| Summary: | The experiment studied the effect of straw micro storage fermentation forage with different starter on swine slaughter performance, meat quality and the influence of amino acid, fatty acid content in the muscle of finishing pigs. 72 'Duroc×Landrace×Yorkshire' pigs with body weight of (60.73±5.20) kg were randomly divided into four groups, with three replicates in each group and six pigs in each replicate, half in male and female. The pigs in control group were fed with basic diet, and the pigs in experimental group Ⅰ, Ⅱ and Ⅲ were respectively fed with basic diet with straw feed fermented by tri-fungus compound starter, commercial enzyme starter and commercial bacteria starter to replace 15% corn feed in the basic diet. The pre-test period lasted for 7 d, and the experimental period lasted for 48 d. The results showed that the shear force, chewiness and drip loss of muscle in test group Ⅰ were significantly lower than those in control group (<italic>P</italic><0.05). The hardness and stickiness of meat in test group Ⅰ and test group Ⅲ were significantly lower than those in test group Ⅱ and control group (<italic>P</italic><0.05). The content of crude protein and crude fat of muscle in test group Ⅰ and test group Ⅲ was significantly higher than that in control group (<italic>P</italic><0.05). The content of linoleic acid in test group Ⅰ was significantly higher than that in control groups (<italic>P</italic><0.05). The content of proline (Pro), valine (Val), alanine (Ala) and glycine (Gly) in test group Ⅰ was significantly higher than that in control group (<italic>P</italic><0.05). The experiment indicates that partial substitution of corn with straw fermented by the compound starter of tri-fungus in the diet of finishing pigs can improve the meat quality, the flavor and taste and the nutritional value of pork.
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