摘要
为了探讨不同蛋白水平饲粮对藏香猪生长性能和肉品质的影响,试验将36头体况良好、体重在(50±0.25)kg的藏香猪均分成3组,分别为试验Ⅰ组、试验Ⅱ组和试验Ⅲ组。每组设置3个重复,每个重复4头(公母各半),其中试验Ⅰ组、试验Ⅱ组和试验Ⅲ组藏香猪分别饲喂蛋白质含量为11.5%、13.5%和14.5%的基础日粮;试验期为60 d,统计和分析各组藏香猪的平均日增重、平均日采食量和料重比。同时,对藏香猪肉品质考量指标中的肉色、剪切力、pH、滴水损失、大理石花纹、肌内脂肪含量进行检测。结果显示:试验Ⅰ~Ⅲ组藏香猪的平均日增重差异不显著(P>0.05);试验Ⅰ组藏香猪的平均日采食量和料重比均显著低于试验Ⅱ组和试验Ⅲ组(P<0.05);试验Ⅰ组藏香猪肉的剪切力显著低于试验Ⅱ组和试验Ⅲ组(P<0.05);试验Ⅰ~Ⅲ组间藏香猪的肉色、pH、滴水损失、大理石花纹评分和肌内脂肪含量均无显著性差异(P>0.05)。以上结果表明,在藏香猪养殖过程中饲喂11.5%低蛋白水平饲粮能够显著降低藏香猪的料重比,可提高猪肉嫩度,这为降低藏香猪养殖成本和提高经济效益提供了参考依据。
In order to explore the effects of different protein levels on the growth performance and meat quality of Tibetan pigs,a total of 36 Tibetan pigs with good physical condition and a weight of(50±0.25)kg were divided into three groups:experiment groupⅠ,experiment groupⅡ,and experiment groupⅢ.Each group had three replicates,with four pigs in each replicate(half male and half female).Among them,experiment groupⅠ,experiment groupⅡ,and experiment groupⅢwere fed Tibetan pigs with a protein content of 11.5%,13.5%and 14.5%of the basal diet,respectively;the experimental period was 60 days,and the average daily weight gain,average daily feed intake,and feed weight ratio of each group of Tibetan pigs were statistically analyzed.At the same time,the meat color,shear force,pH,dripping loss,marbling pattern,and intramuscular fat content in the quality evaluation indicators of Tibetan pork were tested.The results showed that there was no significant difference(P>0.05)in the average daily weight gain of Tibetan pigs in experimental groupsⅠ-Ⅲ;the average daily feed intake and feed weight ratio of Tibetan pigs in experiment groupⅠwere significantly lower than those in experiment groupⅡand experiment groupⅢ(P<0.05);the shear force of experimental groupⅠTibetan fragrant pork was significantly lower than that of experimental groupⅡand experimental groupⅢ(P<0.05).There were no significant differences(P>0.05)in meat color,pH,drip loss,marbling pattern,and intramuscular fat content among groupsⅠ-Ⅲof Tibetan pigs in the experiment.The above results indicated that feeding 11.5%low protein level feed during the breeding process of Tibetan pigs could significantly reduce the feed weight ratio of Tibetan pigs and improve pork tenderness.This provided a reference basis for reducing the breeding cost and improving economic benefits of Tibetan pigs.
作者
任新萍
彭健
蒋烈戈
苏政
朱婷婷
REN Xinping;PENG Jian;JIANG Liege;SU Zheng;ZHU Tingting(Agricultural Development Service Center of the 167 Regiment of the 9th Division of the Xinjiang Production and Construction Corps,Emin 834611,Xinjiang China;Agricultural Science Research Institute of the 9th Division of the Xinjiang Production and Construction Corps(Animal Husbandry Science Research Institute),Emin 834601,Xinjiang China)
出处
《饲料博览》
CAS
2023年第6期16-19,共4页
Feed Review
关键词
饲粮
蛋白质水平
藏香猪
肉品质
生长性能
diet
protein level
Tibetan pig
meat quality
growth properties
作者简介
任新萍(1972—),女,陕西乾县人,大专,兽医师,研究方向为畜牧兽医。;通信作者:朱婷婷(1987—),女,新疆额敏人,本科,助理研究员,研究方向为畜牧兽医。
