核桃青皮粉及其提取物对猪生长性能、胴体性状和肉品质的影响

doi:10.16431/j.cnki.1671-7236.2024.06.019

Abstract

Abstract: 【Objective】 The aim of this experiment was to investigate the effects of walnut green husks powder (WGH) and its extracts (WGHE) on growth performance,carcass and meat quality traits of fattening pigs.【Method】 A total of 90 healthy cross-bred (Duroc×Landrace×Yorkshire) castrated male finishing pigs (around 80 kg live weight) were randomly divided into 3 groups with 3 replicates in each group,with 10 pigs in each replicate.The pigs in control (Ctr) group were fed with basal diet,and the pigs in the walnut green husk (WGH) and walnut green husk extract (WGHE) groups were fed the basal diet supplemented with 0.1% WGH and 0.1% WGHE,respectively.The experiment had a 10-day pre-experimental period and 40-day of experimental period.The initial weight,final weight of each pig,and feed intake of each group were determined on the 41 st day.After test,two test pigs with medium weight and similar weight in each replicate were selected for slaughter test,the carcass trait,meat quality trait and the content of amino acid and fatty acid in longissimus dorsi muscle were detected.【Result】 Compared with Ctr group,adding WGH and WGHE to the diet had no significant effects on the final body weight,average daily gain,average daily feed intake,F/G,carcass length,carcass slanting length,carcass weight,dressing percentage,loin muscle area,leaf fat weight,as well as pH_{45 min},drip loss,pressurization loss,marbling score,and a^* of the longest back muscle in fattening pigs (P＞0.05),but could significantly improve the backfat thickness,b^* and intramuscular fat content of the longest back muscle in fattening pigs (P＜0.05).Compared with Ctr group,the content of amino acids in the longissimus dorsi muscle of fattening pigs in WGH group were increased except for histidine,while the content of amino acids in WGHE group was similar with Ctr group.The total content of polyunsaturated fatty acids in WGH and WGHE was higher than that in Ctr group,respectively.【Conclusion】 There was no negative effects of 0.1% WGH and 0.1% WGHE to growth and carcass traits of finishing pigs,but meat quality traits were increased,and walnut green husk powder was more cost-effective.

Key words: finishing pigs; walnut green husk powder; walnut green husk extract; meat quality trait

CLC Number:

S828

WANG Jing, JIA Mingyang, CHEN Junfeng, REN Qiaoling, LIU Fujiu, MO Delin, ZHANG Jiaqing, WANG Lei, XING Baosong. Effects of Walnut Green Husks Powder and Its Extracts on Growth Performance,Carcass Traits and Meat Quality of Finishing Pigs[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(6): 2451-2459.

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Effects of Walnut Green Husks Powder and Its Extracts on Growth Performance,Carcass Traits and Meat Quality of Finishing Pigs

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