Yang Bo-Seok, Kim Myeong Hyeon, Choi Jung-Seok, Jin Sang Keun, Park Man-Jong, Song Young-Min, Lee Chul Young
Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
J Anim Sci Technol. 2019 Jan;61(1):1-9. doi: 10.5187/jast.2019.61.1.1. Epub 2019 Jan 31.
Little is known about the effects of the plane of nutrition on growth performance and meat quality of grow-finish pigs under commercial production conditions. The present study was thus addressed to this virtually unanswered question. One hundred and two barrows and 102 gilts weighing approximately 24 kg were fed phase I and II grower diets with a high, medium, or low plane of nutrition (HP, MP, or LP) to approximately 43 and 70 kg, respectively, in 6 replicates (pens). Subsequently, the HP and MP groups were fed the HP and MP1 finisher diets, respectively, the LP group being fed a second MP (MP2) finisher diet (LP1 group). Moreover, 68 LP-grower-fed barrows and gilts were added to the feeding trial and fed the MP1 and LP finisher diets to approximately 95 kg and thereafter, respectively (LP2 group). All MP diets had the lysine:calorie ratios comparable to the RNC recommendations, with < 18% differences between those of the HP and LP diets. The finisher pigs were reared in 16 pens and slaughtered at approximately 115 kg. The gain:feed ratio, but not average daily gain (ADG), was greater for the HP group than for the MP and LP during the grower phase I whereas during the grower phase II, ADG was greater ( < 0.05) for the HP and LP groups vs. MP. During the finisher phase I, ADG was less for the LP (LP1 + LP2) group vs. HP and MP, with no difference between the HP and MP groups; the gain:feed ratio was less for the LP vs. MP group. Backfat thickness was greater for the LP vs. HP group. The water holding capacity of fresh muscle (LM) and the sensory juiciness score for cooked LM were greatest for the LP group, the sensory flavor and tenderness scores being greater for the LP group vs. MP. In conclusion, results suggest that compensatory growth occurred for the LP and MP groups during the grower phase II and finisher phase I, respectively, with fat deposition increased for the LP group and that meat quality could be improved by the use of LP.
在商业生产条件下，关于营养水平对生长育肥猪生长性能和肉质的影响知之甚少。因此，本研究针对这个几乎未得到解答的问题展开。102头公猪和102头体重约24千克的后备母猪，分别在6个重复栏（圈）中，先饲喂营养水平高、中、低的第一阶段和第二阶段生长猪日粮（HP、MP或LP），体重分别达到约43千克和70千克。随后，HP组和MP组分别饲喂HP和MP1育肥猪日粮，LP组饲喂第二种MP（MP2）育肥猪日粮（LP1组）。此外，将68头在生长阶段饲喂LP日粮的公猪和后备母猪加入饲养试验，之后分别饲喂MP1和LP育肥猪日粮至约95千克（LP2组）。所有MP日粮的赖氨酸：能量比与美国国家研究委员会（NRC）的建议相当，HP和LP日粮之间的差异小于18%。育肥猪饲养在16个栏中，体重约115千克时屠宰。在生长阶段I，HP组的料重比高于MP组和LP组，但平均日增重（ADG）并非如此；而在生长阶段II，HP组和LP组的ADG高于MP组（P<0.05）。在育肥阶段I，LP（LP1+LP2）组的ADG低于HP组和MP组，HP组和MP组之间无差异；LP组的料重比低于MP组。LP组的背膘厚度大于HP组。LP组新鲜肌肉（腰大肌）的保水能力和煮熟腰大肌的感官多汁性评分最高，LP组的感官风味和嫩度评分高于MP组。总之，结果表明，LP组和MP组分别在生长阶段II和育肥阶段I出现了补偿生长，LP组的脂肪沉积增加，并且使用LP日粮可以改善肉质。
