动物营养学报Issue(12)：3723-3730,8.DOI:10.3969/j.issn.1006-267x.2014.12.023
肌肽与维生素 E对育肥猪肉品质和抗氧化性能的影响
Effects of Carnosine and Vitamin E on Meat Quality and Antioxidant Capacity of Growing-Finishing Pigs
摘要
Abstract
A 2 × 3 ( carnosine × vitamin E ) mulitiple-factor experiment was conducted to investigate the effects of the dietary supplementation with the carnosine and vitamin E on meat quality and antioxidant capacity of growing-finishing pigs. In the test, 90 growing-finishing pigs (Duroc×Landrace×Yorkshire) with an average weight of 70 kg were randomly divided into 6 groups, each including 3 replicates (5 pigs per replicate). The carnosine supplemental levels were 0, 50, and 100 mg/kg, and vitamin E supplemental levels were 0 and 200 mg/kg, respectively. Preliminary trial period was 7 days, and trial period was 42 days. The results showed as follows:1) the addition of carnosine in the diet significantly improved muscle pH at 45 min post-slaughter and decreased muscle drip loss at 48 h ( P<0.05) , and significantly improved muscle pH at 24 h post-slaughter and reduced muscle drip loss at 24 h (P<0.01). Vitamin E significantly reduced muscle drip loss at 24 and 48 h ( P<0.01) . Both of carnosine and vitamin E significantly improved meat color ( P<0.05) , carnosine and vitamin E had interaction effects on improving meat color and decreasing muscle drip loss at 24 h and the com-plex of carnosine and vitamin E had the better effect. 2) The addition of carnosine in the diet significantly im-proved serum total antioxidative capacity ( T-AOC ) and total superoxide dismutase ( T-SOD ) , catalase (CAT) activities of growing-finishing pigs (P<0.05), and significantly improved the activity of glutathione peroxidase (GSH-Px) (P<0.01). Vitamin E significantly improved serum T-AOC and T-SOD and GSH-Px activities of growing-finishing pigs ( P<0.01) . Carnosine and vitamin E had interaction effects on improving T-AOC and GSH-Px activity in serum ( P<0.05) , and the complex of carnosine and vitamin E had better effect. 3) Carnosine significantly reduced the malondialdehyde ( MDA) content of longissimus dorsi storage at 24 h (P<0.05), 48, 72 and 96 h (P<0.01). Vitamin E significantly reduced the MDA content of longissimus dorsi storage at 24, 48, 72 and 96 h (P<0.01), and carnosine and vitamin E had interaction effects on the MDA content of longissimus dorsi storage at 48 h ( P<0.05) . In conclusion, dietary 100 mg/kg carnosine and 200 mg/kg vitamin E is the optimal combination.关键词
肌肽/维生素E/育肥猪/肉品质/抗氧化性能Key words
carnosine/vitamin E/growing-finishing pigs/meat quality/antioxidant capacity分类
农业科技引用本文复制引用
田莹,刘显军,边连全,陈静..肌肽与维生素 E对育肥猪肉品质和抗氧化性能的影响[J].动物营养学报,2014,(12):3723-3730,8.基金项目
国家“十二五”科技支撑计划---优质瘦肉型猪选育技术研究(2011BAD28B01-02) （2011BAD28B01-02）
辽宁省重大项目---昌图瘦肉型猪优质瘦肉猪选育及标准化健康养殖产业化示范基地(2011215016) （2011215016）
辽宁省重大项目---优质高产抗逆瘦肉型猪选育技术集成与示范(2011202005) （2011202005）
