中国畜牧杂志2024，Vol.60Issue(2)：257-264,8.DOI:10.19556/j.0258-7033.20230401-04
日粮中添加月桂酸对肥育猪胴体品质和肉品质的影响
Effects of Dietary Supplementation of Lauric Acid on Carcass Traits and Meat Quality in Finishing Pigs
摘要
Abstract
The study aimed to investigate the effect of dietary lauric acid supplementation on carcass traits and meat quality of finishing pigs.A total of 144 pigs[Duroc×Landrace×Large White,initial BW of(73.74±2.48)kg]consisted of same number of male and female,were allocated into 4 treatments in the random block principle,with 6 pens per treatment and 6 pigs per pen,to receive the basal diet(as Control),and the basal diet added 0.25%,0.50%and 1.00%lauric acid,respectively.The basal diet was composed of corn-soybean meal,and lauric acid was added by replacing equal energy density of soybean oil to form experimental diets.The animal feeding trail lasted for 34 d.At the end of the study,8 barrows close to the average BW of the same treatment were selected for slaughter and collecting tissue samples and their carcass traits and meat quality were evaluated.As a result,with increasing lauric acid levels added in diet,dietary supplementation with lauric acid linearly increased final body weight(P<0.01)and average daily gain(P=0.04)as well as serum leptin level(P=0.04)in finishing pigs.Likewise,serum levels of triglyceride(TG)(P=0.09,quadratically)and high density lipoprotein cholesterol(HDL-C)(P=0.08,linearly)were tended to increase.What's more,with increasing lauric acid levels in diet,live body weight,carcass weight,carcass length and lumbosacral fat thickness linearly increased in finishing pigs(P<0.01).Compared with the control group,dietary supplementation of 1%lauric acid significantly altered the fatty acid composition of the longissimus dorsi muscle(P<0.05).Dietary lauric acid supplementation linearly increased the pH24 h(P=0.02)but decreased lightness(L*24 h)value(P=0.01)of the longissimus dorsi muscle after slaughtering in finishing pigs.In conclusion,dietary supplementation with lauric acid improved the growth of finishing pigs,altered the fatty acid composition of the longissimus dorsi muscle.It can be served as a promising functional additive in improving carcass traits and meat quality,modifying lipid metabolism,and improving meat flavor.关键词
月桂酸/肥育猪/胴体品质/肉品质Key words
Lauric acid/Finishing pigs/Carcass traits/Meat quality分类
农业科技引用本文复制引用
郭建新,万波扬,沈铭,姜国圆,闫恩法,王宇波,邓磊,尹靖东..日粮中添加月桂酸对肥育猪胴体品质和肉品质的影响[J].中国畜牧杂志,2024,60(2):257-264,8.基金项目
国家重点研发项目(2021YFF1000603、2018YFD 0500400) （2021YFF1000603、2018YFD 0500400）
