Effects of chlorogenic acid on growth performance,serum biochemical indices,and meat quality of finishing pigs
The experiment aimed to explore the effects of different levels of chlorogenic acid on the growth performance,serum biochemical indices,and meat quality of finishing pigs.A tatol of 120 crossbred finishing pigs of the'Duroc × Landrace × Yorkshire'breed with similar body weights were selected and randomly divided into four groups,with three replicates per group,each replicate consisting of 10 pigs.The control group was fed a basic diet,and the experimental groups were fed diets supplemented with 500,1 000,2 000 mg/kg of chlorogenic acid,respectively.The pretrial period was seven days,and the formal experimental period was 56 days.The results showed that compared with the control group,the final weight and average daily weight gain in the 1 000 mg/kg group were significantly increased(P＜0.05),and the feed-to-gain ratio was significantly decreased(P＜0.05),the serum urea nitrogen content and glutamic-pyruvic transaminase activity in the 1 000 mg/kg group were significantly decreased(P＜0.05),and the glucose content in all experimental groups was significantly decreased(P＜0.05).Compared with the control group,the carcass weight and lean meat rate in all experimental groups were significantly increased(P＜0.05),the slaughter rate in the 1 000 mg/kg group was significantly improved(P＜0.05),and the backfat thickness was significantly decreased(P＜0.05),the pH45min value and pH24h value of the longest muscle in the 1 000 mg/kg and 2 000 mg/kg groups were significantly increased(P＜0.05),the shear force of the longest muscle in all experimental groups was significantly decreased(P＜0.05),and the redness(a*value)of meat color was significantly increased(P＜0.05).Compared with the control group,the drip loss of the longest muscle in the 1 000 mg/kg and 2 000 mg/kg groups was significantly decreased(P＜0.05),and the content of inosine in the longest muscle of the 1 000 mg/kg group was significantly increased(P＜0.05).The study suggests that chlorogenic acid can improve the growth performance of finishing pigs,improve body metabolism,enhance slaughter performance and meat quality,and the appropriate addition level of chlorogenic acid is 1 000 mg/kg.
国家科技期刊平台
NSTL
万方数据
