甘草药渣对生长肥育猪生长性能、胴体性状和肉品质的影响
|
摘要
本试验旨在研究甘草药渣对生长肥育猪生长性能、胴体性状及肉品质的影响。选取240头体重80 kg左右健康的三元杂交猪,按等性别比例随机分成4组,每组3个重复,每个重复20头。对照组饲喂基础饲粮,3个试验组分别在基础饲粮中添加1%、2%、4%的甘草药渣,试验期为7周。结果表明:1%甘草药渣组的平均日增重最高,与对照组相比差异显著(P<0.05);与对照组相比,1%、2%、4%甘草药渣组的平均日采食量分别提高了8.04%(P>0.05)、11.54%(P<0.05)、13.28%(P<0.05);与其他3组相比,1%甘草药渣组的料重比显著降低(P<0.05)。2%和4%甘草药渣组的屠宰率显著高于对照组(P<0.05),1%和2%甘草药渣组的眼肌面积显著高于对照组(P<0.05)。与对照组相比,饲粮中添加1%、2%、4%的甘草药渣对肌肉常规营养成分含量、背膘厚以及大理石纹评分、pH24 h、熟肉率、滴水损失和剪切力均没有产生显著影响(P>0.05)。生长肥育猪肌肉中共检测到17种氨基酸,与对照组相比,饲粮中添加1%、2%、4%的甘草药渣对生长育肥猪肌肉中甘氨酸、半胱氨酸、脯氨酸的含量没有产生显著影响(P>0.05); 1%甘草药渣组肌肉中必需氨基酸和氨基酸的总量均为最高,显著高于4%甘草药渣组(P<0.05),但与对照组没有显著差异(P>0.05)。与对照组相比,饲粮中添加4%的甘草药渣显著降低了肌肉中花生酸的含量(P<0.05),饲粮中添加1%的甘草药渣显著提高了肌肉中不饱和脂肪酸的含量(P<0.05)。由此可知,饲粮中添加1%的甘草药渣可提高生长育肥猪的生长性能,增加眼肌面积和肌肉中不饱和脂肪酸的含量,从而改善肉质,因此推荐生长育肥猪饲粮中甘草药渣的添加量为1%。
This study was conducted to investigate the effects of licorice residue on growth performance,carcass traits and meat quality of growth-finishing pigs. A total of 240 hybrid pigs with body weight about 80 kg were randomly divided into 4 groups with 3 replicates per group and 20 pigs per replicate by equal sex ratio.Pigs in control group were fed a basal diet,while those in three experimental groups were fed the basal diet supplemented with 1%,2% and 4% licorice residue,respectively. The experiment lasted for 7 weeks. The results showed that 1% licorice residue group had the highest average daily gain,which was significantly different from control group( P<0.05). Compared with control group,the average daily feed intake in 1%,2% and4% licorice residue groups increased by 8.04%( P>0.05),11.54%( P<0.05) and 13.28%( P<0.05),respectively.The feed/gain in 1% licorice residue group was significantly decreased compared with other three groups( P < 0. 05). Compared with control group,the dressing percentage in 2% and 4% licorice residue groups was significantly increased( P<0.05),and lion muscle area in 1% and 2% licorice residue groups was significantly increased( P<0.05),while diets supplemented with 1%,2% and 4% licorice residue had no significant effects on common nutrient contents,backfat thickness,marbling score,pH24 h,cook meat rate,drip loss and shear force of muscle( P>0.05). Seventeen amino acids were detected in muscle of growth-finishing pigs. Compared with control group,diets supplemented with 1%,2% and 4% licorice residue had no significant effects on glycine,cystine and proline contents in muscle( P> 0.05). The contents of total amino acids and essential amino acids in muscle in 1% licorice residue group were the highest,which were significantly higher than those in 4% licorice residue group( P<0.05),but had no significant differences compared with the control group( P>0.05). Compared with control group,the content of C20∶0 in muscle was significantly decreased in 4% licorice residue group( P>0.05),and the content of unsaturated fatty acids in muscle was significantly increased in 1% licorice residue group( P<0.05). It is concluded that supplementation of 1% licorice residue increases the growth performance,lion muscle area and the content of unsaturated fatty acids in muscle of growth-finishing pigs,and then improves the meat quality. So,the recommended addition amount of licorice residue is 1% in the diet of growth-finishing pigs.[Chinese Journal of Animal Nutrition,2019,31( 5) : 2397-2404]
This study was conducted to investigate the effects of licorice residue on growth performance,carcass traits and meat quality of growth-finishing pigs. A total of 240 hybrid pigs with body weight about 80 kg were randomly divided into 4 groups with 3 replicates per group and 20 pigs per replicate by equal sex ratio.Pigs in control group were fed a basal diet,while those in three experimental groups were fed the basal diet supplemented with 1%,2% and 4% licorice residue,respectively. The experiment lasted for 7 weeks. The results showed that 1% licorice residue group had the highest average daily gain,which was significantly different from control group( P<0.05). Compared with control group,the average daily feed intake in 1%,2% and4% licorice residue groups increased by 8.04%( P>0.05),11.54%( P<0.05) and 13.28%( P<0.05),respectively.The feed/gain in 1% licorice residue group was significantly decreased compared with other three groups( P < 0. 05). Compared with control group,the dressing percentage in 2% and 4% licorice residue groups was significantly increased( P<0.05),and lion muscle area in 1% and 2% licorice residue groups was significantly increased( P<0.05),while diets supplemented with 1%,2% and 4% licorice residue had no significant effects on common nutrient contents,backfat thickness,marbling score,pH24 h,cook meat rate,drip loss and shear force of muscle( P>0.05). Seventeen amino acids were detected in muscle of growth-finishing pigs. Compared with control group,diets supplemented with 1%,2% and 4% licorice residue had no significant effects on glycine,cystine and proline contents in muscle( P> 0.05). The contents of total amino acids and essential amino acids in muscle in 1% licorice residue group were the highest,which were significantly higher than those in 4% licorice residue group( P<0.05),but had no significant differences compared with the control group( P>0.05). Compared with control group,the content of C20∶0 in muscle was significantly decreased in 4% licorice residue group( P>0.05),and the content of unsaturated fatty acids in muscle was significantly increased in 1% licorice residue group( P<0.05). It is concluded that supplementation of 1% licorice residue increases the growth performance,lion muscle area and the content of unsaturated fatty acids in muscle of growth-finishing pigs,and then improves the meat quality. So,the recommended addition amount of licorice residue is 1% in the diet of growth-finishing pigs.[Chinese Journal of Animal Nutrition,2019,31( 5) : 2397-2404]
引文
[1]国家药典委员会.中华人民共和国药典[M].北京:化学工业出版社,2009:26-27.
[2] ZHANG Q Y,YE M. Chemical analysis of the Chinese herbal medicine G an-Cao(licorice)[J]. Journal of Chromatography A,2009,1216(11):1954-1969.
[3]高雪岩,王文全,魏胜利,等.甘草及其活性成分的药理活性研究进展[J].中国中药杂志,2009,34(21):2695-2700.
[4]段金廒,宿树兰,郭盛,等.中药资源产业化过程废弃物的产生及其利用策略与资源化模式[J].中草药,2013,44(20):2787-2797.
[5]马逊风,马宏军,唐占辉,等.中药渣剩余成分分析及利用途径研究[J].东北师大学报(自然科学版),2004,36(2):108-111.
[6]吴瑛,袁守亮,卢世林.甘草作为兽用药和饲料的应用研究[J].饲料研究,2006(9):18-21.
[7]罗燕燕,刘效栓,李喜香,等.甘草渣化学成分及其综合利用的研究[J].西部中医药,2017,30(3):138-141.
[8]李雪玲,刘志刚,张鑫,等.甘草渣的质量标准研究[J].今日药学,2016,26(2):81-85.
[9]吴华,张辉,段启辉.甘草药渣对放牧肉鸡肉品质的影响[J].青海大学学报(自然科学版),2010,28(3):58-61.
[10]张瑞,赵景辉,王英平,等.甘草残渣、关苍术茎叶对番鸭生产性能和免疫性能的影响[J].特产研究,2011,33(3):19-21.
[11] NAKAGAWA K,KISHIDA H,ARAI N,et al. Licorice flavonoids suppress abdominal fat accumulation and increase in blood glucose level in obese diabetic KK-Aymice[J]. Biological&Pharmaceutical Bulletin,2004,27(11):1775-1778.
[12] AHMED S T,MUN H S,ISLAM M M,et al.Effects of dietary natural and fermented herb combination on grow th performance,carcass traits and meat quality in grow er-finisher pigs[J]. M eat Science,2016,122:7-15.
[13]秦梦,黄璐琦,裴林,等.中药废弃物的开发与利用[J].中国医药导报,2017,14(9):38-41.
[14] ST?RMER F C,REISTAD R,ALEXANDER J. Glycyrrhizic acid in liquorice-evaluation of health hazard[J]. Food and Chemical Toxicology,1993,31(4):303-312.
[15]吴华,张辉,康愿.饲料中添加甘草药渣对肉鸡生产性能的影响[J].当代畜牧,2007(11):29-31.
[16]薛正芬,张文举,盛涛,等.甘草茎叶饲喂羔羊效果研究[J].黑龙江畜牧兽医,2005(9):59-60.
[17] KIM K R,JEONG C K,PARK K K,et al. Anti-inflammatory effects of licorice and roasted licorice extracts on TPA-induced acute inflammation and collagen-induced arthritis in mice[J]. Journal of Biomedicine and Biotechnology,2010,2010:709378.
[18]郭同军,朱宏斌,张俊瑜,等.甘草的理化特性及其在畜牧生产中的应用[J].中国畜牧兽医,2014,41(9):105-109.
[19]刘俊峰,郭雪峰.甘草黄酮对乙醇氧化损伤小鼠血清中NO含量及NOS活性的影响[J].饲料研究,2015(4):72-75.
[20]高雪丽,王亚静,陈复生.甘草功能特性研究进展[J].粮食与油脂,2016,29(10):1-4.
[21]张先勤,葛长荣,田允波,等.中草药添加剂对生长育肥猪胴体特性和肉质的影响[J].云南农业大学学报,2002,17(1):86-90.
[22]李肖梁,余东游,钱娅,等.“十全大补”药渣对肥育猪生长、胴体特性和肉质的影响[J].浙江大学学报(农业与生命科学版),2006,32(4):433-437.
[23] CHAI J M,DIAO Q Y,ZHAO J C,et al. Effects of rearing system on meat quality,fatty acid and amino acid profiles of Hu lambs[J]. Animal Science Journal,2018,89(8):1178-1186.
[24]双金,德力格尔仓,马青枝,等.甘草浸膏副产品复方添加剂对猪肥育效果及其肌肉游离氨基酸含量的影响[J].内蒙古农业大学学报(自然科学版),2001,22(2):75-79.
[25]郑家铿.关于甘草甜素和甘草的副作用[J].福建医药杂志,1979(3):63.
[26] UTAMA D T,LEE C W,PARK Y S,et al.Comparison of meat quality,fatty acid composition and aroma volatiles of Chikso and Hanw oo beef[J]. Asian-Australasian Journal of Animal Sciences,2018,31(9):1500-1506.
[27]王继亮,薛晖,程芳艳.多不饱和脂肪酸对畜禽营养代谢机理的研究[J].山西农业科学,2007,35(12):65-67.
[28] CAMERON N D,ENSER M,NUTE G R,et al.Genotype w ith nutrition interaction on fatty acid composition of intramuscular fat and the relationship w ith flavour of pig meat[J]. M eat Science,2000,55(2):187-195.
[2] ZHANG Q Y,YE M. Chemical analysis of the Chinese herbal medicine G an-Cao(licorice)[J]. Journal of Chromatography A,2009,1216(11):1954-1969.
[3]高雪岩,王文全,魏胜利,等.甘草及其活性成分的药理活性研究进展[J].中国中药杂志,2009,34(21):2695-2700.
[4]段金廒,宿树兰,郭盛,等.中药资源产业化过程废弃物的产生及其利用策略与资源化模式[J].中草药,2013,44(20):2787-2797.
[5]马逊风,马宏军,唐占辉,等.中药渣剩余成分分析及利用途径研究[J].东北师大学报(自然科学版),2004,36(2):108-111.
[6]吴瑛,袁守亮,卢世林.甘草作为兽用药和饲料的应用研究[J].饲料研究,2006(9):18-21.
[7]罗燕燕,刘效栓,李喜香,等.甘草渣化学成分及其综合利用的研究[J].西部中医药,2017,30(3):138-141.
[8]李雪玲,刘志刚,张鑫,等.甘草渣的质量标准研究[J].今日药学,2016,26(2):81-85.
[9]吴华,张辉,段启辉.甘草药渣对放牧肉鸡肉品质的影响[J].青海大学学报(自然科学版),2010,28(3):58-61.
[10]张瑞,赵景辉,王英平,等.甘草残渣、关苍术茎叶对番鸭生产性能和免疫性能的影响[J].特产研究,2011,33(3):19-21.
[11] NAKAGAWA K,KISHIDA H,ARAI N,et al. Licorice flavonoids suppress abdominal fat accumulation and increase in blood glucose level in obese diabetic KK-Aymice[J]. Biological&Pharmaceutical Bulletin,2004,27(11):1775-1778.
[12] AHMED S T,MUN H S,ISLAM M M,et al.Effects of dietary natural and fermented herb combination on grow th performance,carcass traits and meat quality in grow er-finisher pigs[J]. M eat Science,2016,122:7-15.
[13]秦梦,黄璐琦,裴林,等.中药废弃物的开发与利用[J].中国医药导报,2017,14(9):38-41.
[14] ST?RMER F C,REISTAD R,ALEXANDER J. Glycyrrhizic acid in liquorice-evaluation of health hazard[J]. Food and Chemical Toxicology,1993,31(4):303-312.
[15]吴华,张辉,康愿.饲料中添加甘草药渣对肉鸡生产性能的影响[J].当代畜牧,2007(11):29-31.
[16]薛正芬,张文举,盛涛,等.甘草茎叶饲喂羔羊效果研究[J].黑龙江畜牧兽医,2005(9):59-60.
[17] KIM K R,JEONG C K,PARK K K,et al. Anti-inflammatory effects of licorice and roasted licorice extracts on TPA-induced acute inflammation and collagen-induced arthritis in mice[J]. Journal of Biomedicine and Biotechnology,2010,2010:709378.
[18]郭同军,朱宏斌,张俊瑜,等.甘草的理化特性及其在畜牧生产中的应用[J].中国畜牧兽医,2014,41(9):105-109.
[19]刘俊峰,郭雪峰.甘草黄酮对乙醇氧化损伤小鼠血清中NO含量及NOS活性的影响[J].饲料研究,2015(4):72-75.
[20]高雪丽,王亚静,陈复生.甘草功能特性研究进展[J].粮食与油脂,2016,29(10):1-4.
[21]张先勤,葛长荣,田允波,等.中草药添加剂对生长育肥猪胴体特性和肉质的影响[J].云南农业大学学报,2002,17(1):86-90.
[22]李肖梁,余东游,钱娅,等.“十全大补”药渣对肥育猪生长、胴体特性和肉质的影响[J].浙江大学学报(农业与生命科学版),2006,32(4):433-437.
[23] CHAI J M,DIAO Q Y,ZHAO J C,et al. Effects of rearing system on meat quality,fatty acid and amino acid profiles of Hu lambs[J]. Animal Science Journal,2018,89(8):1178-1186.
[24]双金,德力格尔仓,马青枝,等.甘草浸膏副产品复方添加剂对猪肥育效果及其肌肉游离氨基酸含量的影响[J].内蒙古农业大学学报(自然科学版),2001,22(2):75-79.
[25]郑家铿.关于甘草甜素和甘草的副作用[J].福建医药杂志,1979(3):63.
[26] UTAMA D T,LEE C W,PARK Y S,et al.Comparison of meat quality,fatty acid composition and aroma volatiles of Chikso and Hanw oo beef[J]. Asian-Australasian Journal of Animal Sciences,2018,31(9):1500-1506.
[27]王继亮,薛晖,程芳艳.多不饱和脂肪酸对畜禽营养代谢机理的研究[J].山西农业科学,2007,35(12):65-67.
[28] CAMERON N D,ENSER M,NUTE G R,et al.Genotype w ith nutrition interaction on fatty acid composition of intramuscular fat and the relationship w ith flavour of pig meat[J]. M eat Science,2000,55(2):187-195.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |