PDF(Pubmed)
Abstract：
The study determined the impacts of dietary fermented residues\' (FBR) inclusion on growth, nutrient utilization, carcass characteristics, and meat properties in fattening pigs. Seventy-two robust pigs were randomly assigned to two experimental groups (Duroc × Landrace × Yorkshire, thirty-six pigs each). Each group was subjected to a 52-day trial, during which they received either a corn-soybean meal-based diet or diet enhanced with a 10% addition of FBR. Consequently, adding 10% FBR caused a significant decrease in the digestive utilization of crude dietary components in fattening pigs (p < 0.05) but showed no significant impact on the growth performance. Additionally, FBR inclusion increased the marbling scores (p < 0.05) and total antioxidant functions (p < 0.05) of muscle tissues, indicating improved meat quality. Gender affected backfat depth, with barrows showing thicker backfat depth. In conclusion, dietary supplementation with 10% FBR in finishing pigs influenced the meat quality by improving the marbling score and antioxidant performance while reducing digestibility without compromising growth performance.
摘要：
该研究确定了饮食发酵残留物（FBR）对生长的影响，养分利用率，car体特征，和育肥猪的肉类特性。将72只健壮的猪随机分配到两个实验组（Duroc×Landrace×Yorkshire，每头36头猪)。每组都接受了52天的试验,在此期间，他们接受了以玉米豆粕为基础的饮食或添加10％FBR的饮食。因此,添加10%FBR可显著降低育肥猪饲粮粗组分的消化利用率(p<0.05),但对生长性能无显著影响。此外,FBR包合增加了肌肉组织的大理石花纹评分(p<0.05)和总抗氧化功能(p<0.05),表明改善了肉质。性别影响背部脂肪深度，手推车显示出较厚的背脂肪深度。总之,在肥育猪中添加10％FBR的日粮通过提高大理石花纹评分和抗氧化性能，同时降低消化率而不损害生长性能来影响肉品质。
