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当前位置: 首页 > 文章 > 两种饲料添加剂对育成猪肌肉品质和肠道组织形态的影响 畜牧与兽医 2020 (1) 50-55
Position: Home > Articles > Effects of two kinds of feed additives on the muscle quality and intestinal morphology of grown pigs Animal Husbandry & Veterinary Medicine 2020 (1) 50-55

两种饲料添加剂对育成猪肌肉品质和肠道组织形态的影响

作  者：
于天月;巨向红;吴莲云;胡灿颖;雍艳红
单  位：
广东海洋大学动物医学系;广东海洋大学深圳研究院;广东海洋大学动物科学系
关键词：
育成猪;乳酸菌;中草药;饲料添加剂;肉品质量;组织形态
摘  要：
为探讨优质猪肉的生产方法,本研究观察了不同饲料添加剂对育成猪肌肉品质和肠道组织形态学的影响。选取育成猪45头,随机分成3组,分别为基础日粮组(对照组)、基础日粮+0.1%乳酸菌添加剂(乳酸菌组)以及基础日粮+1%中草药添加剂(中草药组)。饲喂90 d后屠宰,常规法检测肌肉品质和风味物质沉积,制作组织切片观察十二指肠的组织形态学变化。结果:乳酸菌组猪肉大理石纹、肌苷酸、饱和脂肪酸与部分不饱和脂肪酸的含量明显优于对照组(P<0.05);中草药组猪肉肌苷酸、饱和脂肪酸与部分不饱和脂肪酸的含量也较对照组明显升高,而滴水损失度和剪切力降低。组织学观察发现,乳酸菌组和中草药组的肠道绒毛长度、隐窝深度和完整性均明显优于对照组(P<0.05)。研究表明,乳酸菌和中草药饲料添加剂均能提高猪肉品质与肌肉风味物质的含量,改善肠道结构的完整性,这为优质猪肉生产提供了依据。
译  名：
Effects of two kinds of feed additives on the muscle quality and intestinal morphology of grown pigs
作  者：
YU Tianyue;JU Xianghong;WU Lianyun;HU Canying;YONG Yanhong;Shenzhen Institute, Guangdong Ocean University;Department of Veterinary Medicine, Guangdong Ocean University;Department of Animal Sciences, Guangdong Ocean University;
关键词：
grown pig;;lactic acid bacteria feed additive;;Chinese herbal medicine feed additive;;meat quality;;tissue morphology
摘  要：
In order to provide a scientific basis for the production of high-quality pork, an experiment was designed to investigate the effects of the feed additives of Chinese herbal medicines and lactic acid bacteria on the muscle quality and intestinal morphology of grown pigs. 45 grown pigs were randomly selected and divided into three groups. Group One was the Control Group which was fed with a basal diet, Group Two was the lactic acid bacteria group treated with 0.1% lactic acid bacteria feed additive, Group Three was the Chinese herbal medicine group fed with 0.1% Chinese herbal medicine feed additive. All the experimental pigs were sacrificed after 90 days of rearing. Then, the muscle quality and flavor deposition of the animals were tested by the routine methods, and the histomorphology changes in the duodenum was observed by making tissue sections. The results showed that, compared with the Control Group, the marbling, and the contents of inosinic acid, saturated fatty acid and partially unsaturated fatty acid in the lactic acid bacteria group were significantly higher than those in the Control Group(P<0.05). The content of osinic acid, saturated fatty acid and partially unsaturated fatty acid in the pork of the Chinese herbal medicine group was also significantly higher than those in the Control Group, while the drip loss and shearing force of their pork were decreased. The histomorphology analysis showed that the intestinal villus length, crypt depth and integrity of the two treatment groups were significantly better than those of the Control Group(P<0.05). It could be concluded here that the lactic acid bacteria and Chinese herbal medicine additives both increased the pork quality and muscle flavor substances and improved the integrity of intestinal structure,which was a valuable support for high quality pork production.

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