不同能量水平日粮添加抗氧化剂对生长猪生长性能及肉质的影响
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摘要
文章旨在研究不同能量水平日粮添加抗氧化剂对仔猪生长性能和肉质的影响。试验选择360头体重一致的仔猪(杜洛克和长白各半),随机分为6组,每组3个重复,每个重复20头猪。试验共设计6种日粮,其中对照组饲喂基础日粮,处理组分别在日粮中添加100、0、200、200和200 g/kg草粉,其中最后两个处理组分别添加200 mg/kgα-生育酚和儿茶素。试验由断奶开展到出栏。杜洛克猪肌肉pH45min显著高于长白猪(P <0.05),与对照组相比,处理1组和处理3组显著降低背膘深度(P <0.05)。杜洛克猪较长白猪显著提高了肌间脂肪和灰分含量(P <0.05),而长白猪较杜洛克猪显著提高了肌肉水分含量(P <0.05),处理5组较处理2组显著提高了肌肉灰分含量(P <0.05)。杜洛克猪较长白猪显著提高了肌肉C16:1和C18:1含量(P <0.05)。饲喂处理2和5组日粮的长白猪较对照组显著降低了肌肉MDA含量(P <0.05)。综上所述:日粮添加抗氧化及限饲提高长白猪肌肉瘦肉率和多不饱和脂肪酸含量。低能日粮可以改善背膘厚度和肌间脂肪水平,同时增加肌肉的氧化稳定性。
This study aimed to evaluate the different energy diets supplementation of antioxidants on growth performance and meat quality of pigs. Three hundred and sixty pigs with the similar body weight were allotted to 6 groups with 3 replicates of 20 pigs. The control fed the basal diet,and the treatments fed with the diets supplementation of 100,0,200,200 and 200 mg/kg grass meal,and T4 and T5 addition of 200 mg/kg α-tocopheryl acetate and catechins,respectively. This trial began at weaning and ended at slaughter. Breed had a significant influence on pH45 with Duroc pigs having higher values than Landrace(P <0.05),Backfat depth was lower in pigs in T1 and T3 compared to those fed the control diet(P <0.05).The intermuscular fat and ash contents in Duroc pigs were higher than in Landrace pigs(P <0.05),while Landrace pigs had higher moisture content than Duroc pigs(P <0.05),T5 had higher contents of ash than T2(P <0.05). The C16 :1 and C18 :1 contents were higher in Duroc pigs than in Landrace pigs(P <0.05). The MDA contents in T2 and T5 were lower than in the control groups. We concluded that Landrace pigs was leaner and increases in PUFA also noted which were associated with elevated levels of oxidation in this breed. Dietary energy restrictions and addition of antioxidant resulted in improved backfat and intermuscular fat levels but also led to increased oxidative instability and compromised growth rate.
This study aimed to evaluate the different energy diets supplementation of antioxidants on growth performance and meat quality of pigs. Three hundred and sixty pigs with the similar body weight were allotted to 6 groups with 3 replicates of 20 pigs. The control fed the basal diet,and the treatments fed with the diets supplementation of 100,0,200,200 and 200 mg/kg grass meal,and T4 and T5 addition of 200 mg/kg α-tocopheryl acetate and catechins,respectively. This trial began at weaning and ended at slaughter. Breed had a significant influence on pH45 with Duroc pigs having higher values than Landrace(P <0.05),Backfat depth was lower in pigs in T1 and T3 compared to those fed the control diet(P <0.05).The intermuscular fat and ash contents in Duroc pigs were higher than in Landrace pigs(P <0.05),while Landrace pigs had higher moisture content than Duroc pigs(P <0.05),T5 had higher contents of ash than T2(P <0.05). The C16 :1 and C18 :1 contents were higher in Duroc pigs than in Landrace pigs(P <0.05). The MDA contents in T2 and T5 were lower than in the control groups. We concluded that Landrace pigs was leaner and increases in PUFA also noted which were associated with elevated levels of oxidation in this breed. Dietary energy restrictions and addition of antioxidant resulted in improved backfat and intermuscular fat levels but also led to increased oxidative instability and compromised growth rate.
引文
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[9]Monahan F J,Buckley D J,Gray J I et al. Effect of dietary vitamin E on the stability of raw and cooked pork[J]. Meat Sci,1990,27:99~108.
[10]Nilzen V,Babol J,Dutta P C et al. Free range rearing of pigs with access to pasture grazing-effect on fatty acid composition and lipid oxidation products[J]. Meat Sci,2001,58:267~275.
[11]Sheehy P J,Morrissey P A,Flynn A. Consumption of thermallyoxidized sunflower oil by chicks reduces a-tocopherol status and increases susceptibility to lipid oxidation[J]. Briti J of Nutri,1994,71:53~65.
[12]Suzuki K,Shibata T,Kadowaki H et al. Meat quality comparison of Berkshire,Duorc and crossbred pigs sired by Berkshire and Duroc[J].Meat Sci,2003,64:35~42.
[13]Warnants N,Van Oeckel M J,Boucque Ch V. Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications forthequalityoftheendproducts[J].MeatSci,1996,44:125~144.
[2]Folch J,Lees M,Stanley G H. A simple method for the isolation and purification of lipids from animal tissues[J].J of Bio Chem,1957,226:497~509.
[3]Hasty J L,van Heugten E,See M T. Evaluation of pork quality in two different genotypes and potential of vitamin E to improve pork quality[M].NC State University. College of Agriculture and Life Sciences. Annual Swine Report,2001,1~4.
[4]Hornick J L,Van Eenaeme C,Gerard O et al. Mechanisms of reduced and compensatory growth[J].Domestic Anim Endoc,2000,19:121~132.
[5]Latorre M A,Lazaro R,Gracia M I et al. Effect of sex and terminal sire genotype on performance,carcass characteristics,and meat quality of pigs slaughtered at 117 kg body weight[J].Meat Sci,2003,65:1369~1377.
[6]Lee M L,Wang Z Y,Li H et al. Analysis of plasma and urinary tea polyphenols in human subjects[J].Cancer Epidemiology Biomarkers and Prevention,1995,4:393~399.
[7]Machlin L J. Vitamin E[M].In:Handbook of vitamins. New York:Marcel Dekker Inc,1991,99~144.
[8]Mitsumoto M,Sasaki K,Otawara K et al. Effect of dietary b-carotene,catechins and vitamin E supplementation on meat quality during display in pigs[A].In Proceedings of the 48th international congress of meat science and technology[C].2002,514~515.
[9]Monahan F J,Buckley D J,Gray J I et al. Effect of dietary vitamin E on the stability of raw and cooked pork[J]. Meat Sci,1990,27:99~108.
[10]Nilzen V,Babol J,Dutta P C et al. Free range rearing of pigs with access to pasture grazing-effect on fatty acid composition and lipid oxidation products[J]. Meat Sci,2001,58:267~275.
[11]Sheehy P J,Morrissey P A,Flynn A. Consumption of thermallyoxidized sunflower oil by chicks reduces a-tocopherol status and increases susceptibility to lipid oxidation[J]. Briti J of Nutri,1994,71:53~65.
[12]Suzuki K,Shibata T,Kadowaki H et al. Meat quality comparison of Berkshire,Duorc and crossbred pigs sired by Berkshire and Duroc[J].Meat Sci,2003,64:35~42.
[13]Warnants N,Van Oeckel M J,Boucque Ch V. Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications forthequalityoftheendproducts[J].MeatSci,1996,44:125~144.