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題名 | 肉豬在不同季節和任食下營養需求量(4):不同蛋白質和胺基酸對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 | 155 1991.09[民80.09] |
頁次 | 頁82-89 |
分類號 | 437.654 |
關鍵詞 | 任食; 肉豬; 季節; 性狀; 屠體; 蛋白質; 需求量; 營養; 胺基酸; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗共採用三品種雜交閹公豬(LYD)108頭,涼季和熱時子各使用54頭,在上述二季中豬隻分別分入下列三處理中,供試豬隻平均初重為21.2公斤,平均結束重為100.5公斤,飼養結束後送往屠宰場進行屠體分切。 處理1:飼料含14.3%粗蛋白質,0.97%離胺酸,0.48%甲硫胺酸+胱胺酸(AR□胺基酸標準) 處理2:飼料含16.2%粗蛋白質,1.11%離胺酸,0.55%甲硫胺酸+胱胺酸(AR□胺基酸標準) 處理3:飼料含16.2%粗蛋白質,0.77%離胺酸,0.44%甲硫胺酸+胱胺酸(AR□胺基酸標準) 各處理飼料中能量,鈣和磷均相等。 試驗結果顯示,豬隻在涼季運輸之失重極顯著(P<0.01)較熱季為多,熱季豬隻屠宰率遠高於涼季外,其他豬隻背脂測定均以熱季較涼季為厚,但統計上差異不顯著(P<0.05),有關前腿肉(P<0.01),小里肌肉(P<0.05),大里肌肉(P<0.05)和中饇總精肉量(P<0.05)均以在熱季時飼餅之豬隻較涼季為差。飼養在涼季下豬隻之腹協肉、頸肉與後饇脂肪和均極顯著的較熱季為多(P<0.01)。粗蛋白質含量16.2%而離胺酸含量高(1.11%)的處理二其所養出之?在P2(P<0.05)、P3(P<0.01)及P1+P2+P3之平均厚度(P<0.01)均較其他兩組為薄,腰眼面積較其他各組為大(P<0.05),肩胛(P<0.05)、後腿(P<0.05)及後饇(P<0.05)之精肉量均較其他兩組為重。 |
英文摘要 | A total of 108 three-way-crossed (LYD) castrated boars were used in this experiment. The average initial body weight and average final body weight were 21.2 kg and 100.5 kg. Half of the pigs were tested during the hot season; the average environmental temperature was 27℃, ranging from an average maximum of 31.4℃ to an average minimum of 23.6℃. The other half were tested during the cool season; the average environmental temperature of 15.5℃ ranged from an average maximum of 20.1℃ to an average minimum of 11.2℃. The fifty four pigs used during each season were randomly subjected to the following three treatments. There were three replicates in each treatment and six pigs in each replicate. Treatment 1: 14.3% crude protein, 0.97% lysine and 0.48% methionine + cystine. Treatment 2: 16.2% crude protein, 1.11% lysine and 0.55% methionine + cystine. Treatment 3: 16.2% crude protein, 0.77% lysine and 0.44% methionine + cystine. The results show that the weight loss of pigs during transportation in the cools season was significantly greater than in the hot season (P < 0.01). The carcass percentage of live body weight was significantly higher during the hot season than during the cool season (P < 0.01). Backfat thickness was greater during the cool season than during the hot season on all live and carcass measurements except the backfat thickness above the 1st rib of the carcass, but all these differences did not reach significant levels in statistics (P < 0.05). The weights of the picnic shoulder , the tender loin and the total lean meat of the middle section were all heavier during the cool season than during the hot season. The belly, neck and total fat of the hind section were all significantly h heavier during the cool season than during the hot season (P<0.01). Pigs on treatment 2(CP 16.2%, Lysine 1.11%) had thinner backfat on the following points than the pigs in the other two treatments: P2(P < 0.05), P3(P < 0.01) and (P1+P2+P3)/3. The loin eye area was larger for pigs in treatment 2 than for pigs in the other two treatments (P < 0.05). The weights of the boston butt, the ham and the total lean meat of the hind section were all heavier for pigs in treatment 2 than for pigs in the other two teratmetns. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。