Effects of Amino Acid or Fulibao Nutritional Additives on Slaughter Performance and Pork Quality of Pigs
作者机构：Guangxi Agricultural Vocational UniversityNanning 530009China
出 版 物：《Animal Husbandry and Feed Science》 (动物与饲料科学（英文版）)
年 卷 期：2022年第14卷第4期
页 面：33-36页
学科分类：090502[农学-动物营养与饲料科学] 0905[农学-畜牧学] 09[农学]
基 金：Guangxi Agricultural Section Self-financing Project(Z2022117)
主 题：Slaughter performance Pork quality Nutritional additives Production performance
摘 要：[Objective]The paper was to study the effects of amino acid or Fulibao nutritional additives on slaughter performance and pork quality of pigs,and to provide a theoretical basis for improving pork quality in pig breeding industry.[Method]Six Landrace×Yorkshire castrated male piglets were divided into three *** piglets in the first group were fed with conventional diet and used as the *** piglets in the experimental group I were fed with the conventional diet supplementing 0.1%Fulibao,and those in the experimental group II were fed with the conventional diet supplementing 0.36%compound amino acid *** piglets were reared for 2 months before being slaughtered.[Result]The average daily gains of piglets in the experimental groups I and II were 17.7%and 6.73%higher than that in the control group,but there was no difference in feed/gain ratio among the three *** dressing percentages of piglets in the experimental groups I and II were 2.7%and 1.72%higher than that in the control group,and the lean meat percentages were 3.5%and 7.97%higher than that in the control group,*** meat fat ratios in the two experimental groups were significantly higher than that in the control *** intermuscular fat in the experimental group II was significantly higher than that in the control ***,the contents of intermuscular fat and inosinic acid in the experimental group II were significantly lower than those in the control group.[Conclusion]Both additives can improve the average daily gain and main slaughter performance of pigs,but can not improve the inosine acid content,and the compound amino acid preparation can not improve the intermuscular fat content.
维普期刊数据库