动物营养学报2019，Vol.31Issue(11)：5330-5338,9.DOI:10.3969/j.issn.1006⁃267x.2019.11.050
紫苏油对育肥猪血清脂质指标、胴体性能及肉品质的影响
Effects of Perilla Oil on Serum Lipid Indices, Carcass Performance and Meat Quality of Finishing Pigs
摘要
Abstract
This experiment was conducted to study the effects of soybean oil replaced by perilla oil on serum lipid indices, carcass performance, meat quality and fatty acids composition in longissimus dorsi of finishing pigs. A completely randomized single factorial design was adopted in the experiment, a total of 120 " Duroc× Landrace×Yorkshire" crossbred finishing pigs with an average initial body weight of about 60 kg were random?ly divided into 4 groups with 3 replicates per group and 10 pigs per replicate. The soybean oil replaced by peril?la oil by equal weight, and the perilla oil replacement levels in the 4 experimental diets were 0, 33%, 67% and 100%, respectively. The pre?experimental period lasted for 7 days, and the experimental period lasted for 68 days. The results showed as follows: 1) the perilla oil replacement level of 100% significantly decreased the contents of total cholesterol ( TC) and low density lipoprotein?cholesterol ( LDL?C) in serum ( P＜0.05) , and significantly increased the high density lipoprotein?cholesterol ( HDL?C) content ( P＜0.05). The perilla oil re?placement level had no significant effect on serum triacylglycerol ( TG) content ( P＞0.05). 2) The perilla oil replacement levels of 67% and 100% significantly increased the carcass weight of finishing pigs ( P＜0.05) , and the perilla oil replacement level of 100% significantly increased the eye muscle area of finishing pigs ( P＜0.05). The perilla oil replacement level had no significant effect on slaughter rate, carcass length, backfat thickness and head weight of finishing pigs ( P＞0.05). 3) The perilla oil replacement level of 67% significant?ly increased the meat marbling score ( P＜0.05) , but the perilla oil replacement level had no significant effect on meat color, drip loss, cooked meat percentage and pH ( P＞0.05). 4) The perilla oil replacement level of 100% significantly increased the contents of α?linolenic acid, eicosapntemacnioc acid and n?3 PUFA in longis?simus dorsi ( P＜0.05) , and significantly decreased the n?6／n?3 and stearic acid content ( P＜0.05). In conclu?sion, dietary higher perilla oil replacement levels ( 67% and 100%) have better improvement effects on serum lipid indices, carcass performance, meat quality and fatty acids composition in longissimus dorsi of finishing pigs.[ Chinese Journal of Animal Nutrition, 2019, 31(11) :5329?5337]关键词
紫苏油/育肥猪/血清脂质/胴体性能/肉品质Key words
perilla oil/finishing pigs/serum lipid/carcass performance/meat quality分类
农业科技引用本文复制引用
陈静,孙娜,刘显军,李建涛,何洋,李海东,程奇..紫苏油对育肥猪血清脂质指标、胴体性能及肉品质的影响[J].动物营养学报,2019,31(11):5330-5338,9.基金项目
辽宁省高等学校基本科研项目(LSNZD201703,LSNFW201701) （LSNZD201703,LSNFW201701）
辽宁省科技厅重大项目(2015103034) （2015103034）
