【作者】 杨静；

【导师】 芦春莲；

【作者基本信息】 河北农业大学 ， 动物营养与饲料科学， 2014， 硕士

【摘要】 本研究主要有两个试验组成，试验一是评定饲料桑粉作为猪饲料的营养价值。试验二是讨论不同水平饲料桑粉对育肥猪生长性能、肉质及营养物质消化率的影响。试验一：首先通过化学分析法测定饲料桑粉的常规养分含量，然后再通过选取健康、胎次一致的三元杂交（杜×长×大）去势公猪6头，采用全收粪法进行消化试验，测定出生长育肥猪对饲料桑粉的各常规营养成分的表观消化率和消化能，评定饲料桑粉作为生长育肥猪饲料的营养价值。结果表明:（1）饲料桑的总能、总能表观消化率和表观消化能分别为15.18MJ/kg、68.04%和9.66MJ/kg；粗蛋白质含量、表观消化率和可消化粗蛋白质分别为19.37%、76.49%和15.33%；粗脂肪含量、表观消化率和可消化粗脂肪分别为3.43%、29.77%和1.06%；粗纤维含量、表观消化率和可消化粗纤维分别为16.61%、31.52%和5.41%；无氮浸出物含量、表观消化率和可消化无氮浸出物分别为35.42%、81.91%和33.08%。（2）饲料桑中总必需氨基酸的含量为4.81%，占氨基酸总量的47.06%。生长猪对饲料桑粉中精氨酸、蛋氨酸、谷氨酸、丝氨酸和脯氨酸的消化率都在70%以上，其余大部分氨基酸的消化率也都在60%以上，说明饲料桑中的大部分氨基酸可以被消化利用。（3）饲料桑粉中不饱和脂肪酸的含量占到脂肪酸总量的一半以上，所含的亚麻酸最高，达到34.71%。结果表明，饲料桑不仅营养价值较高，而且还是能改善动物产品品质，可作为一种新的蛋白饲料资源，极具开发前景。试验二：通过选用体重(65.07±1.70) kg健康“杜长大”三元杂交育肥猪72头，随机分为4组，各组含3个重复，6头组成一个重复，分别饲喂基础饲粮（试验Ⅰ组，即对照组）、含10%饲用桑粉饲粮（试验Ⅱ组）、含15%饲用桑粉饲粮（试验Ⅲ组）、含20%饲用桑粉饲粮（试验Ⅳ组），试验期66d。结果表明：（1）生长性能：Ⅱ、Ⅲ组平均日增重较对照组差异不显著(P>0.05)，Ⅳ组显著低于其它各组(P<0.05)；较对照组，Ⅱ组的饲料增重比未达显著水平(P>0.05)，而Ⅲ、Ⅳ组显著提高(P<0.05)。（2）肉质指标：与对照组相比，饲粮中添加饲用桑粉可减缓猪屠宰后肌肉pH的下降速度；与对照组相比，Ⅱ、Ⅲ、Ⅳ组肌内脂肪含量显著提高12.99%、9.97%和17.22%（P<0.05），但三组之间差异不显著(P>0.05)；Ⅲ、Ⅳ组的背膘厚度与Ⅰ组相比分别降低了6.60%和8.03%（P<0.05），而Ⅱ组与Ⅰ组相比，差异不显著（P>0.05）。检测出亚油酸的含量，Ⅲ、Ⅳ组比Ⅰ组分别显著提高35.91%和39.06%（P<0.05），Ⅲ、Ⅳ组分别比Ⅱ组显著提高28.73%和31.71%（P<0.05）；Ⅲ组饱和脂肪酸的含量比Ⅰ组显著降低7.32%（P<0.05）；Ⅲ组不饱和脂肪酸的含量比Ⅰ组显著提高4.55%（P<0.05）；Ⅲ、Ⅳ组多不饱和脂肪酸的含量比Ⅰ组分别显著提高32.53%和36.46%（P<0.05），比Ⅱ组分别显著提高25.09%和28.79%（P<0.05），Ⅲ、Ⅳ组之间差异不显著（P>0.05）。Ⅱ、Ⅲ组总氨基酸的含量明显高于对照组（P<0.05），Ⅳ组与Ⅰ组相比差异不显著（P>0.05）。对于单一氨基酸来说，有8种氨基酸的含量，特别是鲜味氨基酸的含量，试验组较对照组有不同程度的升高。（3）营养物质消化率：饲粮中添加饲料桑粉对粗蛋白质的表观消化率无显著影响（P>0.05）；Ⅱ、Ⅲ组粗脂肪的表观消化率分别高于对照组20.40%和27.17%（P<0.05），而Ⅰ组和Ⅳ组间差异不显著（P>0.05）。Ⅱ组钙的表观消化率分别比其他三组提高了6.11%、16.78%、14.20%（P<0.05），Ⅰ、Ⅲ、Ⅳ组之间并无明显差异（P>0.05）。Ⅳ组磷的表观消化率分别比其它三组降低了11.31%、12.75%、10.82%（P<0.05），Ⅰ、Ⅱ、Ⅲ组间未见显著性差异（P>0.05）。中性洗涤纤维的表观消化率随饲料桑粉含量的增加而有降低的趋势，Ⅲ、Ⅳ组较对照组分别降低了13.83%和15.24%（P<0.05），但Ⅰ、Ⅱ组差异并不显著（P>0.05）。Ⅰ、Ⅱ、Ⅲ组酸性洗涤纤维的表观消化率差异未达显著水平（P>0.05），但Ⅳ组明显低于对照组15.77%（P<0.05）。结果提示，育肥猪日粮中添加10%-15%的饲用桑粉，在不影响其生长速度的条件下可改善猪肉品质。更多还原

【Abstract】 Two experiments are included in the thesis. The first experiment was conducted tostudy on the nutritional value of forage mulberry for growing-finishing pigs. The secondexperiment discussed the effects of dietary mulberry leaves on the growthperformance,meat quality and apparent digestibility of dietary nutrients in finishing pigs.In the first experiment, firstly,We measure the contents of conventional nutrient inforage mulberry through chemical analysis.Secondly,six crossbred barrows were used toevaluate the nutritional value of forage mulberry.The conventional method of collectingfeces was used to determine the apparent digestibility of organic nutrients in foragemulberry and apparent digestible energy. Results were as reported below:(1)The general energy of forage mulberry the apparent digestibility and digestibleenergy of general energy were15.18MJ/kg,68.04%and9.66MJ/kg respectively; Crudeprotein content, apparent digestibility and digestible protein were19.37%,76.49%and15.33%respectively; crude fat content, apparent digestibility and digestible fat were3.43%,29.77%and1.06%respectively; and nitrogen-free extract content, apparentdigestibility and digestible nitrogen-free extract were35.42%,81.91%and33.08%respectively.(2)The content of the total essential amino acids in forage mulberry is4.81%,itaccounts for47.06%of total amino acids.The apparent digestibility of arginine,methionine, glutamate, serine and praline of forage mulberry for growing-finishing pigsis more than70%,most of the rest of the amino acid digestibility were above60%,theseshow that the most amino acids can be digested and used by growing-finishing pigs.(3)The content of unsaturated fatty acids accounted for more than half of total fattyacids in forage mulberry,the content of linolenic acid is highest,reach up to34.70%.These results indicated that forage mulberry has high nutritional value and a goodprospect of development,it also can improve the quality of animal products.We can use itas a kind of protein feed resources. The second experiment was conducted to investigate the effects of dietary mulberryleaves on the growth performance,meat quality and apparent digestibility of dietarynutrients of finishing pigs. Seventy-two finishing pigs with the same initial body weightof (65.07±1.70) kg were randomly divided into four groups with three replicates and sixpigs in every replicate. Pigs in the four groups were fed a basal diet，the basal dietcontaining10%forage mulberry, the basal diet containing15%forage mulberry and thebasal diet containing20%forage mulberry, respectively. The experiment lasted for66days. The results showed as follows:(1)Growth performance: compared with the basal diet, the average daily gain oftreatment Ⅱ、Ⅲwere not significantly changed (P>0.05), treatmentⅣ was significantlydecreased（P<0.05）, the feed to gain ratio of treatment Ⅱw as not significantly changed(P>0.05), but treatment III、IV was significantly increased（P<0.05）.(2)Meat quality indicators: compared with the basal diet, forage mulberry powdercould slow down the decrease speed of pH; compared with the basal diet,the contents offat in muscle of treatmentⅡ、 Ⅲ、 Ⅳwas significantly increased12.99%、9.97%and17.22%（P<0.05）and there was not significantly difference among threetreatments (P>0.05); compared with the basal diet, back fat thickness of treatment III、IVwere significantly decreased6.60%and8.03%（P<0.05）, but back fat thickness oftreatment Ⅱw as not significantly change (P>0.05). The relative content of linoleic acidtreatment III、IV were significantly increased35.91%and39.06%（P<0.05）comparedwith treatment Ⅰ,and treatment III、IV were significantly increased28.73%and31.71%（P<0.05）compared with treatmentⅡ. The relative content of saturated fatty acidof treatment III was significantly decreased7.32%（P<0.05）compared with treatment Ⅰ.The relative content of unsaturated fatty acid of treatment III was significantly increased4.55%（P<0.05）compared with treatment Ⅰ.The relative content of Polyunsaturatedfatty acids of finishing pigs of treatment III、IV were significantly increased32.53%and36.46%（P<0.05）compared with treatment Ⅰ.The relative content of Polyunsaturatedfatty acids of finishing pigs of treatment III、IV were significantly increased25.09%and28.79%（P<0.05）compared with treatment Ⅱand there was not significantly differencebetween treatment III and IV(P>0.05).The relative content of the total amino acid oftreatment Ⅱand III were significantly increased compared with the basal diet（P<0.05）,there was not significantly difference between treatment IV and Ⅰ（P>0.05）.For the content of single amino acid, compared with the basal diet,treatmentgroups have different degrees of improvement in eight kinds of amino acids.(3)Apparent digestibility of dietary nutrients: forage mulberry powder added had nosignificant effect on apparent digestibility of crude protein (P>0.05). The apparentdigestibility of crude fat of finishing pigs of treatment Ⅱa ndIII were significantlyincreased20.40%and27.17%compared with treatment Ⅰ（P<0.05）and there was not significantly difference between treatment Ⅰand IV; the apparent digestibility of calciumof treatment Ⅱ was significantly increased6.11%、16.78%and14.20%compared with theothers （P<0.05）and there was not significantly difference among the other treatments(P>0.05); the apparent digestibility of phosphorus of treatment IV was significantlydecreased11.31%、12.75%and10.82%compared with the others（P<0.05）,there was notsignificantly difference among treatmentⅠ、Ⅱand Ⅲ(P>0.05).The apparent digestibilityof neutral detergent fiber decreased with increasing forage mulberry powder content,compared with the basal diet, treatment III and IV were significantly decreased13.83%and15.24%(P<0.05),there was not significantly difference among treatment ⅠandⅡ(P>0.05);for the apparent digestibility of acid detergent fiber,there was not significantlydifference among treatment Ⅰ, Ⅱa nd Ⅲ (P>0.05),the apparent digestibility of aciddetergent fiber of treatment IV was significantly decreased15.77%compared with thebasal diet（P<0.05）.The result suggest that the basal diet of finishing pigs adding10%-15%foragemulberry will not affect the growth performance and could improve pork quality.更多还原