的应用．养猪业，2002，6：18-22
20．陈润生主编．猪生产学．北京：中国农业出版社，1995：113
21．全国猪育种科研协作组肉质研究专题组编．猪肉品质研究参考资料汇编(第一册)．1984
22．宁正祥．食品成分分析手册．北京轻工业出版社，1998：163-168
23．林斌等．中草药对仔猪早期断奶腹泻血液生化指标的影响．福建农业学报，2000，15(4)：37-40
24．闻爱友等．中草药对断奶仔猪生长性状的影响．安徽农业技术师范学院学报，2000，14(3)：21-22
25．张秀英．中草药添加剂仔猪健预防仔猪黄白痢及增重作用研究．中兽医医药杂志，2001(3)：12-13
26．吴立夫等．几种中草药的抗腹泻作用治疗仔猪白痢及其机理的研究．畜牧兽医学报，1998，29(6)：553-559
27．曹庆森．中草药预防猪水肿病．云南畜牧兽医，2000(1)：44
28．李长胜等．中草药饲料添加剂“僵猪散”饲喂发育迟缓的仔猪的效果试验．中兽医杂志，2000(2)：5-6
29．林景生．中草药治疗僵猪．福建畜牧兽医，1998(2)：25
30．李思源等．中国畜牧杂志，1998，34(3)：30-31
31．高登慧等．复合中草药添加剂饲喂生长猪的效果比较．山西农业生物学报，1998，17(4)：197-199
32．张林等．中草药饲料添加剂对商品猪的饲喂效果．畜禽业，1998(7)：34
33．陈墨兰．猪用中草药饲料添加剂配方试验．兽药与饲料添加剂，2000(5)：8
34．尹清强等．中草药对肉鸡后期增重和血清生化指标的影响．畜牧与兽医，1998 30(4)：150-154
35．叶均安等．中草药活性物质对肉鸡生长及某些生理生化指标的影响．浙江农业大学学报，1998 24(4)：150-154
36．漆桂兴等．几种中草药对肉仔鸡生长性能、抗病性能及血清、肝脏、腹脂中SOD活性和MDA含量的影响．畜牧与兽医，1999 31(增刊)：24-26
37．公衍春等．日粮中添加中草药对仔兔生长的影响．中国养兔杂志，1998(1)：11-12
38．何明忠．复方黄芪散对幼兔生长性能的影响．中国兽医杂志，1998 24(3)：38-39
39．兰亚莉等．中草药对肉牛育肥效果的研究．黄牛杂志，2000 26(4)：24-26
40．孙玉民，罗明，畜禽肉品学．济南：山东科技出版社，1993
41. M, Ellis and F, K, Mckeith. Pig meat quality as affected by genetics and production systems. Outlook on agriculture, 1995,24(1): 17-22
42. Y, H, lan et al. Carcass and muscle Characterisitcs of Yorkshire, Meishan, Yorkshire× Meishan, Meishan × Yorkshire,Fengjing × Yorkshire and Minzhu × Yorkshire pigs. J Anim Sci, 1993,71 (12):3344-3349
43．向涛．家畜生理学原理．北京：农业出版社，1990，445-448
44. Kauffman,R.G. et al. 1964, Biochemical propertices of pork and their relationship to quality fat, J. Fd. Sci. 29,70-74
45. Berry, B.W.et al.1981. J.Ani. Sci. 52(5):1034-1040
46. Wood J D, et al. Manipulating meat quality and composition. Proc Nutr Soc, 1999,58(2):363-370
47．袁书林，经荣斌，王宵燕．必需脂肪酸营养研究进展．养殖与饲料，2002，4：3-5
48．杨华等．猪血液生化指标与生产性能的关系．国外畜牧科技，2001，1：34-37 柳小春，施启顺，等．
49．伍革民等．血浆酶活性与猪生产性状及其杂种优势的相关研究．甘肃畜牧兽医，1999，1：34-36
50．易国华等，猪的血浆生化指标和蛋白位点基因平均杂合度与断奶关系的研究，养猪，1998，(2)：28-29
51．陈国宏，中国地方鸡种肉品质性状比较研究，博士论文，1997
52．欧秀琼 刘作华等．以大麦作基础饲料对猪胴体及肉质的影响．养猪，2001，(3)：22～23
53．李爱科．畜禽无鱼粉无豆粕日粮的研究(一)．粮油食品科技，1997，6：27-30
54．李爱科．畜禽无鱼粉无豆粕日粮的研究(二)．粮油食品科技，1998，1：21-22
55．李爱科．畜禽无鱼粉无豆粕日粮的研究(三)．粮油食品科技，1998，2：20-2