关键词: 华香黑猪, 复合酶, 海藻寡糖, 生长性能, 肉品质

Abstract: To investigate the effects of dietary adding compound enzyme preparation and seaweed oligosaccharides on growth performance，and pork quality of Huaxiang black pigs，120 pigs with the average body weight of 80 kg were selected and randomly divided into 3 groups with 4 replicates per group and 10 pigs per replicate. The treatments were control group （feeding a basal diet），enzyme preparation group （feeding the basal diet supplemented with 200 mg/kg complex enzyme preparation），and oligosaccharide group（feeding the basal diet supplemented with 400 mg/kg algal oligosaccharide）. The experiment lasted for 40 days. The results showed that compared to the control group，adding complex enzyme preparation increased the average daily gain（P<0.05）， increased the content of flavoring amino acids in longissimus dorsi muscle，and reduced the drip loss（P<0.05）. Compared to the control group，addition of oligosaccharides increased the redness，intramuscular fat content，and flavor amino acid content of longissimus dorsi muscle（P<0.05）. In conclusion，the compound enzyme preparation can improve the performance of pigs，and the addition of compound enzyme preparation and oligosaccharides can improve the meat quality of pigs.

Key words: Pigs, Compound enzyme preparation, Oligosaccharides, Growth performance, Meat quality