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
{{custom_keyword}} /
Key words
alphalipoic acid /
finishing pigs /
meat quality
{{custom_keyword}} /
{{custom_sec.title}}
{{custom_sec.title}}
{{custom_sec.content}}
参考文献
[1]Jensen L S, Brenes A, Takahashi K. Effect of early nutrition on abdominal fat in broiler[J].Poult Sci,1987,66:1 5171 523.
[2]Quali A.Meat tenderization,Possible causes and mechanisms[J].Muscle Foods,1990,1:129165.
[3]Flavia N I,Mike F Q,Cristina S.Lipoic acid: a unique antioxidant in the detoxification of activated oxygen species[J].Plant Physiol Biochem,2002,40:463470.
[4]马慧敏,周安国,王之盛,等.硫辛酸抗氧化功能及其在动物生产上的应用现状[J].饲料工业,2006,27(22):912.
[5]Shen Q W, Jones C S, Kalchayanand N, et al. Effect of dietary αlipoic Acid on the growth rate and fat accumulation of mice and the ultimate pH of postmortem muscle[J]. Journal of Animal Science, 2005,83:2 6112 617.
[6]中华人民共和国农业部.NY/T8252004 瘦肉型猪胴体性状测定技术规范[S]. 北京:中国农业出版社,2004.
[7]倪迎冬, 洪文杰, 任灵芝, 等. 大豆黄酮对母鸡蛋品质及后代仔鸡肉品质的影响[J].畜牧兽医学报,2007,38(11):1 1881 194.
[8]Rehfeldt C, Tuchscherer A, Hartung M, et al.A second look at the influence of birth weight on carcass and meat quality in pigs[J]. Meat Sci,2008,78(3): 170175.
[9]Kim M S, Park J Y, Namkoong C, et al. Antiobesity effects of alphalipoic acid mediated by suppression of hypothalamic AMPactivated protein kinase[J]. Nat Med,2004,10:727733.
[10]Fletcher D L. Relationship of breast meat color variation to muscle pH and texture[J]. Poult Sci,1995,74(1):120.
[11]Berg E P, Maddock K R,Linville M L. Creating monohydrate supplemented in swine finishing diets and fresh pork quality: III. Evaluating the cumulative effect of creatine monohydrate and alphalipoic acid[J]. J Anim Sci,2003,81:2 4692 474.
[12]Woelfel R L, Owens C M, Hirschler E M, et al. The characterization and incidence of pale, soft, exudative broiler meat in a commercial plant[J]. Poult Sci,2002,81:579584.
[13]Young J F, Stagsted J,Jensen S K,et al. Ascorbic acid, alphatocopherol, and oregano supplements reduce stressinduced deterioration of chicken meat quality[J]. Poult Sci, 2003,82:1 3431 351.
{{custom_fnGroup.title_cn}}
脚注
{{custom_fn.content}}