Research On The Effects Of Feeding Fermentative Green Whole Corn On Meat Quality Of Fattening Pigs

As one of the key reforms in the agricultural industry,“grain change feeding” aims to guide farmers to grow whole corn plants to develop livestock husbandry.In this experiment,through the addition of fermented green whole corn in pig feed,the effect on the characteristics of fattened pork meat was studied to provide an objective scientific basis for improving the aquaculture efficiency of large-scale pig farms and the production of high-quality pigs and high-quality pork.The experiment select 80 days of age,and the weight of about 30 kg of D×L×Y piglets32 head,were randomly divided into 4 groups with eight repeats of each group(Single column feeding).The control group was fed basal diet,group 1,2 and 3 were fed 20%,30%and 40% proportion of FGWC for growing pigs,and 40%,50% and 60% proportion of FGWC for fattening pigs,respectively.At average 100 kg BW,6 pigs of every groups were slaughtered and sampled for the determination of carcass meat quality.The results show that:1.Groups of experimental pigs in the nude,marble,muscle pH,napoleon rate,dry matter,crude protein,cooking loss and muscle intramuscular fat,crude ash content in the meat quality traits,such as no significant differences(P>0.05);However,there was significant difference between shear force,water loss rate and water loss,etc.(P<0.05).2.Oxidation resistance,compared with the control group and experiment 1 group of muscles T-SOD activity and MDA content of significant difference(P<0.05),experiment 2and experiment 3 group no significant difference(P>0.05),and three days before T-SOD activity and T-AOC gradually decreased,MDA content increase gradually.3.Compared with the control group,the differences between the two groups were significant(P<0.05),and the difference between the two groups was not significant(P>0.05).The difference between the two groups and the control group was significant(P<0.05),and the difference was not significant(P>0.05).4.Experiment 1 set of muscles soluble collagen protein 2(SC)higher than the experimental group and 3 group significant difference(P<0.05),experiment group 1,3 groups of collagen solubility(CS)significant difference compared with control subjects(P<0.05).5.For most monomers have no obvious effect on amino acids,fatty acids,no significant difference(P>0.05),total polyunsaturated fatty acids(PUFA)compared with control group,but no significant difference(P>0.05).Test shows that the proper amount of feeding fermented green whole corn plant can maintain and improve the meat quality of different level,but growing up appropriate control in 20% ~ 30%,fattening period 40% ~ 50%,from the perspective of the meat feeding fermentation replacing part of the full price whole corn plant diet pig scheme is feasible.