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Effect of Dietary Supplementation of fu-libao and Glutamic Acid on Finishing and Slaughter Performance and Meat Quality of Pigs

引用

Animal Husbandry and Feed Science 2020年第1期12卷 26-30页

作者： Yang Cui Luo Sicong Yang Jiahuang Qiu Jinhua Wu Zhuyue Guangxi Institute of Animal Science Nanning 530001China

[Objective]The paper was to investigate the effect of dietary supplementation of fu-libao and L-glutamic acid on finishing and slaughter performances and meat quality trait of"L(Large Yorkshire)×L(Landrace)"crossbred pigs.[Method]Twelve individuals of L×L crossbred pigs with similar body weight of about 51 kg were *** pigs were randomly divided into two groups,three replicates each group,two piglets each *** pigs in control group were fed with conventional diet(control diet),and pigs in treatment group were fed with the control diet added with 0.1%fu-libao(mainly contained soybean phospholipid)and 0.6%L-glutamic *** the pigs were under the same feeding conditions except for different diets during the *** the end of the trial,one pig with similar body weight was selected from each replicate for slaughter and determination of meat quality.[Result]Dietary supplementation of fu-libao and L-glutamic acid had no significant impact on finishing performance of pigs between the two groups(P>0.05),but the back fat thickness of pigs in treatment group was increased(Pfu-libao and L-glutamic acid did not increase the finishing and slaughter performances of L×L crossbred pigs,it significantly enhanced the contents of total amino acid,total flavor amino acid and IMF,and significantly improved meat quality.

关键词： fu-libao L-glutamic acid Finishing Slaughter performance Meat quality

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