Effects of Non-Starch Polysaccharide Enzyme Complexes on Growth Performance and Muscle Flavor Amino Acid content in Suhuai Pigs
This study aimed to investigate the effects of non-starch polyglucosidase enzyme(NSPases)supplementation on the growth performance,blood biochemistry,meat quality and amino acid content in the longissimus dorsi muscle of Suhuai pigs.A total of 140 Suhuai pigs(initial weight 29.8±2.6 kg)were utilized in the experiment and were randomly assigned to 2 treatment groups.Each treat-ment group was further subdivided into 5 pens,with 14 pigs in each pen,based on weight and sex criteria.The control group(CON)re-ceived a standard corn-miscellaneous meal-based diet;the experimental group(NSPm)was fed a control diet supplemented with 600 mg/kg of NSPases complex enzymes,comprising 700 000 U/g xylanase,100 000 U/g β-glucanase,and 9 000 U/g cellulase.The feed-ing period lasted 98 days,after which the effects of NSPases on growth performance,serum biochemical indices,meat quality,and amino acid concentrations in the longissimus dorsi muscle were analyzed.Results showed that compared with the control group,the daily weight gain of the NSPm group increased by 50 g(P＜0.05),with a noticeable trend towards increased daily feed intake and a re-duced feed-to-meat ratio,although these changes did not reach statistical significance(P＞0.1).No significant changes were observed in the moisture content,pH,drip loss,shear force,or fat content of the longissimus dorsi muscle compared to the control group;howev-er,there was a significant increase in the content of flavor amino acids(aspartic acid,glutamine,phenylalanine and tyrosine)and sweet amino acids(serine,alanine,threonine and lysine)(P＜0.05).Additionally,the serum high-density lipoprotein cholesterol level signifi-cantly increased in the NSPm group(P＜0.05),while other major serum biochemical indices showed no significant differences.The re-sults indicate that adding NSPases to a corn-soybean meal basal diet can improve daily weight gain and the concentration of key flavor amino acids in the longissimus dorsi muscle of Suhuai pigs.
万方数据
维普
