宰前短期添加镁对PIC育肥猪肉色和pH值的影响

试验研究了宰前短期添加不同剂量镁对PIC育肥猪肉质的影响。试验以PIC育肥猪为研究对象,共分4个处理,每个处理4头。分别在限饲基础日粮基础上每日补饲0、2、4、6 g镁。结果表明:每头添加镁2 g/d有提高色素含量趋势(P>0.05),添加4 g/d可极显著提高肌肉色素含量7.41%(P<0.01),添加6 g/d显著提高肌肉色素含量(P<0.05);肉色评分随添加剂量的增加而提高,2 g/d可以显著提高肉色评分(P<0.05),4、6 g/d可极显著提高肉色评分(P<0.01);随镁添加量的增加,肌肉pH值显著提高(P<0.05),6 g/d添加组与对照组相比较差异极显著(P<0.01)。宰前5 d补镁可增加肉色,显著提高肌肉pH值,改善猪肉品质。

Effects of supplemental magnesium on the pork color and pH value of finishing pig

This experiment was to investigate the effects of adding different doses of magnesium in short term before slaughtering on meat quality of PIC fattening pigs.PIC fattening pigs as the research object were randomly allotted to four treatments with five replicates.Magnesium was added in the diets with the doses of 0,2,4,6 g daily,respectively.The results indicated adding 2 g/d magnesium could improve the trend of pigment content(P>0.05).When the magnesium was added to 4 g/d,the pigment content of muscles was extremely improved 7.41%(P<0.01),added to 6 g/d magnesium,the pigment content was significantly improved(P<0.05);Carnatio scores increases along with the increasing of dosage,adding 2 g/d magnesium can significantly improve the carnatio score(P<0.05),adding 4 g/d,6 g/d magnesium can extremely improve carnatio score(P<0.01);With the increase of the magnesium addition,muscle pH value was significantly increased(P<0.05).The group adding 6 g/d magnesium was extremely different to the control group(P<0.01).The ante-mortem 5 days of magnesium supplementation can increase the carnatio,obviously enhance the muscle pH and improve the pork quality.