【摘 要】
：
对猪饲喂玉米DDGS可使猪肉脂肪增加从而影响猪肉品质,当在猪日粮中添加一定量的共轭亚油酸(CLA)可以提高猪肉中多不饱和脂肪酸的含量,从而可以提高猪肉的品质.本试验在猪屠宰
【机 构】
：
江苏畜牧兽医职业技术学院动物医学院
论文部分内容阅读
对猪饲喂玉米DDGS可使猪肉脂肪增加从而影响猪肉品质,当在猪日粮中添加一定量的共轭亚油酸(CLA)可以提高猪肉中多不饱和脂肪酸的含量,从而可以提高猪肉的品质.本试验在猪屠宰30d前给其饲喂含0、20%、40%的玉米DDGS,在屠宰10d前将每个处理组的一半猪只饲喂含0.6%的CLA日粮.屠宰时采集胴体、猪内脏和背最长肌等样本.数据显示,DDGS组和CLA组猪肉的背最长肌面积、第10肋骨处背膘厚度、最后肋之间的膘部中线、背最长肌肉颜色、大理石花纹、剪切力和滴水损失以及培根胶原蛋白含量均没有显著差异,其中0、20%和40%DDGS组的猪肉外层背碘值(IV)分别为65.07、69.75和74.25,都较添加CLA组的要高(P≤0.05).另外,0.6%CLA组和空白对照组猪肉外层背脂的脂肪酸IV分别为68.31和71.11.两者差异显著(P≤0.05),40%含量DDGS组的猪肉培根瘦肉率(38%)较CLA组(48%)低(P≤0.05).DDGS组的猪脂肪或肝脏中的脂肪酸合成酶的丰度、肉毒碱棕榈酰基转移酶1A、乙酰辅酶A-羧化酶、硬脂酰辅酶A脱氢酶、甘油醛3-磷酸脱氢酶mRNA的表达的没有显著差异(P>0.05),CLA组猪肉脂肪中的△9去饱和酶指数有所下降(P≤0.05).这些数据说明,猪日粮中饲喂DDGS可以降低猪肉的品质.对育成猪饲喂20%或者更高含量的DDGS可以降低猪肉培根瘦肉率,但通过添加0.6%的CLA可以部分缓解这些不利的影响.
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