Effects of Large Scale Microbial-fermentation Bed Breeding Mode on the Meat Quality of Finishing Pigs

LI Zhao-long; LIU Bo; LAN Jiang-lin; SHI Huai

doi:10.19303/j.issn.1008-0384.2014.08.002

Volume 29 Issue 8

Aug. 2014

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LI Zhao-long, LIU Bo, LAN Jiang-lin, SHI Huai. Effects of Large Scale Microbial-fermentation Bed Breeding Mode on the Meat Quality of Finishing Pigs[J]. Fujian Journal of Agricultural Sciences, 2014, 29(8): 720-724. doi: 10.19303/j.issn.1008-0384.2014.08.002

Citation:

LI Zhao-long, LIU Bo, LAN Jiang-lin, SHI Huai. Effects of Large Scale Microbial-fermentation Bed Breeding Mode on the Meat Quality of Finishing Pigs[J]. Fujian Journal of Agricultural Sciences, 2014, 29(8): 720-724. doi: 10.19303/j.issn.1008-0384.2014.08.002

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Effects of Large Scale Microbial-fermentation Bed Breeding Mode on the Meat Quality of Finishing Pigs

doi: 10.19303/j.issn.1008-0384.2014.08.002

1. Department of Animal Husbandry and Veterinary Medicine,Fujian Academy of Agricultural Sciences;
2. Agricultural Bio-Resources Research Institute,Fujian Academy of Agricultural Sciences

Received Date: 2014-05-13
Publish Date: 2014-08-18

Abstract

Abstract

2000 " Duroc× Landrace× Yorkshire" commodity pigs around the age of 60 days with similar parity were feed in the cement floor pigsty (control group) and microbial fermentation bed pigsty (experimental group) for120d, respectively.At the end of the experiment, 15 pigs from each group were slaughtered to determinate the meat quality.The results showed that the pig back fat thickness of the microbial fermentation bed pigsty group was2.2%greater than that of the control group (P<0.05) , and the eye muscle area of the experimental group was5.5%larger than that of the control group (P<0.05) ;for the meat color score, the marble grain and the tenderness, microbial fermentation bed pigsty group overwhelmed the control group by 18.21% (P<0.01) , 39.11% (P<0.01) and 17.06%, respectively.The difference in total amino acids were found between the two groups, but not significant, while the contents of lysine and histidine of the experimental group were increased by3.27%and 15.7%, compared with the control group.The fermentation bed feeding can significantly improve the pork tenderness and flavor, while affect the color and the contents of some amino acids, which were common quality indices for the meat as well as safety indices.
- microbial fermentation bed,
- fattening pigs,
- meat quality,
- safety

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References(26)

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