贵州农业科学2025，Vol.53Issue(9)：76-85,10.DOI:10.3969/j.issn.1001-3601.2025.09.010
全株构树发酵饲料对猪生产性能与肉品质及免疫功能的影响
Effects of Fermented Broussonetia papyrifera+Basal Diet Feed with Different Proportions on Growth Performance,Meat Quality and Immune Function of Finishing Pigs
摘要
Abstract
[Objective]The effects of fermented Broussonetia papyrifera+basal diet feed with different proportions on growth performance,meat quality and immune function of finishing pigs were investigated to provide the technological support for reducing feeding cost and improving culture benefits.[Method]The fermented B.papyrifera feed was prepared by a"whole B.papyrifera plant+basal diet"anaerobic fermentation method.The differences in growth performance,meat quality and immune function of finishing pigs(YY×LL×DD)among 5 treatments of CK(basal diet),S1(basal diet+10%B.papyrifera),S2(basal diet+20%B.papyrifera),S3(basal diet+30%B.papyrifera)and S4(basal diet+40%B.papyrifera)were comparatively analyzed.[Result]The daily gain,dry matter intake,slaughter rate,muscle shear force and feed to gain ratio of finishing pigs under 10%-40%fermented B.papyrifera feed conditions decreased by 28.56%-41.68%,32.81%-45.59%,0.91%-5.74%,1.00%-44.34%,and 3.75%-6.48%compared with CK,respectively.The meat color value increased by 4.27%-16.61%compared with CK.The fermented B.papyrifera feed had no significant effects on single AA,essential AA and non-essential AA.Total AA content in pork muscle of S1,S2 and S3 treatment increased by 15.17%,8.43%and 13.85%compared with CK.In addition,the fermented B.papyrifera feed had a significant down-regulated effect on trans-fatty acids in pork muscle of finishing pigs.The fermented B.papyrifera feed had no significant effects on IL-4 and IFN-r factors in jejunum and spleen of finishing pigs but the sIgA content of immune factor was increased.The fermented B.papyriferafeed could increase the relative expression level of tight protein genes ZO-1,Occludin,and Claudin-1 in the intestinal barrier effectively and the positive effect of S3 treatment on function of the intestinal mucosal barrier is the best.[Conclusion]The 10%-40%fermented B.papyrifera feed can reduce growth performance of finishing pigs but improve pork tenderness,meat color,muscle fatty acid composition and immune function of finishing pigs.The 30%fermented B.papyrifera feed has the best effects on growth performance,meat quality and immune function of finishing pigs.关键词
猪/生产性能/肉品质/免疫功能/全株构树/肠道屏障功能/发酵饲料/蛋白基因Key words
pig/growth performance/meat quality/immune function/whole B.papyrifera/intestinal barrier function/fermented feed/protein gene分类
农业科技引用本文复制引用
张蓉,陈光吉,熊先勤,张坤,刘凤丹,田雄,邹晓敏,杨洪,尚以顺..全株构树发酵饲料对猪生产性能与肉品质及免疫功能的影响[J].贵州农业科学,2025,53(9):76-85,10.基金项目
贵州省科技计划项目"杂交构树饲料化利用技术应用与示范"(黔科合中引地[2023]015) （黔科合中引地[2023]015）
贵州省科研机构创新能力建设专项"贵州草地资源管理与高效利用创新能力建设"(黔科服企[2022]004) （黔科服企[2022]004）
