本试验旨在研究饲粮中添加不同水平的栀子粉对生长育肥猪生长性能、胴体性状、肉品质、抗氧化能力及经济效益的影响.选取初始体重为(34.71±3.49)kg的健康生长育肥猪(杜×长×大)144头,随机分为4个组,每组6个重复,每个重复6头猪(公母各占1/2).对照组饲喂未添加栀子粉的基础饲粮,其余3组分别饲喂添加0.4％、0.8％、1.2％栀子粉的试验饲粮,试验期96 d.结果表明:1)随着栀子粉添加水平的增加,生长育肥猪的末重呈线性和二次增加(P＜0.05),平均日增重(ADG)呈线性增加(P＜0.05),料重比(F/G)呈线性降低(P＜0.05).与对照组相比,0.4％、0.8％和1.2％栀子粉组试验猪的末重、ADG均显著提高(P＜0.05),0.8％和1.2％栀子粉组试验猪的F/G显著降低(P＜0.05).2)各组之间胴体性状指标无显著差异(P＞0.05).3)随着栀子粉添加水平的增加,生长育肥猪背最长肌的24 h pH、45 min亮度值和黄度值呈线性升高(P＜0.05),24 h滴水损失、48 h红度值和剪切力均呈线性降低(P＜0.05).与对照组相比,1.2％栀子粉组试验猪背最长肌的45 min黄度值显著提高(P＜0.05),0.4％、0.8％和1.2％栀子粉组试验猪背最长肌的剪切力显著降低(P＜0.05).4)生长育肥猪的血浆总抗氧化能力(T-AOC)随栀子粉添加水平的增加呈线性升高(P＜0.05),且0.4％和1.2％栀子粉组血浆T-AOC显著高于对照组(P＜0.05).肝脏T-AOC和还原型谷胱甘肽(GSH)含量随栀子粉添加水平增加呈线性升高(P＜0.05).肌肉T-AOC和总超氧化物歧化酶(T-SOD)活性随栀子粉添加水平的增加呈线性升高(P＜0.05),且0.8％和1.2％栀子粉组肌肉T-AOC显著高于对照组(P＜0.05).5)与对照组相比,0.4％、0.8％、1.2％栀子粉组的毛利润分别提高了 67.08、77.61和70.44元/头,其中0.8％栀子粉组的增重成本最低,毛利润最高.由此可见,饲粮中添加0.8％栀子粉能改善生长育肥猪的生长性能,提高经济效益,增强抗氧化能力,降低猪肉剪切力,且对肉色无不利影响.
Effects of Gardenia Powder on Growth Performance,Meat Quality,Antioxidant Capacity and Economic Benefit of Growing-Finishing Pigs
This study was conducted to investigate the effects of dietary different supplemental levels of garde-nia powder on growth performance,carcass traits,meat quality,antioxidant capacity and economic benefit of growing-finishing pigs.A total of 144 healthy growing-fattening pigs(Duroc ×Landrace×Large White),with an initial body weight of(34.71±3.49)kg,were selected and randomly divided into 4 groups with 6 replicates per group and 6 pigs(half male and half female)per replicate.The pigs in control group were fed a basal diet without gardenia powder,and pigs in other three groups were fed experimental diets supplemented with 0.4％,0.8％and 1.2％gardenia powder,respectively.The feeding trail was 96 days.The results showed as follows:1)the final weight of growing-finishing pigs linearly and quadratically increased(P＜0.05),the average daily gain(ADG)linearly increased(P＜0.05),and the ratio of feed to gain(F/G)linearly decreased(P＜0.05)with gardenia powder supplemental level increasing.Compared with the control group,the final weight and ADG of growing-finishing pigs in the 0.4％,0.8％and 1.2％gardenia powder groups were significantly in-creased(P＜0.05),and the F/G in the 0.8％and 1.2％gardenia powder groups was significantly decreased(P＜0.05).2)There were no significant differences in carcass traits among the all groups(P＞0.05).3)With the increase of gardenia powder supplemental level,24 h pH,the values of lightness at 45 min(L45 min)and yellowness at 45 min(b4*5min)of longissimus dorsi of growing-finishing pigs linearly increased(P＜0.05),and drip loss at 24 h,redness at 48 h(a*48h)value and shear force linearly decreased(P＜0.05).Compared with the control group,the b*45min of longissimus dorsi of growing-finishing pigs in the 1.2％gardenia powder group was significantly increased(P＜0.05),and the shear force in the 0.4％,0.8％and 1.2％gardenia powder groups was significantly decreased(P＜0.05).4)Plasma total antioxidant capacity(T-AOC)of growing-fin-ishing pigs linearly increased with the increase of gardenia powder supplemental level(P＜0.05),and plasma T-AOC in the 0.4％and 1.2％gardenia powder groups was significantly higher than that in the control group(P＜0.05).Liver T-AOC and reduced glutathione(GSH)content linearly increased with gardenia powder sup-plemental level increasing(P＜0.05).Muscle T-AOC and total superoxide dismutase(T-SOD)activity linear-ly increased with gardenia powder supplemental level increasing(P＜0.05),and the muscle T-AOC in the 0.8％and 1.2％gardenia powder groups was significantly higher than that in the control group(P＜0.05).5)Compared with the control group,the gross profit in the 0.4％,0.8％and 1.2％gardenia powder groups was increased by 67.08,77.61 and 70.44 CNY per pig,respectively.The cost of weight gain in the 0.8％gardenia powder group was the lowest and gross profit was the highest.Collectively,the results in this study suggested that diet supplemented with 0.8％gardenia powder can improve the growth performance of growing-finishing pigs,increase the economic benefit,enhance the antioxidant capacity,reduce the pork shear force,and has no adverse effects on meat color.[Chinese Journal of Animal Nutrition,2024,36(7):4281-4292]
万方数据
维普
