长期添加藤茶提取物对肥育猪血清游离氨基酸、胴体性状和肉品质的影响

doi:10.16431/j.cnki.1671-7236.2019.11.014

摘要/Abstract

摘要： 本试验旨在研究日粮中长期添加藤茶提取物对肥育猪血清游离氨基酸、胴体性状和肉品质的影响。选用平均初始体重为30 kg的三元杂交（杜×长×大）去势公猪90头，随机分成3个处理组，分别为对照组（CON组，饲喂基础日粮）、植物精油复合物组（A组，基础日粮中添加0.03%植物精油复合物）、藤茶提取物组（B组，基础日粮中添加0.03%藤茶提取物），每组6个栏，每栏5头猪。试验猪体重达到130 kg左右出栏称重，每栏挑选最接近该栏平均体重的猪进行采血、屠宰，以A组为阳性对照。结果表明：①与CON组比较，B组的血清游离氨基酸中必需氨基酸赖氨酸（Lys）、蛋氨酸（Met）、异亮氨酸（Ile）等的含量显著升高（P<0.05），组氨酸（His）的含量显著降低（P<0.05），非必需氨基酸谷氨酸（Glu）、丙氨酸（Ala）、脯氨酸（Pro）等的含量显著降低（P<0.05）；与A组比较，B组的血清游离氨基酸中必需氨基酸Met、苏氨酸（Thr）含量显著升高（P<0.05），His含量显著降低（P<0.05），非必需氨基酸均不存在显著差异（P>0.05）。②与CON组比较，A、B组猪的腹脂重均显著提高（P<0.05），但A、B组之间腹脂重不存在显著差异（P>0.05）；宰前重、胴体重、屠宰率、背膘厚、眼肌面积等3组间均无显著差异（P>0.05）。③宰后背最长肌肉色、pH、滴水损失、大理石评分、肌内脂肪和剪切力3组间均无显著差异（P>0.05）；与CON组比较，B组肌肉嫩度评分显著提高（P<0.05），A、B组的肉汤清浊度评分均显著降低（P<0.05），而肌肉外形、气味、异味、多汁性、肉汤鲜度评分在3组间无显著差异（P>0.05）；3组的肌纤维直径和密度均无显著差异（P>0.05）。综上，日粮中长期添加0.03%藤茶提取物可以显著改变肥育猪血清游离氨基酸组成，并一定程度改善猪肉嫩度；长期添加藤茶提取物或植物精油复合物对肥育猪胴体和肌肉性状均无显著改善效果，且均易造成腹部脂肪沉积。

关键词: 藤茶提取物; 血清游离氨基酸; 胴体性状; 肉品质

Abstract: In order to study the effects of Ampelopsis grossedentata extract on the serum free amino acid,carcass traits and meat quality of finishing pigs,90 three line hybrid (Duroc×Landrace×Yorkshire) castrated boars with initial weight of 30 kg were randomly divided into 3 treatments with 6 columns per group and 5 pigs per column,CON group (fed with basal diet),group A(fed with basal diet adding 0.03% plant essential oil complex) and group B (fed with basal diet adding 0.03% Ampelopsis grossedentata extract),respectively.All the pigs were weighed when they were about 130 kg,and one pig with the close body weight to the replicate average was selected to collect blood samples and slaughtered.Group A was used as positive control.The results showed that:① Compared with CON group,the contents of essential amino acids Lys,Met,Ile were significantly increased (P<0.05) and His content was significantly decreased (P<0.05),the content of serum non-essential amino acids Glu,Ala,Pro decreased significantly (P<0.05) in group B.Compared with group A,the contents of essential amino acids Met and Thr were significantly increased (P<0.05),and the content of His was significantly decreased (P<0.05) in group B.There were no significant differences in non-essential amino acids between group A and B (P>0.05).② Compared with the CON group,the abdominal fat weights of both group A and B was significantly increased (P<0.05),but there was no significant difference between group A and B (P>0.05).There was no significant changes in pre-slaughter weight,hot carcass weight,dressing out,backfat thickness and loin-eye area among the three groups (P>0.05).③There was no significant difference in meat color,pH value,drip loss,marble score,intramuscular fat and shear force of longest muscle among the three groups (P>0.05).Compared with the CON group,the score of chewiness in group B was significantly improved (P<0.05);The score of turbidness of soup in group A and B were significantly lower (P<0.05),while the score of appearance,smell,abnormal flavor,juiciness,freshness of soup showed no significant difference among the three groups (P>0.05);And muscle fiber diameter and density were not significant among the three groups (P>0.05).In summary,long-term addition of 0.03% Ampelopsis grossedentata extract to the diet could significantly change the serum amino acid composition of the finishing pigs and improve the tenderness of the pork to some extent.However,the improved effect on carcass traits and muscle quality of Ampelopsis grossedentata extract or plant essential oil complex was not significant,and abdominal fat deposition was easy to occur in both cases.

Key words: Ampelopsis grossedentata extract; serum free amino acids; carcass traits; meat quality

中图分类号:

S816.7

熊云霞, 王丽, 易宏波, 吴绮雯, 温晓鹿, 胡友军, 蒋宗勇. 长期添加藤茶提取物对肥育猪血清游离氨基酸、胴体性状和肉品质的影响[J]. 中国畜牧兽医, 2019, 46(11): 3252-3261.

XIONG Yunxia, WANG Li, YI Hongbo, WU Qiwen, WEN Xiaolu, HU Youjun, JIANG Zongyong. Effects of Long-term Addition of Ampelopsis grossedentata Extract on Serum Free Amino Acids,Carcass Traits and Meat Quality in Finishing Pigs[J]. China Animal Husbandry and Veterinary Medicine, 2019, 46(11): 3252-3261.

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