乾燥ワカメ茎とパン屑添加飼料給与が豚の産肉・肉質形質に及ぼす影響  [in Japanese] Influence of Dried Seaweed Stalk and Breadcrumbs in Pig Feed on Meat Production and Quality  [in Japanese]

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Abstract

乾燥ワカメ茎とパン屑を豚の飼料に添加給与した際の産肉形質と肉質形質に及ぼす影響を検討した。LWD雌豚と去勢豚をそれぞれ8頭ずつ計16頭用いた。体重30kgから去勢と雌豚を4グループに分け70kgまで単飼で不断給餌した。体重70kgから105kgまで, グループ1は乾燥ワカメ茎0.3%とパン屑5%を配合飼料に混合し給与した。グループ2は乾燥ワカメ茎だけ, グループ3はパン屑だけ添加し, グループ4はいずれも無添加とした。体重105kg到達後と殺し, 枝肉形質を測定した。また, 最後胸椎から前2胸椎分のロース肉について, 肉色, 保水性 (ドリップロスと加熱損失率), 物理的特性及び化学成分 (水分と脂肪) を測定した。パン屑5%の飼料添加はほとんどの産肉形質・肉質形質に影響を及ぼさなかった。産肉形質のうち, 体重70kgから105kgの期間の総飼料摂取量は, 乾燥ワカメ茎添加 (121.1kg) により無添加 (142.3kg) の場合と比べ約20kg有意に少なく, 飼料要求率 (3.588と4.215) も有意に改善された。また, 肉質形質のうち加熱損失率について, 乾燥ワカメ茎の添加 (25.16%) により無添加 (27.90%) の場合と比べ有意に減少した。以上の結果から, 乾燥ワカメ茎の飼料への添加給与が豚の飼料利用性を高め, 肉質を改善する効果があることが示唆された。

Experiments were carried out to examine the influence of dried seaweed stalk and breadcrumbs in pig feed on meat production and meat quality. Eight gifts and eight barrows of LWD pigs were used for the experiment. The pigs were divided into four groups at 30kg BW, and reared individually until they attained to 70kg BW. Feed additives were used from 70kg to 105kg for the four groups. The dried seaweed stalk and breadcrumbs were mixed with feed at a rate of 0.3% and 5%, respectively, in group 1. Dried seaweed stalk was added exclusively to the feed for group 2, and breadcrumbs were used for group 3 alone. Neither additive was used for group 4. When the pigs reached 105kg, they were slaughtered, and carcass traits were measured. The loin meat at the position of two thoracic vertebras from the last thoracic vertebra was sampled. The samples were analyzed for water holding capacity, meat color, physical characteristics and chemical composition. The effect of additional breadcrumbs on most meat production and meat quality traits was not statistically significant. The addition of dried seaweed stalk to feed significantly improved total feed intake (121.1kg) and the feed conversion ratio (3.588) from 70kg to 105kg body weight, when compared with the group that received no additives (142.3kg and 4.215). Moreover, the cooking loss in the group 1 and 2 that received dried seaweed stalk was significantly less than that in the group 3 and 4. These results suggested that the addition of dried seaweed stalk improved feed utility and meat quality.

Journal

  • Nihon Yoton Gakkaishi

    Nihon Yoton Gakkaishi 39(2), 66-70, 2002-06-20

    The Japanese Society of Swine Science

References:  5

Cited by:  7

Codes

  • NII Article ID (NAID)
    10008558978
  • NII NACSIS-CAT ID (NCID)
    AN10202971
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    0913882X
  • NDL Article ID
    6319490
  • NDL Source Classification
    ZR22(科学技術--農林水産--畜産)
  • NDL Call No.
    Z18-1082
  • Data Source
    CJP  CJPref  NDL  J-STAGE  JASI 
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