四川农业大学学报 ›› 2002, Vol. 20 ›› Issue (01): 12-16.doi: 10.16036/j.issn.1000-2650.2002.01.003

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饲粮理想蛋白水平对猪肉品质的影响

张克英1, 陈代文1, 罗献梅1, 李学伟2, 胡祖禹2   

  1. 1. 四川农业大学 动物营养研究所, 四川 雅安 625014;
    2. 四川农业大学 动物科技学院, 四川 雅安 625014
  • 收稿日期:2001-12-25 出版日期:2002-03-31 发布日期:2017-03-06
  • 基金资助:
    四川省重点科研项目"提高猪肉品质的综合技术研究"的部分内容

Effects of Dietary Levels of Ideal Protein on Pig Meat Quality

ZHANG Ke-ying1, CHEN Dai-wen1, LUO Xian-mei1, LI Xue-wei2, HU Zu-yu2   

  1. 1. Institute of Animal Nutrition, Sichuan Agricultural University, Yaan 625014, Sichuan, China;
    2. College of Animal Science and Technology, Sichuan Agricultural University, Yaan 625014, Sichuan, China
  • Received:2001-12-25 Online:2002-03-31 Published:2017-03-06

摘要: 猪肉的色泽、多汁性、风味和嫩度是影响猪肉消费的重要感官品质。本试验采用单因子试验设计,研究饲粮氨基酸模式相同的5个不同理想蛋白质水平对猪肉品质的影响。饲粮理想蛋白水平按猪体重分3个阶段20~35kg(8%、11%、14%、17%、20%)、35~60kg(8%、11%、14%、17%、20%)、60~100kg(7.5%、10%、12%、15%、17.5%)配制,3个阶段饲粮的Dlys/CP分别为5.0%、4.75%和4.57%。试验用大白×长白杂交猪60头,按体重随机分配到各处理,每个处理4个重复,每个重复3头。试验从20kg体重开始,至100kg体重结束,每个处理屠宰3头,用于测定猪的屠宰性能和肉质指标。试验结果表明,提高饲粮理想蛋白水平可显著提高猪日增重和饲料利用率,眼肌面积和瘦肉率趋于增加,皮脂率和背膘厚趋于下降,肌肉(尤其是鲜肉)脂肪含量和大理石纹评分显著下降,对肌肉pH值、肉色评分、滴水损失和失水率无明显影响。生长肥育猪60kg重前后饲粮的理想蛋白质水平分别为14%和12%,可获得较好的猪肉品质,在此基础上,适当降低饲粮蛋白质水平有利于改善猪肉的风味和嫩度,但进一步提高蛋白质水平,则可能影响猪肉品质。

关键词: 生长肥育猪, 猪肉品质, 理想蛋白

Abstract: Sixty Large White×Landrace barrows with initial live weight(LW) 20 kg were used in a one factor design experiment to study the effects of dietary ideal protein(IP) levels on meat quality. Five dietary IP levels were designed on as fed basis(DM 89%) as 8%, 11%, 14%, 17% and 20% for pigs with LW less than 60 kg, and 7.5%, 10%, 12%, 15% and 17.5% for pigs more than 60 kg. Corn soybean meal diets were formulated for 20~35 kg, 35~60 kg, and 60~100 kg to contain digestible lysine 5.0 g, 4.75 g, and 4.57 g per 100 g crude protein respectively. 60 pigs were randomly assigned into each treatment with 4 replicates each and fed ad libitum until slaughter. When LW reached 100 kg, 3 pig of each treatment was slaughtered to check carcass quality. The results showed that as IP increased, daily gain and feed efficiency were significantly improved. There were a tendency that area of logissimus dosi muscle and carcass lean percentage were enhanced, backfat thickness and the percentage of skin and subcutaneous fat reduced as IP increased. Carcass fat content and marbling score were significantly decreased as IP increased. There were no significant differences among treatments in terms of meat pH, color score and drop loss. 14% and 12% IP level were optimum for good meat quality respectively for pigs with LW less than 60 kg and more than 60 kg. It is concluded that appropriately low dietary protein level is favorable to eating quality of pig meat.

Key words: GROWING FINISHING PIGS, PORK QUALITY, IDEAL PROTEIN

中图分类号: 

  • S828.5