摘要
Abstract
To investigate the effects of different dietary inclusion rates of fermented feed on production performance,meat quality and immune indices of finishing pigs,a total of 200 healthy Duroc×Landrace×Yorkshire(DLY)crossbred finishing pigs aged 100 days were randomly divided into 4 groups using a random number table,with 5 replicates per group and 10 pigs per replicate:the control group(basal diet),group A(95%basal diet+5%fermented feed),group B(90%basal diet+10%fermented feed),and group C(85%basal diet+15%fermented feed).After a 60-day feeding trial,growth performance indices including average daily gain,slaughter performance including dressing percentage and lean meat percentage,meat quality indices including pH and shear force,and immune indices such as immunoglobulin IgG were measured.The results showed that compared with the control group,groups A,B and C presented significantly increased average daily gain,average daily feed intake,dressing percentage,lean meat percentage,loin eye area,carcass diagonal length,pH at 24 h post-mortem,and serum contents of IgG,IgA and IgM(P<0.05),while the feed-to-gain ratio,backfat thickness,shear force,cooking loss and drip loss were significantly reduced(P<0.05);the above indices(except average daily feed intake)in group C differed significantly from those in groups A and B(P<0.05).Collectively,dietary supplementation with fermented feed could effectively improve the growth performance,slaughter performance,meat quality and immune function of finishing pigs in a dose-dependent manner,and under the conditions of this experiment,the inclusion of 15%fermented feed in the basal diet of finishing pigs achieved the best regulatory effect.关键词
发酵饲料/育肥猪/生产性能/免疫指标Key words
fermented feed/finishing pig/production performance/immune indices分类
农业科技
