姜黄素对育肥猪生长性能、肉品质及经济效益的影响OA北大核心CSTPCD
Effects of curcumin on growth performance,meat quality,and economic benefits of finishing pigs
试验旨在探讨不同水平的姜黄素对育肥猪生长性能、肉品质及养殖经济效益的影响,确定姜黄素在育肥猪生产中的适宜添加水平.试验选择体重约60 kg健康的育肥猪160头,按照单因素设计,随机分为4组,每组5个重复,每个重复8头育肥猪.对照组育肥猪饲喂不添加姜黄素的基础饲粮,姜黄素组育肥猪分别饲喂添加250、500、1 000 mg/kg姜黄素的试验饲粮.预试期1 w,正式试验期为8 w.结果表明:与对照组比较,500 mg/kg和1 000 mg/kg的姜黄素组育肥猪末重和平均日增重显著增加(P＜0.05),料重比显著降低(P＜0.05);育肥猪宰前活重、屠宰率、眼肌面积显著增加(P＜0.05),背膘厚度显著降低(P＜0.05);250、500、1 000 mg/kg姜黄素组胴体重和瘦肉率显著提高(P＜0.05).与对照组比较,500 mg/kg和1 000 mg/kg的姜黄素组可以显著降低育肥猪肌肉pH值(P＜0.05),显著降低背最长肌的剪切力和滴水损失(P＜0.05),显著提高肌肉的a*值(P＜0.05);250、500、1 000 mg/kg姜黄素组可以显著提高背最长肌的肌内脂肪含量(P＜0.05).250、500、1 000 mg/kg姜黄素组育肥猪的增重效益分别比对照组提高4.71％、9.97％和10.94％,养殖利润分别提高了 10.92％、22.56％和22.48％.研究表明,姜黄素可以提高育肥猪的生长性能,改善肉品质,增加养殖利润,500 mg/kg姜黄素对育肥猪的养殖效果较好.
The purpose of the experiment was to investigate the effects of different levels of curcumin on the growth performance,meat quality,and economic benefits of finishing pigs,so as to determine the suitable level of curcumin in finishing pigs.According to single factor design,160 healthy finishing pigs weigh about 60 kg were selected and divided into four groups,with five replicates in each group and eight finishing pigs in each replicate.Finishing pigs in control group were fed with basal diets without curcumin,while those in curcumin group were fed with experimental diets with 250,500,and 1 000 mg/kg curcumin,respectively.The pre-test period was one week,and the formal test period was eight weeks.The results showed that compared with the control group,500 mg/kg and 1 000 mg/kg of curcumin groups significantly increased the final weight and average daily gain of finishing pigs(P＜0.05),and significantly decreased the feed to gain ratio(P＜0.05),significantly increased preslaughter live weight,slaughter rate,and eye muscle area(P＜0.05),and significantly reduced backfat thickness(P＜0.05).Compared with the control group,250,500,1 000 mg/kg curcumin groups significantly the carcass weight and lean meat percentage(P＜0.05).Compared with the control group,500 mg/kg and 1 000 mg/kg curcumin groups significantly decreased the pH value of muscle(P＜0.05),significantly decreased the shear force and drip loss of longissimus dorsi muscle(P＜0.05),and significantly increased the a*value of muscle(P＜0.05).250,500,1 000 mg/kg curcumin groups significantly increased the intramuscular fat content of longissimus dorsi muscle(P＜0.05).Compared with the control group,the weight gain benefit of 250,500,1 000 mg/kg curcumin groups increased by 4.71％,9.97％,and 10.94％respectively,and the breeding profit increased by 10.92％,22.56％,and 22.48％respectively.The study indicates that curcumin can improve the growth performance,meat quality,and breeding profit of finishing pigs,and 500 mg/kg curcumin has the better breeding effect on finishing pigs.
王莹;李举锋
洛阳科技职业学院,河南洛阳 471822
畜牧业
姜黄素育肥猪肉品质经济效益生长性能
curcuminfinishing pigsmeat qualityeconomic benefitsgrowth performance
《饲料研究》 2024 (009)
49-53 / 5
国家社会科学基金项目(项目编号:21FJYB049)
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