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

Abstract

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

CLC Number:

S816.4

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

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