Position: Home > Articles > Effects of "Shiquan Dabu" Chinese herb residues on growth,carcass composition and meat quality in finishing pigs.
Journal of Zhejiang University (Agriculture and Life Sciences)
2006,32
(4)
433-437
“十全大补”药渣对肥育猪生长、胴体特性和肉质的影响
作 者：
李肖梁;余东游;钱娅;尹兆正
单 位：
浙江大学动物科学学院;杭州联合肉类集团
关键词：
十全大补;中草药渣;生长性能;胴体特性;肉质;肥育猪
摘 要：
研究在基础日粮中添加不同剂量十全大补"药渣对肥育猪生长性能、胴体特性和肉质的影响.与对照组比较,肥育猪日粮中添加0.5%、1.0%、1.5%的中草药渣日增重分别增加7.40%(P<0.05)、12.88%(P<0.05)和9.75%(P<0.05),料重比分别降低5.20%(P<0.05)、7.23%(P<0.05)和6.07%(P<0.05);瘦肉率分别提高3.86%(P>0.05)、6.27%(P<0.05)和5.80%(P<0.05),脂肪率分别降低6.42%(P<0.05)、9.63%(P<0.05)和9.30%(P<0.05),背膘厚分别降低7.20%(P<0.05)、13.26%(P<0.05)和12.12%(P<0.05),眼肌面积分别提高4.46%(P>0.05)、9.24%(P<0.05)和6.30%(P<0.05);肌肉红色色度分别提高2.75%(P>0.05)、6.67%(P<0.05)和3.92%(P>0.05),滴水损失率分别降低9.32%(P<0.05)、12.42%(P<0.05)和8.07%(P<0.05);粗脂肪含量分别提高20.80%(P<0.05)、28.47%(P<0.01)和25.55%(P<0.01).结果表明十全大补"药渣可作为肥育猪饲料添加剂,具有改善其生长、胴体特性和肉质的效果.
译 名：
Effects of "Shiquan Dabu" Chinese herb residues on growth,carcass composition and meat quality in finishing pigs.
作 者：
LI Xiao-liang~1,YU Dong-you~1,QIAN Ya~2,YIN Zhao-zheng~1(1.College of Animal Science,Zhejiang University,Hangzhou 310029,China;2.Hangzhou United-Meat Group,Hangzhou 310004,China)
关键词：
Shiquan Dabu;Chinese herb residues;growth performance;carcass composition;meat quality;finishing pigs
摘 要：
Ninety-six finishing pigs were selected to study the effects of different doses of "Shiquan Dabu" Chinese herb residues on growth,carcass composition and meat quality.For the pigs treated with 0.5%,1.0% and 1.5% of Chinese herb residue in their diet,daily gains are increased by 7.40%(P<0.05),12.88%(P<0.05) and 9.75%(P<0.05),feed gain ratios are decreased by 5.20%(P<0.05),7.23% (P<0.05) and 6.07%(P<0.05),lean meat percentages are increased by 3.86%(P>0.05),6.27%(P<0.05) and 5.80%(P<0.05),carcass fat percentages are decreased by 6.42%(P<0.05),9.63%(P<0.05) and 9.30%(P<0.05),back-fat depths are reduced by 7.20% (P<0.05),13.26%(P<0.05) and 12.12%(P<0.05),longissimus dorsi areas are increased by 4.46%(P>0.05),9.24%(P<0.05) and 6.30%(P<0.05),meat red color degrees are increased by 2.75%(P>0.05),6.67%(P<0.05) and 3.92%(P>0.05),drip loss rates are decreased by 9.32%(P<0.05),12.42%(P<0.05) and 8.07(P<0.05),contents of intramusclar fat are increased by 20.80%(P<0.05),28.47%(P<0.01) and 25.55%(P<0.01) compared with the control group fed with basal diet,respectively.The results indicated that "Shiquan Dabu" Chinese herb residues could make a novel alternative feed additive and improve growth performance,carcass composition and meat quality of finishing pigs.
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