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首页> 美国卫生研究院文献>Asian-Australasian Journal of Animal Sciences >Pig Feeding under the Potato-green Forage Base System with or without Addition of Herbs versus a Concentrate Based System: Effect on Post-slaughter Performance and Pork Characteristics
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Pig Feeding under the Potato-green Forage Base System with or without Addition of Herbs versus a Concentrate Based System: Effect on Post-slaughter Performance and Pork Characteristics

机译：在马铃薯绿色饲草基料系统中添加或不添加草药与浓缩液基系统相比的猪饲喂：对屠宰后性能和猪肉特性的影响

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This study examined carcass and meat quality parameters in growing/finishing pigs fed unconventionally versus the concentrate-based system. Ninety-six, 12 wk old pigs (34±SD 0.3 kg) were randomly divided into three groups, assigned to one of the three dietary treatments: standard complete concentrate mixture, conventional (C diet); unconventional, steamed potato-green forage-concentrate based diet (U diet), and unconventional basal diet+herbage mix (UH diet). Pigs fed U diet showed lower dressing percentage, meatiness, loin eye area, and weight of pork neck (p≤0.05), but their carcasses were significantly (p≤0.05) longer and had increased backfat depth (p≤0.05). There was no impact of the diet on the meat content of dry matter, crude ash, acidity, and colour parameters of m. longissimus. Unconventional feeding significantly (p≤0.05) elevated water the holding capacity of m. longissimus and slightly improved the sensory attributes analysis of meat. The addition of herbs resulted in increased loin eye area (p≤0.05), decreased fat content (p≤0.05) in m. longissimus, and tended to improve some sensory attributes of meat. There were significant gender differences in response to all diets. There were significant diet×sex interactions for some measured variables, but there were no clearly identifiable trends with regard to any specific carcass or meat parameters. Feeding unconventional diet to pigs may offer better culinary attributes of the meat, and improve some technologically important characteristics of pig carcass, but may negatively affect some carcass or meat parameters.
机译：这项研究检查了非常规饲喂的猪的versus体和肉品质参数与基于浓缩物的系统相比。将96只12周龄的大猪（34±SD 0.3 kg）随机分为三组，分为三种饮食处理方法之一：标准完全浓缩混合饲料，常规（C饮食）；非常规蒸制的马铃薯绿饲料精料饮食（U饮食），以及非常规基础饮食+草药混合物（UH饮食）。用U日粮饲喂的猪表现出较低的选矿率，肉质，腰眼面积和猪颈重量（p≤0.05），但其car体长得多（p≤0.05），背脂肪深度增加（p≤0.05）。饮食对肉的干物质含量，粗灰分，酸度和米的颜色参数没有影响。浪琴非常规饲喂显着（p≤0.05）提高了m的持水量。并改善了肉的感官属性分析。添加草药导致腰肉面积增加（p≤0.05），脂肪含量降低（p≤0.05）。肉，并且倾向于改善肉的某些感官属性。对所有饮食的反应存在明显的性别差异。在某些测量变量中，饮食与性别之间存在显着的相互作用，但是对于任何特定的cas体或肉质参数，都没有明显可识别的趋势。向猪饲喂非常规饮食可以提供更好的肉类烹饪特性，并改善猪car体的某些技术上重要的特征，但可能对某些some体或肉质参数产生负面影响。

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