摘要
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。
An experiment was conducted to evaluate the effects of dietary alpha-lipoic 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 back-fat 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.
出处
《家畜生态学报》
北大核心
2013年第4期45-48,共4页
Journal of Domestic Animal Ecology
基金
江苏省自然科学基金项目资助(BK2011500)
关键词
Α-硫辛酸
育肥猪
肉品质
alpha-lipoic acid
finishing pigs
meat quality
