动物营养学报2009，Vol.21Issue(4)：428-433,6.DOI:10.3969/j.issn.1006-267x.2009.04.002
营养水平对育肥后期三江白猪肌肉品质的影响
Effects of Nutrient Levels on Meat Quality of Sanjiang White Pigs in the Latter Finishing Period
摘要
Abstract
The experiment was conducted to study the effects of different nutrient levels on the meat quality of the Sanjiang white pigs in the latter finishing period.Through the quadratic orthogonal rotation combination design, digestible energy (DE), crude protein (CP) and lysine (Lys) were as three factors.Two hundred and seven Sanjiang white pigs with an aver-age weight of (69.74±0.87) kg were randomly allocated to 23 groups with 3 replicates in each group of 3 pigs per replicate according to sex and weight in which 14 groups were experimental groups and 9 groups were zero level groups.Pigs were slaughtered at 100 kg.The results indicated that DE was the most important factor affecting drip loss, tenderness and intra-muscular fat contents, while CP took the second place.The Lys level was an important factor of regulating pH1 and the CP level was an important factor of regulating pH24.The combination that DE was 13.98 MJ/kg, CP was 14.00% and Lys was 0.65% was optimal combination affecting drip loss, tenderness and intramuscular fat contents.Low CP-high Lys level and high CP-low Lys level could make intramuscular fat contents lower.The intramuscular fat contents improved with CP and Lys level being separately increased and decreased or being decreased and increased.关键词
营养水平/三江白猪/肌肉品质/二次正交旋转组合设计Key words
Nutrient levels/Sanjiang white pigs/Meat quality/Quadratic rotation-orthogonal combination design分类
农业科技引用本文复制引用
黄大鹏,郑本艳,李祥辉,曲红焱..营养水平对育肥后期三江白猪肌肉品质的影响[J].动物营养学报,2009,21(4):428-433,6.基金项目
黑龙江省科技厅攻关课题(GB01B105-01),大庆市科委攻关课题(SGG2008-042) （GB01B105-01）
