五味子、柠檬酸对生长肥育猪抗氧化功能和肉品质的影响

试验选择平均体重(20.8±0.9)kg的二元杂交(大白×长白)猪96头。随机分为4组,每组4个重复,公、母各半。对照组饲喂基础日粮,试验组日粮分别添加1%柠檬酸(CA组)、0.5%五味子(SC组)和1%CA+0.5%SC(CA+SC组),研究五味子、柠檬酸对生长肥育猪抗氧化功能和肉品质的影响。结果表明:日粮中添加0.5%SC、1%CA或1%CA+0.5%SC可显著降低背最长肌、血清、组织中丙二醛(MDA)含量(P0.05);添加0.5%SC或1%CA+0.5%SC可显著提高血清与组织中超氧化物歧化酶(SOD)和谷胱甘肽还原酶(GR)活性(P0.05);添加0.5%SC可显著降低背最长肌滴水损失(P0.05)。从试验结果可以看出,日粮中添加五味子与柠檬酸可提高血清与组织的抗氧化能力,改善部分肉品品质。

Effects of Schisandra Chinesnsis and Citric Acid on Antioxidant Status and Meat Quality of Finishing Pigs

This study was designed to investigate effect of schisandra chinesnsis(SC),citric acid(CA) and their complex(1%CA+0.5%SC) on antioxidant status and meat quality of finishing pigs.Ninety six crossbred(Yorkshire × Landrace) pigs(BW=20.8±0.9 kg) were randomly assigned to one of four dietary treatments(4 pensper treatment),6 pigs per pen(3 gilts and 3 barrows).Testing groups were fed basal diet supplemented with 1%CA,0.5%SC and 1%CA+0.5%SC respectively.Control group was fed a corn-soybean meal basal diet.The result showed that compared with the control group,diets supplemented with SC,CA or complex significantly reduced malondialdehyde(MDA) concentration of tissues and sera of pigs(P < 0.05).Superoxide dismutase(SOD) and glutathione reductase(GR) activity of tissues and sera of pigs were significantlyelevatedby supplementation SC or complex(P < 0.05).Diets supplemented with SC,CA or complex decreased MDA concentration of LM and SC supplementation decreased drip loss of LM(P < 0.05).The results suggested that diets supplemented with SC,CA and complex enhanced antioxidant status,so some meat quality of finishing pigs was improved effectively.