The effects of prickly grape skin residue on growth performance,meat quality,and gene expression of cecal barrier function in Zangxiang pigs
The experiment aims to explore the effects of prickly grape skin residue on the growth performance,meat quality,and gene expression of cecal barrier function in Tibetan fragrant pigs.144 healthy,healthy,and of similar weight Tibetan fragrant pigs at the age of 3 months were randomly divided into 4 groups,with 6 pigs in each group and 6 pigs in each column.Add 0%,2%,4%,and 8%prickly grape skin residue to the basic diet as the experimental feed.The experiment lasted for a total of 120 days(pre feeding for 7 days and regular feeding for 113 days).The results showed that adding 4%and 8%prickly grape skin residue to the diet significantly increased the final body weight of Tibetan fragrant pigs by 7.42%and 6.89%(P＜0.05);9.58%and 10.08%of average daily weight gain(P＜0.05);An average daily feed intake of 5.35%and 3.88%(P＜0.05);Significantly reduced the feed to weight ratio of Tibetan fragrant pigs by 3.84%and 4.80%(P＜0.05).The addition of 4%and 8%prickly grape skin residue to the diet significantly reduced the L value and drip loss of the longest back muscle of Tibetan fragrant pigs(P＜0.05);Significantly improve the cooked meat rate and eye muscle area of the longest back muscle of Tibetan fragrant pigs(P＜0.05).Adding prickly grape skin residue to the diet significantly increased Claudin-1 in the cecum of Tibetan fragrant pigs(P＜0.05);Adding 4%prickly grape skin residue to the diet significantly increased the expression levels of Occludin and ZO-1 genes in the cecum of Tibetan fragrant pigs(P＜0.05).Based on the various indicators of this experiment,it is believed that 4%is the optimal amount of prickly grape skin residue added to the Tibetan fragrant pig feed.
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