期刊论文

Effects of Bacillus subtilis on Growth Performance,Meat Quality and Antioxidant Capacity of Finishing Pigs

中文

动物营养学报

1006-267X

2019

31

6

2572-2578

10.3969/j.issn.1006?267x.2019.06.016

畜禽安全生产协同创新中心专项资金(CICAPS) 湖南农业大学产学研合作项目(13098) 湖南省自然科学基金项目(2017JJ2120).

本校为第一机构

本试验旨在研究饲粮中添加枯草芽孢杆菌( Bacillus subtilis,BS)对肥育猪生长性能、肉品质和抗氧化能力的影响.试验选择120头平均体重为( 62.90 ± 2.37) kg的"杜×长×大"三元杂交肥育猪,随机分为3个组,每组5个重复,每个重复8头猪.对照组( A组)饲喂基础饲粮,试验组( B、C组)分别在基础饲粮中添加100、200 mg/kg BS.预试期7 d,正试期63 d.结果表明:1)饲粮中添加BS对肥育猪末重、平均日采食量、平均日增重和料重比均无显著影响( P＞0.05) ;2)饲粮中添加BS对改善肥育猪肉品质无显著影响( P＞0.05) ;3)饲粮中添加BS对肥育猪肌肉中总抗氧化能力、总超氧化物歧化酶和过氧化氢酶活性及丙二醛含量均无显...

The aim of this study was to investigate the effects of Bacillus subtilis ( BS) on the growth perform?ance, meat quality and antioxidant capacity of finishing pigs. A total of 120 crossbred Duroc×Landrace×York?shire finishing pigs with an average body weight of ( 62.90 ± 2.37) kg were randomly divided into 3 groups with 5 replicates per group and 8 pigs per replicate. The control group ( group A) was fed a basal diet, and the experimental groups ( groups B and C) were fed diets supplemented with 100 and 200 mg/kg BS in the basal diet, repeti...