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《Journal of Sichuan Agricultural University》 2002-01
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Effects of Different Feeding Regimens on Growth Performance and Meat Quality of Growing-Finishing Pigs

CHEN Dai wen 1, ZHANG Ke ying 1, YU Bing 1, LI Xue wei 2, HU Zu yu 2 (1.Institute of Animal Nutrition; 2.College of Animal Science and Technology, Sichuan Agricultural University, Yaan 625014, Sichuan, China)  
This study was intended to investigate the effect of different feeding regimens on growth performance and meat quality of growing finishing pigs. 20 Landrace×Yorkshire crossbred pigs averaging 20 0?kg of bodyweight were randomly allocated into four dietary treatments with five replicates per treatment and one pig per replicate. The control pigs (group 1) were fed with basal diets containing salinomycin 50?mg/kg from growing (20~50, 50~70?kg) through finishing periods (70~100?kg). Group 2 was a new feeding regime. Pigs from 20~70?kg were fed with the same diets as Group 1 with 0 2?mg chromium /kg from chromium yeast replacing salinomycin. From 70~100?kg, the diet contained lower DE and CP than that in Group 1 and was added with 200?mg VE/kg. In Group 3 and Group 4, the rations consisted of 90% Group 1 diet+10% green vegetables (on air dry basis) and 90% Group 2 diet + 10% green vegetables respectively. Feed and water were available ad libitum. The results showed: ①Supplementation with 10% green vegetables in the rations reduced average back fat thickness by 20 0%~23 0% and enhanced carcass lean percentage by 4~5 percentage (P0 05); ② Drip loss was reduced by the supplementation with 10% green vegetables. The content of IMP in longissimus muscle was enhanced by 6 0%~8 0%; ③ Average daily gain, feed utilization and carcass characteristics were not affected by 200?μg/kg Cr supplementation in growing period; ④The color score, pH and drip loss were not influenced by supplementation with 200?mg/kg VE in finishing period; ⑤ The decrease of dietary DE and protein concentration tended to improve carcass lean percentage and reduced the average back fat thickness.
【Fund】: 四川省重点科研项目“提高猪肉品质的综合技术研究”的部分内容
【CateGory Index】: S828.2
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