为研究日粮中添加α硫辛酸对肥育猪胴体性状与肉品质的影响，选择体重60 kg左右的杜长大三元杂交育肥猪96头，随机分为4个处理组，每个处理4个重复，每个重复6头猪，对照组饲喂基础日粮，试验组在基础日粮中分别添加300、600和900 mg/kg α硫辛酸，试验期28 d。结果表明，硫辛酸对育肥猪屠宰率无显著影响，但与对照组相比，600 mg/kg和900 mg/kg α硫辛酸添加组背膘厚显著降低(P<0.05)。600 mg/kg α硫辛酸添加组与对照组相比，pH45 min和pH24 h显著提高（P<0.05），24 h肉色L*值、b*值极显著降低（P<0.01），a*值显著增加（P<0.05）。以上结果表明，日粮中添加硫辛酸能改善育肥猪的胴体性状和肉品质。
Abstract
An experiment was conducted to evaluate the effects of dietary alphalipoic acid (LA) on carcass characteristics and meat quality in finishing pigs. A total of 96 finishing pigs were blocked by BW and randomly allotted to one of four treatments, each of treatments had 4 pens of 6 pigs per pen, feed diets containing 0 (CON), 300 (LA 300), 600 (LA 600) and 900 (LA 900) mg/kg LA, respectively.The results showed that LA had no marked effect on dressing percentage,but backfat thickness was lower (P<0.05) in the 300 mg/kg，600 mg/kg and 900 mg/kg LA supplementation group than that of the control group. Dietary 300 mg/kg，600 mg/kg and 900 mg/kg LA increased (P<0.05) pH value at 45 min and 24 h postmortem compared with the control. Dietary 600 mg/kg and 900 mg/kg LA increased muscle a* value(P<0.05) and significantly decreased muscle L* value (P<0.01), b* value (P<0.01) at 24 h postmortem compared with the control. These results suggested that dietary LA contributed to the improvement of carcass characteristics and meat quality in finishing pigs.
关键词
&alpha /
硫辛酸 /
育肥猪 /
肉品质
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Key words
alphalipoic acid /
finishing pigs /
meat quality
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