發(fā)布時間：2018-06-27 20:01

  本文選題：發(fā)酵柑橘渣 + 肥育豬��； 參考：《西南大學(xué)》2017年碩士論文

【摘要】：柑橘渣是柑橘加工業(yè)的副產(chǎn)物。柑橘渣營養(yǎng)豐富,富含纖維、色素、橘皮精油、橙皮素和黃酮類物質(zhì)。發(fā)酵是柑橘渣的加工利用方式,可以解決柑橘渣因水分含量高不易儲存的問題,并且發(fā)酵柑橘渣中的益生菌有助于改善腸道微生態(tài)環(huán)境。本試驗旨在評定發(fā)酵柑橘渣的營養(yǎng)價值,并探討發(fā)酵柑橘渣對肥育豬生長性能、血液生化指標(biāo)、免疫器官指數(shù)、抗氧化能力、胴體品質(zhì)及肉品質(zhì)的影響,為發(fā)酵柑橘渣作為肥育豬飼料提供試驗依據(jù)。試驗一:選用健康體重接近的約克夏×榮昌豬雜交閹公豬(48.40±2.16)15頭隨機(jī)分成三組,進(jìn)行全收糞法消化試驗,評定發(fā)酵柑橘渣的營養(yǎng)價值。試驗分成三個處理組,即處理1:基礎(chǔ)飼糧組;處理2:80%基礎(chǔ)飼糧+20%干燥柑橘渣組;處理3:80%基礎(chǔ)飼糧+20%烘干發(fā)酵柑橘渣組。每組5個重復(fù),每個重復(fù)1頭豬。試驗結(jié)果表明:發(fā)酵柑橘渣在肥育豬中的表觀消化能為11.81MJ/kg;發(fā)酵柑橘渣中干物質(zhì)、粗蛋白質(zhì)、粗脂肪、粗纖維、粗灰分、無氮浸出物、中性洗滌纖維、酸性洗滌纖維、鈣和磷等常規(guī)營養(yǎng)成分的含量分別為92.63%、12.91%、5.34%、14.19%、4.9%、62.66%、30.67%、18.55%、0.57%、0.58%;肥育豬對發(fā)酵柑橘渣中干物質(zhì)、粗蛋白質(zhì)、粗脂肪、粗纖維、粗灰分、無氮浸出物、中性洗滌纖維、酸性洗滌纖維、鈣和磷等常規(guī)營養(yǎng)成分的消化率分別為64.79%、59.49%、40.02%、30.60%、17.17%、97.44%、-3.92%、20.45%、29.65%和52.72%;發(fā)酵柑橘渣中天門冬氨酸、蘇氨酸、絲氨酸、谷氨酸、甘氨酸、丙氨酸、胱氨酸、纈氨酸、蛋氨酸、異亮氨酸、亮氨酸、酪氨酸、苯丙氨酸、賴氨酸、組氨酸、精氨酸和脯氨酸等氨基酸的含量分別為0.97%、0.36%、0.45%、2.07%、0.57%、0.51%、0.12%、0.37%、0.64%、0.23%、0.43%、0.33%、0.26%、0.52%和0.81%;肥育豬對發(fā)酵柑橘渣中天門冬氨酸、蘇氨酸、絲氨酸、谷氨酸、甘氨酸、丙氨酸、胱氨酸、纈氨酸、蛋氨酸、異亮氨酸、亮氨酸、酪氨酸、苯丙氨酸、賴氨酸、組氨酸、精氨酸和脯氨酸等氨基酸的消化率分別為65.39%、71.90%、62.20%、82.49%、59.55%、68.85%、61.21%、79.85%、64.06%、63.21%、71.10%、68.52%、67.74%、59.69%、73.48%、80.04%和77.76%。試驗二:選用平均體重(67.86±5.42)kg的約克夏×榮昌豬90頭,隨機(jī)分為5組,每組6個重復(fù),每個重復(fù)3頭豬,每個重復(fù)為一個圈。各處理的基礎(chǔ)飼糧提前配好,發(fā)酵柑橘渣以發(fā)酵好的新鮮狀態(tài)(換算成風(fēng)干物質(zhì))每天現(xiàn)取現(xiàn)用添加到基礎(chǔ)飼糧中制得試驗飼糧。處理1飼喂基礎(chǔ)飼糧,處理2飼喂90%基礎(chǔ)飼糧+10%發(fā)酵柑橘渣,處理3飼喂80%基礎(chǔ)飼糧+20%發(fā)酵柑橘渣,處理4飼喂75%基礎(chǔ)飼糧+25%發(fā)酵柑橘渣,處理5飼喂70%基礎(chǔ)飼糧+30%發(fā)酵柑橘渣,即發(fā)酵柑橘渣的干物質(zhì)含量分別占各處理組飼糧干物質(zhì)的0、10%、20%、25%和30%。在試驗第57天,處理1和處理5采血稱重。試驗結(jié)束后將處理1和處理5的豬屠宰進(jìn)行胴體品質(zhì)和肉品種測定。試驗結(jié)果表明:飼糧中添加發(fā)酵柑橘渣對肥育豬平均日增重?zé)o影響,但添加發(fā)酵柑橘渣會降低肥育豬的采食量,提高料肉比;飼糧添加發(fā)酵柑橘渣對肥育豬血清酶類、血清蛋白、總膽固醇、低密度脂蛋白膽固醇均無顯著影響,但降低了尿素氮,提高了高密度脂蛋白膽固醇的含量;飼糧添加發(fā)酵柑橘渣對肥育豬血清谷胱甘肽過氧化物酶、超氧化物歧化酶和總抗氧化能力均無顯著影響;飼糧添加發(fā)酵柑橘渣對脾臟指數(shù)無顯著影響,但可以顯著提高肝臟指數(shù);飼糧添加發(fā)酵柑橘渣對肥育豬膘厚、胴體長、瘦肉率和眼肌面積均無顯著影響,但降低了屠宰率;飼糧添加發(fā)酵柑橘渣對肉pH值、大理石紋、滴水損失、肉色、肌肉氨基酸、背脂脂肪酸和除月桂酸外的肌肉脂肪酸均無顯著影響,但提高了肌肉中月桂酸的含量。本研究表明,發(fā)酵柑橘渣是一種纖維含量低、氨基酸組成全面且消化率較高、能值也較高的飼料原料,其添加到肥育豬飼糧中具有提高生產(chǎn)性能、降低尿素氮、提高高密度脂蛋白膽固醇和提高肝臟指數(shù)的功效,但添加發(fā)酵柑橘渣降低了屠宰率,而對肉品質(zhì)無負(fù)面影響。說明發(fā)酵柑橘渣是一種較為理想的非常規(guī)飼料,其在肥育豬飼糧中的添加量(按干物質(zhì)計)可以達(dá)到30%。
[Abstract]:Citrus residue is a by-product of citrus processing industry. Citrus residue is rich in nutrients, rich in fiber, pigment, orange peel oil, orange peel and flavonoids. Fermentation is the processing and utilization of Citrus residue, which can solve the problem of high moisture content in Citrus residue, and the probiotics in Citrus residue can help to improve the microecological environment of the intestine. The purpose of this experiment was to evaluate the nutritional value of fermented citrus residue, and to explore the effect of fermented citrus residue on the growth performance, blood biochemical index, immune organ index, antioxidant capacity, carcass quality and meat quality of the fattening pig, and to provide experimental basis for the fermented citrus residue as a fattening pig feed. Chang pig hybrid castration (48.40 + 2.16) 15 heads were randomly divided into three groups. The total fecal digestion test was carried out to evaluate the nutritional value of the fermented citrus residue. The experiment was divided into three treatment groups, that is, treating the 1: basal diet group, treating the 2:80% basal diet +20% dried citrus residue group, and treating the 3:80% base diet +20% drying and fermenting citrus residue group. Each group had 5 repetitions, each one. The experimental results showed that the apparent digestibility of the fermented citrus residue in the fattening pig was 11.81MJ/kg, and the dry matter, crude protein, crude fat, crude fiber, coarse ash, nitrogen free extract, neutral detergent fiber, acid washing fiber, calcium and phosphorus were 92.63%, 12.91%, 5.34%, 14.19%, 4, respectively, in the fermented citrus residue. .9%, 62.66%, 30.67%, 18.55%, 0.57%, 0.58%; the digestibility of the dry matter, crude protein, crude fat, crude fiber, coarse ash, nitrogen free extract, neutral detergent fiber, acid washing fiber, calcium and phosphorus in the fermented citrus residue were 64.79%, 59.49%, 40.02%, 30.60%, 17.17%, 97.44%, -3.92%, 20.45%, 29.65% and 52.72% respectively. Alanine, threonine, serine, serine, glutamate, glycine, alanine, cystine, valine, methionine, isoleucine, leucine, leucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine and proline are divided into 0.97%, 0.36%, 0.45%, 2.07%, 0.57%, 0.51%, 0.12%, 0.37%, 0.64%, 0.23%, 0.43%, 0., etc. 33%, 0.26%, 0.52% and 0.81%; the digestibility of the amino acids of the fattening pig to citrus residue, including aspartic acid, threonine, serine, glycine, alanine, cystine, valine, methionine, isoleucine, leucine, leucine, phenylalanine, lysine, histidine, arginine and proline, were 65.39%, 71.90%, 62.20%, 82.49%, 5, respectively, in the fermented citrus residue. 9.55%, 68.85%, 61.21%, 79.85%, 64.06%, 63.21%, 71.10%, 68.52%, 67.74%, 59.69%, 73.48%, 80.04%, and 77.76%. trial two: the Yorkshire x Rongchang pigs with average weight of kg were randomly divided into each group. The fermented fresh state (converted into dried dry matter) is now used to get the experimental diet added to the basic diet every day. Treatment 1 feed basic diet, treatment 2 feed 90% basal diet +10% fermented citrus residue, 3 feed 80% basal diet +20% fermented citrus residue, 4 feed 75% base diet +25% fermented citrus residue, treatment 5 feed 70% base The dry matter content of +30% fermented citrus residue, that is, the dry matter content of the fermented citrus residue, accounted for 0,10%, 20%, 25% and 30%., respectively, for fifty-seventh days, 1 and 5 for weighing. The carcass quality and meat species were measured in 1 and 5 of the pig slaughters after the test. The results showed that the fermented citrus was added to the diet. Tangerine residue had no effect on the average daily gain of fattening pigs, but the addition of fermented citrus residue could reduce the feed intake and increase the ratio of meat and meat, and no significant effects on serum enzymes, serum proteins, total cholesterol and low density lipoprotein cholesterol were added to the diet, but the urea nitrogen and high density lipoprotein cholesterol were reduced. The supplementation of fermented citrus residue on the serum glutathione peroxidase, superoxide dismutase and total antioxidant capacity had no significant effect on the pig's serum, but no significant effect on spleen index was added to the diet, but the liver index could be significantly increased by the addition of fermented citrus residue, and the diet added fermented citrus residue to fat, carcass and lean meat rate. There was no significant influence on the area of the eye muscle, but the slaughter rate was reduced, and the supplementation of fermented citrus residue on meat pH, marbling, water loss, meat color, muscle amino acids, back fat fatty acids and the muscle fatty acids except lauric acid were not significantly affected, but the content of cinnamic acid in the muscles was increased. With low vitamin content, comprehensive amino acid composition and high digestibility and high value of feed raw material, it can improve the production performance, reduce urea nitrogen, increase the high density lipoprotein cholesterol and improve the liver index, but the addition of fermented citrus residue reduces the slaughter rate and has no negative effect on meat quality. Fermented citrus residue is an ideal non conventional feed, and its addition to dry fattening pigs can reach 30%.
【學(xué)位授予單位】：西南大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：S828.5

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