动物营养学报2017，Vol.29Issue(9)：3325-3330,6.DOI:10.3969/j.issn.1006-267x.2017.09.037
半胱胺对宁乡猪胴体性状和肉品质的影响
Effects of Cysteamine on Carcass Traits and Meat Quality of Ningxiang Pigs
摘要
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.关键词
半胱胺/宁乡猪/胴体性状/肉品质Key words
cysteamine/Ningxiang pig/carcass traits/meat quality分类
农业科技引用本文复制引用
秦龙山,曾青华,邢月腾,张杨,舒绪刚,陈宇光,张彬,吴信,杨志武,刘星亮..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):3325-3330,6.基金项目
湖南省重点研发计划(2015NK2004,2015JC3100) （2015NK2004,2015JC3100）
湖南省重大专项(2015NK1002) （2015NK1002）
宁乡县人民政府与湖南农业大学战略性合 作项目 （）
