Effects of allicin on growth performance,slaughter performance,and meat quality of finishing pigs
The effects of different levels of allicin on the growth performance,slaughter performance,and meat quality of finishing pigs were studied,and the optimum level of allicin in finishing pigs was determined.250 healthy'Durocx Landrace × Yorkshire'three-way crossbreeding finishing pigs with a similar weight were randomly divided into five groups,with five replicates in each group and ten pigs in each replicate.Finishing pigs in the control group were fed a basal diet,while those in the allicin group were fed an experimental diet containing 50(group 1),100(group 2),200(group 3)and 400 mg/kg(group 4)of allicin,respectively.The pre-test lasted for one week and the formal test lasted for 42 days.The results showed that compared with the control group,the terminal weight of the finishing pigs in the group 3 and group 4 increased significantly(P＜0.05),the average daily gain of the finishing pigs in the group 3 increased by 11.60％(P＜0.05),and the feed to gain ratio of the finishing pigs in the group 2 and group 3 decreased by 8.64％and 11.96％(P＜0.05).The live weight before slaughter of finishing pigs in the group 3 was significantly higher than that in the control group(P＜0.05).The carcass weight of the group 2,group 3 and group 4 was significantly higher than that of the control group(P＜0.05),and backfat thickness lower than that of the control group(P＜0.05).The pH value of the longissimus dorsi muscle in the group 3 and group 4 was significantly higher than that in the control group(P＜0.05),the drip loss was significantly lower than that in the control group and group 1(P＜0.05),and the inosinic acid contentrations were significantly higher than that in the control group(P＜0.05).The redness of the longissimus dorsi muscle in group 3 was significantly higher than that in the control group and group 1(P＜0.05),while the shear force of the longissimus dorsi muscle in the group 2,group 3and group 4 was significantly lower than that in the control group(P＜0.05).The contentrations of total amino acids,total essential amino acids,and delicious amino acids in the longissimus dorsi muscle of the group 3 and group 4 were significantly higher than those of the control group(P＜0.05).The result indicates that the growth performance,slaughter performance,and muscle quality of finishing pigs could be improved by adding proper amount of allicin,and the optimum level of allicin was 200 mg/kg.
万方数据
维普
