【摘要】 为研究不同剂量的植物甾醇、枯草芽孢杆菌及复合酶制剂对育肥猪生长性能和肉品质的影响,试验分批选取了600头体重60 kg左右的杜×长×大三元杂交商品猪,随机分成4组,每组150头猪。对照组饲喂玉米-豆粕型基础日粮,试验Ⅰ组饲喂基础日粮+植物甾醇(75 g/t)+枯草芽孢杆菌(20 g/t)+复合酶制剂(100 g/t),试验Ⅱ组饲喂基础日粮+植物甾醇(150 g/t)+枯草芽孢杆菌(40 g/t)+复合酶制剂(200 g/t),试验Ⅲ组饲喂基础日粮+植物甾醇(300 g/t)+枯草芽孢杆菌(80 g/t)+复合酶制剂(400 g/t),试验周期为50 d。试验结果表明:饲料中添加了植物甾醇、复合酶制剂和枯草芽孢杆菌可显著提高育肥猪的平均日采食量,平均日增重,降低料肉比(P<0.05)。试验Ⅱ组与试验Ⅰ组相比差异显著,其末重,平均日采食量,平均日增重分别比试验Ⅰ组提高4.87%、3.81%、10.78%,料肉比降低6.8%。试验Ⅱ组与试验Ⅲ组对比差异不显著。在肉品质方面,试验组在背膘和肉色方面与对照组相比差异显著(P<0.05),可明显改善肉色。更多还原

【Abstract】 This experiment was conducted to investigate the effect of different dose of phytosterols,Bacillus subtilis and compound enzyme preparations on growth performance and meat quality of growing-finishing pigs.A total of 600 crossbred growing-finishers(Duroc×Landrace×Yorkshire),weighing about 60 kg were selected and divided into 4 groups randomly with 150 pigs in each group.Pigs in the control group were fed with basic corn-soybean meal diets.On the basis of the control group,test group Ⅰ was supplemented with phytosterols(75 g/t) + Bacillus subtilis(20 g/t) + compound enzyme preparations(100 g/t);test group Ⅱ was bred with phytosterols(150 g/t) + Bacillus subtilis(40 g/t) + compound enzyme preparations(200 g/t),and test group Ⅲ was provided with phytosterols(300 g/t) + Bacillus subtilis(80 g/t) + compound enzyme preparations(400 g/t).The test cycle of 50 days.The experimental results showed that the addition of phytosterols,compound enzyme preparation and Bacillus subtilis could significantly increase the average daily feed intake and average daily weight gain,and decrease the feed conversion rate(FCR) of growing-finishing pigs(P < 0.05).Furthermore,the final weight,average daily feed intake and average daily gain in test group Ⅱ were increased by4.87%,3.81%,10.78% compared with those in test group Ⅰ,respectively,and the FCR decreased by 6.8%.However,there was no obvious difference between test group Ⅱ and test group Ⅲ.In addition,in terms of meat quality,test groups showed remarkable differences in back fat and meat color compared with the control group(P < 0.05),which could significantly improve the meat color in the former groups.更多还原