Effects of sucrose-chelated trace elements on growth performance,meat quality,and muscle mineral deposition in growing-finishing pigs
The experiment aimed to assess the effects of sucrose-chelated trace elements as substitutes for inorganic trace elements on the growth performance,carcass traits,meat quality,and muscle trace element deposition in growing-finishing pigs.Eighty-four castrated boars(70±3)kg were randomly divided into two treatment groups,each treatment with six replicates,and each replicate consisting of seven pigs.The control group(IE group)was fed a diet supplemented with 1％inorganic trace elements,and the experimental group(SE group)was fed a diet supplemented with 1％sucrose-chelated trace elements.The experiment lasted for 56 days.The results showed that compared to IE group,the average daily gain,final weight,carcass weight,and backfat thickness of growing-finishing pigs in SE group increased(P＜0.05),the drip loss and refrigeration loss of the longissimus dorsi muscle decreased(P＜0.05),and the thawing loss showed a trend of reduction(P＞0.05).The redness(a*)value of the longissimus dorsi muscle of SE group increased after 45 minutes and one day of storage(P＜0.05).The T-AOC,T-SOD,and GSH-Px activities of the longissimus dorsi muscle of SE group were enhanced(P＜0.05),and the MDA content decreased(P＜0.05).Compared to IE group,the Cu and Se content in the longissimus dorsi muscle in SE group increased(P＜0.05),and the Fe and Mn content in the hind leg muscle increased(P＜0.05).The study indicates that using sucrose-chelated trace elements in the diet as substitutes for inorganic trace elements can improve the growth performance,carcass traits,meat quality,and muscle antioxidant status of growing-finishing pigs,and promote the deposition of trace elements in muscles.
sucrose-chelated trace elementsgrowing-finishing pigsgrowth performancemeat qualityantioxidant indexestrace elements deposition
万方数据
维普
