发酵桑叶对龙山黑猪生长性能、胴体品质和脏器发育的影响
Effects of Fermented Feed Mulberry on Growth Performance, Car-cass Quality and Organ Development of Longshan Black Pigs

目的：本试验旨在研究饲粮中添加发酵桑叶对猪生长性能、胴体品质和脏器发育的影响。方法：选取体重为39 ± 4.22 kg的健康龙山黑猪96头，随机分为4组，每组24头，每组4个重复。对照组饲喂玉米–豆粕型饲粮，I、II、III组生长阶段(39~75 kg)分别饲喂添加4%、8%和12%发酵桑叶的饲粮，肥育阶段(75~110 kg)分别饲喂添加12%、15%和18%发酵桑叶的饲粮。试验期147 d (生长阶段66 d，育肥阶段81 d)。结果：结果表明：1) 饲粮中添加发酵桑叶的比例对生长阶段猪的日增重、料重比无明显影响(P > 0.05)；育肥阶段饲粮中添加12%、15%的发酵桑叶时，不影响该阶段的日增重和料重比(P > 0.05)，发酵桑叶添加量达到18%时，日增重显著降低13.62% (P < 0.05)；生长、育肥阶段分别添加4%、8%和12%、15%发酵桑叶对全期日增重和料重比无明显影响，当添加量达到12%、18%时，日增重显著降低9.14% (P < 0.05)。2) 饲粮中添加8%和15%的发酵桑叶时，肉色a、b值显著增加(P < 0.05)，肌肉颜色更鲜亮，饲粮中添加发酵桑叶的比例对其它胴体品质指标影响不显著。3) 饲粮中添加发酵桑叶可显著增加十二指肠、空肠的绒毛高度和V/C值(P < 0.05)。4) 饲粮中添加发酵桑叶不影响肝脏、肺脏和脾脏系数，并促进其发育，改善其形态。结论：由此可见，生长、育肥阶段饲粮中发酵桑叶的适宜添加量为4~8%和12~15%。
Objective: This experiment was conducted to evaluate the effects of fermented feed mulberry (FFM) on growth performance, carcass quality and organ development of pigs. Method: Ninety-six DLY pigs (39 ± 4.22 kg live weight) were allotted randomly into four groups (24 pigs/diet with 6 pigs/pen) according to their initial weight and gender (females and males). The growing pigs (39~75 kg live weight) of groups I, II, and III were fed with diets containing 4%, 8% and 12% FFM, respectively. The finishing pigs (75~110 kg live weight) of groups I, II, and III were fed with diets containing 12%, 15% and 18% FFM, respectively. The growing-finishing pigs of control group were fed with the basal diets. The trial lasted for 147 days. Result: The results showed as follows: 1) Compared with the control group, the average daily gain (ADG) and gain/feed ratio (F/G) of growing pigs were not significantly affected by supplemented amount of FFM (P > 0.05). There was no significant difference in ADG and F/G between the control group and groups I or II supplemented with 12% or 15% FFM (P > 0.05) in the finishing phase, when the supplemented level of FFM reached 18%, the ADG of pigs was significantly decreased by 13.62% (P < 0.05). The ADG and F/G of the whole experiment were not significantly affected by added 4% or 8% and 12% or 15% FFM in the growth and finishing stages, but the ADG was significantly reduced by 9.14% (P < 0.05), when the supplemented levels reached 12% and 18%, respectively. 2) The meat color a and b in muscle of pigs supplemented with 8% and 15% FFM at growth and finishing stage increased significantly (P < 0.05), the muscle color was brighter and redder, but the other indexes of carcass quality were similar to those in the other group. 3) The villus height and V/C value in duodenum and jejunum of pigs supplemented with FFM were remarkably increased (P < 0.05). 4) The addition of