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題名 | 肉豬在不同季節和任食下營養需求量 (3):不同能量水準對後期肉豬屠體性狀之影響 |
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作者姓名(中文) | 夏良宙; 盧更煌; | 書刊名 | 中華農學會報 |
卷期 | 153 1991.03[民80.03] |
頁次 | 頁68-78 |
分類號 | 437.654 |
關鍵詞 | 水準; 任食; 肉豬; 季節; 性狀; 能量; 屠體; 需求量; 營養; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗之目的在探討豬隻在不同季節和不同能量水準下對豬隻屠體之影響。本試驗採用108頭LYD三品種雜交閹公豬,平均初重54.4公斤。按涼、熱兩季分別餵飼三種不同飼料處理,處理1.可消化能量3,300 kcal/kg,處理2.可消化能量3,400 kcal/kg,處理3.可消化能量3,500 kcal/kg。供試豬隻全採任食,水任飲。並飼養至平均體重達99.5公斤進行屠體試驗。屠殺採用外銷剝皮法,分切則採用日式零脂肪法。分切後各部位過磅記錄重量,所得各項資料進行變積分析。 |
英文摘要 | A total of 108 three-way-crossed (LYD) castrated boars were used in the experiment. The average initial body weight and average final body weight were 54.5kg and 99.5kg respectively. Half of the pigs were used in an experiment during the warm season (average environmental temperature was 26.5°C, ranging from 30.8°C to 23.2°C). The other half were tested in the cool season (average environmental temperature was 16.9°C, ranging from 21.8°C to 13.0°C). The fifty-four pigs used in each season were subjected to the following three treatments randomly: Treatment 1. Pigs were fed a diet of DE 3,300 Kcal/kg food. Treatment 2. Pigs were fed a diet of DE 3,400 Kcal/kg food. Treatment 3. Pigs were fed a diet of DE 3,500 Kcal/kg food. All the above three kinds of food contained the same amount of crude protein and the same lysine level. The carcass experiment was conducted when the average live body weight was 99.5kg. The experiment results show that the lean meat weight of the foreleg shank is very significantly (P<0.01) heavier in the warm season than in the cool season. The total fat weight of the fore section is very significantly (P<0.01) heavier in the warm season than in the cool season. The total bone weight of hind section is significantly (P<0.05) heavier in the cool season than in the warm season. The carcass percentage of live body weight is very significantly (P<0.01) more in the warm season than in the cool season. The foolowing backfat thickness of carcass are thinner in the cool season in than in the warm season: P2、P3、(P1+P2+P3)/3 and (1st rib + last rib + last lumbar vertebra)/3 (P<0.05). last rib、last lumbar vertbra and (4th rib + last rib + last lumbar vertebra)/3 (P<0.01). Meat color is significantly (P<0.05) better for pigs raised in the warm season than in the cool season. There are no significant effects of season on the other carcass measurements. The energy levels in the food had no effect (P<0.05) on the carcass measurements. Possibily the differences of energy level among he food treatments were too small, and pigs can adjust the total energy intake under the ad lib system. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。