1
目 录
Abstract1
Key words1
引言2
1材料与方法2
1.1试验动物及饲养管理2
1.2试验设计2
1.3屠宰及样品采集3
1.4测定指标和方法3
1.4.1生长性能3
1.4.2胴体品质3
1.4.4器官重3
1.4.4肉品质3
1.5 数据处理3
2结果与分析 3
2.1生长性能3
2.2胴体品质和器官4
2.3背最长肌肉质5
3讨论5
3.1益生菌对生长育肥猪生长性能影响5
3.2益生菌对生长育肥猪胴体品质及各器官重影响5
3.3益生菌对生长育肥猪肉品质影响5
4结论6
致谢6
参考文献7
益生菌对生长肥育猪生长性能、胴体及肉品质的影响
动物科学专业学生 徐宗琴
指导教师 苏勇
摘要：本试验旨在探究益生菌对生长肥育猪生产性能，胴体品质及肉品质的影响。试验选取48头体重约32kg的杜长大三元杂交猪，随机分为2组：对照组和益生菌组。每组设置6个重复，每个重复4头猪，公母各半。对照组饲喂基础日粮，日粮配方参照NRC（2012）标准，益生菌组在基础日粮中添加0.05％益生菌制剂。试验分三个阶段，体重3252kg、5275kg和75105kg阶段，试验期间记录采食量及增重情况。试验结束时，每组随机屠宰6头公猪，进行胴体品质评定，并采集背最长肌进行肉品质分析。结果表明，在生长期阶段，与对照组相比，益生菌组猪平均日增重（Average Daily Gain, ADG）有升高趋势，采食量（Average Daily Feed Intake, ADFI）差异不显著，料重比（Feed/Gain, F/G）有下降趋势。育肥前期和后期以及整个生长肥育全期，益生菌组和对照组猪的ADG，ADFI和F/G均无显著差异；益生菌处理对猪胴体重、屠宰率、胴体长度、各器官重、背膘厚度及眼肌面积均无显著影响；两组间猪肉含水量、pH45min 、pH24h、剪切力、大 *景先生毕设|www.jxszl.com +Q: ^351916072* 
理石纹评分无差异；益生菌组肉色评分显著高于对照组；益生菌组肉色L值显著低于对照组，但a值和b值两组间无显著差异；益生菌组肌内脂肪含量显著高于对照组。综上所述，益生菌有促进生长期猪ADG的趋势，但对肥育期猪的促生长作用较小；益生菌的使用可改善猪的肉色。
Effects of probiotics on growth performance, carcass and meat quality of growing finishing pigs
Student majoring in animal science Xu Zongqin
Tutor Su Yong
Abstract：The aim of this study was to investigate the effects of probiotics on the growth performance, carcass quality and meat quality of growing and finishing pigs. In this study, 48 crossbred pigs (Duroc × Landrace × Large White; 25 kg) were randomly divided into 2 groups: control group and probiotics group. Each group had 6 replicates (pens), with 4 pigs per pen (male and female in half). The control group was fed with basal diet according to the NRC (2012) standard, and the probiotics group was added with 0.05% probiotics in the basal diet. The experiment was divided into three stages: weight 3252kg, 5275kg and 75105kg. The feed intake and weight gain were recorded during the experiment. At the end of the experiment, 6 boars were randomly slaughtered for carcass quality evaluation, and collected the longest long muscle for meat quality analysis. The results showed that during the growth period, compared with the control group, the average daily gain (ADG) of probiotics has increasing trend. There was no significant difference in average daily feed intake (ADFI) and feed/gain (F/G) has decreasing trend. During the early and late fattening and the whole growth period, There were no significant difference in ADG, ADFI and F/G between the two groups. Probiotic treatment had no significant effect on pig carcass weight, dressing percentage, carcass length, organs weight, backfat thickness and eye muscle area. Between the two groups, pork water content, pH45min, pH24h, shearing force, marbling score have no significant differences; meat color score of probiotics group was significantly higher than the control group; the L value of probiotic group was significantly lower than the control group, but the a and b values between the two groups had no significant difference; the intramuscular fat content of probiotics group was significantly higher than the control group. In conclusion, probiotics have a tendency to promote the growth performance of growing pigs, but they have little effect on the growth promotion of fattening pigs. The use of probiotics can improve the meat color of pigs.

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