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1.
肌肽与维生素E对育肥猪肉品质和抗氧化性能的影响   总被引：1，自引：0，他引：1  
本试验旨在研究肌肽与维生素E单独及联合使用对育肥猪肉品质和抗氧化性能的影响。试验采用2因素2×3析因设计,设3个肌肽水平(0、50、100 mg/kg),2个维生素E水平(0、200 mg/kg),选择90头体重约为70 kg的“杜×长×大”三元杂交育肥猪,按体重相近、性别比例相同原则,随机分为6组,每组3个重复,每个重复5头猪。预试期为7 d,试验期为42 d。结果表明:1)饲粮中添加肌肽能显著提高屠宰后45 min肌肉的p H和降低贮存48 h肌肉的滴水损失(P<0.05),极显著提高屠宰24 h后肌肉的p H和降低贮存24 h肌肉的滴水损失(P<0.01);维生素E能极显著降低贮存24和48 h肌肉的滴水损失(P<0.01),二者均能显著改善肉色(P<0.05)。肌肽与维生素E在改善肉色和降低贮存24 h肌肉的滴水损失上存在互作效应(P<0.05),且联合添加优于单独添加。2)饲粮中添加肌肽可显著提高育肥猪血清总抗氧化能力(T-AOC)及总超氧化物歧化酶(T-SOD)和过氧化氢酶(CAT)活性(P<0.05),极显著提高谷胱甘肽过氧化物酶(GSH-Px)活性(P<0.01),维生素E可极显著提高育肥猪血清T-AOC及T-SOD和GSH-Px活性(P<0.01)。在提高血清的T-AOC和GSH-Px活性上,二者存在显著互作效应(P<0.05),且联合添加优于单独添加。3)肌肽可显著降低贮存24 h背最长肌的丙二醛(MDA)含量(P<0.05),极显著降低贮存48、72和96 h背最长肌的MDA含量(P<0.01);维生素E可极显著降低贮存24、48、72和96 h背最长肌的MDA含量(P<0.01),且肌肽与维生素E对贮存48 h背最长肌的MDA含量存在显著互作效应(P<0.05)。综上,饲粮中添加100 mg/kg的肌肽、200 mg/kg的维生素E为最优组合。  相似文献   

2.
本试验旨在研究饲粮中添加维生素E和酵母硒对肉兔生长性能、屠宰性能、肌肉品质和抗氧化性能的影响,为生产高档功能性兔肉提供理论参考。选用35日龄、体重相近的断奶闽西南黑兔160只,随机分为4组,每组10个重复,每个重复4只。Ⅰ组(对照组)饲喂基础饲粮,不额外添加维生素E和酵母硒;Ⅱ、Ⅲ和Ⅳ组分别在基础饲粮中添加100 mg/kg维生素E、0.15 mg/kg硒和100 mg/kg维生素E+0.15 mg/kg硒。预试期5 d,正试期70 d。结果表明：1)饲粮中添加维生素E和酵母硒对肉兔生长性能和屠宰性能均无显著影响(P>0.05)。2)Ⅳ组的肌肉肉色红度(a*)值显著高于对照组(P<0.05),Ⅱ组、Ⅲ组和Ⅳ组的肌肉肉色黄度(b*)值显著高于对照组(P<0.05)。3)Ⅱ组和Ⅳ组肌肉中α-生育酚含量显著高于对照组(P<0.05),Ⅲ组和Ⅳ组肌肉中铜和锰含量显著低于对照组和Ⅱ组(P<0.05),Ⅲ组和Ⅳ组肌肉中硒含量显著高于对照组(P<0.05)。4)Ⅲ组和Ⅳ组血清中谷胱甘肽过氧化物酶(GSH-Px)活性显著高...  相似文献   

3.
本试验旨在研究氧化油脂饲粮中添加维生素E和不同来源硒对1~21日龄黄羽肉鸡生长性能和肠道功能的影响。选用1 260只体质量相当的1日龄岭南黄羽肉公鸡,随机分为7组,每组6个重复,每个重复30只。对照组饲喂新鲜豆油基础饲粮、氧化组饲喂氧化豆油基础饲粮,基础饲粮中Ss、Sy、维生素E水平分别为0. 15、0 mg/kg、10 IU/kg。亚硒酸钠(Ss)、酵母硒(Sy)、维生素E、亚硒酸钠+维生素E(SsVE)、酵母硒+维生素E(SyVE)组在氧化组基础上额外添加0. 15 mg/kg Ss、0. 15 mg/kg Sy、200 IU/kg维生素E、0. 15 mg/kg Ss+200 IU/kg维生素E、0. 15 mg/kg Sy+200 IU/kg维生素E。试验期21 d。结果表明:1)维生素E和不同硒源的添加对体重、平均日采食量、平均日增重无显著影响(P0. 05); 2) Ss VE组法氏囊指数显著升高(P0. 05); 3) Sy、VE、SsVE组血清还原型谷胱甘肽含量显著升高(P0. 05),VE组血清谷胱甘肽过氧化物酶活性显著提高(P0. 05); 4) Sy、SsVE、SyVE组空肠黏膜微量丙二醛含量显著降低(P0. 05); 5) SsVE组空肠黏膜谷氧还蛋白1基因表达显著上调(P0. 05),Sy、VE、SsVE、SyVE组紧密连接蛋白基因表达显著上调(P0. 05);综上,氧化油脂饲粮中添加维生素E和不同来源硒对1~21日龄黄羽肉鸡生长性能无改善,但提高了免疫功能、肠道抗氧化和吸收性能。  相似文献   

4.
本试验旨在研究植物提取物对育肥猪生长性能、胴体性状、肉品质及猪肉抗氧化能力的影响。选用20头体重相近[(83.75±5.83 kg)]的PIC猪,随机分为对照组(基础日粮)和试验组(基础日粮中额外添加0.04%植物提取物),每个处理5个重复,每个重复2头猪。结果表明,两组间育肥猪采食量、日增重、料肉比和胴体性状差异不显著(P>0.05)。与对照组相比,试验组肉色a*45min值显著提高(P<0.05),L*96 h值极显著降低(P<0.01);4℃下储存0、3 d和7 d猪肉,试验组肉样中丙二醛(MDA)的含量显著降低,超氧化物歧化酶(SOD)活性显著提高(P<0.05)。因此,饲粮中添加植物提取物有利于储存中猪肉品质的改善。  相似文献   

5.
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60kg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900mg/kgα-硫辛酸,试验期28d。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,600mg/kg和900mg/kgα-硫辛酸添加组背膘厚显著降低(P<0.05)。600mg/kgα-硫辛酸添加组与对照组相比,pH45min和pH24h显著提高(P<0.05),24h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。  相似文献   

6.
本试验旨在研究饲粮添加低水平蛋氨酸锌(Zn-Met)或硫酸锌(ZnSO_4)对生长育肥猪生长性能、血清抗氧化指标和微量元素利用的影响,确定生长育肥猪饲粮中锌的适宜添加量,实现有效利用资源,减少排泄物中锌对环境的影响。选用体重为(33.70±2.76)kg的"杜×长×大"生长育肥猪32头,随机分成4组,每组8个重复,每个重复1头猪。对照组饲喂基础饲粮,试验组在基础饲粮中分别添加40 mg/kg Zn-Met、40 mg/kg ZnSO_4和80 mg/kg ZnSO_4(以锌元素计)。预试期7 d,正试期72 d,分生长期和育肥期2个阶段。结果表明:1)与对照组相比,饲粮添加不同来源和水平锌对生长育肥猪平均日增重、平均日采食量和料重比均无显著影响(P0.05)。2)与对照组相比,饲粮添加不同来源和水平锌能显著提高生长育肥猪血清总超氧化物歧化酶(T-SOD)、谷胱甘肽过氧化物酶(GSH-Px)及铜锌超氧化物歧化酶(CuZn-SOD)活性(P0.05),显著降低血清丙二醛(MDA)含量(P0.05);40 mg/kg Zn-M et组血清T-SOD和GSH-Px活性最高,血清MDA含量最低;而血清Cu Zn-SOD活性随ZnSO_4添加量的增加而升高,以80 mg/kg ZnSO_4组最高。3)与对照组相比,饲粮添加Zn-Met显著提高锌、铜和锰表观吸收率(P0.05),而饲粮添加ZnSO_4只显著提高锌表观吸收率(P0.05),且随ZnSO_4添加量的增加而降低;40 mg/kg Zn-Met组锌表观吸收率最高。综上所述,饲粮添加Zn-Met或ZnSO_4没有显著改善生长育肥猪的生长性能,但显著改善了生长育肥猪的血清抗氧化指标和微量元素的表观吸收率;本试验条件下,生长育肥猪饲粮中ZnSO_4的添加量需低于80 mg/kg,而40 mg/kg Zn-M et较为适宜。  相似文献   

7.
本试验研究天然维生素E对肉仔鸡生产性能、肉品质和抗氧化性能的影响,并时其与化学合成维生素E的效果进行比较.选择480只1日龄健康罗斯308肉仔鸡,随机分为4个处理,每个处理8个重复,每个重复15只鸡,分别饲喂基础日粮(未添加维生素E)中添加天然维生素E 60、120 mg/kg和180 mg/kg以及添加化工合成维生素E 60 mg/kg的试验日粮,试验期42 d.结果表明,添加天然维生素E的各试验组与化工合成维生素E组相比,肉仔鸡全期的平均日增重、平均日采食量和饲料转化率均无显著差异(P>0.05);对肉品质的测定结果中,肌肉pH值、肉色、嫩度以及保水性也无显著影响(P>O.05);对血清谷胱甘肽过氧化物酶(GSH-Px)的影响无显著差异(P>O.05).化工合成维生素E组的丙二醛(MDA)含量极显著高于各天然维生素E组(P0.05),表明天然维生素E组提高了机体的抗氧化能力.  相似文献   

8.
酵母硒对肥育猪肉品质及抗氧化能力的影响   总被引：2，自引：0，他引：2  
试验旨在研究不同水平的酵母硒对肥育猪胴体特性、肉品质及抗氧化能力的影响。选用72头体质量约70 kg的(杜×长×大)三元杂交肥育猪,随机分为4个处理,各处理饲粮中分别添加0(对照组)、0.10、0.30和0.50 mg/kg酵母硒,试猪体质量约100 kg时结束试验。结果表明:饲粮添加不同水平酵母硒均未改善肥育猪的屠宰率、肌内脂肪、大理石花纹、眼肌面积和剪切力(P>0.05);不同水平的酵母硒均未显著影响肥育猪背最长肌pH45 min和pH24 h;各处理组背最长肌滴水损失均显著低于对照组,其中0.3 mg/kg酵母硒可改善肉色(P<0.05);不同水平的酵母硒能极显著地提高血清谷胱甘肽过氧化物酶(GSH-Px)水平,可显著提高总抗氧化能力(T-AOC)及总超氧化物歧化酶(T-SOD)和过氧化氢酶(CAT)的含量,0.3 mg/kg酵母硒显著降低丙二醛(MDA)水平。综合考虑,日粮硒水平为0.30 mg/kg的酵母硒添加组效果较好。  相似文献   

9.
为了探讨日粮添加硒和维生素E对母山羊血清激素水平的影响,试验选择生理状态相近的已受孕的56只母波尔山羊,以3×2+1因子的处理方式随机分为7个处理组(G0组~G6组),其中硒(纳米硒)设3个水平(0.1,0.2,0.3 mg/kg),维生素E设2个水平(100,200 IU/kg)。预试期7 d,分别在正试期第30,60,90,120天,采用非抗凝真空采血管颈静脉采集血液,离心后测定血清中促卵泡素(FSH)、促黄体素(LH)、雌二醇(E2)、孕酮(P)、三碘甲腺原氨酸(T3)、甲状腺素(T4)、游离三碘甲腺原氨基酸(FT3)、游离甲状腺素(FT4)水平。结果表明:1)日粮添加不同水平硒、维生素E及硒和维生素E联合对妊娠第120天时母山羊血清FSH水平的影响均显著高于对照组(P0.05);2)日粮添加不同水平硒、维生素E及硒和维生素E联合对妊娠第30,60,90天时母山羊血清E2水平的影响明显;3)日粮添加不同水平硒、维生素E及硒和维生素E联合对妊娠第90,120天时母山羊血清P水平影响明显,其中添加0.2 mg/kg硒和100 IU/kg维生素E组(G3组)中P水平显著高于对照组(P0.05);4)日粮添加不同水平硒、维生素E及硒和维生素E的联合对妊娠第120天时母山羊血清T4水平的影响与对照组比较均差异显著(P0.05);5)日粮添加不同水平硒、维生素E及硒和维生素E联合对妊娠第30,60天时母山羊血清中FT3水平影响明显,其中添加0.2 mg/kg硒和100 IU/kg维生素E组(G3组)中FT3水平显著高于对照组(P0.05);6)日粮添加不同水平硒、维生素E及硒和维生素E联合对妊娠第90天时母山羊血清FT4水平的影响明显。说明日粮中硒添加量为0.2 mg/kg、维生素E添加量为100 IU/kg时促进激素分泌的作用最佳。  相似文献   

10.
试验旨在研究日粮中添加葡萄籽原花青素(GSPs)对生长育肥猪屠宰性能和肉品质的影响。选取48头、3月龄、体重相近的“杜×长×大”三元杂交生长育肥猪，随机分为4组，每组3个重复，每个重复4头生长育肥猪。对照组为基础日粮，3个试验组分别在基础日粮中添加150、200、250 mg/kg GSPs。预试期7 d，正式试验期90 d。结果表明，与对照组相比，200 mg/kg组生长育肥猪背膘厚度显著降低(P<0.05),150 mg/kg组生长育肥猪心脏指数显著高于对照组(P<0.05),250 mg/kg组生长育肥猪背最长肌pH24 h值显著提高(P<0.05)；各试验组生长育肥猪肌肉的蒸煮损失均显著降低(P<0.05)，半腱肌的pH45 min值显著提高(P<0.05);250 mg/kg组生长育肥猪半腱肌的pH24 h值显著提高(P<0.05)，各试验组生长育肥猪半腱肌的24 h肉色红度(a*值)显著提高(P<0.05),200 mg/kg组、250 mg/kg组生长育肥猪半腱肌的...  相似文献   

11.
The effect of n-3 fatty acid-enriched diets (in the form of 0.5% linseed oil with either 1.5% sunflower oil or 1.5% olive oil) and alpha-tocopheryl acetate supplementation (200 mg/kg feed) on lipid oxidation (thiobarbituric acid-reactive substances, TBARS) and cholesterol oxide products (COPS) in cooked pork was investigated. Longissimus muscle was studied. Meat from pigs fed 0.5% linseed oil-enriched diets had a higher proportion of n-3 fatty acid than meat from pigs in other dietary groups in neutral (P < 0.0001) and polar lipids (P < 0.0001), and a 20% reduction in the n-6:n-3 ratio was observed. Alpha-tocopheryl acetate supplementation increased (P < 0.05) monounsaturated fatty acids in polar lipids and increased (P = 0.0001) alpha-tocopherol levels in muscle. Alpha-tocopherol concentration in muscle was affected by dietary fat (P < 0.05). Groups receiving diets enriched with sunflower oil had significantly higher alpha-tocopherol levels (P < 0.05) in muscle than those groups receiving olive oil-enriched diets. Numbers of TBARS were significantly (P < 0.05) lower in the group fed supplemental olive oil than in those fed sunflower oil. Dietary linseed oil increased (P < 0.05) lipid oxidation principally at the initial period of storage in cooked pork. Overall, dietary alpha-tocopheryl acetate supplementation significantly increased (P < 0.001) lipid stability and decreased (P < 0.05) total COP production across the dietary groups. Alpha-tocopherol was a more effective antioxidant for decreasing TBARS values in cooked meat when adding sunflower oil to the diets instead of olive oil.  相似文献   

12.
The effects of dietary vitamin E (VE, alpha-tocopherol acetate) and fat supplementation on growth and carcass quality characteristics, oxidative stability of fresh and cooked pork patty in storage, fatty acid profiles of muscle and adipose tissue, and VE concentrations of plasma, muscle, and adipose tissue were studied. Six hundred pigs were allocated to 1 of 6 diets and fed for 63 d in a 3 x 2 factorial design. The dietary treatments included 3 fat levels (normal corn, high oil corn, high oil corn plus added beef tallow) and 2 levels of VE supplementation (40 IU/kg, normal VE supplementation; and 200 IU/kg, high VE supplementation). At 113 kg of BW, 54 pigs were slaughtered as a subsample to evaluate dietary effects on pork quality. Growth performance and meat quality characteristics did not differ (P > 0.05) among treatment groups. The high level of VE supplementation had a beneficial effect on the oxidative stability of pork as indicated by thiobarbituric acid reactive substance (TBARS) values. Lean tissue had lower (P < 0.05) TBARS in the group fed the high VE than in those fed the normal VE level. The TBARS values differed among storage periods (0 to 6 d) and also between fresh and cooked ground ham. Fat type did not significantly affect total saturated and unsaturated fatty acids proportions in the neutral and polar fraction of muscle. Adding VE acetate led to greater (P < 0.05) monounsaturated and total unsaturated fatty acid proportions in neutral lipids of muscle and adipose tissues. Increasing dietary levels of VE acetate increased the concentration of VE in plasma and muscle. These results indicate that dietary VE acetate supplementation increased (P < 0.05) lipid stability and the VE concentration of muscle.  相似文献   

13.
Feeding increased levels of dietary vitamin E can inhibit lipid oxidation. The aim of this study was to investigate the effect of levels of dietary alpha-tocopherol acetate (VE) and feeding duration on meat quality and lipid oxidation. Eighty-one pigs were allocated to 1 of 3 diets containing 40, 200, or 400 IU of VE/kg of feed, and each diet group was divided into 3 feeding periods (3, 6, or 9 wk). Carcass characteristics and meat quality were evaluated. Oxidative stability of fresh and cooked pork patties and pork chops was determined after chilled or frozen storage. Increasing dietary concentrations of VE did not affect any growth performance parameter. Drip loss, however, decreased (P < 0.05) with increased dietary VE levels. Moreover, an increased duration of VE feeding improved (P < 0.05) pH and drip loss. Less lipid oxidation (P < 0.05) was detected in fresh ground pork from pigs fed greater concentrations of VE after 4 d of storage. A greater (P < 0.05) resistance to oxidation in cooked ground pork was observed in pigs fed 200 or 400 IU of VE/kg at 2 and 6 d of storage. Fresh and cooked pork patty oxidation decreased (P < 0.05) linearly as feeding duration increased from 3 to 9 wk. After 6 mo of freezer storage, lipid oxidation of pork chops from pigs fed 200 or 400 IU of VE/kg was lower (P < 0.05) than for pigs fed 40 IU of VE/kg. Likewise, lipid oxidation of pork chops of pigs fed VE for an extended period of time (6 wk) was lower (P < 0.05) after 9 mo of storage. Fatty acid profiles of neutral lipid fraction of the LM became more unsaturated (P < 0.05) with added VE to the feed. These results indicate an increased intake of dietary VE concentration, and prolonged feeding of VE can improve drip loss and reduce lipid oxidation in ground pork and pork chops. This study suggests that supplementation with 200 IU of VE/kg of feed for 6 wk before market is beneficial in improving lipid stability and pork quality.  相似文献   

14.
氧化鱼油对鲤鱼生产性能和肌肉组织结构的影响   总被引：23，自引：4，他引：19  
将新鲜鱼油(过氧化物值 ,POV ,1.28meqO2/kg)和POV分别为59.28、118.79、159.85、189.37、331.82和367.86meqO2/kg 的6个氧化程度不同的鱼油按3 %加入半纯化饲料中 ,投喂60g左右二龄鲤鱼鱼种9周。结果表明 :氧化鱼油损害鲤鱼生产性能 ,即降低鲤鱼增重率(P<0.05)、增加饲料系数(P<0.05) ;氧化鱼油导致肝体比(HSI)、肾体比(KSI)和脾体比(SSI)增加 ,以POV为59.28meqO2/kg 的低氧化程度鱼油增加幅度最高 ,超过此氧化程度 ,增加态势相对减弱 ,这预示低量氧化产物刺激肝胰脏、肾脏和脾脏增生 ,高量氧化产物破坏性增强 ,抑制增生作用 ;氧化鱼油破坏肌肉组织 ,使肌纤维间隙急剧扩大、肌原纤维降解、肌原纤维模式紊乱。  相似文献   

15.
A study was conducted to evaluate the effect of dietary grain sources on various compositional and quality characteristics of pork from pigs reared in a commercial environment. Pigs were fed 1 of 5 dietary treatments containing the following single or blended grain sources throughout most of the grow-finish period: 1) yellow corn, 2) white corn, 3) 1/3 yellow corn and 2/3 white corn, 4) 2/3 yellow corn and 1/3 white corn, and 5) barley. Pigs were from 2 sire genetic types, Duroc and Hampshire x Duroc, mated to PIC 1055 females. A total of 1,040 pigs were included in the study in a 2 x 2 x 5 factorial arrangement with 2 genetic types, 2 sexes (barrows and gilts), and 5 dietary treatments. Eight pigs were randomly selected from each pen of 26 (n = 320) for meat and fat quality evaluation. Pigs were 27.6 kg at the beginning of the experiment and were fed to 130.2 kg. All animals were held overnight at a commercial abattoir before slaughter. One whole, skin-on, boneless loin was collected from each carcass and held at -1 degrees C in a cryovac-sealed bag at the Iowa State University Meat Laboratory. At 25 to 27 d postslaughter, loins were evaluated for meat and fat quality. Dietary treatment had no effect (P > 0.05) on 24-h pH, sensory tenderness, sensory chewiness, Instron tenderness, loin purge, or cook loss. At 25 to 27 d postslaughter, pigs fed diet 4 had a greater (P < 0.05) loin pH than pigs fed diet 1, and diets 2, 3, and 5 were not different from all treatment means. Pigs fed diet 4 had a greater (P < 0.05) Japanese color score than pigs fed diets 2, 3, and 5, and diet 1 was not different from all treatment means. Pigs fed diet 3 had a greater percentage of intramuscular fat than pigs fed diets 1 and 2, although diets 1, 4, and 5 and diets 1, 2, and 5 were not different (P > 0.05). No differences among dietary treatments were found for fat color values on a subjective basis. Pigs fed diet 5 had a more desirable objective fat color than pigs fed all white corn, and diets 1, 3, and 4 were not different (P > 0.05). Pigs fed diet 5 had greater levels of SFA and MUFA, and lower levels of unsaturated fatty acids and PUFA, in the subcutaneous fat than pigs fed all other diets. These results indicate that the energy sources evaluated in this study had little effect on eating quality of pork that was held for 25 to 27 d postslaughter.  相似文献   

16.
The Western diet is characterized by a high intake of SFA relative to PUFA, and the consumption of n-3 PUFA is decreased relative to n-6 PUFA. Therefore, there has been much interest in recent years in ways to manipulate the fatty acid composition of meat. The objective of this work was to determine the effects of dietary extruded linseed, an n-3 PUFA source, on growth performance, carcass composition, meat quality, and oxidative stability of pigs slaughtered at 111.0 (+/-4.8) kg of BW and 160.0 (+/-9.2) kg of BW. The association of these factors with BW at slaughter was also examined. Forty barrows, 78.1 (+/-1.75) kg of initial BW, were fed a control diet (2.5% sunflower oil) or a linseed diet containing 5% of whole extruded linseed. Both diets contained 170 mg of vitamin E and 250 mug of selenium. Eight pigs from each dietary treatment were slaughtered at 110 kg of BW and the others at 160 kg of BW. There was no dietary effect (P > 0.05) on growth, carcass characteristics, meat quality, or the activity of malic enzyme in LM and backfat. Inclusion of linseed increased (P < 0.05) n-3 PUFA content in both LM and backfat and decreased the n-6:n-3 PUFA ratio from 12 to 4.5 in LM, and from 11 to 3 in backfat. Liveweight at slaughter significantly influenced carcass characteristics, meat quality, total lipid and oxidative stability of LM, malic enzyme activity in adipose tissue, and fatty acid content of LM and backfat. This study shows that the inclusion of linseed in swine diets may improve the fatty acid profile of pork without deleteriously affecting oxidation or color stability. Thus, such a feeding practice may improve human health based on the n-6:n-3 PUFA ratio recommended for the human diet.  相似文献   

17.
选择48头体重接近(86.0±5.1)kg的杜长大肥育阉公猪,研究天冬氨酸镁和吡啶羧酸铬对猪宰前应激肉品质的影响。试验猪分为4组,Ⅰ组为对照组,Ⅱ、Ⅲ、Ⅳ组为试验组,每组3个重复,每个重复4头,采食玉米-豆粕型日粮(DE,13.18MJ/kg;CP,14.6%)。Ⅰ组饲喂基础日粮;Ⅱ组饲喂基础日粮+1.0%天冬氨酸镁(MgAsp);Ⅲ组饲喂基础日粮+0.3mg/kg吡啶羧酸铬(Crpi);Ⅳ组饲喂基础日粮+1.0%MgAsp+0.3mg/kgCrpi。每头猪每日饲喂2.8kg上述试验日粮,7d后运到屠宰场。结果表明,日粮中补充吡啶羧酸铬、天冬氨酸镁、吡啶羧酸铬+天冬氨酸镁均降低了血清中皮质醇含量,减缓了屠宰前的应激反应;给宰前的育肥猪补充吡啶羧酸铬、吡啶羧酸铬+天冬氨酸镁均可降低宰后糖原分解(P0.05),补充天冬氨酸镁也有降低宰后糖原分解的趋势。补充吡啶羧酸铬、天冬氨酸镁及吡啶羧酸铬+天冬氨酸镁均可显著降低宰后短时间内猪背最长肌和股二头肌乳酸含量(P0.05);日粮中补充吡啶羧酸铬、天冬氨酸镁及吡啶羧酸铬+天冬氨酸镁均可极显著(P0.01)降低背最长肌和股二头肌pH和滴水损失,分别降低PSE肉发生率75.1%、49.8%和75.1%(P0.05),而对系水力无显著影响(P0.05));复合添加吡啶羧酸铬、天冬氨酸镁组猪的滴水损失、背最长肌和股二头肌色值都显著低于单独添加吡啶羧酸铬、天冬氨酸镁组,这说明吡啶羧酸铬、天冬氨酸镁在改善肉质指标方面具有一定的加性效应,二者同时添加效果最好。  相似文献   

18.
试验旨在研究饲粮中添加乳酸菌制剂对肥育猪生长性能、肉品质及风味物质含量的影响。选取平均体重为(55±2)kg的杜×长×大三元杂猪240头,随机分为3个处理组,每组4个重复,每个重复20头试猪,公、母各半。对照组饲喂基础饲粮(玉米-豆粕型),2个试验组饲粮分别在基础饲粮中添加0.3%乳酸菌干粉和0.3%乳酸菌菌液,这2种制剂中乳酸菌含量均为1.2×10~9 CFU/g。试验期57 d,在饲养试验结束时,每个重复选择2头(1公1母)接近平均体重的试猪进行屠宰,测定胴体性状、肉品质和风味物质含量。结果表明:饲粮中添加乳酸菌干粉和乳酸菌菌液均对肥育猪的平均日增重、平均日采食量及耗料增重比无显著影响(P0.05),对肥育猪胴体直长、斜长、背膘厚、皮厚及眼肌面积也无显著影响(P0.05),对肌肉的肉色、大理石纹、pH、滴水损失率及剪切力无显著改善(P0.05);与对照组相比,饲粮中添加乳酸菌菌液显著降低背最长肌中次黄嘌呤含量(P0.05),但2个试验组肌苷酸、谷氨酸和肌内脂肪均无显著差异(P0.05)。综上所述,饲喂乳酸菌制剂对肥育猪生长性能、胴体性状和肉质无显著影响,但可降低肌肉中次黄嘌呤含量,有利于改善猪肉的风味。  相似文献   

19.
A study was conducted to determine the efficacy of organic (Se-yeast, SelenoSource AF, Diamond V Mills Inc., Cedar Rapids, IA) and inorganic sources of Se on growth performance, tissue Se accretion, and carcass characteristics of growing-finishing pigs fed diets with high endogenous Se content. A total of 180 pigs at 34.4 +/- 0.06 kg of BW were allotted to 1 of 5 dietary treatments: a negative control without added Se (NC); 3 treatment diets with 0.1, 0.2, or 0.3 mg/kg of added Se from an organic source; and a diet with 0.3 mg/kg of added Se as sodium selenite. Each treatment had 6 pens, with 6 pigs per pen-replicate. Experimental diets were changed twice at 66.1 +/- 0.5 kg and 99.0 +/- 0.9 kg of BW, and were fed until the pigs reached market weight. Growth performance was measured at the end of each phase. Upon reaching 129.9 +/- 1.4 kg of BW, the pigs were transported to a local abattoir (Seaboard Foods, Guymon, OK), where carcass, loin, and liver samples were obtained. Hair and blood samples were obtained at the beginning and end of the study for Se analysis. Growth performance did not differ (P > 0.05) among treatments. Percent drip loss of the NC pigs was greater (2.41 vs. 1.75, P = 0.011) compared with pigs supplemented with Se. Pigs fed diets with added Se had greater Se concentrations in the liver (0.397 vs. 0.323 ppm, P = 0.015), loin (0.236 vs. 0.132 ppm, P < 0.001), serum (0.087 vs. 0.062 ppm, P = 0.047), and hair (0.377 vs. 0.247 ppm, P = 0.003) compared with the NC pigs. Percentage drip loss was linearly reduced [percent drip loss = 2.305 - (2.398 x Se), r2 = 0.29, P = 0.007] as dietary organic Se concentration increased. The Se concentration (ppm) in the liver [liver Se = 0.323 + (0.291 x Se), r2 = 0.33, P = 0.003], loin [loin Se = 0.122 + (0.511 x Se), r2 = 0.57, P < 0.001], serum [serum Se = 0.060 + (0.113 x Se), r2 = 0.33, P = 0.004] and hair [hair Se = 0.237 + (0.638 x Se), r2 = 0.56, P < 0.001] increased linearly as dietary organic Se concentration increased. Slope ratio analysis indicated that the relative bioavailability of organic Se for percent drip loss and loin and hair Se response was 306, 192, and 197% of that for inorganic Se, respectively. The results of the study show a potential advantage of organic Se supplementation in reducing drip loss even when the basal diet contains an endogenously high Se concentration of 0.181 ppm.  相似文献   

20.
Immunomodulation in weanling swine with dietary selenium   总被引：2，自引：0，他引：2  
The capability of dietary selenium (Se) to augment the immune response was evaluated in 96 crossbred weanling swine. Six groups of 16 pigs were fed diets with Se supplemented as sodium selenite at 0, 0.3, 0.6, 0.9, 1.2, and 1.5 mg/kg. The basal diet contained 0.068 mg of Se/kg. Weight gain, feed consumption, and feed efficiency were similar for all diets. Whole blood concentrations of Se linearly increased as the dietary concentrations of Se increased. The humoral response was monitored by immunoglobulin G titers to lysozyme and ribonuclease, using an enzyme-linked immunosorbent assay. Although no significant difference in immunoglobulin G titers to either antigen was detected among diets, a similar trend in antibody response was noted. The diet with 0.9 mg of added Se/kg produced the highest antibody response to both antigens, whereas the diet with 0.3 mg of added Se/kg produced the lowest titers for both antigens. Cell-mediated immunity was evaluated in the pigs by the dermal response to phytohemagglutinin. Significant difference was not detected in pigs fed the various diets in terms of the mean diameters of their dermal reactions to phytohemagglutinin injections. Although blood concentrations of Se were increased, rate and efficiency of weight gain and humoral and cell-mediated immunity were not significantly improved by adding 0.3 to 1.5 mg of Se/kg to diets.  相似文献   

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