Effects Of Different Levels Of Alfalfa Meal On Production Performance,Carcass Traits,Meat Quality And Chemical Components In Fattening Pigs

Experiments were conducted to determine the effect of different levels of alfalfa meal on Production performance,serum biochemical indexes,carcass traits,meat quality and chemical components in fattening pigs.The objective of the study was to explore the optimum dosage of alfalfa meal in fattening pigs.A total of 130 fattening pigs(Landrace×Large white or Large white×Landrace)weighing about 60 kg were randomly assigned to 5 treatments,26 replicates per treatment and one pig per replicate according to body wight and birth date,using complete random single factorial design.The grouping as following: the control group(0%alfalfa meal),group?(5% alfalfa meal),group?(10% alfalfa meal),group?(20% alfalfa meal),group?(30% alfalfa meal).The results showed that:(1)the ADG of all treatment groups were lower than the control group,and decreased with the increasing of the alfalfa meal but hadn't reach the significant level(P>0.05),group had the best performance and 2.24% higher than the control group.Compared with the control group,the F/G of all treatment groups were lower than the control group,but hadn't reach the significant level(P>0.05).(2)The serum urea nitrogen of group ?,group ? were significantly lower than the control group(P<0.05),group? had no significant difference with the control group(P>0.05),meanwhile,it was significantly higher than group ?(P<0.05).The content of glucose in serum in group ?,were significantly higher than the control group(P<0.05),while group?,group ?had no significant difference with the control group(P>0.05),The content of total protein(TP),albumin(ALB),globulin(GLO),glutamic-pyruvic transaminase(GPT),glutamic oxalacetic transaminase(AST)in serum had no significant difference among all groups(P>0.05).(3)Compared with the control group,the four treatment groups all had a increasing trend on the carcass lean percentage,while group? had the best performance and7.99% higher than the control group.The four treatment groups were significantly lower than the control group(P<0.01)on the carcass p H24,there were no difference observed among the four treatment groups(P>0.05).The drip loss of group?was significantly lower than the control group and other groups(P<0.05),while it was not significantly different with group?and group ?(P>0.05).There were no difference observed among all the groups on the average backfat,loin eye area,dressing percentage,carcass p H1,marbling,cooked meat rate.(4)The content of protein in muscle of group?was significantly higher than the control group,significantly increase the content of flavour amino acid(aspartic acid,glutamic acid,glycine,alanine)and essential amino-acid(P<0.05),and improve the flavor and nutrition value of the pork meat significantly.The content of polyunsaturated fatty acids of group? and group ?was significantly lower than the control group(P<0.01),The content of saturated fatty acid of group ? was significantly lower than the control group(P < 0.05),while the content of monounsaturated fatty acid significantly lower than the control group(P<0.01).In summary,adding the appropriate proportion of alfalfa meal in fattening pig diet can maintain or promote the production performance,increase economic benefits,improving meat quality.After a systematic consideration,group?had the best performance on productivity,and group? had the best performance on application effect which can improve the quality of the pork meat.