【摘要】：本研究采用飼養(yǎng)試驗(yàn)結(jié)合屠宰試驗(yàn)測(cè)定發(fā)酵床飼養(yǎng)法對(duì)豬生長(zhǎng)性能和肉質(zhì)等的影響,旨在為開發(fā)發(fā)酵床飼養(yǎng)法提供理論依據(jù)。試驗(yàn)選擇體重在20 kg左右的杜長(zhǎng)大仔豬120頭,其胎次和日齡相近,公母各半,隨機(jī)分成兩組：1.試驗(yàn)組(發(fā)酵床欄舍)；2.對(duì)照組(水泥地面欄舍)。每個(gè)組設(shè)有6個(gè)重復(fù),每個(gè)重復(fù)10頭仔豬。試驗(yàn)分為20-50 kg和50-90 kg兩階段進(jìn)行。養(yǎng)殖試驗(yàn)結(jié)束時(shí),分別隨機(jī)從試驗(yàn)組和對(duì)照組選取12頭豬(每重復(fù)1頭,每處理6頭)進(jìn)行屠宰測(cè)定試驗(yàn),分析胴體品質(zhì)和肉質(zhì)等項(xiàng)目和指標(biāo)。試驗(yàn)結(jié)果如下：1、發(fā)酵床飼養(yǎng)法對(duì)豬生長(zhǎng)性能的影響研究結(jié)果顯示,在整個(gè)試驗(yàn)期發(fā)酵床飼養(yǎng)法對(duì)豬生長(zhǎng)性能起到與普通水泥地面養(yǎng)殖相當(dāng)?shù)男Ч?1)在20-50 kg階段,試驗(yàn)組日增重比對(duì)照組提高2.2%(P0.05)；在50-90 kg階段,試驗(yàn)組日增重比對(duì)照組提高了1.1%,同樣差異不顯著(P0.05)；(2)在試驗(yàn)期各階段,發(fā)酵床飼養(yǎng)法未對(duì)平均日采食量形成顯著影響(P0.05)。(3)各處理組料重比均未形成顯著性差異(P0.05)。前期(20-50 kg),試驗(yàn)組料重比高于對(duì)照組；后期(50-90 kg)及整個(gè)飼養(yǎng)期(20-90 kg),試驗(yàn)組的料重比較對(duì)照組有降低的趨勢(shì)。2、發(fā)酵床飼養(yǎng)法對(duì)胴體性狀和肉質(zhì)的影響發(fā)酵床飼養(yǎng)法對(duì)生豬的眼肌面積和平均背膘厚沒有顯著影響(P0.05)。試驗(yàn)組的滴水損失比對(duì)照組降低2.4%(P0.05)。試驗(yàn)組有降低肌肉剪切力的趨勢(shì),相對(duì)對(duì)照組降低了26%,說明試驗(yàn)組肉的嫩度較好。各組肌肉中的pH1、pH24都在正常值范圍之內(nèi)(P0.05),肉色指標(biāo)(a*、b*和L*)試驗(yàn)組較對(duì)照組有改善趨勢(shì),但差異不顯著(P0.05)。肉品的化學(xué)組成各組之間不存在顯著性差異(P0.05)。肌肉蛋白質(zhì)含量試驗(yàn)組高于對(duì)照組；肌肉水分含量試驗(yàn)組低于對(duì)照組；肌內(nèi)脂肪含量試驗(yàn)組低于對(duì)照組。3、發(fā)酵床飼養(yǎng)法對(duì)血清脂肪酸的影響發(fā)酵床飼養(yǎng)法可顯著提高50 kg豬血清花生酸(C20：0)(P0.05)和極顯著提高DHA(C22：6)的含量(P0.01)。發(fā)酵床飼養(yǎng)法可極顯著提高油酸(C18：1)和單不飽和脂肪酸(MUFA)在90 kg生豬血清中的含量(P0.01)。4、發(fā)酵床飼養(yǎng)法對(duì)肌肉脂肪酸組成的影響發(fā)酵床飼養(yǎng)法能顯著提高豬肉中多不飽和脂肪酸(PUFA)的含量(P0.01)與水泥地面飼養(yǎng)組相比,試驗(yàn)組顯著提高了肌肉中亞油酸(C18：2)(提高27.0%,P0.01)、花生二烯酸(C20：2)(P0.01)和花生四烯酸(C20：4)(P0.05)的含量(提高50.0%)。綜上所述,發(fā)酵床飼養(yǎng)法能顯著提高豬肉中有益于人體健康的多不飽和脂肪酸含量,同時(shí)還具有提高豬生長(zhǎng)性能和改善豬肉質(zhì)的趨勢(shì)。
[Abstract]:In order to provide theoretical basis for the development of fermentative bed feeding method, the effects of fermenting bed feeding method on pig growth performance and meat quality were studied in this study. 120 piglets weighing about 20 kg were randomly divided into two groups: one and a half male and one half male and female, with similar birth order and day age. Test group (fermenting bed shed) 2. Control group (cement floor shed). There were 6 replicates in each group, and 10 piglets were duplicated in each group. The experiment was divided into two stages: 20-50 kg and 50-90 kg. At the end of the experiment, 12 pigs were randomly selected from the test group and the control group (1 pig per repeat, 6 pigs per treatment) to analyze the carcass quality, meat quality and other items and indexes. The results are as follows: 1. The effect of fermenting bed feeding method on pig growth performance is as good as that of ordinary cement ground breeding during the whole trial period. (1) at 20-50 kg stage, The daily gain of the experimental group was 2.2% higher than that of the control group (P0.05), and the daily gain of the experimental group was 1.1% higher than that of the control group in 50-90 kg period (P0.05); (2). Fermentation bed feeding method did not significantly affect the average daily feed intake (P0.05). (3). There was no significant difference in the feed weight ratio of each treatment group (P0.05). In the early stage (20-50 kg), the ratio of material to weight in the experimental group was higher than that in the control group. The feed weight of the later stage (50-90 kg) and the whole feeding period (20-90 kg),) was lower than that of the control group. The effect of fermenting bed feeding on carcass traits and meat quality had no significant effect on the eye muscle area and average backfat thickness of live pigs (P0.05). The drip loss in the test group was 2.4% lower than that in the control group (P0.05). Compared with the control group, the meat tenderness of the test group was better than that of the control group. The pH1,pH24 in the muscles of each group was within the normal range (P0.05), and the meat color index (Alob * and L*) had a tendency to improve compared with the control group, but the difference was not significant (P0.05). There was no significant difference in the chemical composition of meat among groups (P0.05). The muscle protein content was higher in the test group than in the control group, and the content of muscle water in the experimental group was lower than that in the control group. Effect of fermentative bed feeding on serum fatty acids; fermentation bed feeding significantly increased serum arachidonic acid (C20: 0) (P0.05) and DHA (C22: 6) (P0.01) in 50 kg pigs. The content of oleic acid (C18: 1) and monounsaturated fatty acid (MUFA) in the serum of 90 kg live pigs was significantly increased by fermentation bed feeding (P0.01). The content of unsaturated fatty acid (PUFA) (P0.01) was compared with that of cement ground feeding group. In the experimental group, the contents of linoleic acid (C18: 2), arachidonic acid (C20: 2) and arachidonic acid (C20: 4) (P0.05) were increased significantly (P 0.01), and the contents of arachidonic acid (C20: 2), arachidonic acid (P0.01) and arachidonic acid (P05) were increased by 50.0%. In conclusion, fermentation bed feeding can significantly increase the content of polyunsaturated fatty acids (PUFA), which is beneficial to human health, but also has the trend of improving pig growth performance and pork quality.
【學(xué)位授予單位】：湖南農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類號(hào)】：S828

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本文編號(hào)：2211214