Effects of Biological Fermentation Bed on Growth Performance and Pork Quality of Growing-finishing Pigs

60 28-day-old Duroc×Landrace×Large white weaning pigs were randomly selected and divided into Experimental group and Control group to study the effect of biological fermentation bed on pork quality of growing-finishing pigs.Experimental group were raised on the fermentation bed;Control group were raised on the conventional concrete floor;the experimental period was 125 days;6 pigs from each group were selected randomly and slaughtered for determination when the experiment was finished.The results: compared with Control group,in Experimental group,average daily gain and feed conversion rate increased 8.49% and 6.27% respectively,back fat decreased 6.8%,fat rate decreased 5.37%,hind leg ratio increased 6.98%,and the difference(P0.05) was significant;the difference(P0.05) was insignificant in eyemuscle area,iean meat percentage,dressing percentage,leaf fat percentage,bone percentage,skin percentage,etc;the pork quality indexes such as meat color,PH,water loss rate,drop loss,cooked rate,etc,all had significant improvement(P0.05).The results show that,compared with the conventional concrete floor,the fermentation bed has obvious effect on improving growth performance and pork quality of growing-finishing pigs.