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

摘要： 该文旨在研究日粮中添加复合酶制剂和海藻寡糖对华香黑猪生长性能和猪肉品质 的影响。试验选择平均体重80 kg的华香黑猪120头，随机分成3个组，每组4个重复，每个重 复10头猪，分别为对照组（饲喂发酵基础饲料）、复合酶制剂组（饲喂添加200 mg/kg复合酶制剂 的发酵基础日粮）、海藻寡糖组（饲喂添加400 mg/kg海藻寡糖的发酵基础日粮），试验为期40 天。结果表明，与对照组相比，添加复合酶制剂能提高华香黑猪平均日增重（P<0.05），提高背 最长肌的风味氨基酸含量并降低其滴水损失（P<0.05）；与对照组相比，添加海藻寡糖能提高背 最长肌的红度、肌内脂肪含量、风味氨基酸含量（P<0.05）。综上所述，复合酶制剂能提高华香 黑猪的生产性能，添加复合酶制剂和海藻寡糖均能改善华香黑猪的肉品质。

关键词: 华香黑猪, 复合酶, 海藻寡糖, 生长性能, 肉品质