肉类研究2026，Vol.40Issue(6)：25-32,8.DOI:10.7506/rlyj1001-8123-20250703-217
发酵杂粕日粮对猪肉品质及抗氧化能力的影响
Effect of Dietary Supplementation of Fermented Mixed Oilseed Meal on Pork Quality and Antioxidant Capacity
摘要
Abstract
This study was carried out in order to explore the effect of dietary supplementation of fermented mixed oilseed meal on the quality and antioxidant capacity of pork.Three-way crossed hybrid pigs(fattening,lean-type,Duroc×Landrace×Large White)were randomly divided into a control group and an experimental group,fed a basal diet with 100%soybean meal and 40%fermented mixed oilseed meal+60%soybean meal,respectively.After completion of feeding,the pigs were slaughtered to evaluate carcass traits and the quality and antioxidant capacity of the longissimus dorsi muscle.With respect to carcass traits and muscle quality attributes,compared with the control group,the experimental group showed a significant increase in loin eye area,pH and brightness values of longissimus dorsi at 24 h postmortem and intramuscular fat content(P<0.05)and a significant decrease in backfat thickness and muscle hardness(P<0.05).Regarding amino acid composition,the contents of Ala,Met,Ile and Phe in the muscle were significantly higher in the experimental group(P<0.05).In terms of fatty acid composition,C18:1n9c and C18:2n6c relative contents were significantly higher(P<0.05),while C10:0 and C14:0 relative contents were significantly lower in experimental group(P<0.05).With regard to antioxidant capacity,the experimental groups showed a significant increase in the level of glutathione peroxidase(P<0.05)and a significant decrease in the level of malondialdehyde(P<0.05).In summary,the fermented mixed meal can enhance the quality and antioxidant properties of meat from fattening pigs and potentially improve the amino acid and fatty acid profiles of longissimus dorsi.关键词
发酵杂粕/育肥猪/屠宰性能/肉品质/抗氧化Key words
fermented mixed oilseed meal/fattening pigs/slaughter performance/meat quality/antioxidant分类
轻工纺织引用本文复制引用
史银银,盛清凯,武蕾蕾,何超,李海花..发酵杂粕日粮对猪肉品质及抗氧化能力的影响[J].肉类研究,2026,40(6):25-32,8.基金项目
山东省重点研发计划项目(2023TZXD036 （）
2024TZXD078) （）
山东省农科院创新工程项目(CXGC2025B11) （CXGC2025B11）
