Effects Of Different Levels And Sources Of Roughage On Growth Performance、Slaughter Performance And Pork Quality Of Liaoning Black Pigs

This experiment was to study the effects of different levels and sources of roughage on growth performance, slaughter performance and meat quality of Liaoning black pigs.This experiment was 3(CF levels: 5%, 8%, 10%) x 3(CF sources: PHP, PV, SPV)double factor design. 144 healthy Liaoning black pigs with an average initial weight of(75.04±2.94)kg were randomly divided into nine groups( 4 repeats per group,4 pigs per repeat). We finished the experiment when pigs weighed 90 kg. The results showed that:1 The effects of different levels and sources of roughage on growth performance Liaoning black pigs. ADG of CF levels 10%were significantly lower than CF levels 5%,while F/G was significantly higher than CF levels 5%. ADFI of three different fiber levels had no significant different. The influence of different sources of roughage on ADG, ADFI and F/G was not significant.2 The effects of different levels and sources of roughage on nutrient digestibility of Liaoning black pigs.With CF levels rising, the apparent digestibility of energy, CP, EE,NDF and Ca were significantly decreased. The apparent digestibility of energy, EE, CF,NDF, ADF of group with the fiber source of peanut shell were significantly lower than the group with the fiber source of peanut vines and sweet potato vines.3 The effects of different levels and different sources of roughage on slaughter performance of Liaoning black pigs. The carcass long of group with CF levels 10% was significantly longer than the CF level 5% and CF level 8%; back-fat thickness were decreased with the CF levels increasing; eye muscle area were increased with increasing levels of CF levels; back-fat thickness of the group with the fiber source of peanut shell powder is significantly higher than the group with the fiber source of sweet potato and peanut vines4 The effects of different levels and sources of roughage on pork quality of Liaoning black pigs. Intramuscular fat content in CF level 10% group was significantly lower than that in group of CF level 5% and 8%; the shear force of psoas major reduced as the CF levels rise. The crude protein content in the muscle of group with the fiber source of peanut shell is significantly higher than the group with the fiber source of peanut vines and sweet potato vines. p H45 min of the group with the fiber source of peanut shell is significantly higher than the group with the fiber source of sweet potato vines; psoasmajor’s shear force of the group with the fiber source of sweet potato vines is significantly higher than the group with the fiber source of peanut vines and significantly lower than the group with the fiber source of peanut shell powder.The above results show that,with the improvement of CF level, ADG were reduced;F/G were increased; the apparent digestibility of Energy, CP, NDF,Ca and P were reduced.With the improvement of CF level, carcass length、back-fat thickness and intramuscular fat content were reduced, meat tenderness and eye muscle area were increased.The apparent digestibility of energy, EE, CF, NDF and ADF of group with the fiber source of peanut shell is significantly lower than the group with the fiber source of peanut vines and sweet potato vines. longissimus muscle protein content, p H45 min and shear force of psoas major of group with the fiber source of peanut shell is significantly higher than the group with the fiber source of peanut vines and sweet potato vines. Results showed that,in order to achieve the best growth performance and economic benefit, 5%CF with peanut shell can be added in Liaoning black pig diet. If we add peanut vines as roughage,we can raise the CF levels to 8%-10% and maintaining good economic benefit.