Duffy Sarah K, Kelly Alan K, Rajauria Gaurav, Clarke Louise C, Gath Vivian, Monahan Frank J, O'Doherty John V
School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
School of Veterinary Medicine, University College Dublin, Dublin 4, Ireland.
J Anim Physiol Anim Nutr (Berl). 2018 Oct;102(5):1296-1305. doi: 10.1111/jpn.12939. Epub 2018 Jul 5.
The objective of this study was to investigate the effects of supplementing both phytase and 25-hydroxyvitamin D (25-OH-D₃) on pig performance, nutrient digestibility, carcass characteristics, bone parameters and pork quality in finisher pigs. The experimental design was a 2 × 2 factorial comprising of four dietary treatments. One hundred and twenty pigs (60 male, 60 female) were blocked according to live weight and sex and allocated to the following dietary treatments: low P (4.81 g/kg) diet (basal) (T1); low P diet + phytase (T2); low P diet + 25-OH-D₃ (T3) and low P diet + phytase + 25-OH-D₃ (T4). Pigs supplemented with phytase had a lower average daily feed intake (ADFI) (2.45 kg vs. 2.59 kg; p < 0.05) and lower feed conversion ratio (FCR) (2.74 kg/kg vs. 2.85 kg/kg; p < 0.05) compared to pigs offered the nonphytase diets. Pigs offered phytase diets had a higher (p < 0.05) coefficient of apparent total tract digestibility (CATTD) of ash, phosphorous (P) and calcium (Ca) compared with pigs offered the nonphytase supplemented diets. Pigs offered the 25-OH-D diets had a higher CATTD of N and ash. Pigs offered the phytase diets had increased (p < 0.05) bone DM, ash, Ca, P and density compared to the nonphytase diets. There was a significant interaction (p < 0.05) between phytase and 25-OH-D on cook loss. Pigs offered 25-OH-D had increased cook loss over the basal diet; however, there was no effect on cook loss when phytase and 25-OH-D were offered in combination compared to the phytase only diet. Pigs offered 25-OH-D exhibited higher (p < 0.05) Warner Bratzler shear force values and lower (p < 0.05) pork lightness (L*) surface colorimeter values. In conclusion, there was no benefit to offering a combination of phytase and 25-OH-D on pig performance, bone parameters or pork quality.
本研究的目的是调查在生长育肥猪中添加植酸酶和25-羟基维生素D（25-OH-D₃）对猪生产性能、养分消化率、胴体特性、骨骼参数和猪肉品质的影响。试验设计为2×2析因设计，包括四种日粮处理。120头猪（60头公猪，60头母猪）按体重和性别进行分组，并分配到以下日粮处理组：低磷（4.81 g/kg）日粮（基础日粮）（T1）；低磷日粮+植酸酶（T2）；低磷日粮+25-OH-D₃（T3）；低磷日粮+植酸酶+25-OH-D₃（T4）。与饲喂不含植酸酶日粮的猪相比，添加植酸酶的猪平均日采食量（ADFI）较低（2.45 kg对2.59 kg；p<0.05），饲料转化率（FCR）较低（2.74 kg/kg对2.85 kg/kg；p<0.05）。与饲喂不含植酸酶日粮的猪相比，饲喂含植酸酶日粮的猪的灰分、磷（P）和钙（Ca）的表观全肠道消化率（CATTD）较高（p<0.05）。饲喂含25-OH-D日粮的猪的氮和灰分的CATTD较高。与不含植酸酶的日粮相比，饲喂含植酸酶日粮的猪的骨骼干物质、灰分、钙、磷和密度增加（p<0.05）。植酸酶和25-OH-D对蒸煮损失有显著交互作用（p<0.05）。与基础日粮相比，饲喂25-OH-D的猪蒸煮损失增加；然而，与仅饲喂植酸酶的日粮相比，同时添加植酸酶和25-OH-D时对蒸煮损失没有影响。饲喂25-OH-D的猪表现出较高（p<0.05）的Warner Bratzler剪切力值和较低（p<0.05）的猪肉亮度（L*）表面色度仪值。总之，同时添加植酸酶和25-OH-D对猪的生产性能、骨骼参数或猪肉品质没有益处。
