维生素E和有机微量元素对猪肉质的影响

为了研究添加维生素E和有机微量元素对猪肉质的影响,用170头65 kg左右的PIC杂交商品猪进行为期35 d的饲养试验.为了研究维生素E添加量与有机微量元素对猪肉质的影响,用170头65 kg左右的PIC杂交商品猪进行为期35d的对比饲养试验.试验采用5(日粮)×2(性别)的二因交叉分组设计.5种日粮如下对照组(C),其维生素E添加量为30mg·kg-1,铁、铜、锌、硒均用无机盐形式添加;维生素E组(VE)日粮在对照组的基础上将其中的维生素E添加量提高到200 mg·kg-1,其他不变;氨基酸螯合物组(OTM)日粮将对照组中的无机铁、铜、锌分别用有机铁、铜、锌替换,其他不变;有机硒组(OSe)日粮将对照组中的无机硒用有机硒替换,其他不变;维生素E与有极微量元素混合组(VE/OTM)的日粮在对照组的基础上将配合料中维生素E添加量提高到200 mg·kg-1,并将无机铁、铜、锌、硒分别用有机铁、铜、锌、硒替换,其他不变.试验结果表明①提高维生素E添加量至200mg·kg-1,对增加肌肉中的维生素E含量与校正pH值有极显著效果(P＜0.01);对改善肉色、降低滴水损失、提高嫩度和肌内脂肪含量虽未达到P＜0.05的显著水平,但均呈有益趋势.②用有机铁、铜、锌替代无机铁、铜、锌与提高维生素E添加量相比,使用效果除对肌肉中的维生素E含量外没有显著差别;但是二者与用有机硒替代无机硒相比,则除pH值外,一律呈现更佳趋势;用有机硒替代无机硒在pH值、滴水损失、肌内脂肪含量方面呈有利趋势,在肉色、嫩度呈不利趋势,但均未达到P＜0.05的显著水准.③统计结果显示日粮与性别的互作效应在各项指标上均不显著,但肉色在不同性别间差异显著(P＜0.05).据上述结果可以认为,提高维生素E的添加量或使用有机微量元素可以改善肉质.

Effect of Supplemental Vitamin E and Organic Trace Minerals on Pork Quality

A 35 days feeding experiment and an evaluation of meat quality were carried out to evaluate the effects of supplemental vitamin E and organic trace mineral on pork quality with 170 PIC hybrid commercial pigs. The study was conducted as a 5(dietary treatments) x 2(sex) factorial randomized complete block design. The dietary treatment supplements were: ① Control (standard finishing diet with 30 mg · kg-1 vitamin E); ② Vitamin E (200 mg· kg-1); ③ Organic trace mineral (organic iron, copper and zinc (amino acid chelates) as a substitute for inorganic trace minerals); ④ Organic Se (added Se replaced by yeast Se); ⑤ Combination of vitamin E (200 mg · kg-1) and organic trace mineral (added iron, copper and zinc as amino acid chelates). The results showed that: ① High supplementation of vitamin E (200 mg · kg- 1), not only increased muscle vitamin E content significantly ( P ＜0. 01 ),but it also improved pork pH, and intra - muscular fat content ( P ＜0. 05 ) . ② The impact on pork quality using organic iron,copper, zinc as a substitute for inorganic mineral was similar to that of increasing the amount of vitamin E. Both the vitamin E and organic mineral groups had better performance than the one of organic Se group. ③ There were no interactions between diet and sex on pork quality traits; however, there was a difference in fresh pork color between boars and gilts ( P ＜0.05 ) . The results can be concluded that high supplementation of vitamin E or using organic iron, copper, zinc can improve prok quality.