绿原酸与亮氨酸协同对育肥猪胴体性状、肉品质及血清生化指标的影响

doi:10.16431/j.cnki.1671-7236.2024.03.017

摘要/Abstract

摘要： 【目的】研究饲粮添加绿原酸与亮氨酸对生长育肥猪胴体性状、肉品质、背部脂肪酶活性及血清生化指标的影响,并探究绿原酸与亮氨酸是否存在协同作用效果。【方法】试验选取24头(公母各半)115日龄健康、体重相近(68.3 kg±1.3 kg)的杜×长×大三元杂交育肥猪,采用单因子试验设计随机分成3组,每组8个重复,每个重复1头猪。对照组(A组)饲喂基础饲粮,绿原酸组(B组)和亮氨酸＋绿原酸组(C组)分别在基础饲粮中添加0.05%绿原酸及0.25%亮氨酸+0.025%绿原酸。试验期25 d。试验结束后称重,统计试验猪生长性能;通过前腔静脉采集血液,检测血清生化指标;试验猪屠宰后进行胴体分割,测定胴体性状、背最长肌肉品质、背部脂肪脂代谢相关酶活性。【结果】与A组相比,B、C组育肥猪生长性能均差异不显著(P＞0.05);B组育肥猪屠宰率和瘦肉率均显著提高(P＜0.05),C组育肥猪瘦肉率显著提高(P＜0.05),背膘厚显著降低(P＜0.05);屠宰后45 min,B、C组育肥猪背最长肌pH均显著提高(P＜0.05),B组背最长肌红度值显著降低(P＜0.05),B、C组股二头肌粗脂肪含量显著增加(P＜0.05);B组血清葡萄糖和丙二醛(MDA)含量均显著降低(P＜0.05),背部脂肪组织酰基辅酶A-胆固醇酰基转移酶(ACAT)和脂蛋白脂肪酶(LPL)活性均显著增加(P＜0.05);C组血清谷胱甘肽过氧化物酶(GSH-Px)和超氧化物岐化酶(SOD)活性及总抗氧化能力(T-AOC)均显著增加(P＜0.05),MDA含量显著降低(P＜0.05),ACAT、LPL和激素敏感性脂肪酶(HSL)活性均显著增加(P＜0.05)。与B组相比,C组育肥猪屠宰率显著降低(P＜0.05),血清GSH-Px和SOD活性及T-AOC水平均显著增加(P＜0.05),MDA含量显著降低(P＜0.05)。【结论】饲粮添加0.05%绿原酸可以提高育肥猪屠宰率及胴体瘦肉率;添加0.25%亮氨酸+0.025%绿原酸可以显著促进肌内脂肪沉积,降低背部脂肪沉积,提高抗氧化能力。

关键词: 绿原酸; 亮氨酸; 育肥猪; 抗氧化能力; 脂质代谢

Abstract: 【Objective】 This experiment was aimed to study the effects of dietary chlorogenic acid and leucine supplementation on carcass traits,meat quality,backfat enzyme activity and serum biochemical indexes of fattening pigs and to explore whether there was a synergistic effect of chlorogenic acid and leucine.【Method】 A total of 24 (half male and half female) healthy crossbred fattening pigs (Duroc×Landrace×Large White) with a similar body weight (68.3 kg±1.3 kg) at 115 days old were selected,which were randomly divided into three groups,with eight replicates per group and one pig per replicate.The control group (group A) was fed a basic diet,while the chlorogenic acid group (group B) and the leucine＋chlorogenic acid group (group C) fed the basic diet supplemented with 0.05% chlorogenic acid and 0.25% leucine＋0.025% chlorogenic acid,respectively.The experiment lasted for 25 days.After the experiment,the pigs were weighed to calculate growth performance.Blood was collected from anterior vena cava and serum biochemical indexes were detected.After slaughter,carcass traits were determined,and the meat quality of longissimus dorsi muscle,lipid metabolism-related enzyme activity of backfat were measured.【Result】 Compared with group A,the growth performance of groups B and C showed no significant differences (P＞0.05).The slaughter rate and lean meat rate of fattening pigs in group B were significantly increased (P＜0.05),lean meat rate of group C was significantly increased (P＜0.05),and backfat thickness was significantly decreased (P＜0.05).45 min after slaughter,the pH of longissimus dorsi muscle in groups B and C was significantly increased (P＜0.05),the redness value of longissimus dorsi muscle in group B was significantly decreased (P＜0.05),and the crude fat content of biceps femoris muscle in groups B and C was significantly increased (P＜0.05).The serum glucose and malondialdehyde (MDA) contents in group B were significantly decreased (P＜0.05),and the activities of acyl-coenzyme A-cholesterol acyltransferase (ACAT) and lipoprotein lipase (LPL) in back adipose tissue were significantly increased (P＜0.05).Serum glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) activities and total antioxidant capacity (T-AOC) in group C were significantly increased (P＜0.05),and MDA content was significantly decreased (P＜0.05).The activities of ACAT,LPL and hormone sensitive lipase (HSL) in back adipose tissue were significantly increased (P＜0.05).Compared with group B,the slaughter rate of group C was significantly decreased (P＜0.05),the activities of serum GSH-Px,SOD and T-AOC level were significantly increased (P＜0.05),and the MDA content was significantly decreased (P＜0.05).【Conclusion】 Dietary 0.05% chlorogenic acid could increase the dressing percentage and carcass lean meat rate of fattening pigs.Adding 0.25% leucine and 0.025% chlorogenic acid could significantly promote intramuscular fat deposition,reduce backfat deposition,and improve antioxidant capacity.

Key words: chlorogenic acid; leucine; fattening pigs; antioxidant capacity; lipid metabolism

中图分类号:

S828.9⁺2

吴青瑶, 殷运菊, 王敏, 潘俊毅, 李凤娜, 赵生国, 陈国顺, 郭秋平. 绿原酸与亮氨酸协同对育肥猪胴体性状、肉品质及血清生化指标的影响[J]. 中国畜牧兽医, 2024, 51(3): 1060-1068.

WU Qingyao, YIN Yunju, WANG Min, PAN Junyi, LI Fengna, ZHAO Shengguo, CHEN Guoshun, GUO Qiuping. Effects of Chlorogenic Acid and Leucine on the Carcass Traits,Meat Quality and Serum Biochemical Indexes of Fattening Pigs[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(3): 1060-1068.

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