饲料研究2025，Vol.48Issue(5)：22-27,6.DOI:10.13557/j.cnki.issn1002-2813.2025.05.005
牛至精油对生长育肥猪生长性能、胴体性状及肉品质的影响
Effect of oregano essential oil on growth performance,carcass traits,and meat quality of growing-finishing pigs
摘要
Abstract
This study investigated the effects of replacing antibiotics with oregano essential oil on growth performance,diarrhea rate,carcass traits,and meat quality in growing-finishing pigs.80 three-way hybrid growing-finishing pigs with a weight of(40.44±1.66)kg were selected and randomly divided into four groups,with 20 replicates in each group and one pig per replicate.The control group(CK group)fed a basal diet,the antibiotic group(A1 group)fed a basal diet with 70 mg/kg chlortetracycline,the oregano essential oil groups fed a basal diet with 250(A2 group)and 500 mg/kg(A3 group)oregano essential oil.The pre-test lasted for seven days and the formal test lasted for 90 days.The results showed that compared to CK group,A1,A2 and A3 groups had significantly higher final weight,average daily gain(P<0.05),and significantly lower feed-to-weight ratio(P<0.05).Diarrhea rate in A3 group was significantly lower(P<0.05).The A1,A2 and A3 groups had significantly higher pre-slaughter weight and carcass weight(P<0.05)than the CK group,with A3 group also having higher slaughter rate and amino acid content of leg muscles(P<0.05).Research shows that oregano essential oil can improve growth performance,carcass traits,amino acid content of leg muscles,diarrhea rate,and improves meat quality and flavor in growing-finishing pigs.The addition effect of 500 mg/kg oregano essential oil is better than antibiotics,and can achieve the role of replacing antibiotics.关键词
牛至精油/生长育肥猪/生长性能/胴体性状/肉品质Key words
oregano essential oil/growing-finishing pigs/growth performance/carcass traits/meat quality分类
畜牧业引用本文复制引用
何立威,王晓东,郑菊红,曹乐平,梁剑平..牛至精油对生长育肥猪生长性能、胴体性状及肉品质的影响[J].饲料研究,2025,48(5):22-27,6.基金项目
2023年度河南省重点研发专项(项目编号:231111110900) （项目编号:231111110900）
河南省中科科技成果转移化中心开放性课题项目(项目编号:2024102) （项目编号:2024102）
