摘要
为研究日粮添加胍基乙酸对育肥猪胴体性状及肉品质的影响,试验选用初始体重80.50±0.65 kg的健康三元杂交(杜×长×大)育肥猪96头,按体重一致、公母各半的原则,随机分为两个处理,每个处理6个重复,每个重复8头猪,试验期40 d。对照组饲喂基础日粮,试验组在基础日粮中添加胍基乙酸500 mg·kg^(-1)。结果表明,与对照组相比,日粮中添加胍基乙酸组猪肩部最厚处极显著降低(P<0.01),最后肋处以及腰荐接合处的背膘厚显著降低(P<0.05),眼肌面积极显著提高(P<0.01),宰后猪背最长肌肌肉的pH_(45min)、pH_(24h)和亮度(L*)显著提高(P<0.05),背最长肌滴水损失和烹饪损失、剪切力显著降低(P<0.05)。但是两组间的猪背最长肌红度(a*)和黄度(b*)无显著差异(P>0.05)。研究结果表明,日粮添加胍基乙酸500 mg·kg^(-1)可显著改善育肥猪胴体性状和肉品质。
To study the effects of guanidinoacetic acid on carcass traits and meat quality of finishing pigs, a total of 96 healthy three yuan crossbred fattening pigs （DurocxLandracexLarge white） with an initial body weight of 80.50± 0.65 kg were selected and randomly divided into 2 treatments according to the same weight and half female principle, 6 replicates per treatment and 8 pigs per replicate. The test lasted 40 d. The control group was fed basal diet, test group add 500 mg· kg^-1 guanidine acetic acid on the base of basic diet. The results showed that, compared with the control group, the baekfat thickness in the thickest part of the pig＇s shoulder was very significantly reduced （P〈0.01）, the last rib and the lumbar commendate junctionon of pigs of test group was significantly reduced （P〈0.05）, eye muscle area increased very significantly （P〈0.01）, pH4s min, pH24 h and brightness （L^＊） of longissimus musculus dorsi after slaughter increased significantly （P〈0.05）, drip loss and cooking loss, shear stress of longissimus musculus decreased significantly （P〈 0.05）. But there was no significant difference in the red degree （a^＊） and yellow degree （b^＊） between the two groups （P〉 0.05）. In conclusion, dietary supplementation GAA improved carcass traits and meat quality in finishing pigs.
作者
陈政宽
张俊玲
田耀耀
王泽明
马佳
CHEN Zhengkuan;ZHANG Junling;TIAN Yaoyao;WANG Zeroing;MA Jia(Jundetongchuang Agriculture and Animal Husbandry Science and Technology Co., Ltd., Beijing 100081, China)
出处
《饲料博览》
2017年第12期18-21,共4页
Feed Review
基金
北京市科技计划项目资助(Z151100001215001)
关键词
胍基乙酸
育肥猪
胴体性状
肉品质
guanidinoacetic acid
finishing pigs
carcass traits
meat quality
