发酵豆渣对育肥猪生长性能、养分表观消化率及肉品质的影响OA北大核心CSTPCD
Effects of fermented soybean residue on growth performance,nutrient apparent digestibility,and meat quality of finishing pigs
试验探讨了不同水平的发酵豆渣对育肥猪生长性能、养分表观消化率及肉品质的影响,确定发酵豆渣在育肥猪生产中替代部分基础饲粮的可行性.试验选择体重相近、健康的"杜×长×大"育肥猪160头,随机分成4组,每组4个重复,每个重复10头猪.各组育肥猪分别饲喂含有0(对照组)、2.5％、5.0％和10.0％的发酵豆渣的饲粮.预试期1周,正式试验期60 d.结果表明,5.0％发酵豆渣组育肥猪的试验末重和平均日增重高于对照组(P＜0.05),料重比低于对照组(P＜0.05).与对照组相比,5.0％发酵豆渣组育肥猪的干物质和粗蛋白表观消化率显著提高(P＜0.05),2.5％、5.0％和10.0％发酵豆渣组育肥猪的粗纤维表观消化率显著提高(P＜0.05).5％发酵豆渣组育肥猪的宰前活重、胴体重和屠宰率显著高于对照组(P＜0.05),5.0％和10.0％发酵豆渣组育肥猪的背膘厚度显著低于对照组(P＜0.05).与对照组相比,5.0％和10.0％发酵豆渣组育肥猪背最长肌的pH24h值和肉色a*值显著提高(P＜0.05),L*值显著降低(P＜0.05);5.0％发酵豆渣组育肥猪背最长肌的滴水损失显著降低(P＜0.05).发酵豆渣对育肥猪背最长肌的营养成分无显著影响(P＞0.05).研究表明,饲喂适量的发酵豆渣可以提高育肥猪生长性能和养分表观消化率,改善了屠宰性能及肉品质,发酵豆渣的适宜添加水平为5.0％.
The effects of different levels of fermented soybean residue on the growth performance,nutrient apparent digestibility,and meat quality of finishing pigs were investigated in the experiment,and the feasibility of fermented soybean residue as a substitute for some basic feed in finishing pigs was determined.A total of 160 healthy'Duroc × Landrace × Yorkshire'finishing pigs with similar body weight were randomly divided into four groups with four replicates per group and 10 pigs per replicate.The finishing pigs in each group were fed diets containing 0(control group),2.5％,5.0％,and 10.0％fermented soybean residue,respectively.The pre-feeding period was one week and the formal experiment period was 60 days.The results showed that the final weight and average daily gain of finishing pigs in the 5.0％fermented soybean residue group were higher than those in the control group(P＜0.05),and the ratio of feed to gain was lower than that in the control group(P＜0.05).Compared with the control group,the apparent digestibility of dry matter and crude protein of finishing pigs in the 5.0％fermented soybean residue group was significantly increased(P＜0.05),and the apparent digestibility of crude fiber of fattening pigs in the 2.5％,5.0％,and 10.0％fermented soybean residue groups was significantly increased(P＜0.05).The live weight before slaughter,carcass weight and slaughter rate of finishing pigs in the 5.0％fermented soybean residue group were significantly higher than those in the control group(P＜0.05),and the backfat thickness of finishing pigs in the 5.0％and 10.0％fermented soybean residue groups was significantly lower than that in the control group(P＜0.05).Compared with the control group,the pH24h value and meat color a*value of longissimus dorsi muscle in the 5.0％and 10.0％fermented soybean residue groups were significantly increased(P＜0.05),the L*value was significantly decreased(P＜0.05),and the drip loss of longissimus dorsi muscle in the 5.0％fermented soybean residue group was significantly decreased(P＜0.05).There was no significant effect of fermented soybean residue on nutrient composition of longissimus dorsi muscle of finishing pigs(P＞0.05).The study indicates that feeding proper amount of fermented soybean residue can improve the growth performance,nutrient apparent digestibility,slaughter performance and meat quality of finishing pigs.The optimal supplemental level of fermented soybean residue is 5.0％.
李芳;武志军
大同市平城区农业农村综合服务中心,山西大同 037006大同市现代农业发展中心,山西大同 037006
畜牧业
育肥猪发酵豆渣生长性能养分表观消化率肉品质
finishing pigsfermented bean residuegrowth performancenutrient apparent digestibilitymeat quality
《饲料研究》 2024 (008)
44-48 / 5
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