现代牧业2025，Vol.9Issue(4)：13-19,7.
酶解马铃薯膳食纤维对育肥猪生产性能和肉品质的影响
Effect of enzymatic hydrolysis of potato dietary fiber on production performance and meat quality of fattening pigs
摘要
Abstract
This study aimed to evaluate the effects of adding enzymatically hydrolyzed potato residue fiber to the diet on the growth performance and meat quality of finishing pigs.A total of 108 Duroc×Landrace×Yorkshire crossbred finishing pigs with an initial body weight of(30.0±1.5)kg were randomly divided into three groups:the control group(Group I),the 0.3%addition group(Group II),and the 0.5%addition group(Group III).Each group had three replicates,and each replicate consisted of 12 pigs.The results showed that the 0.5%addition group significantly increased the average daily gain and improved the feed conversion ratio(P<0.05),but there was no significant effect on the daily feed intake.Among the blood biochemical indexes,there were no significant differences in total protein,albumin,and lipid metabolism indexes.However,the 0.5%addition group significantly affected the contents of tyrosine and phenylalanine in the longissimus dorsi muscle(P<0.05).The pH values at 45 minutes and 24 hours after slaughter changed significantly in the 0.5%addition group(P<0.05),while there were no significant differences in index value such as meat color,drip loss,and shear force.With the increase in the fiber addition amount,the intramuscular fat deposition showed an upward trend.Studies have shown that 0.5%enzymatic hydrolysis of potato fibers can improve the growth performance of fattening pigs and improve the meat quality,providing a technical basis for the high-value utilization of potato processing by-products.关键词
酶解马铃薯薯渣纤维/营养水平/生长性能/胴体性能/肉品质Key words
Enzymatic hydrolysis of potato pulp fiber/nutritional level/growth performance/carcass performance/meat quality分类
农业科技引用本文复制引用
冯霞,吴龙鹏,谢富,段伟伟,段晓洁,陈建保..酶解马铃薯膳食纤维对育肥猪生产性能和肉品质的影响[J].现代牧业,2025,9(4):13-19,7.基金项目
乌兰察布市关键技术攻关项目(2021GJ202). （2021GJ202）
