全株发酵杂交构树替代豆粕 对育肥猪生长性能、胴体性状和肉品质的影响

The experiment was to investigate the effect of replacement of soybean by whole-plant fermented hybrid paper mulberry on growth performance, carcass traits and meat quality of finishing pigs. A total of 48 healthy three-way crossbred pigs weighing (60.53±2.42) kg were randomly divided into four groups, with three replicates in each group and four pigs in each replicate. The pigs in control group were fed with basic diet, group Ⅰ, group Ⅱ and group Ⅲ used 4%, 6% and 8% whole plant fermented hybrid paper mulberry instead of soybean meal, respectively. The pre-test period was 10 d, and the formal test period was 45 d. The results showed that compared with control group, the average daily gain and average daily feed intake of fattening pigs in group Ⅱ and group Ⅲ were significantly reduced (P<0.05). Compared with control group, the backfat thickness of finishing pigs in group Ⅱ and group Ⅲ was significantly reduced (P<0.05), and the eye muscle area of finishing pigs in each test group was significantly increased (P<0.05). Compared with control group, the water power of pork system in group Ⅱ and group Ⅲ was significantly decreased (P<0.05), and the drip loss was significantly increased (P<0.05), the cooking loss in group Ⅲwas significantly decreased (P<0.05), and shear force was significantly increased (P<0.05). The intramuscular fat content and protein content in each test group was significantly increased (P<0.05). The study indicates that 4% whole plant fermented hybrid paper mulberry substitute of soybean meal in diet can improve the carcass traits and meat quality of finishing pigs. [ABSTRACT FROM AUTHOR]