中国畜牧兽医2025，Vol.52Issue(6)：2637-2649,13.DOI:10.16431/j.cnki.1671-7236.2025.06.017
黑果枸杞提取物对八眉三元猪生长性能、屠宰性能、抗氧化功能及肉品质的影响
Effects of Extract of Lycium ruthenicum Murr on Growth Performance,Slaughter Performance,Antioxidant Function and Meat Quality of Bamei Ternary Pigs
摘要
Abstract
[Objective]The purpose of this experiment was to study the effects of adding different levels of extract of Lycium ruthenicum Murr to the diet on the growth performance,slaughter performance,antioxidant function and meat quality of Bamei Ternary pigs(Landrace × Yorkshire × Bamei).[Method]48 healthy male pigs aged(50±2)days and weighing(7.82±0.59)kg were selected and randomly divided into four groups,including a control group(CON group)and three experimental groups(LE,ME and HE).The pigs in CON group were fed a basal diet,while in the experimental groups LE,ME and HE were supplemented with 5,10 and 15 g/kg extract of Lycium ruthenicum Murr in basal diet,respectively.The experimental period lasted for 42 days,including a pre-feeding period of 7 days and a formal test period of 35 days.After the trial,the growth performance of pigs was measured,and two individuals were randomly selected for each replicate,a total of 6 pigs were selected from each group to measure slaughter performance and the antioxidant index,meat quality index,conventional nutrition composition,amino acid,fatty acid content in longissimus dorsi muscle.[Result]①Compared with CON group,the final body weight and average daily weight gain of pigs in the three experimental groups were significantly increased,while the feed to weight ratio was significantly reduced;The average daily feed intake of pigs in LE and HE groups were significantly increased,and the carcass weight of pigs in ME and HE groups were significantly increased(P＜0.05).Comparing the three experimental groups,the final body weight of pigs in ME group was significantly higher than that in LE group,and the feed to weight ratio of LE group was significantly lower than that of HE group(P＜0.05).②Compared with CON group,the malondialdehyde contents in longissimus dorsi muscle of pigs in LE,ME and HE groups were significantly reduced(P＜0.05),while the activities of catalase,superoxide dismutase,and total antioxidant capacity were significantly increased(P＜0.05).The activity of glutathione peroxidase was only significantly increased in ME and HE groups(P＜0.05).Among the three experimental groups,in ME group,the malondialdehyde content in the longissimus dorsi muscle of pigs was the lowest,while the activities of catalase,superoxide dismutase,glutathione peroxidase,and total antioxidant capacity were the highest,and significantly higher than those in the other two experimental groups(P＜0.05).③Compared with CON group,the pH45min of the longissimus dorsi muscle in LE and ME groups were significantly increased(P＜0.05),and there was no significant difference among the three experimental groups(P＞0.05);The shear force of the longissimus dorsi muscle in ME group was significantly lower than that in CON and LE groups(P＜0.05).④There were no significant differences in the content of dry matter,crude protein,crude fat,and ash in the longissimus dorsi muscle of pigs among the four groups(P＞0.05).Compared with CON group,multiple amino acids in longissimus dorsi muscle of pigs in the three experimental groups were significantly increased,especially essential amino acids and flavor amino acids(P＜0.05).At the same time,the content of saturated and unsaturated fatty acids such as methyl laurate and methyl linoleate was significantly increased(P＜0.05).The contents of arginine,threonine,glutamine,hydroxyproline,tyrosine,non essential amino acids,total amino acids,and polyunsaturated fatty acids in longissimus dorsi muscle of pigs in ME group were significantly higher than those in LE and HE groups.The contents of glycine,flavor amino acids,as well as methyl arachidate,methyl eicosaenoic acid,monounsaturated fatty acids,and unsaturated fatty acids were significantly higher in ME group than LE group.The contents of phenylalanine,serine,and monounsaturated fatty acids were significantly higher in ME group than HE group(P＜0.05).[Conclusion]Adding different levels of extract of Lycium ruthenicum Murr to the diet of Bamei Ternary pigs could improve growth performance,slaughter performance and meat quality,while also enhancing the antioxidant capacity of the pork.When the addition level of extract of Lycium ruthenicum Murr was 10 g/kg,the ratio of muscle amino acids to fatty acids was optimal,and the meat quality was the best.关键词
八眉三元猪/黑果枸杞提取物/生长性能/屠宰性能/抗氧化能力/肉品质Key words
Bamei Ternary pigs/extract of Lycium ruthenicum Murr/growth performance/slaughter performance/antioxidant capacity/meat quality分类
畜牧业引用本文复制引用
刘嘉逸,吴华,沈童,王凯龙,王文胜,陈自鑫..黑果枸杞提取物对八眉三元猪生长性能、屠宰性能、抗氧化功能及肉品质的影响[J].中国畜牧兽医,2025,52(6):2637-2649,13.基金项目
青海省科技计划应用基础研究面上资助项目(2022-ZJ-927) （2022-ZJ-927）
