| 半胱胺对宁乡猪胴体性状和肉品质的影响 |
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| 引用本文： | 秦龙山,邢月腾,张杨,舒绪刚,陈宇光,张彬,吴信,杨志武,刘星亮,曾青华.半胱胺对宁乡猪胴体性状和肉品质的影响[J].动物营养学报,2017,29(9). |
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| 作者姓名： | 秦龙山 邢月腾 张杨 舒绪刚 陈宇光 张彬 吴信 杨志武 刘星亮 曾青华 |
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| 作者单位： | 1. 湖南农业大学动物科学技术学院,湖南省畜禽安全生产协同创新中心,长沙 410128;2. 湖南农业大学动物科学技术学院,湖南省畜禽安全生产协同创新中心,长沙 410128;中国科学院亚热带农业生态研究所,中国科学院亚热带农业生态过程重点实验室,湖南省畜禽健康养殖工程技术研究中心,长沙 410125;3. 仲恺农业工程学院,动物科学技术学院,广州 510225;4. 湖南农业大学动物科学技术学院,湖南省畜禽安全生产协同创新中心,长沙 410128;中国科学院亚热带农业生态研究所,中国科学院亚热带农业生态过程重点实验室,湖南省畜禽健康养殖工程技术研究中心,长沙410125;仲恺农业工程学院,动物科学技术学院,广州 510225;5. 宁乡县畜牧兽医水产局,宁乡,410600 |
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| 基金项目： | 湖南省重点研发计划，湖南省重大专项，宁乡县人民政府与湖南农业大学战略性合
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| 摘 要： | 本试验旨在研究饲粮中添加半胱胺对宁乡猪胴体性状和肉品质的影响。选取日龄相近、体重约43kg的宁乡阉公猪30头,随机分为2组,每组5个重复,每个重复3头,对照组饲喂基础饲粮,试验组在基础饲粮中添加80 mg/kg半胱胺,试验期8周。结果表明:1)与对照组相比,试验组屠宰率提高了3.04%(P0.05)。2)与对照组相比,试验组背最长肌滴水损失降低了21.83%(0.05≤P0.10)。3)与对照组相比,试验组背最长肌饱和脂肪酸中硬脂酸含量下降了6.71%(P0.05);单不饱和脂肪酸中反油酸含量降低了62.57%(P0.01),二十碳烯酸含量降低了28.02%(P0.01);多不饱和脂肪酸含量升高了7.14%(P0.05),其中亚油酸含量升高了7.89%(P0.05),二十碳三烯酸含量升高了34.10%(0.05≤P0.10),α-亚麻酸含量下降了15.87%(P0.01)。由此可知,在饲粮中添加半胱胺提高了宁乡猪屠宰率,通过降低硬脂酸和提高亚油酸的含量改善了肉品质。
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| 关 键 词： | 半胱胺 宁乡猪 胴体性状 肉品质 |
Effects of Cysteamine on Carcass Traits and Meat Quality of Ningxiang Pigs |
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| QIN Longshan,XING Yueteng,ZHANG Yang,SHU Xugang,CHEN Yuguang,ZHANG Bin,WU Xin,YANG Zhiwu,LIU Xingliang,ZENG Qinghua.Effects of Cysteamine on Carcass Traits and Meat Quality of Ningxiang Pigs[J].Acta Zoonutrimenta Sinica,2017,29(9). |
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| Authors: | QIN Longshan XING Yueteng ZHANG Yang SHU Xugang CHEN Yuguang ZHANG Bin WU Xin YANG Zhiwu LIU Xingliang ZENG Qinghua |
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| Abstract: | This study was conducted to investigate the effects of cysteamine (CS) on carcass traits and meat quality of Ningxiang pigs.Thirty Ningxiang barrows with an average initial weight of 43 kg were randomly allocated into 2 groups (each group had 5 replicates with 3 pigs per replicate).Pigs were fed either a basal diet (control group) or the basal diet supplemented with 80 mg/kg CS (experimental group).The experiment lasted for 8 weeks.The results showed as follows: 1) compared with control group,dietary supplementation of CS increased dressing percentage by 3.04% (P<0.05).2) Compared with control group,dietary supplementation of CS decreased drip loss by 21.83% (0.05≤P<0.10).3) Compared with control group,dietary supplementation of CS decreased C18∶0 content of saturated fatty acid in longissimus dorsi muscle by 6.71% (P<0.05);C18∶1 t9 content of monounsaturated fatty acid was decreased by 62.57% (P<0.01),and C20∶1 content was decreased by 28.02% (P<0.01);polyunsaturated fatty acid content was increased by 7.14%(P<0.05),C18∶2 c6 content of which was increased by 7.89%(P<0.05),C20∶3 content of which was increased by 34.10% (0.05≤P<0.10),and C18∶3 content of which was decreased by 15.87% (P<0.01).It is concluded that dietary supplementation of CS increases dressing percentage,and improves meat quality by decreasing C18∶0 content and increasing C18∶2 c6 content of Ningxiang pigs. |
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| Keywords: | cysteamine Ningxiang pig carcass traits meat quality |
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