干酪乳杆菌对北京黑猪育肥阶段生长性能和肌肉营养成分含量的影响
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摘要
本试验旨在探讨在饲粮中添加干酪乳杆菌对北京黑猪育肥阶段生长性能及背最长肌中粗蛋白质、肌内脂肪、氨基酸和脂肪酸等营养成分含量的影响。选择体重为(62.77±0.59) kg的育肥北京黑猪120头,随机分成2组,分别为对照组和干酪乳杆菌组,每组5个重复,每个重复12头(阉公猪与母猪各占1/2)。对照组试验猪饲喂基础饲粮(不添加抗生素和干酪乳杆菌);干酪乳杆菌组试验猪饲喂在基础饲粮中添加干酪乳杆菌冻干制剂的饲粮(每千克饲粮中干酪乳杆菌的有效活菌数为2.0×109CFU)。试验期42 d。结果显示:1)与对照组相比,干酪乳杆菌组的平均日增重提高了8.02%,料重比降低了7.20%,差异均达到显著水平(P<0.05)。2)干酪乳杆菌组背最长肌中粗蛋白质、肌内脂肪、鲜味氨基酸、必需氨基酸、总氨基酸和不饱和脂肪酸的含量高于对照组,而饱和脂肪酸含量低于对照组,但均差异不显著(P>0.05)。由此可见,在饲粮中添加干酪乳杆菌可以改善北京黑猪育肥阶段的生长性能和饲料利用率,而对其肌肉中营养成分含量无显著影响。
This experiment was conducted to evaluate the effects of dietary Lactobacillus casei on growth performance and the contents of crude protein,intramuscular fat,amino acids and fatty acids in longissimus dorsi muscle of Beijing black pigs during fattening stage.A total of 120 healthy fattening Beijing black pigs with an average body weight of(62.77±0.59) kg were randomly allotted into 2 groups with 5 replicates per group and12 pigs per replicate(barrow and female in half),comprising of control group and Lactobacillus casei group.The pigs in the control group were fed a basal diet(without antibiotics and Lactobacillus casei),and the pigs in the Lactobacillus casei group were fed the basal diet supplemented with Lactobacillus casei(viable count was 2.0×109 CFU/kg diet).The experiment lasted for 42 days.The results showed as follows:1) compared with the control group,the average daily gain was significantly increased by 8.02%(P<0.05) and the feed/gain was significantly decreased by 7.20%(P<0.05) in Lactobacillus casei group.2) Compared with the control group,the contents of crude protein,intramuscular fat,delicious amino acids,essential amino acids,total amino acids and unsaturated fatty acids in Lactobacillus casei group were increased,the content of saturated fatty acids was decreased,but there were no significant difference between control group and Lactobacillus casei group(P>0.05).The results indicate that Lactobacillus casei supplementation has beneficial effects on the improvement of growth performance and feed conversion ratio in Beijing black pigs during fattening stage,but has no significant effect on the contents of muscle nutritional components.
This experiment was conducted to evaluate the effects of dietary Lactobacillus casei on growth performance and the contents of crude protein,intramuscular fat,amino acids and fatty acids in longissimus dorsi muscle of Beijing black pigs during fattening stage.A total of 120 healthy fattening Beijing black pigs with an average body weight of(62.77±0.59) kg were randomly allotted into 2 groups with 5 replicates per group and12 pigs per replicate(barrow and female in half),comprising of control group and Lactobacillus casei group.The pigs in the control group were fed a basal diet(without antibiotics and Lactobacillus casei),and the pigs in the Lactobacillus casei group were fed the basal diet supplemented with Lactobacillus casei(viable count was 2.0×109 CFU/kg diet).The experiment lasted for 42 days.The results showed as follows:1) compared with the control group,the average daily gain was significantly increased by 8.02%(P<0.05) and the feed/gain was significantly decreased by 7.20%(P<0.05) in Lactobacillus casei group.2) Compared with the control group,the contents of crude protein,intramuscular fat,delicious amino acids,essential amino acids,total amino acids and unsaturated fatty acids in Lactobacillus casei group were increased,the content of saturated fatty acids was decreased,but there were no significant difference between control group and Lactobacillus casei group(P>0.05).The results indicate that Lactobacillus casei supplementation has beneficial effects on the improvement of growth performance and feed conversion ratio in Beijing black pigs during fattening stage,but has no significant effect on the contents of muscle nutritional components.
引文
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[20]LI F N,DUAN Y H,LI Y H,et al.Effects of dietary n-6∶n-3 PUFA ratio on fatty acid composition,free amino acid profile and gene expression of transporters in finishing pigs[J].British Journal of Nutrition,2015,113(5):739-748.
[21]宋倩倩,张金枝,刘健,等.不同品种猪肉质性状和脂肪酸含量的研究[J].家畜生态学报,2018,39(2):24-28.
[22]王继英,王彦平,徐云华,等.鲁莱黑猪肌内脂肪含量、脂肪酸组成及其相关性状分析[J].畜牧兽医学报,2017,48(4):585-594.
[23]尹靖东,李德发.猪肉质形成的分子机制与营养调控[C].中国畜牧兽医学会动物营养学分会第七届中国饲料营养学术研讨会论文集.北京:中国农业大学出版社,2014.
[24]胡诚军,张婷,张涛,等.饲粮添加亮氨酸和谷氨酸对肥育猪肌肉脂肪酸组成和脂质代谢相关基因表达的影响[J].动物营养学报,2018,30(5):1798-1806.
[25]任阳.饱和与不饱和脂肪酸对猪肌纤维组成的影响及其AMPK途径研究[D].博士学位论文.杭州:浙江大学,2014.
[2]GIANG H H,VIET T Q,OGLE B,et al.Growth performance,digestibility,gut environment and health status in weaned piglets fed a diet supplemented with potentially probiotic complexes of lactic acid bacteria[J].Livestock Science,2010,129(1/2/3):95-103.
[3]PIEPER R,JANCZYK P,URUBSCHUROV V,et al.Effect of Lactobacillus plantarum on intestinal microbial community composition and response to enterotoxigenic Escherichia coli challenge in weaning piglets[J].Livestock Science,2010,133(1/2/3):98-100.
[4]ZHANG D Y,JI H F,LIU H,et al.Changes in the diversity and composition of gut microbiota of weaned piglets after oral administration of Lactobacillus or an antibiotic[J].Applied Microbiology and Biotechnology,2016,100(23):10081-10093.
[5]索成,尹业师,王小娜,等.植物乳杆菌对断奶仔猪生长性能及猪肉品质的影响[J].中国食品学报,2012,12(7):155-161.
[6]张魏伟,王安如,滕可导,等.干酪乳杆菌对断奶仔猪十二指肠发育的组织学影响[J].中国农业大学学报,2015,20(3):114-120.
[7]王齐桓,王安如,周宁聪,等.干酪乳杆菌对断奶仔猪回肠黏膜结构及上皮内淋巴细胞数量的影响[J].中国兽医杂志,2016,52(2):34-37.
[8]王四新,季海峰,石国华,等.干酪乳杆菌对北京黑猪保育阶段生长性能及肠道菌群的影响[J].动物营养学报,2018,30(1):326-335.
[9]周盟.植物乳杆菌和枯草芽孢杆菌及其复合菌在断奶仔猪和犊牛日粮中的应用研究[D]硕士学位论文.呼和浩特:新疆农业大学,2013.
[10]孙建广.发酵乳酸杆菌对生长肥育猪生长性能和肉品质的影响[D].硕士学位论文.长沙:湖南农业大学,2009.
[11]李瑞.德氏乳杆菌对育肥猪胆固醇代谢的影响研究[D].硕士学位论文.长沙:湖南农业大学,2014.
[12]侯改凤.德氏乳杆菌对育肥猪生长性能、猪肉品质及脂肪沉积影响研究[D].硕士学位论文.长沙:湖南农业大学,2015.
[13]相伟,张天阳,曾勇庆,等.乳酸菌对育肥猪肌肉风味前体物质及营养特性的影响[J].中国畜牧杂志,2014,50(17):72-76.
[14]张天阳,徐海鹏,曾勇庆,等.饲喂不同剂量乳酸菌液对肥育猪肉质特性及抗氧化性的影响[J].养猪,2014(1):41-43.
[15]TUFARELLI V,CROVACE A M,ROSSI G,et al.Effect of a dietary probiotic blend on performance,blood characteristics,meat quality and faecal microbial shedding in growing-finishing pigs[J].South African Journal of Animal Science,2017,47(6):875-882.
[16]陈其美,曾勇庆,魏述东,等.不同猪种肌肉风味前体物质及其营养和食用品质特性研究[J].浙江大学学报(农业与生命科学版),2010,36(3):299-305.
[17]CAMERON N D,ENSER MB.Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality[J].Meat Science,1991,29(4):295-307.
[18]CAMERON N D,ENSER M,NUTE G R,et al.Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat[J].Meat Science,2000,55(2):187-195.
[19]WOOD J D,ENSER M,FISHER A V,et al.Fat deposition,fatty acid composition and meat quality:A review[J].Meat Science,2008,78(4):343-358.
[20]LI F N,DUAN Y H,LI Y H,et al.Effects of dietary n-6∶n-3 PUFA ratio on fatty acid composition,free amino acid profile and gene expression of transporters in finishing pigs[J].British Journal of Nutrition,2015,113(5):739-748.
[21]宋倩倩,张金枝,刘健,等.不同品种猪肉质性状和脂肪酸含量的研究[J].家畜生态学报,2018,39(2):24-28.
[22]王继英,王彦平,徐云华,等.鲁莱黑猪肌内脂肪含量、脂肪酸组成及其相关性状分析[J].畜牧兽医学报,2017,48(4):585-594.
[23]尹靖东,李德发.猪肉质形成的分子机制与营养调控[C].中国畜牧兽医学会动物营养学分会第七届中国饲料营养学术研讨会论文集.北京:中国农业大学出版社,2014.
[24]胡诚军,张婷,张涛,等.饲粮添加亮氨酸和谷氨酸对肥育猪肌肉脂肪酸组成和脂质代谢相关基因表达的影响[J].动物营养学报,2018,30(5):1798-1806.
[25]任阳.饱和与不饱和脂肪酸对猪肌纤维组成的影响及其AMPK途径研究[D].博士学位论文.杭州:浙江大学,2014.