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当前位置: 首页 > 文章 > 干酪乳杆菌对北京黑猪育肥阶段生长性能和肌肉营养成分含量的影响 动物营养学报 2019 (1) 469-476
Position: Home > Articles > Effects of Lactobacillus casei on Growth Performance and Muscle Nutritional Component Contents of Beijing Black Pigs during Fattening Stage Chinese Journal of Animal Nutrition 2019 (1) 469-476

干酪乳杆菌对北京黑猪育肥阶段生长性能和肌肉营养成分含量的影响

作  者：
王四新;季海峰;王红卫;刘辉;石国华;张董燕;王晶;张伟;王雅民
单  位：
北京黑六牧业科技有限公司;北京市农林科学院畜牧兽医研究所
关键词：
北京黑猪;干酪乳杆菌;生长性能;肌肉营养成分含量
摘  要：
本试验旨在探讨在饲粮中添加干酪乳杆菌对北京黑猪育肥阶段生长性能及背最长肌中粗蛋白质、肌内脂肪、氨基酸和脂肪酸等营养成分含量的影响。选择体重为(62.77±0.59) kg的育肥北京黑猪120头,随机分成2组,分别为对照组和干酪乳杆菌组,每组5个重复,每个重复12头(阉公猪与母猪各占1/2)。对照组试验猪饲喂基础饲粮(不添加抗生素和干酪乳杆菌);干酪乳杆菌组试验猪饲喂在基础饲粮中添加干酪乳杆菌冻干制剂的饲粮(每千克饲粮中干酪乳杆菌的有效活菌数为2.0×109CFU)。试验期42 d。结果显示:1)与对照组相比,干酪乳杆菌组的平均日增重提高了8.02%,料重比降低了7.20%,差异均达到显著水平(P<0.05)。2)干酪乳杆菌组背最长肌中粗蛋白质、肌内脂肪、鲜味氨基酸、必需氨基酸、总氨基酸和不饱和脂肪酸的含量高于对照组,而饱和脂肪酸含量低于对照组,但均差异不显著(P>0.05)。由此可见,在饲粮中添加干酪乳杆菌可以改善北京黑猪育肥阶段的生长性能和饲料利用率,而对其肌肉中营养成分含量无显著影响。
译  名：
Effects of Lactobacillus casei on Growth Performance and Muscle Nutritional Component Contents of Beijing Black Pigs during Fattening Stage
作  者：
WANG Sixin;JI Haifeng;WANG Hongwei;LIU Hui;SHI Guohua;ZHANG Dongyan;WANG Jing;ZHANG Wei;WANG Yamin;Institute of Animal Husbandry and Veterinary Medicine,Beijing Academy of Agriculture and Forestry Sciences;Beijing Heiliu Animal Husbandry Science and Technology Co.,Ltd.;
单  位：
WANG Sixin%JI Haifeng%WANG Hongwei%LIU Hui%SHI Guohua%ZHANG Dongyan%WANG Jing%ZHANG Wei%WANG Yamin%Institute of Animal Husbandry and Veterinary Medicine,Beijing Academy of Agriculture and Forestry Sciences%Beijing Heiliu Animal Husbandry Science and Technology Co.,Ltd.
关键词：
Beijing black pigs;;Lactobacillus casei;;growth performance;;muscle nutritional component contents
摘  要：
This experiment was conducted to evaluate the effects of dietary Lactobacillus casei on growth performance and the contents of crude protein,intramuscular fat,amino acids and fatty acids in longissimus dorsi muscle of Beijing black pigs during fattening stage.A total of 120 healthy fattening Beijing black pigs with an average body weight of(62.77±0.59) kg were randomly allotted into 2 groups with 5 replicates per group and12 pigs per replicate(barrow and female in half),comprising of control group and Lactobacillus casei group.The pigs in the control group were fed a basal diet(without antibiotics and Lactobacillus casei),and the pigs in the Lactobacillus casei group were fed the basal diet supplemented with Lactobacillus casei(viable count was 2.0×109 CFU/kg diet).The experiment lasted for 42 days.The results showed as follows:1) compared with the control group,the average daily gain was significantly increased by 8.02%(P<0.05) and the feed/gain was significantly decreased by 7.20%(P<0.05) in Lactobacillus casei group.2) Compared with the control group,the contents of crude protein,intramuscular fat,delicious amino acids,essential amino acids,total amino acids and unsaturated fatty acids in Lactobacillus casei group were increased,the content of saturated fatty acids was decreased,but there were no significant difference between control group and Lactobacillus casei group(P>0.05).The results indicate that Lactobacillus casei supplementation has beneficial effects on the improvement of growth performance and feed conversion ratio in Beijing black pigs during fattening stage,but has no significant effect on the contents of muscle nutritional components.

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