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ID:37236541
大小:2.02 MB
页数:45页
时间:2019-05-20
《饲料日粮中添加茶粉对猪肉肉质和胴体品质的影响-硕士论》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、四川农业大学硕士学位论文饲料日粮中添加茶粉对猪肉肉质和胴体品质的影响姓名:苟安平申请学位级别:硕士专业:食品科学指导教师:李诚20080601摘要猪肉是我国人们重要的肉类食物,而猪肉肉质却参差不齐,提高猪肉的肉质和风味是目前我国养殖业和猪肉生产的热点,同时也是难点。从饲料日粮上对畜禽肉质和风味进行研究是广泛采用的方法,日粮中的某些成分物质可以在一定程度上改善肉质、提高肉的风味。有研究显示用茶叶长期喂养生猪可以提高肉中IMP含量,还能提高肉中维生素E含量。同时茶粉作为饲料的成分之一,也直接影响生猪的生产以及胴体品质
2、和肉质。本次试验采用单因素设计,试验设3个处理组,每个处理组日粮中分别添加3%、◆%、gO/o量的茶粉,饲养时间为100d,试验结束后,分别测定生产性能、胴体品质、肉质的各项指标,最后研究各处理组之间在生猪生产性能、猪肉肉质、风味上的差异,从而确定本次试验方法的可行性,并进一步弄清楚茶粉具体的作用方式和影响程度。本次试验结果如下:饲料日粮中添加茶粉显著降低生猪的生产性能,随着茶粉添加量的增加影响愈明显。随茶粉添加量增加,日增重(ADG)逐渐降低,各组之间差异极显著(尸3、D.05)。随着茶粉添加量的增加,背膘厚度下降,各组之间差异极显著(PD.05),各组无脂瘦肉增重有极显著提高(JpD.05),即说明肌肉系水力基本不受本次试验方法的影响,肌肉嫩度呈极显著下降的趋势(尸4、01),通过L木a%幸颜色体系和感官两方面对肉色进行综合评定,肉色呈显著提高的趋势(尸5、01),各处理组肉样TBA值在贮藏的不同阶段均有显著差异(尸<0.05)。试验结果表明:生产性能下降,胴体品质、肉质有一定提高。关键词:猪:茶粉;肉质;风味;IMPAbstractPorkwasakindofmeatfood,ithaddifferentquality.Thequalityandflavorofporkwasbeingfocusedonbypeople.Thecommonwayofstudyingonqualityandflavorofmeatwasfromdietswhichincludings6、omeingredientswashelpfultochangethequalityandflavor.TherewassomeresearchsshowedthatcontentsofIMPandVitanineinporkwasraisedwhenswinefedondietswithteapowder,andthecarcasstraitsandmeatqualityalsocouldbeinginfluenced.Thisexperimentadoptedsinglefactorrandomizedesi7、gn.Swinewasfedondietswith3%,I鼢,参%teapowder.Atlastwestudiedthedifferenceofflavor,meatqualityamongallmanipulategroups,therebytodeterminethefeasibilityofthisexperiment,andresearchhowtheteapowderworked.Resultswasfollowing;Toaddteapowderintodietscouldsignificantly8、depresstheperformancetraitofswine.ADGandFCRchangesignificantlyastheteapowderlevelraised.Asthequatumofteapowderaddedmore,thecarcasstraitsbecamewell,backfatthicknessofswinewasdescend,LDAofp
3、D.05)。随着茶粉添加量的增加,背膘厚度下降,各组之间差异极显著(PD.05),各组无脂瘦肉增重有极显著提高(JpD.05),即说明肌肉系水力基本不受本次试验方法的影响,肌肉嫩度呈极显著下降的趋势(尸4、01),通过L木a%幸颜色体系和感官两方面对肉色进行综合评定,肉色呈显著提高的趋势(尸5、01),各处理组肉样TBA值在贮藏的不同阶段均有显著差异(尸<0.05)。试验结果表明:生产性能下降,胴体品质、肉质有一定提高。关键词:猪:茶粉;肉质;风味;IMPAbstractPorkwasakindofmeatfood,ithaddifferentquality.Thequalityandflavorofporkwasbeingfocusedonbypeople.Thecommonwayofstudyingonqualityandflavorofmeatwasfromdietswhichincludings6、omeingredientswashelpfultochangethequalityandflavor.TherewassomeresearchsshowedthatcontentsofIMPandVitanineinporkwasraisedwhenswinefedondietswithteapowder,andthecarcasstraitsandmeatqualityalsocouldbeinginfluenced.Thisexperimentadoptedsinglefactorrandomizedesi7、gn.Swinewasfedondietswith3%,I鼢,参%teapowder.Atlastwestudiedthedifferenceofflavor,meatqualityamongallmanipulategroups,therebytodeterminethefeasibilityofthisexperiment,andresearchhowtheteapowderworked.Resultswasfollowing;Toaddteapowderintodietscouldsignificantly8、depresstheperformancetraitofswine.ADGandFCRchangesignificantlyastheteapowderlevelraised.Asthequatumofteapowderaddedmore,thecarcasstraitsbecamewell,backfatthicknessofswinewasdescend,LDAofp
4、01),通过L木a%幸颜色体系和感官两方面对肉色进行综合评定,肉色呈显著提高的趋势(尸5、01),各处理组肉样TBA值在贮藏的不同阶段均有显著差异(尸<0.05)。试验结果表明:生产性能下降,胴体品质、肉质有一定提高。关键词:猪:茶粉;肉质;风味;IMPAbstractPorkwasakindofmeatfood,ithaddifferentquality.Thequalityandflavorofporkwasbeingfocusedonbypeople.Thecommonwayofstudyingonqualityandflavorofmeatwasfromdietswhichincludings6、omeingredientswashelpfultochangethequalityandflavor.TherewassomeresearchsshowedthatcontentsofIMPandVitanineinporkwasraisedwhenswinefedondietswithteapowder,andthecarcasstraitsandmeatqualityalsocouldbeinginfluenced.Thisexperimentadoptedsinglefactorrandomizedesi7、gn.Swinewasfedondietswith3%,I鼢,参%teapowder.Atlastwestudiedthedifferenceofflavor,meatqualityamongallmanipulategroups,therebytodeterminethefeasibilityofthisexperiment,andresearchhowtheteapowderworked.Resultswasfollowing;Toaddteapowderintodietscouldsignificantly8、depresstheperformancetraitofswine.ADGandFCRchangesignificantlyastheteapowderlevelraised.Asthequatumofteapowderaddedmore,thecarcasstraitsbecamewell,backfatthicknessofswinewasdescend,LDAofp
5、01),各处理组肉样TBA值在贮藏的不同阶段均有显著差异(尸<0.05)。试验结果表明:生产性能下降,胴体品质、肉质有一定提高。关键词:猪:茶粉;肉质;风味;IMPAbstractPorkwasakindofmeatfood,ithaddifferentquality.Thequalityandflavorofporkwasbeingfocusedonbypeople.Thecommonwayofstudyingonqualityandflavorofmeatwasfromdietswhichincludings
6、omeingredientswashelpfultochangethequalityandflavor.TherewassomeresearchsshowedthatcontentsofIMPandVitanineinporkwasraisedwhenswinefedondietswithteapowder,andthecarcasstraitsandmeatqualityalsocouldbeinginfluenced.Thisexperimentadoptedsinglefactorrandomizedesi
7、gn.Swinewasfedondietswith3%,I鼢,参%teapowder.Atlastwestudiedthedifferenceofflavor,meatqualityamongallmanipulategroups,therebytodeterminethefeasibilityofthisexperiment,andresearchhowtheteapowderworked.Resultswasfollowing;Toaddteapowderintodietscouldsignificantly
8、depresstheperformancetraitofswine.ADGandFCRchangesignificantlyastheteapowderlevelraised.Asthequatumofteapowderaddedmore,thecarcasstraitsbecamewell,backfatthicknessofswinewasdescend,LDAofp
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