饲粮添加高铜和VE对猪生长性能和猪肉品质的影响

用 36头约克猪研究了在 2 0～ 10 0kg饲粮中添加高铜和VE对猪生产性能和猪肉品质的影响。试验采用 2×2因子设计 ,在对照饲粮中添加 2 5 0mg/kg铜或 /和 2 0 0mg/kgVE。结果表明 ,单独添加高铜或VE或二者同时添加有提高ADG、降低F/G的趋势 ,二者同时添加显著降低全期F/G(P <0 0 5 )。单独添加高铜趋于提高眼肌面积 ,不影响屠宰性能和肌肉养分含量 ,对冷存肉 (4℃贮存 )的滴水损失、硫代巴比妥酸反应物 (TBA)值和肉色无明显影响 (P >0 0 5 )。单独添加VE有提高眼肌面积和鲜肉肉色评分、降低鲜肉滴水损失和失水率的趋势 (P >0 0 5 ) ,提高鲜肉Fe、Cu和VE的含量 (P <0 0 5 ) ,降低冷存 9天猪肉的TBA值 (P <0 0 1)和滴水损失 (P >0 0 5 ) ,稳定冷存猪肉的肉色达 6～ 9d(P <0 0 5 )。同时添加高铜和VE的作用规律与单独添加VE时相同 ,但作用程度略低于后者。本研究表明 ,在生长育肥猪饲粮中添加 2 5 0mg铜 /kg对猪肉品质无不良影响 ,而添加 2 0 0mgVE/kg可改善猪肉品质 ,延长贮存期

Growth Performance and Meat Quality of Pigs Fed Diets Supplemented with or without 250 mg/kg Copper and 200 mg/kg Vitamin E

Thirty six Yorkshire pigs with average initial body weight of 20?kg through 100?kg were used to study the effect of copper and Vitamin E (VE) supplementation in the basal diet on the growth performance and meat quality of pigs. 2×2 factorial design with two levels of copper (0 and 250?mg/kg) and two levels of VE (0 and 200?mg/kg) supplementation was employed to compare the effects of copper and/or VE on the growth performance and meat quality of pigs. The results showed that growth performance and carcass characteristics were not significantly influenced by the dietary treatments (P>0 05) although the supplementation of 250?mg/kg copper or 200?mg/kg VE or the combination of both tended to increase average daily gain, feed conversion rate and area of Logissimus dorci (LD) muscle in addition that FCR increased for the treatment of copper and VE combination. Supplementation 250?mg/kg copper didn't influence drop loss, TBA value and color scores of pork chops stored under 4℃(P>0 05) for up to 18 days (P>0 05). The supplementation of 200?mg/kg VE in either the presence or absence of copper enhanced the content of iron, copper and VE in LD muscle, reduced TBA value (P<0 01), improved color scores (P<0 01) of the pork chops stored at 4?℃ up to 9 days. It is concluded that the supplementation of copper in the diet for pigs from 20?kg to 100?kg of bodyweight has no negative influence on pork quality, and the supplementation of VE, however, improves the quality and extends shelf life of pork significantly.