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

Abstract

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

CLC Number:

S828.9⁺2

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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Effects of Chlorogenic Acid and Leucine on the Carcass Traits,Meat Quality and Serum Biochemical Indexes of Fattening Pigs

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