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首页> 外文期刊>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：在马铃薯绿饲料基础系统中添加或不添加草药与以浓缩物为基础的系统相比，猪饲喂：对屠宰后性能和猪肉特性的影响。

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摘要

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+or-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 x 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concentrate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+或-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）;非常规的以蒸制的马铃薯绿饲料精料为主的饮食（U饮食），以及非常规的基础饮食+草药混合（UH饮食）。用U日粮饲喂的猪表现出较低的穿衣率，肉质，腰眼面积和猪颈重量（p <= 0.05），但其cas体长得多（p <= 0.05），背脂肪深度增加（p <= 0.05） 。日粮对肉的干物质，粗灰分，酸度和色泽参数没有影响。 longissimus。非常规喂养显着（p <= 0.05）提高了m的持水量。并改善了肉的感官属性分析。草药的添加导致腰眼面积增加（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。对于某些测量变量，饮食与性别之间存在显着的交互作用，但是对于任何特定的car体或肉类参数，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car体或肉质参数产生负面影响。

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