摘要
研究了姜黄素在育肥猪中的应用效果。选取64头体重约70 kg的杜×长×大三元杂交猪,将其分为4组,每组16头猪。在基粮中加50 mg/kg喹烯酮后,喂第1组(对照组)猪;在基粮中分别加200、300、400 mg/kg姜黄素后,相应地喂第2、3、4组猪,饲养试验期40 d。试验结果如下:1)第3、4组猪平均日增重比对照组分别提高12.32%(P<0.01)、9.35%(P<0.05);第3、4组猪对饲料转化率分别比对照组提高12.69%(P<0.05)、9.92%(P>0.05)。2)第2和第4组猪血清谷丙转氨酶活性有显著的差异(P<0.05);第3、4组猪血清谷草转氨酶活性分别比对照组降低13.38%、21.75%(P<0.05),但第2组猪血清谷草转氨酶活性高于对照组(P<0.05);第4组猪血清总蛋白比对照组提高6.10%(P<0.05);第4组猪血清葡萄糖比对照组提高12.28%(P<0.05);与对照组比较,第2、3、4组猪血清丙二醛含量不同程度地降低。3)猪肌肉pH值随姜黄素在饲粮中添加量的增加而有下降的趋势;第3、4组猪肌肉滴水损失量分别与第2组有显著的差异(P<0.05)。4)第4组猪瘟血清抗体比对照组提高7.74%(P<0.05);第3、4组猪O型口蹄疫血清抗体显著高于第1、2组(P<0.05);第3、4组猪蓝耳病血清抗体不同程度地升高,分别比对照组提高6.15%、8.46%。这些结果表明:姜黄素对猪体健康有增进作用;能改善肉质;不同程度地提高猪的日增重、饲料转化率和血清葡萄糖、总蛋白浓度、病原抗体效价;谷草、谷丙转氨酶活性和丙二醛含量不同程度地降低。根据生产性能,育肥猪饲粮中姜黄素的适宜添加量是300 mg/kg;而按血清生化指标,则为400 mg/kg。
Abstract The effects of applied effects of curcumin in pigs have been studied in the paper. 64 healthy,three-way crossbred （ Duroc × Landrace × Yorkshire） finishing pigs weighting about 70 kg have been divided into 4 groups for each group of 16 pigs. The group 1 （control group）pigs were fed for basal diet as supplemented 50 mg/kg quinoce-tone ： the group 2 - 4 pigs were respectively fed for basal diet as supplemented 200 and 300 and 400 mg/kg curcumin. Feeding experimental period was 40 d. Feeding experimental results were as follows： ADG of group 3,4 pigs were higher than group 1 by 12.32% （P 〈0.01 ） ,9.35% （P 〈0.05 ）. FCR of group 3,4 pigs was higher than group 1 by 12.69% （ P 〈 0.05 ） and 9.92% （ P 〉 0.05 ）, respectively. There were significant differences in the GPT activities inserum between group 2 and group 4 （ P 〈 0.05 ）. GOT activities in serum of the experimental group 3,4 pigs were low- er than the control 1 group by 13.38% （ P 〈 0.05 ） ,21.75% （ P 〈 0.05 ）, but GOT activities in serum of the group 2 pigs were higher than the control group（P 〈0.05） ：TP in serum of group 4 pigs was higher than group 1 by 6.10% （P 〈 0.05 ）, Glu in serum of group 4 pigs were higher than group 1 by 12.28% （P 〈 0.05 ）. The concentration of MDA in serum of groups 2,3 and 4 pigs was decreased at a different degree, pH value had decreasing trend with cur-cumin increase in diet; there were＇ significant differences （ P 〈 0.05 ） in drip loss between group 3 and 4. Swine fever antibady of group 4 pigs was 7.74% higher than group 1 （ P 〈 0.05 ） ; feet and mouth of groups 3 and 4 pigs were markedly higher than groups 1 and 2 （P 〈 0.05） ： PRRS antibady in serum of the groups 3 and 4 pigs was increased by 6.15% and 8.46% respectively than group 1. Based on the above experimental results, the conclusion could be determined：the supplement of curcumin in diet has active effect on pig body health;at different degree, improved ADG, FC1R, Glu and TP concentration in serum, decreased the activities of GOT and GPT and the concentration of MDA in serum. According to produe tire performance, the optimal supplementary amount of curcumin in pig diet was 300 mg/kg;while being 400 mg/kg based on serum biochemical parameters.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2014年第3期67-73,共7页
Journal of the Chinese Cereals and Oils Association
关键词
姜黄素
育肥猪
应用效果
curcumin, finishing swine, applied effects
