飼糧能量對(duì)豬胴體品質(zhì)和肉質(zhì)的影響研究進(jìn)展

1、飼糧能量對(duì)豬胴體品質(zhì)和肉質(zhì)的影響研究進(jìn)展童曉莉1 蔣蜀剛2（1. 農(nóng)業(yè)部種豬質(zhì)量監(jiān)督檢驗(yàn)測(cè)試中心,重慶榮昌 400039;2.重慶市渝北區(qū)畜牧獸醫(yī)站,重慶渝北 400120）摘 要 能量是對(duì)飼料中三大主要有機(jī)營(yíng)養(yǎng)物質(zhì)的綜合評(píng)價(jià)，能量水平直接關(guān)系到豬的生長(zhǎng)性能高低，同時(shí)又直接影響到豬的胴體品質(zhì)和肉質(zhì)。本文綜述了能蛋比、能量飼料來(lái)源對(duì)胴體品質(zhì)的影響和能量對(duì)肉質(zhì)的影響情況。關(guān)鍵詞 能量 豬 胴體品質(zhì) 肉質(zhì)Research Advances on the Effect of Feed Energy to Pig Carcass Quality and Meat Quality1TONG Xiaoli

2、2JIANG Shugang(1. Department of Agriculture pig quality examination test center , Chongqing 400039;2.Animal and Veterinary Station of Chongqing Yubei,Chongqing 400120）Abstract Energy is the comprehensive evaluation to three major organic nutrients of feed,the level of energy relation to pigs growth

3、performance,but also direct influence on the pig carcass and meat quality. This paper reviewed energy/ptotein and energy sources to pig carcass quality and the effect of energy on meat quality.Keywords Energy Pig Carcass quality Meat quality在生產(chǎn)中可以人為改變豬體營(yíng)養(yǎng)物質(zhì)的代謝沉積情況，使豬體的蛋白質(zhì)含量增加，也可以使豬體的脂肪減少，也可以使豬體的蛋白和脂

4、肪的含量同時(shí)增加和減少。豬每日最大沉積蛋白量既受營(yíng)養(yǎng)的也受非營(yíng)養(yǎng)的因素調(diào)控，日沉積蛋白質(zhì)量的上限通常受非營(yíng)養(yǎng)性因素調(diào)控；非營(yíng)養(yǎng)性因素中最重要的是基因型，同時(shí)性別、健康狀態(tài)和環(huán)境對(duì)蛋白質(zhì)的日沉積起著非常顯著的作用；營(yíng)養(yǎng)性因素主要決定豬體的日沉積量。本文從能量對(duì)豬胴體品質(zhì)和肉質(zhì)的影響作一綜述。1 能量：蛋白質(zhì)（氨基酸）對(duì)豬胴體品質(zhì)的影響能量、蛋白質(zhì)（或氨基酸）對(duì)胴體的影響非常復(fù)雜，能量、蛋白質(zhì)等營(yíng)養(yǎng)物質(zhì)攝入體內(nèi)以后營(yíng)養(yǎng)物質(zhì)之間還有一系列生化過(guò)程才會(huì)以體脂體蛋白質(zhì)的形式沉積，當(dāng)攝入營(yíng)養(yǎng)不足時(shí)體脂體蛋白質(zhì)又會(huì)分解以維持機(jī)體正常的新陳代謝。Batterham等1（1990）的研究表明，平均背膘厚隨著賴氨

5、酸：代謝能的上升而下降，眼肌面積隨著賴氨酸：代謝能提高而增大（Cameron等，1999）2，瘦肉率隨著賴氨酸：代謝能提高而增加（Szab等，2001）3。Castell等4（1994）發(fā)現(xiàn)后腿比例隨著賴氨酸：代謝能提高而增加，后腿中的無(wú)脂瘦肉也隨賴氨酸：代謝能提高而增加（Grandhi和Cliplef，1997）5。相反地，飼糧中代謝能濃度的提高或日攝入代謝能濃度的提高，豬胴體脂肪含量也提高（Wood等，1996）6。Ellis等7（1996）還發(fā)現(xiàn)眼肌面積隨著代謝能濃度提高而增大。Smith等8（1999）報(bào)道增加了飼糧中的凈能后，使得第10肋的膘厚增加，而瘦肉率減少，但上市時(shí)間沒有變化。

6、同樣，Knowles等9（1998）報(bào)道凈能濃度對(duì)豬胴體有一點(diǎn)影響，但他在同一試驗(yàn)中發(fā)現(xiàn)中等凈能水平組的脂肪日增重降低，最低凈能組的第10肋膘厚增加，但是瘦肉率沒有影響。能量蛋白質(zhì)對(duì)豬胴體品質(zhì)的影響有不同報(bào)道。周勤飛10（2006）研究中也發(fā)現(xiàn)：飼糧蛋白質(zhì)含量不變，隨著能量從12.99MJ/kg上升到14.57MJ/kg胴體脂肪含量提高，但當(dāng)能量提高到15.07MJ/kg時(shí)眼肌面積下降、平均背膘厚下降、瘦肉率提高、無(wú)脂瘦肉率提高；胴體品質(zhì)與蛋白質(zhì)、能量的日攝入量有關(guān)，而與能蛋比關(guān)系不大。2 飼糧能量飼料的來(lái)源對(duì)豬胴體品質(zhì)的影響動(dòng)物脂肪的質(zhì)量通常與沉積的脂肪酸的種類和數(shù)量有關(guān)，豬的體脂肪幾乎都是

7、從胃腸道吸收后直接沉積到脂肪組織中去，因此體脂肪的質(zhì)量與飼糧中的脂肪組成有只接的關(guān)系。如果飼糧中不含脂肪豬則在體內(nèi)合成飽和脂肪酸（主要是棕櫚酸和硬脂酸）和單不飽和脂肪酸。多不飽和脂肪酸的沉積（C18:2和C18:3）是軟脂肪形成的主要原因，軟脂肪的形成會(huì)影響到肉的加工、食用價(jià)值。而多不飽和脂肪酸都是從飼糧中攝取的。Bergkamp11（1972）分析了豬飼糧中大豆以豆粕（加或不加大豆油）或者大豆對(duì)胴體品質(zhì)（分級(jí)、瘦肉和脂肪的比例）的影響，添加大豆油+豆粕組的胴體品質(zhì)、屠宰率、背膘厚和眼肌面積得到了提高，而后腿比例減少了。Wahlstom等12（1971）報(bào)道全部或部分的豆粕被大豆（炒制）替代，

8、在加或不加蛋氨酸和賴氨酸的情況下都能提高屠宰率。Monari等13（1996）總結(jié)了19831986年期間對(duì)大豆在豬上的應(yīng)用研究發(fā)現(xiàn)，加大豆后會(huì)提高屠宰率，但使脂肪變軟。Busboom等14（1991）報(bào)道，飼喂雙低菜籽餅或雙低菜籽粕后的豬胴體品質(zhì)與豆粕相比沒有區(qū)別。Ilori等15（1984）用豆粕和花生粕喂豬后發(fā)現(xiàn)用花生粕飼喂后豬的生產(chǎn)性能降低，但胴體品質(zhì)沒有影響。Shelton等16（2001）以玉米為主要能量原料，分別選用豆粕、玉米胚芽粕、大豆餅、雙低菜籽餅、花生粕、葵花粕、豌豆、肉骨粉、家禽代謝糞便等作蛋白質(zhì)原料對(duì)豬試驗(yàn)，結(jié)果表明用豆粕作蛋白質(zhì)原料與其它的蛋白質(zhì)原料在生產(chǎn)性能、胴體品

9、質(zhì)和肉質(zhì)上相比相當(dāng)或稍好。Apple等17（2003）用羽毛粉作蛋白質(zhì)源喂豬發(fā)現(xiàn)，飼糧中隨著羽毛粉添加量的增加，肉色有變淡的趨勢(shì)。Shackleford等18（1990）在豬典型玉米-豆粕型飼糧中添加牛脂油、紅花油、葵花籽油和雙低菜籽油0%（對(duì)照組）和10%發(fā)現(xiàn)豬體脂的硬度有顯著變化。另外，腹部肌肉的剪切力、風(fēng)味物質(zhì)和熏肉的食用率在添加雙低菜籽油組都低。體型瘦的豬容易形成軟脂肪，因?yàn)樵谒闹窘M織中沉積的脂肪主要來(lái)自飼糧，而在體內(nèi)合成的比較少（Wood等，1989）19。Eggert等20（1997）在玉米-豆粕型日糧中改變賴氨酸和牛油的添加量發(fā)現(xiàn)，賴氨酸和油脂的添加后，能改變豬的體脂沉積量，

10、但對(duì)生產(chǎn)性能沒有影響。Dugan等21（2003）研究表明在豬日糧中分別添加了2.00%的植物油和牛脂油發(fā)現(xiàn)，植物油對(duì)皮下脂肪的厚度沒有影響，牛脂油能夠增加皮下脂肪厚度。Weber等22（2000）利用轉(zhuǎn)基因玉米配制飼糧喂豬后發(fā)現(xiàn)，轉(zhuǎn)基因玉米對(duì)豬的胴質(zhì)品質(zhì)和肉質(zhì)沒有顯著影響。Tuitoek等23（1997）報(bào)道，日糧中的纖維含量對(duì)生產(chǎn)性能和胴體品質(zhì)有負(fù)面作用。Llata等24（2001）在商品豬場(chǎng)試驗(yàn)發(fā)現(xiàn)脂肪的添加和不添加對(duì)生長(zhǎng)肥育豬的胴體品質(zhì)沒有區(qū)別。3 能量對(duì)豬肉質(zhì)的影響肌肉的化學(xué)組成及代謝是肉質(zhì)特征形成的生化基礎(chǔ)，肌肉顏色取決于肌紅蛋白質(zhì)的氧化還原狀態(tài)及氧結(jié)合量；肌肉嫩度與肌纖維狀態(tài)、結(jié)

11、締組織的含量和組成、肌內(nèi)脂肪含量以及肌肉內(nèi)蛋白質(zhì)分解酶等因素有關(guān)；肌肉風(fēng)味取決于風(fēng)味物質(zhì)的種類和含量以及肌內(nèi)脂肪的性質(zhì)，膻味來(lái)源于雄烯酮和糞臭素；肌肉系水力是影響豬肉的顏色、風(fēng)味和嫩度的重要因素，而系水力的高低取決于肌肉pH值和肌肉脂質(zhì)的氧化程度。有人報(bào)道，能量濃度對(duì)肥育豬的眼肌pH值和貯存損失，肉色和肉的堅(jiān)實(shí)程度沒有影響（Matthews等，2003）25。同樣，Leheska等（2002）26報(bào)道高蛋白質(zhì)、低碳水化合物日糧對(duì)屠宰后胴體溫度的變化和半膜肌以及眼肌的pH下降沒有影響。但是，Wood等（1996）27發(fā)現(xiàn)自由采食豬（3.21Mcal代謝能/d）的豬肉貯存損失比限飼（采食80%，2

12、.94McalME/d）的高。Cameron等28（1999）也報(bào)道飼喂賴氨酸/Mcal代謝能的高。很多人的研究表明飼糧能量水平對(duì)豬肉大理石紋評(píng)分和肌間脂肪含量沒有影響（Myer等，1992）1。但是也有人報(bào)道大理石紋或/和肌間脂肪隨著飼糧中消化能濃度（Dividich等，1987）29和日攝入能量（Lebret等，2001）30的提高會(huì)增加。眼肌的蛋白質(zhì)含量隨著賴氨酸：代謝能的增加而增加（Grandhi和Cliplef，1997）31。Cameron等2（1999）發(fā)現(xiàn)賴能比的增加會(huì)改變眼肌的水分含量，Goerl等32（1995）也報(bào)道隨著飼糧中賴氨酸和蛋白質(zhì)含量的增加眼肌中的水分含量也增加

13、，但對(duì)眼肌中灰分的含量無(wú)影響。烹飪損失不受飼糧能濃度（Matthews等，2003）33和能量日攝入量（Lebret等，2001）30的影響。同樣，Kannan等34（2006）和Leheska等26（2002）報(bào)道，飼糧對(duì)貯存損失和烹飪率也沒有影響。Matthews等33（2003）報(bào)道，反映嫩度的剪切力值隨著能量從3.2上升到3.4Mcal/kg而下降，飼糧能量濃度和日攝入能量對(duì)嫩度都有影響（Lebret等，2001）30。Cameron等28賴氨酸/Mcal消化能的豬肉的沃-布剪切力比飼喂賴氨酸/Mcal消化能的高。4 結(jié)語(yǔ)隨著規(guī)?；?、集約化養(yǎng)殖產(chǎn)業(yè)的發(fā)展，動(dòng)物的肉質(zhì)愈來(lái)愈受到人們的廣泛

14、重視。影響豬胴體品質(zhì)和肉的因素主要有遺傳、營(yíng)養(yǎng)、飼養(yǎng)管理、環(huán)境等，而營(yíng)養(yǎng)與豬肉肉質(zhì)之間的關(guān)系是錯(cuò)綜復(fù)雜的，有許多機(jī)理尚不是很清楚。能量對(duì)豬胴體品質(zhì)的影響也不是單方面，同時(shí)還與其它很多因素有關(guān)，從目前的研究來(lái)看能量主要影響豬體脂肪的含量、質(zhì)量、沉積部位等方面。參考文獻(xiàn)1Myer R O,D D Johnson,D A Knauft,et al.1992.Effect of feeding high-oleic-acid peanuts to growing-finishing swine on resulting carcass fatty acid profile and on carcass

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