期刊论文

Effects of Lactobacillus delbrueckii and Xylo-Oligosaccharides on Carcass Traits and Meat Quality of Huanjiang Mini-Pigs

中文

动物营养学报

1006-267X

2020

32

02

636-645

10.3969/j.issn.1006-267x.2020.02.019

KFJ-STS-QYZD-052:中国科学院科技服务网络计划项目（STS） AD17195043:广西科技基地和人才专项 2018GK5009:湖南省创新创业技术投资项目 kq1804056:长沙市科技计划

本校为其他机构

本试验旨在研究德氏乳杆菌(LD)和低聚木糖(XOS)对环江香猪胴体性状和肉品质的影响。选取平均体重为9.5 kg左右的环江香猪96头,随机分为3组,每组8个重复,每个重复4头猪,公母各占1/2。对照组饲喂基础饲粮,德氏乳杆菌组(LD组) 、德氏乳杆菌+低聚木糖组(LD+XOS组)分别在基础饲粮中添加0.05% LD、0.05% LD+0.02% XOS。预试期3 d,正试期84 d。于试验的第28、56和84天(体重分别为15、26和37 kg左右)屠宰测定胴体性状,取背最长肌测定肉品质。结果表明:与对照组相比,试验第28天,LD组背膘厚及肌肉硬脂酸、饱和脂肪酸含量显著降低(P

This study was conducted to determine the effects of Lactobacillus delbrueckii (LD) and xylo-oligosaccharides (XOS) on carcass traits and meat quality of Huanjiang mini-pigs. A total of 96 Huanjiang minipigs with average body weight of 9.5 kg were randomly divided into 3 groups, with 3 replicates per group and 4 pigs per replicate (male ∶female = 1∶1). The control group was fed with a basic diet, and the Lactobacillus delbrueckii group (LD group) and Lactobacillus delbrueckii+xylo-oligosaccharides group (LD+XOS group) were fed diets supplemen...