CAJ | 학술논문

选择2013年春季出生、生长发育良好、胎次相近、体重35 kg左右的烟台黑猪仔猪80头为研究对象，随机分为3组，试验1组26头饲喂高蛋白质水平饲粮，试验2组26头饲喂中等蛋白质水平饲粮，试验3组28头饲喂低蛋白质水平饲粮。每组3个重复，每个重复8～10头猪。结果表明，肥育期和全期日增重都以高蛋白质水平组最高，分别比中等蛋白质水平组和低蛋白质水平组提高14.36%（P<0.05）、4.18%（P>0.05）和9.87%（P<0.05）、4.42%（P>0.05）；全期料重比以高蛋白质水平组最低，分别比中等蛋白质水平组和低蛋白质水平组降低9.30%和0.92%。屠宰率和平均背膘厚都以高蛋白质水平组最高，分别比中等蛋白质水平组和低蛋白质水平组提高1.04%（P>0.05）、2.04%（P>0.05）和4.53%（P>0.05）、5.70%（P>0.05）；瘦肉率以低蛋白质水平组最高，分别比高蛋白质水平组和中等蛋白质水平组提高0.55%（P>0.05）和3.75%（P>0.05）。滴水损失以中等蛋白质水平组最低，分别比高蛋白质水平组和低蛋白质水平组降低45.61%（P>0.05）和26.97%（P>0.05）；剪切力和肌纤维直径都以中等蛋白质水平组最低，分别比高蛋白质水平组和低蛋白质水平组降低14.59%（P>0.05）、14.50%（P>0.05）和10.38%（P>0.05）、0.57%（P>0.05）；肌内脂肪以中等蛋白质水平组最高，分别比高蛋白质水平组和低蛋白质水平组提高17.95%（P>0.05）、32.37%（P>0.05）。背最长肌17种氨基酸含量各组间差异不显著；鲜味氨基酸占总氨基酸比例和必需氨基酸占总氨基酸比例以低蛋白质水平组最高，分别比高蛋白质水平组和中等蛋白质水平组提高0.48%、2.09%和0.31%、3.84%，组间差异不显著。棕榈酸以中等蛋白质水平组最高，分别比高蛋白质水平组和低蛋白质水平组提高6.08%（P>0.05）、7.15%（P<0.05）；硬脂酸和亚油酸以高蛋白质水平组最高，分别比中等蛋白质水平组和低蛋白质水平组提高1.78%（P>0.05）、7.74%（P>0.05）和32.97%（P>0.05）、11.67%（P>0.05）；油酸以低蛋白质水平组最高，分别比高蛋白质水平组和中等蛋白质水平组提高4.82%（P>0.05）和1.44%（P>0.05）。選擇2013年春季齣生、生長髮育良好、胎次相近、體重35 kg左右的煙檯黑豬仔豬80頭為研究對象，隨機分為3組，試驗1組26頭飼餵高蛋白質水平飼糧，試驗2組26頭飼餵中等蛋白質水平飼糧，試驗3組28頭飼餵低蛋白質水平飼糧。每組3箇重複，每箇重複8～10頭豬。結果錶明，肥育期和全期日增重都以高蛋白質水平組最高，分彆比中等蛋白質水平組和低蛋白質水平組提高14.36%（P<0.05）、4.18%（P>0.05）和9.87%（P<0.05）、4.42%（P>0.05）；全期料重比以高蛋白質水平組最低，分彆比中等蛋白質水平組和低蛋白質水平組降低9.30%和0.92%。屠宰率和平均揹膘厚都以高蛋白質水平組最高，分彆比中等蛋白質水平組和低蛋白質水平組提高1.04%（P>0.05）、2.04%（P>0.05）和4.53%（P>0.05）、5.70%（P>0.05）；瘦肉率以低蛋白質水平組最高，分彆比高蛋白質水平組和中等蛋白質水平組提高0.55%（P>0.05）和3.75%（P>0.05）。滴水損失以中等蛋白質水平組最低，分彆比高蛋白質水平組和低蛋白質水平組降低45.61%（P>0.05）和26.97%（P>0.05）；剪切力和肌纖維直徑都以中等蛋白質水平組最低，分彆比高蛋白質水平組和低蛋白質水平組降低14.59%（P>0.05）、14.50%（P>0.05）和10.38%（P>0.05）、0.57%（P>0.05）；肌內脂肪以中等蛋白質水平組最高，分彆比高蛋白質水平組和低蛋白質水平組提高17.95%（P>0.05）、32.37%（P>0.05）。揹最長肌17種氨基痠含量各組間差異不顯著；鮮味氨基痠佔總氨基痠比例和必需氨基痠佔總氨基痠比例以低蛋白質水平組最高，分彆比高蛋白質水平組和中等蛋白質水平組提高0.48%、2.09%和0.31%、3.84%，組間差異不顯著。棕櫚痠以中等蛋白質水平組最高，分彆比高蛋白質水平組和低蛋白質水平組提高6.08%（P>0.05）、7.15%（P<0.05）；硬脂痠和亞油痠以高蛋白質水平組最高，分彆比中等蛋白質水平組和低蛋白質水平組提高1.78%（P>0.05）、7.74%（P>0.05）和32.97%（P>0.05）、11.67%（P>0.05）；油痠以低蛋白質水平組最高，分彆比高蛋白質水平組和中等蛋白質水平組提高4.82%（P>0.05）和1.44%（P>0.05）。
선택2013년춘계출생、생장발육량호、태차상근、체중35 kg좌우적연태흑저자저80두위연구대상，수궤분위3조，시험1조26두사위고단백질수평사량，시험2조26두사위중등단백질수평사량，시험3조28두사위저단백질수평사량。매조3개중복，매개중복8～10두저。결과표명，비육기화전기일증중도이고단백질수평조최고，분별비중등단백질수평조화저단백질수평조제고14.36%（P<0.05）、4.18%（P>0.05）화9.87%（P<0.05）、4.42%（P>0.05）；전기료중비이고단백질수평조최저，분별비중등단백질수평조화저단백질수평조강저9.30%화0.92%。도재솔화평균배표후도이고단백질수평조최고，분별비중등단백질수평조화저단백질수평조제고1.04%（P>0.05）、2.04%（P>0.05）화4.53%（P>0.05）、5.70%（P>0.05）；수육솔이저단백질수평조최고，분별비고단백질수평조화중등단백질수평조제고0.55%（P>0.05）화3.75%（P>0.05）。적수손실이중등단백질수평조최저，분별비고단백질수평조화저단백질수평조강저45.61%（P>0.05）화26.97%（P>0.05）；전절력화기섬유직경도이중등단백질수평조최저，분별비고단백질수평조화저단백질수평조강저14.59%（P>0.05）、14.50%（P>0.05）화10.38%（P>0.05）、0.57%（P>0.05）；기내지방이중등단백질수평조최고，분별비고단백질수평조화저단백질수평조제고17.95%（P>0.05）、32.37%（P>0.05）。배최장기17충안기산함량각조간차이불현저；선미안기산점총안기산비례화필수안기산점총안기산비례이저단백질수평조최고，분별비고단백질수평조화중등단백질수평조제고0.48%、2.09%화0.31%、3.84%，조간차이불현저。종려산이중등단백질수평조최고，분별비고단백질수평조화저단백질수평조제고6.08%（P>0.05）、7.15%（P<0.05）；경지산화아유산이고단백질수평조최고，분별비중등단백질수평조화저단백질수평조제고1.78%（P>0.05）、7.74%（P>0.05）화32.97%（P>0.05）、11.67%（P>0.05）；유산이저단백질수평조최고，분별비고단백질수평조화중등단백질수평조제고4.82%（P>0.05）화1.44%（P>0.05）。
In the study,80 healthy piglets of weight 35 kg,born in the spring of 2013,were selected,randomly divided into three groups.Group 1(n=26),Group 2(n=26) and Group 3(n=28) were feed diets with high,middle and low crude protein levels,respectively.The results indicated that diets with different crude protein levels significantly affected the average daily gain(ADG) of fattening period(60~100 kg) as well as the whole experimental period(35~100 kg). Specifically,the ADG was highest in pigs fed diet with high crude protein levels had,and compared with middle and low levels,their average daily gain were improved 14.36%(P<0.05) and 4.18%(P>0.05),9.87%(P<0.05) and 4.42%(P>0.05) respectively.Feed/gain ratio was highest for the high crude protein level,and compared with middle and low levels,it decreased 9.30% and 0.92%,respectively.Diets with different crude protein levels did not significantly influence the carcass performance.Specifically,slaughter rate and average backfat thickness were highest in pigs fed diet with high crude protein level,and compared with middle and low levels,they were improved 1.04%(P>0.05) and 2.04%(P>0.05),4.53%(P>0.05) and 5.70%(P>0.05) respectively.However,the lean rate was highest in pigs fed diets with low crude protein level,and compared with middle and low levels,it was improved 0.55%(P>0.05) and 3.75%(P>0.05) respectively.Diets with different crude protein levels did not significantly affect the meat quality either. Specifically,drip loss,shear strength,muscle fiber diameter and intramuscular fat(IMF) had best score in pigs fed diet with middle crude protein level,and compared with high and low levels,drip loss decrease 45.61%(P>0.05) and 26.97%(P>0.05);shear strength decreased 14.59%(P>0.05) and 14.50%(P>0.05),muscle fiber diameter decreased 10.38%(P>0.05) and 0.57%(P>0.05),IMF improved 17.95%(P>0.05) and 32.37%(P>0.05).Diets with different crude protein levels did not significantly affect the content of each amino acid.Specifically,flavor amino acids/total amino acid ratio and essential amino acid/total amino acid ratio were highest in pigs fed diet with low crude protein level, and compared with high and middle levels,they were improved 0.48%(P>0.05) and 2.09%(P>0.05),0.31%(P>0.05) and 3.84%(P>0.05),respectively.As for the four fatty acids,diets with different crude protein levels significantly affected the content of palmitic acid,while insignificantly affected the content of the other three fatty acids.Stearic acid and linoleic acid were highest in pigs fed diet with high crude protein level,and compared with middle and low levels,they were improved 1.78%(P>0.05) and 7.74%(P>0.05),32.97%(P>0.05) and 11.67%(P>0.05) respectively. Oleic acid were highest in pigs fed diet with low crude protein level,and compared with high and middle levels,they were improved 4.82%(P>0.05) and 1.44%(P>0.05) respectively.