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

Abstract

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

CLC Number:

S816.7

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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Effects of Long-term Addition of Ampelopsis grossedentata Extract on Serum Free Amino Acids,Carcass Traits and Meat Quality in Finishing Pigs

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