作 者：
孙建广;张石蕊;谯仕彦;易学武;王爱娜;唐燕军
单 位：
湖南农业大学动物营养研究所;中国农业大学动物科技学院
关键词：
发酵乳酸杆菌;生长肥育猪;生长性能;肉品质;脂肪酸
摘 要：
本试验旨在研究日粮中添加发酵乳酸杆菌(Lactobacillus fermentum)对生长肥育猪生长性能和肉品质的影响。试验选择144头日龄、胎次相近,体重在20 kg左右的杜×长×大三元仔猪,公母各占1/2,随机分成对照组、抗生素组和发酵乳酸杆菌组,每组6个重复,每个重复8头猪。试验分2个阶段:生长阶段(体重20～50 kg)和肥育阶段(体重50～90 kg)。对照组饲喂基础日粮,抗生素组饲喂基础日粮+150 mg/kg金霉素,发酵乳酸杆菌组饲喂基础日粮+0.1%发酵乳酸杆菌。结果表明:(1)生长性能方面,在生长阶段,发酵乳酸杆菌组的平均日增重(ADG)比对照组提高了5.8%,料重比(F/G)降低了2.7%;在肥育阶段,发酵乳酸杆菌组的ADG比对照组提高了6.7%,F/G降低了4.6%;在整个试验期,发酵乳酸杆菌组的ADG比对照组提高了6.3%,F/G降低了3.9%。日粮中添加0.1%单一的发酵乳酸杆菌代替抗生素(金霉素),试验猪生长性能略优于抗生素(P>0.05)。在生长阶段,发酵乳酸杆菌组的ADG比抗生素组提高了0.1%,F/G降低了2.3%;在肥育阶段,发酵乳酸杆菌组的ADG比抗生素组提高了9.2%,F/G降低了3.7%;在整个试验期,发酵乳酸杆菌组的ADG比抗生素组提高了5.1%,F/G降低了2.5%;(2)发酵乳酸杆菌组滴水损失比对照组和抗生素组分别降低2.3%和5.0%,剪切力比对照组和抗生素组分别降低26.1%和18.2%;(3)与对照组相比,发酵乳酸杆菌组显著提高了C18∶2、C20∶2、C20∶4和总多不饱和脂肪酸(PUFA)的含量(P<0.05);与抗生素组相比,显著降低了C20∶2的含量(P<0.05)。以上研究结果表明,发酵乳酸杆菌能不同程度地改善生长肥育猪生长性能、胴体品质和肌肉质量。
译 名：
Effects of Lactobacillus fermentum on Growth Performance and Meat Quality in Growing-finishing Pigs
作 者：
SUN Jianguang1 ZHANG Shirui1 QIAO Shiyan2 YI Xuewu2 WANG Aina2 TANG Yanjun1(1.College of Animal Science and Technology,Hunan Agricultural University,Changsha 410128,China;2.College of Animal Science and Technology,China Agricultural University,Beijing 100193,China)
关键词：
Lactobacillus fermentum;Growing-finishing pigs;Performance;Meat quality;Fatty acid
摘 要：
This study was conducted to investigate the effects of Lactobacillus fermentum on growth performance and meat quality of growing-finishing pigs.One hundred and forty-four Duroc×Landrace×Yorkshire crossbred piglets with an average body weight of 20 kg were divided into 3 groups with 6 replicates in each group and 8 piglets in each replicate,male∶female was 1∶1.The 3 groups were as follows: control group(fed basal diet),antibiotic group(added 150 mg/kg aureomycin in basal diet) and Lactobacillus fermentum group(added 1% Lactobacillus fermentum in basal diet).The trial was divided into 2 stages: growth stage(20～50 kg BW) and fattening stage(50～90 kg BW).The results showed as follows: 1) During the growth stage,the ADG in the Lactobacillus fermentum group was improved by 5.8% and the F/G was decreased by 2.7% compared with the control group;during the fattening stage,the ADG in the Lactobacillus fermentum group was improved by 6.7% and the F/G was decreased by 4.6% compared with the control group;during the whole stage,the ADG in the Lactobacillus fermentum group was improved by 6.3% and the F/G was decreased by 3.9% compared with the control group.The effect of 0.1% Lactobacillus fermentum on growth performance was better than that of antibiotic(P>0.05): during the growth stage,the ADG in the Lactobacillus fermentum group was improved by 0.1% and the F/G was decreased by 2.3% compared with the antibiotic group;during the fattening stage,the ADG in the Lactobacillus fermentum group was improved by 9.2% and the F/G was decreased by 3.7% compared with the antibiotic group;during the whole stage,the ADG in the Lactobacillus fermentum group was improved by 5.1% and the F/G was decreased by 2.5% compared with the antibiotic group.2) The drip loss in the Lactobacillus fermentum group was decreased by 2.3% and 5.0% compared with the control group and the antibiotic group,respectively;the shear force in the Lactobacillus fermentum group was decreased by 26.1% and 18.2% compared with the control group and the antibiotic group,respectively.3) The content of C18∶2,C20∶2,C20∶4 and PUFA in muscle in the Lactobacillus fermentum group was significantly higher than that in the control group(P<0.05).Compared with the antibiotic group,Lactobacillus fermentum group significantly decreased(P<0.05) the content of C20∶2 in muscle.All results mentioned above showed that Lactobacillus fermentum could improve the growth performance,carcass characteristics and muscular qualities of growing-finishing pigs.
