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当前位置: 首页 > 文章 > 日粮中复合添加剂水平对生长育肥猪胴体特性的影响 湖北农业科学 2005 (2) 88-90
Position: Home > Articles > Study on the Effects of Compound Additive Levels in Diets on Swine Carcass Characteristics Hubei Agricultural Sciences 2005 (2) 88-90

日粮中复合添加剂水平对生长育肥猪胴体特性的影响

作  者：
王晓明;张重谋;孙仁利;何瑞国
单  位：
华中农业大学动物科技学院;武汉市农业科学院联合奶牛场;江汉大学医学与生命科学学院
关键词：
肉猪;胴体特性;复合添加剂
摘  要：
以大长二元杂交猪为试验对象,以自行配制的肉猪用复合维生素、复合微量元素和复合生物活性物质添加剂为试验因素,采用三因素五水平二次回归通用旋转组合设计,分成21个组,得到15种施用水平组合及其15种试验日粮,进行饲养试验。结果表明:采食5号饲粮第5组试猪,测定的试验指标都较佳,瘦肉率、内脂率、眼肌面积、平均背膘厚分别达到66.18%、1.78%、42.45cm2、1.80cm,极显著地优于最低的对照组6.09%、29.36%、12.12%、28.85%(P<0.01);肉猪胴体性状的主要指标与3种复合添加剂水平呈极显著的回归关系,对二次回归数学模型寻优得出各复合添加剂在猪饲粮中的最佳添加量分别是复合维生素1036.48mg·kg-1;复合微量元素2191.67mg·kg-1;复合生物活性物质7199.54mg·kg-1。
译  名：
Study on the Effects of Compound Additive Levels in Diets on Swine Carcass Characteristics
作  者：
WANG Xiao-ming1,ZHANG Chong-mou1,SUN Ren-li2,HE Rui-guo3(1. College of Medicine and Life Sciences,Jianghan University,Wuhan 430056,China;2 .Alignment Cow Farm ,Agriculture Science Department of Wuhan City,Wuhan 430065,China; 3. Animal Science College,Huazhong Agricultural University, Wuhan 430070,China)
关键词：
growing fattening pig;carcass characteristics;compound additive
摘  要：
By means of three-factor, five-level, quadratic regression general rotational combination design, 168 healthy emasculated Large White×Landrace two-line cross piglets, which was about 20 kg each one, were allotted to 21 groups (one control and 20 treatments). multi-vitamin, compound trace elements and compound active additive are experimental factors. 20 out of 21 groups were fed to fifteen kinds of experimental diets, while the rest one was fed to normally diet as control. After 93-days experiment, the results showed that the GroupⅠ fed to №Ⅰdiets had the best performance lean meat rate ?fat rate ?area of longissimus dorsi ?mean backfat depth was 66.18%?1.78%?42.45cm2 and 1.80cm,respectively, which was higher than the control groups by6.09%?29.36%?12.12% and 28.85%, respectively, and obviously different from the control group(P<0.01), It suggested that the three compound additives levels had significant effects on the main index of carcass characteristics in pig. In the condition of this experiment, the optimal level of these compound additives in the diet is 1036.48mg·kg-1 multi-vitamin, 2191.67mg·kg-1 compound trace elements, and 7199.54mg·kg-1 compound active additive.

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