Effects of dietary magnesium and halothane genotype on performance and carcass traits of growing-finishing swine
Effects of dietary magnesium and halothane genotype on performance and carcass traits of growing-finishing swine
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DOI：
10.1016/s0301-6226(02)00004-0
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发表时间：
2002-08-01
期刊：
影响因子：
--
通讯作者：
Johnson, ZB
中科院分区：
文献类型：
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作者：
Apple, JK;Maxwell, CV;Johnson, ZB
将氟烷阴性(NN)和氟烷携带者(NN)猪随机分成三个处理：(1)对照玉米豆粕日粮；(2)对照日粮添加1.25%云母镁(MM)；(3)对照日粮添加2.5%云母镁(MM)。当最轻的块平均为108.8公斤时，从商业猪肉屠宰场收获猪，捕获带骨猪内脊肉，真空包装并运回用于猪肉品质性状的测定。NN猪在生长期(P<；0.05)和育肥期(P<；0.05)的平均日增重(ADG)高于NN猪。尽管MM对日增重没有影响(P>；0.10)，但饲喂1.25%MM的猪在生长阶段的增重比(P<；0.05)高于饲喂2.5%MM的猪；而饲喂对照日粮的猪G：F居中，NN猪的屠体比NN猪的瘦肉率(P<；0.05)和肌肉重(P<；0.05)。相比之下，来自NN猪的更大比例(P<；0.05)的身体获得了具有苍白、柔软和渗出物(PSE)特征的颜色分数。虽然在生产性能和屠体性状上有明显的基因型效应，但长期添加MM对猪肉品质或屠体产量没有任何有利或有害的影响。(C)2002 Elsevier Science B.V.保留所有权利。
Halothane-negative (NN) and halothane-carrier (Nn) pigs were assigned randomly to one of three dietary treatments: (1) control com-soybean meal diets; (2) control diets supplemented with 1.25% magnesium mica (MM); or (3) control diets supplemented with 2.5% MM. When the lightest block averaged 108.8 kg, pigs were harvested at a commercial pork slaughter plant, and bone-in pork loins were captured, vacuum-packaged and transported back for measurement of pork quality traits. The NN pigs had greater average daily gain (ADG) during the grower (P < 0.05) and finisher (P < 0.05) periods than Nn pigs. Although MM had no effect (P > 0.10) on ADG, pigs fed 1.25% MM had a higher (P < 0.05) gain-to-feed ratio (G:F) during the grower phase than pigs fed 2.5% MM; whereas, pigs fed control diets had an intermediate G:F. Carcasses from Nn pigs were leaner (P < 0.05) and heavier (P < 0.05) muscled than carcasses from NN pigs. In contrast, a greater (P < 0.05) percentage of carcasses from Nn pigs received color scores characteristic of the pale, soft and exudative (PSE) condition. Although there were distinct genotype effects on performance and carcass traits, long-term supplementation of diets with MM had no beneficial, or deleterious, effects on pork quality or carcass yield. (C) 2002 Elsevier Science B.V. All rights reserved.