饲粮中添加发酵香菇渣对育肥猪生长性能、肉品质和风味物质的影响

doi:10.16431/j.cnki.1671-7236.2025.01.016

中国畜牧兽医 ›› 2025, Vol. 52 ›› Issue (1): 182-194.doi: 10.16431/j.cnki.1671-7236.2025.01.016

• 营养与饲料 • 上一篇

饲粮中添加发酵香菇渣对育肥猪生长性能、肉品质和风味物质的影响

李奇隆^1,2, 史寒婧^1,3, 陈思思^1,2, 许君菲^1,4, 周文越^1,4, 龚赛斌¹, 罗杰⁵, 杨飞来⁵, 李凤娜^1,2, 郭秋平¹

1. 中国科学院亚热带农业生态研究所, 亚热带农业生态过程重点实验室, 动物营养生理与代谢过程湖南省重点实验室, 长沙 410125;
2. 中国科学院大学现代农业科学学院, 北京 100049;
3. 湖南师范大学生命科学学院, 动物肠道功能调控湖南省重点实验室, 长沙 410081;
4. 湖南农业大学动物科学技术学院, 长沙 410128;
5. 唐人神集团股份有限公司, 株洲 412007

收稿日期:2024-05-06 发布日期:2024-12-30
通讯作者: 郭秋平 E-mail:guoqiuping@isa.ac.cn
作者简介:李奇隆,E-mail:liqilong23@mails.ucas.ac.cn。
基金资助:
湖南省重点研发计划项目(2022NK2026);广西自然科学青年基金项目(2023GXNSFBA026042)

Effects of Dietary Fermented Shiitake Residues Supplementation on Growth Performance,Meat Quality and Flavor Substances of Finishing Pigs

LI Qilong^1,2, SHI Hanjing^1,3, CHEN Sisi^1,2, XU Junfei^1,4, ZHOU Wenyue^1,4, GONG Saibin¹, LUO Jie⁵, YANG Feilai⁵, LI Fengna^1,2, GUO Qiuping¹

1. Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
2. College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China;
3. Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha 410081, China;
4. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
5. Tangrenshen Group Limited Company, Zhuzhou 412007, China

Received:2024-05-06 Published:2024-12-30

摘要/Abstract

摘要： 【目的】试验旨在研究在饲粮中添加发酵香菇渣对育肥猪生长性能、肌肉品质和风味物质的影响。【方法】选取100头体重接近(68.00 kg±0.50 kg)且健康状况基本一致的杜×长×大三元杂交育肥猪,随机分为2组,每组10个重复,每个重复5头猪,对照组育肥猪饲喂基础饲粮,试验组育肥猪在基础饲粮中添加3%的发酵香菇渣。预试期3 d,正试期59 d。待2组猪平均体重达到120 kg后,从每个重复里随机挑选1头接近平均体重的猪进行屠宰,共20头。试验结束后称重,统计试验猪生长性能;静脉采集血液检测血清生化指标;试验猪屠宰后进行胴体分割,测定胴体性状,采集背最长肌测定肌纤维类型基因mRNA表达水平、肉品质与风味物质。【结果】与对照组相比,①试验组育肥猪的生长性能、胴体性状和血清生化指标没有显著变化(P＞0.05),但宰后24 h育肥猪背最长肌红度值a^*显著提高(P＜0.05),育肥猪背最长肌中干物质、粗蛋白质和粗脂肪含量均显著提高(P＜0.05);②试验组育肥猪背最长肌中油酸和总单不饱和脂肪酸比例均显著提高(P＜0.05);苦味氨基酸中亮氨酸含量显著下降(P＜0.05),鲜味氨基酸中谷氨酸含量和等效鲜味浓度均显著增加(P＜0.05);③试验组背最长肌滋味和咀嚼性均显著增强(P＜0.05),多汁性显著改善(P＜0.05);基于顶空固相微萃取-气相色谱-质谱联用法,在两个组中鉴定到共同的挥发性风味物质共12种,其中在试验组育肥猪背最长肌肉中正庚醇、3-甲基丁醇、苯乙醇、苯甲醛、己醛、癸醛、长叶烯和1-辛烯-3-醇的相对含量均显著提高(P＜0.05);④试验组育肥猪背最长肌中氧化型肌纤维肌球蛋白重链Ⅰ型和Ⅱa型的mRNA相对表达水平显著增加(P＜0.05)。【结论】在饲粮中添加3%香菇渣对育肥猪的生长性能和胴体性状没有显著影响,但是能够提高宰后背最长肌肉色,增强呈味氨基酸和呈味核苷酸的协同作用,并能够促进挥发性风味物质的沉积,提高氧化型肌纤维比例,从而改善肌肉品质。

关键词: 育肥猪; 发酵香菇渣; 肉品质; 风味物质

Abstract: 【Objective】 The aim of this experiment was to investigate the effects of adding fermented shiitake residues to diets on the growth performance,meat quality and flavor substances of finishing pigs. 【Method】 A total of 100 Duroc×Landrace×Yorkshire crossbred finishing pigs with similar body weight (68.00 kg±0.50 kg) and health status were randomly divided into 2 groups (10 replicates per group and 5 pigs per repetition).Finishing pigs in control group was fed with a basal diet,and finishing pigs in experimental group was fed with a basal diet with the addition of 3% fermented shiitake residues.The pretrial period was 3 days,and the experiment period lasted for 59 days.After the average weight of the two groups of pigs reached 120 kg,one pig approaching to the average weight was randomly selected from each replicate for slaughter for a total of 20 pigs.After the experiment,the pigs were weighed to calculate growth performance.Blood was collected intravenously to detected serum biochemical indexes,carcasses were split to determine carcass traits,and the longissimus dorsi muscles were collected to determine the mRNA expression of myofiber type genes,meat quality and flavor substances. 【Result】 Compared with control group:① The growth performance,carcass traits and serum biochemical indexes of finishing pigs had no significant effects in experimental group (P＞0.05),but the 24 h redness value of the longissimus dorsi muscle of finishing pigs was significantly increased (P＜0.05),the dry matter,crude protein and ether extract content of the longissimus dorsi muscle of finishing pigs in experimental group were significantly increased (P＜0.05).② The longissimus dorsi muscle of finishing pigs in experimental group,the proportion of oleic acid and total monounsaturated fatty acids were significantly increased (P＜0.05),the content of leucine in the bitter amino acids was significantly decreased (P＜0.05),and the content of glutamic acid in the flavor amino acids and the equivalent umami concentration were significantly increased (P＜0.05).③ In the longissimus dorsi muscle of finishing pigs in experimental group,the taste and chewiness were significantly enhanced (P＜0.05),and the juiciness was significantly improved (P＜0.05).Based on headspace solid phase microextraction gas chromatography mass spectrometry,a total of 12 volatile flavor compounds were both identified in the two groups,and among them,the relative contents of N-heptanol,3-methylbutanol,phenylethanol,benzaldehyde,hexanal, decanal, longifolene and 1-octen-3-ol in the longissimus dorsi muscle of finishing pigs in experimental group were significantly increased (P＜0.05).④ The mRNA expression of oxidized myofibril type genes myosin heavy chain type Ⅰ and type Ⅱa were significantly increased in the longissimus dorsi muscle of finishing pigs in experimental group (P＜0.05). 【Conclusion】 The addition of 3% fermented shiitake residues to the diet did not have a significant effect on the growth performance and carcass traits of finishing pigs.But it was able to improve the color of the longissimus dorsi muscle post slaughter,enhance synergistic effects of flavor-presenting amino acids and flavor-presenting nucleotides and promote the deposition of volatile flavor substances and the proportion of oxidized myofibrillar types to improve meat quality.

Key words: finishing pigs; fermented shiitake residues; meat quality; flavor substances

中图分类号:

S816.4

李奇隆, 史寒婧, 陈思思, 许君菲, 周文越, 龚赛斌, 罗杰, 杨飞来, 李凤娜, 郭秋平. 饲粮中添加发酵香菇渣对育肥猪生长性能、肉品质和风味物质的影响[J]. 中国畜牧兽医, 2025, 52(1): 182-194.

LI Qilong, SHI Hanjing, CHEN Sisi, XU Junfei, ZHOU Wenyue, GONG Saibin, LUO Jie, YANG Feilai, LI Fengna, GUO Qiuping. Effects of Dietary Fermented Shiitake Residues Supplementation on Growth Performance,Meat Quality and Flavor Substances of Finishing Pigs[J]. China Animal Husbandry and Veterinary Medicine, 2025, 52(1): 182-194.

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饲粮中添加发酵香菇渣对育肥猪生长性能、肉品质和风味物质的影响

Effects of Dietary Fermented Shiitake Residues Supplementation on Growth Performance,Meat Quality and Flavor Substances of Finishing Pigs

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