摘要
文章旨在探究刺葡萄皮渣对藏香猪生长性能、肉品质及盲肠屏障功能基因表达的影响。试验将144头3月龄的健康、体况好、体重相近的藏香猪随机分为4组,每组6栏,每栏6头。试验日粮分别向基础日粮中添加0%、2%、4%和8%的刺葡萄皮渣。试验为期120 d(预饲期7 d,正试期113 d)。结果表明,与对照组相比,日粮添加4%和8%的刺葡萄皮渣藏香猪的终末体重显著提高7.42%和6.89%(P<0.05),平均日增重显著提高9.58%和10.08%(P<0.05),平均日采食量显著提高5.35%和3.88%(P<0.05),料重比显著降低3.84%和4.80%(P<0.05)。日粮添加4%和8%的刺葡萄皮渣可显著降低藏香猪背最长肌的L值和滴水损失(P<0.05);显著提高藏香猪背最长肌的熟肉率及眼肌面积(P<0.05)。日粮添加刺葡萄皮渣显著提高藏香猪盲肠Claudin-1(P<0.05);日粮添加4%的刺葡萄皮渣可显著提高藏香猪盲肠Occludin和ZO-1基因表达水平(P<0.05)。综合本试验各指标认为4%是藏香猪日粮最适刺葡萄皮渣添加量。
The experiment aims to explore the effects of prickly grape skin residue on the growth performance,meat quality,and gene expression of cecal barrier function in Tibetan fragrant pigs.144 healthy,healthy,and of similar weight Tibetan fragrant pigs at the age of 3 months were randomly divided into 4 groups,with 6 pigs in each group and 6 pigs in each column.Add 0%,2%,4%,and 8%prickly grape skin residue to the basic diet as the experimental feed.The experiment lasted for a total of 120 days(pre feeding for 7 days and regular feeding for 113 days).The results showed that adding 4%and 8%prickly grape skin residue to the diet significantly increased the final body weight of Tibetan fragrant pigs by 7.42%and 6.89%(P<0.05);9.58%and 10.08%of average daily weight gain(P<0.05);An average daily feed intake of 5.35%and 3.88%(P<0.05);Significantly reduced the feed to weight ratio of Tibetan fragrant pigs by 3.84%and 4.80%(P<0.05).The addition of 4%and 8%prickly grape skin residue to the diet significantly reduced the L value and drip loss of the longest back muscle of Tibetan fragrant pigs(P<0.05);Significantly improve the cooked meat rate and eye muscle area of the longest back muscle of Tibetan fragrant pigs(P<0.05).Adding prickly grape skin residue to the diet significantly increased Claudin-1 in the cecum of Tibetan fragrant pigs(P<0.05);Adding 4%prickly grape skin residue to the diet significantly increased the expression levels of Occludin and ZO-1 genes in the cecum of Tibetan fragrant pigs(P<0.05).Based on the various indicators of this experiment,it is believed that 4%is the optimal amount of prickly grape skin residue added to the Tibetan fragrant pig feed.
作者
邓李缘
曾凡正
方伟
DENG Liyuan;ZENG Fanzheng;FANG Wei(College of Biological and Food Engineering,Huaihua University,Huaihua,Hunan Province 418000,China;Center for Food Evaluation,State Administration for Market Regulation,Beijing 100070,China;Key Laboratory of Intensive and Deep Processing of Mountain Ecological Food Ingeneral Universities of Hunan Province,Huaihua,Hunan Province 418008,China)
出处
《中国饲料》
北大核心
2024年第12期137-140,共4页
China Feed
基金
湖南省教育厅重点项目(22A0543)。
关键词
刺葡萄皮渣
藏香猪
生长性能
肉品质
肠道屏障
thorny grape skin residue
zangxiang pig
growth performance
meat quality
intestinal barrier
作者简介
通讯作者:方伟。
