Effect of Reduced-protein-lysine-added Diet on Growth and Intramuscular Amino Acids and Fatty Acids of Finisher Pigs
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摘要:
目的 探讨低蛋白质氨基酸平衡饲粮对肥育猪生长性能、肌肉氨基酸和脂肪酸含量及组成的影响。 方法 选用90头平均体重为（59.5±3.6）kg的杜长大三元杂交猪，均衡分成3个处理组，每个处理组设置3个重复，每个重复含10头猪。1组设为对照组，饲喂饲粮含16.58%粗蛋白质（CP）、0.71%可消化赖氨酸（DLy），2、3组分别饲喂CP水平为14.58%和12.53%、DLy水平为0.71%的低蛋白质氨基酸平衡饲粮，试验期40 d。 结果 肥育猪平均日增重和料重比组间差异不显著（P＞0.05）；背最长肌氨基酸、脂肪酸含量和组成各组间均无显著差异（P＞0.05）。 结论 在理想氨基酸模式下，饲粮粗蛋白质水平降低至12.53%，保持赖氨酸水平不变，不影响肥育猪的生长性能、肌肉氨基酸和脂肪酸的含量及组成。 Abstract:Objective Effects of reduced-protein diet with a lysine addition on the growth and the content and composition of intramuscular amino acids and fatty acids of pigs at finishing stage were determined to optimize the feeding at hog farms． Method Ninety Landrace x Large White x Duroc pigs with an initial body weight of 59.5±3.6 kg were randomly divided into 3 groups with 10 pigs in each of 3 replicates. As control, Group 1 was fed on forage containing 16.58% crude protein (CP) and 0.71% digestible lysine (DLy). Group 2 and Group 3 were treatments on diets of 14.58% and 12.53% CP, respectively, with a 0.71% DLy addition. The feeding lasted for 40 d prior to slaughtering for chemical analysis on longissimus muscles. Result Compare to control, the pigs in the treatment groups showed no significant differences on the average daily gain (ADG) or feed/gain ratio (F/G) (P＞0.05). Neither the content or the composition of intramuscular amino acids and fatty acids in the longissimus muscles differed significantly among the 3 groups (P＞0.05). Conclusion The results suggested that, so long as the DLy supply in the forage was kept constant at the adequate level, a reduction of CP up to 12.53% in the pig diet would not significantly alter the growth or the nutritional and eating quality of the pork meat. -
Key words:
- growth performance /
- amino acid composition /
- fatty composition /
- low-protein diet /
- finishing pigs
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表 1 饲粮组成及营养水平
Table 1. Nutritional composition of pig forages
项目
Items预饲饲粮
preparatory
feeding
diet1组
（CK）
Group
12组
Group
23组
Group
3饲粮组成 Diet composition 玉米 Corn/% 68.00 61.30 66.00 71.20 麦皮 Wheat bran/% 0.00 8.50 10.00 10.80 豆粕Soybean meal/% 28.00 24.00 18.00 12.00 磷酸氢钙 CaHPO4/% 1.10 0.66 0.72 0.77 石粉 CaCO3/% 0.60 0.99 1.01 1.00 沸石粉 Zeolite power/% 0.80 3.15 2.63 2.29 食盐 NaCl/% 0.40 0.40 0.40 0.40 预混料1） Premix 1.00 1.00 1.00 1.00 78%赖氨酸盐酸盐 Lys. HCl/% 0.10 0.00 0.16 0.32 98.5%苏氨酸 Thr/% 0.00 0.00 0.02 0.09 99%蛋氨酸 Met/% 0.00 0.00 0.03 0.08 98.5%色氨酸 Try/% 0.00 0.00 0.00 0.03 营养水平2） Nutrient levels DE/（kcal·kg−1） 13.28 12.78 12.78 12.78 CP/% 17.45 16.58 14.58 12.53 Lys/% 0.93 0.82 0.82 0.82 DLys/% 0.81 0.71 0.71 0.71 DMet/% 0.25 0.22 0.23 0.25 (DMet+DCys)/% 0.49 0.45 0.43 0.43 DThr/% 0.57 0.52 0.46 0.46 DTrp/% 0.17 0.16 0.14 0.14 注：1）为预混料向每千克试验饲粮提供:VA 6000IU，VD 1500IU，VE 35.00 mg，VK3 1.50 mg，VB1 2.50 mg，VB2 8.00 mg，D-泛酸 13.50 mg，烟酸 26.00 mg，VB6 2.00 mg，叶酸 0.25 mg，VB12 0.02 mg，生物素 0.25 mg，氯化胆碱 350.00 mg，Fe 80.00 mg，Cu 20.00 mg，Zn 80.00 mg，Mn 20.00 mg，I 0.30 mg，Se 0.25 mg；2）上表中试验饲粮CP为实际测定值，其他营养指标是根据美国研究委员会（NRC，2012）中的饲料原料可消化系数进行计算所得。
Notes: ①The premix provided the following per kg of diets: VA 6000 IU, VD 1500IU, VE 35.00 mg, VK3 1.50 mg, VB1 2.50 mg; VB2 8.00 mg, D-pantothenic acid 13.50 mg, Nicotinic acid 26.00 mg, VB6 2.00 mg, Folic acid 0.25 mg, VB120.02 mg, Biotin 0.25 mg, Choline chloride 350.00 mg, Fe 80.00 mg, Cu 20.00 mg, Zn 80.00 mg, Mn 20.00 mg, I 0.30 mg, Se 0.25 mg；② CP was a measured value, while the others were calculated values according to the digestible coefficient of feed ingredients of the American Research Council (NRC, 2012).
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表 2 低蛋白质氨基酸平衡饲粮对肥育猪生产性能的影响
Table 2. Effect of reduced-protein-lysine-added diet on growth of pigs at finishing stage
项目Item 1组
Group 12组
Group 23组
Group 3初始体重 Initial body weight/kg 59.50±2.05 59.78±2.06 59.12±2.00 结束体重 Final body weight/kg 95.11±4.15 96.58±3.98 95.03±3.34 平均日增重 Average daily gain/g 890.25±71.28 920.00±67.38 897.75±60.43 日均采食量 Average daily feed intake/kg 2.72±0.20 2.78±0.16 2.70±0.23 料重比 Feed gain ratio 3.06±0.18 3.02±0.19 3.01±0.22
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表 3 低蛋白质氨基酸平衡饲粮对肥育猪背最长肌氨基酸含量的影响
Table 3. Effect of reduced-protein-lysine-added diet on amino acid content and composition in longissimus muscles of finisher pigs 单位：mg·mL−1
项目
Item1组
Group 12组
Group 23组
Group 3赖氨酸 Lys 1.90±0.07 1.71±0.13 1.90±0.15 蛋氨酸 Me 0.56±0.03 0.53±0.05 0.56±0.06 苏氨酸 Thr 0.98±0.03 0.90±0.08 0.98±0.08 亮氨酸 Leu 1.77±0.07 1.63±0.11 1.76±0.13 异亮氨酸 Ile 1.04±0.04 0.95±0.07 1.02±0.09 苯丙氨酸 Phe 1.22±0.06 0.79±0.23 1.06±0.24 缬氨酸 Val 1.15±0.04 1.06±0.06 1.14±0.08 组氨酸 His 1.04±0.05 0.92±0.10 1.00±0.07 精氨酸 Arg 1.44±0.07 1.34±0.12 1.45±0.04 天冬氨酸 Asp 2.04±0.07 1.88±0.14 2.03±0.13 丝氨酸 Ser 0.83±0.03 0.77±0.07 0.84±0.04 谷氨酸 Glu 2.69±0.12 2.50±0.22 2.72±0.21 甘氨酸 Gly 0.99±0.02 1.00±0.05 1.05±0.10 丙氨酸 Ala 1.25±0.04 1.17±0.08 1.28±0.06 胱氨酸 Cys 0.14±0.02 0.14±0.02 0.16±0.03 酪氨酸 Tyr 0.76±0.04 0.68±0.06 0.74±0.05 脯氨酸 Pro 0.81±0.01 0.79±0.04 0.84±0.03 总氨基酸 Total amino acid 20.62±0.75 18.74±1.31 20.54±1.01 鲜味氨基酸 Umami amino acid 15.91±0.55 14.79±1.05 16.05±0.81 必需氨基酸 Essential amino acid 8.62±0.32 7.56±0.50 8.53±0.69 鲜味氨基酸占总氨基酸比例
Ratio of umami amino acids to
total amino acids77.18±0.16 78.92±0.59 78.14±0.85 必需氨基酸占总氨基酸比例
Ratio of essential amino acids to
total amino acids41.83±0.15 40.37±0.60 41.49±1.38
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表 4 饲粮不同蛋白质水平对肥育猪背最长肌脂肪酸含量的影响
Table 4. Effect of reduced-protein-lysine-added diet on fatty acid content and composition in longissimus muscles of finisher pigs 单位：%
项目
Item1组
Group 12组
Group 23组
Group 3月桂酸 Lauric acidC12:0 0.10±0.00 0.10±0.00 0.10±0.00 豆蔻酸 Myristic acid C14:0 1.17±0.12 1.13±0.06 1.10±0.10 棕榈酸 Palmitic acidC16:0 24.80±0.46 25.17±0.91 24.60±1.23 棕榈油酸 Palmitoleic acid C16:1 2.33±0.51 2.57±0.45 2.60±0.35 硬脂酸 Stearic acidC18:0 14.57±1.07 14.60±1.15 13.33±1.50 油酸 Oleic acidC18:1 44.17±3.06 46.27±0.95 46.10±1.50 亚油酸 Linoleic acidC18:2 9.17±1.90 7.17±1.76 8.95±1.61 亚麻酸 Linolenic acidC18:3 0.23±0.06 0.17±0.06 0.13±0.06 花生酸 Arachidic acid C20:0 0.23±0.06 0.30±0.08 0.37±0.21 花生四烯酸 Arachidonic acid C20:4 1.27±0.75 0.67±0.51 0.90±0.36 花生五烯酸
Eicosapentaenonic acid C20:50.51±0.11 0.49±0.09 0.53±0.12 二十二碳五烯酸
Docosapentaenoic acid C22:50.67±0.13 0.63±0.15 0.71±0.15 脂肪酸总量 Total fatty acids 99.22±0.93 99.57±0.85 99.42±0.83 饱和脂肪酸 SFA 40.87±1.72 41.30±1.03 39.50±1.12 不饱和脂肪酸 UFA 58.35±2.12 58.27±1.94 59.92±2.06 单不饱和脂肪酸
Monounsaturated fatty acids46.50±2.37 48.84±2.45 48.70±2.09 多不饱和脂肪酸
Polyunsaturated fatty acids11.85±0.41 9.13±0.49 11.22±0.42
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