动物营养学报2018，Vol.30Issue(1)：255-261,7.DOI:10.3969/j.issn.1006-267x.2018.01.031
辣木叶对育肥猪生长性能、屠宰性能、抗氧化功能和肉品质的影响
Effects of Moringa Leaf on Growth Performance, Slaughter Performance, Antioxidant Function and Meat Quality of Finishing Pigs
摘要
Abstract
This experiment was conducted to study the effects of dietary different supplemental levels of Morin-ga leaf on growth performance,slaughter performance,antioxidant function and meat quality of finishing pigs. A total of 144 cross-bred(Duroc×Landrace×Yorkshire)finishing pigs with a similar initial weight of(65.40± 1.63)kg were selected and randomly allotted into 4 groups with 6 replicates per group and 6 pigs per replicate. Pigs in the control group were fed a basal diet,and the others in the experimental groups were fed the basal di-ets supplemented with 3%, 6% and 9% Moringa leaf, respectively. The pre-experimental period lasted for 7 days, and the experimental period lasted for 45 days. The results showed as follows: 1)compared with the control group, the final body weight and average daily gain of finishing pigs in 6% group were significantly in-creased(P<0.05), the ratio of feed to gain of finishing pigs in 3% and 6% groups was significantly decreased (P<0.05). 2)Compared with the control group,the carcass straight length of finishing pigs in 6% group was significantly increased(P<0.05), the backfat thickness of finishing pigs in 6% group was significantly de-creased(P<0.05). 3)Compared with the control group, the serum superoxide dismutase(SOD)activity of finishing pigs in 6% and 9% groups was significantly increased(P<0.05),the serum malondialdehyde content of finishing pigs in 3%,6% and 9% groups was significantly decreased(P<0.05). 4)Dietary Moringa leaf had no significant effects on the contents of dry matter,crude protein and ether extract in meat of finishing pigs (P>0.05). Compared with the control group,the meat SOD activity and total antioxidant capacity of finishing pigs in 6% and 9% groups were significantly increased(P<0.05). In conclusion,dietary Moringa leaf can in-crease the growth performance and antioxidant function,and improve the meat quality. The suitable supplemen-tal level of Moringa leaf is 6%.关键词
辣木叶/生长性能/抗氧化功能/肉品质Key words
Moringa leaf/growth performance/antioxidant function/ment quality分类
农业科技引用本文复制引用
张婷婷,张博,司丙文,张乃锋,屠焰,周朝龙,刁其玉..辣木叶对育肥猪生长性能、屠宰性能、抗氧化功能和肉品质的影响[J].动物营养学报,2018,30(1):255-261,7.基金项目
北京市生猪产业创新团队专项(GWZJ-2017-08) （GWZJ-2017-08）
北京市大兴区与中国农业科学院院区合作项目 （）
