动物营养学报2013，Vol.25Issue(1)：133-139,7.DOI:10.3969/j.issn.1006-267x.2013.01.017
黄腐酸对生长育肥猪生长性能、胴体性状和肉品质的影响
Effects of Fulvic Acid on Growth Performance, Carcass Characteristics and Meat Quality in Growing-Finishing Pigs
摘要
Abstract
This experiment was conducted to study the effects of dietary fulvic acid (FA) on growth performance, carcass characteristics and meat quality in growing-finishing pigs. A total of 216 crossbred (Landrace × Yorkshire) pigs with an average body weight of (30. 0 ±2. 5) kg were randomly allotted to 6 groups with 6 replicates per group and 6 pigs per pen. The basal diet was supplemented without FA (control group) or with different levels of FA (1, 2, 4, 6 and 8 g/kg; groups FA1 to FA5). The trial period lasted for 87 days. The results showed as follows: 1) compared with the control group, FA diets tended to improve average daily gain (ADG) of growing-finishing pigs, and ADG of pigs in groups FA4 and FA5 was significantly increased by 8.86% and 8.25% (P <0.05), respectively; feed/gain of pigs in groups FA2, FA3, FA4 and FA4 was significantly decreased (P <0.05). 2) Compared with the control group, an increased trend of slaughter weight, carcass weight, slaughter percentage and longissimus muscle area was presented when pigs were fed FA diets, but no significant effects were found (P > 0. 05). Backfat thickness and leaf lard percentage of pigs fed FA diets were decreased, and backfat thickness of pigs in groups FA2, FA3 and FA4 was significantly lower than that of pigs in the control group (P <0. 05) , however, the leaf lard percentage was found no significant change (P >0. 05). 3) The a * value of pigs in groups FA4 and FA5 was higher than that of pigs in the control group (P <0.05), however, the L* and b* values were found no significant differences among FA groups and the control group (P >0. 05). Compared with the control group, FA had no significant effects on pH, shear force, cooking loss and drip loss (P >0.05). In conclusion, the results indicate that dietary FA can enhance growth performance, decrease backfat thickness and improve meat quality of pigs, and thus the typical commercial levels of FA supplemental diets should be 6 g/kg.关键词
黄腐酸/生长育肥猪/生长性能/胴体性状/肉品质Key words
fulvic acid/ growing-finishing pigs/ growth performance/ carcass characteristics/ meat quality分类
农业科技引用本文复制引用
白会新,常启发,石宝明,单安山,魏传玉,于长青,仝宝生..黄腐酸对生长育肥猪生长性能、胴体性状和肉品质的影响[J].动物营养学报,2013,25(1):133-139,7.基金项目
现代农业产业技术体系建设专项资金(CARS-36) （CARS-36）
内蒙古永业农丰生物科技有限责任公司合作项目 （）
