Study On Several Different Kinds Of Green Feed In Diets On Growth, Digestion And Meat Quality Of Growing-finishing Pig

This study was carried out to determine the effect of three kinds of green feed additives(peptide, Chinese herb and the mixture of peptide and micronbaterical) on growth, digestion and meat quality of growing-finishing pig through feeding trail, digestion trail and analyzed trail. Sixty-four crossbred pigs (Duroc Landrace Yorkshire, 15kg originally) were randomly divided into four groups(group A1, group A2, group A3, group A4),using the designing of different factor. The feeding trail was divided into three growing stages-15-30kg growing stage,30-60kg growing stage,60-90kg growing stage to determine the growth capacity. Digestion trail was conducted during the middle period of each growing stage to determine the digestibility of the different kinds of the nutrient,four pigs of each group were slaughtered at the end of the trail to analyze the carcass characteristics, the meat quality, the component of meat and physical-chemical index of the remains. The results of the test are as follow: (1)growth period, results have showed that different green feed additives have significant effect(p<0.01 or p<0.05) on daily weight gain, feed conversion rate, radio of feed to gain of growing-finishing pig. The result of group A4 is the best. The diarrhea percentage of group A2 is the minimum among the groups (2)Digestion trail. Significant effect(p<0.05) was observed in the digestibility of protein during the different growing stage. Significant effect(p<0.05) was observed in the digestibility of energy during the 15-30kg and 30-60kg growing stage, no significant effect(p<0.05) during the 60-90kg growing stage. Extremely significant effect(p<0.01) was observed in the digestibility of crude fiber during the 15-30kg growing stage and the 60-90kg growing stage, has adverse effect(p>0.05) on energy during the 30-60kg growing stage. (3)slaughter test and analyzing test. (1)Significant effect(p>0.05) was observed in lean meat percentage.(2) No significant effect(p>0.05) was observed in meat with regard to dressing percentage,carcass length and fat percentage, significant effect(p<0.05) on loin muscle, hindquarter percentage, leaf fat and back fat. (3)No significant effects(p>0.05) were observed in the contains of water, significant effects(p<0.05) were observed in the contains of protein, lipid and amino acid.(4)No significant effect(p>0.05) was observed in pH, meat color, cooked meat percentage, significant effect(p<0.05) was observed in flavor, holding capacity and marbling.(5)No significant effect(p>0.05) was observed in physical and chemical index, remains of the heavy metal. All kinds of the sanitary index, the condition of technology and physical and chemical index have shown that the quality meat meet with the standard of no Public Harm Food.