| The purpose of this study was to investigate the effects of yeast germanium culture on growth performance,slaughter performance,blood biochemical indexes and meat quality of finishing pigs.In the breeding experiment,72(DLY)hybrid pigs of 90 days old with an average weight of 38.63 ± 0.56 kg,which were randomly divided into control group,experimental group 1,experimental group 2 and experimental groups 3,were randomly divided into 4 treatment groups with three replicates,each of which including 6 pigs.Among them,The control group was fed basic diet during the fattening period,The experimental group 1 was fed basic feed+4.8mg/kg yeast germanium culture,the experimental group 2 was fed with the basic diet+9.6mg/kg yeast germanium culture,and the experimental groups 3 was fed with the basic diet+14.4mg/kg yeast germanium culture.The feeding cycle was 80 days,the whole process is free access to food,water,in accordance with the conventional methods of feeding and management.At the beginning and the end of the experiment,the growth performance such as initial weight,final weight,average daily weight gain,average daily food intake and material consumption weight gain ratio were analyzed.At the age of 170 days,6 pigs in each group were selected for slaughter,and then blood biochemical indexes,slaughter test and meat quality analysis were conducted.The results showed that:Considering all the indexes,adding 9.6mg/kg yeast germanium culture had the best effect.when 9.6mg/kg yeast germaniumculture was added to the diet:(1)In terms of growth performance,average daily weight gain and average daily food intake were significantly higher than those in the control group(P<0.01),which effectively improved the growth performance of finishing pigs.(2)In terms of nutrient apparent digestibility of crude ash,crude fiber digestion rate is significantly higher than that of control group(P<0.01),and the crude protein digestibility of dry matter is significantly higher than control group(P<0.05),effectively improved the apparent digestibility;HDL,LDL,TC and TG content in the blood were lower than those of control group,which showed the fat utilization of finishing pig was better.(3)meat quality:Freshness:in the storage period of day 1,there was no difference in pH compared with that in control group(P>0.05),but in the 7th day pH was significantly lower than control group(P<0.05);The antioxidant index T-AOC was significantly higher than that of the control group on the 1st day of the experiment(P<0.05),and was significantly higher than that of the control group on the 7th day of the experiment(P<0.01).Although there was no significant difference in other indicators,the TVBN,SOD and CAT values of the experimental group were higher than those of the control group,while MDA and water loss were lower than those of the control group.It was proved that the storage period can be extended effectively.Edible qualities:shear force is significantly lower than control group,chewiness is significantly higher than control group(P<0.05),and muscle fiber cross section positive significantly lower than that of control group(P<0.01),effectively improved the edible quality of pork.Flavor:the amino acid content of umami reached 40.4 g/100g,and the total amount of amino acid reached 79.02g/100g.The content of linoleic acid in polyunsaturated fatty acids increased by 10.03%and the total amount of unsaturated fatty acids reached 54.64%.Germanium deposition in the longissimus dorsi muscle was 192.45%higher than that in the control group(4)Serum biochemical indexes:immune indexes IgG and IgM were significantly higher than the control group(P<0.01),antioxidant indexes gsh-px and SOD were significantly higher than the control group(P<0.01),and MDA was significantly lower than the control group(P<0.01),which effectively improved the immune performance and antioxidant performance of finishing pigs.(5)Economic benefits:the average net profit per pig was 69.36 yuan higher than that of the control group,which effectively improved the economic benefits of finishing pigs. |
