Different levels of selenomethionine on the meat quality and selenium deposition in tissue of finishing pigs

The aim of the study was to verify the influence of selenomethionine (SM) supplementation on performance, carcass yield, characteristics of meat quality and Se tissue deposition of finishing pigs. A total of 128 hybrid pigs with an average weight of 76 kg were distributed in randomized blocks according to body weight in eight treatments and eight replicates. The experimental treatments were two Se levels from sodium selenite‐SS (0.3 and 0.6 ppm), four Se levels from SM (0.3, 0.4, 0.5 and 0.6 ppm) and two combinations of SS with SM (SS 0.15 + SM 0.15 ppm and SS 0.3 + SM 0.3 ppm) providing 0.3 and 0.6 ppm Se in the diet respectively. The feeds were based on corn and soya bean meal. After 30 days on test, were analysed the performance indices and the pigs were slaughtered at commercial slaughterhouse. The cold carcass yield, the physicochemical characteristics of the loin meat and the Se content in muscle and liver were evaluated. There was no significant difference in performance indices (p > .05); however, there was a linear effect on the increase in pig carcass yield by increasing SM (p < .05). The use of SM solely or combined with SS provided higher Se deposition in muscle compared to SS (p < .05). The highest Se deposition in muscle occurred for SM at 0.4 ppm (p < .05). The SS provided higher Se deposition in liver (p < .05). The SM presented best results for meat quality compared to other sources (p < .05). The level of 0.4 ppm Se promoted the best results for the indices of yellow, luminosity, cooking loss and pH (p < .05). The use of SM at any level promotes higher oxidation stability of pig meat (p < .05). The supplementation of SM at a level of 0.4 ppm promotes better physicochemical characteristics and higher Se deposition on swine meat.     

Effects of feeding frequency on meat quality traits and Longissimus muscle proteome in finishing pigs

Sixty‐four barrows with an initial body weight of 59.8 ± 2.1 kg were allocated to one of the two feeding frequency regimes (had free access to diet and fed two meals per day). Pigs had free access (FA) to feed were fed on an ad libitum basis during the 8‐week experimental period. Pigs fed twice daily (M2) were allowed to consume their meals in 2 h. Pigs fed twice daily had lower average daily feed intake (p < 0.01) and average daily gain (p < 0.1), but a greater G:F (p < 0.05) than FA pigs. Lower perirenal fat deposition, hot carcass weight, intramuscular fat content (p < 0.05) and dressing percentage (p < 0.1) were found in M2 pigs compared with FA pigs. Activities of citrate synthase, β‐hydroxylacyl‐CoA dehydrogenase and lactate dehydrogenase were greater in the Longissimus muscle (LM) of M2 pigs compared with FA pigs (p < 0.05). Proteomic analysis revealed that expression abundances of proteins involved in glucose metabolism, energy production and lipid utilization were upregulated, but expression levels of proteins participating in protein and amino acid metabolism, stress response and redox homeostasis were downregulated in the LM of M2 pigs than those in FA pigs (p < 0.05). In conclusion, the less meal frequency impairs growth rate, has marginal effects on carcass and meat quality traits and affects expression abundances of proteins in the LM of finishing pigs.     

不同肉质改良剂在肉猪肥育阶段的试验效果

随着国民经济发展和人民生活水平不断提高 ,人们对畜产品质量的要求也越来越高 ,对优质无公害放心肉的需求量越来越大 ,这种趋势将会持续增长。随着我国规模化养猪业的发展 ,在高产、高效的同时 ,如何生产符合国家有关标准和确保消费者健康安全的优质猪肉是养猪者所面临的重要问题。各科研单位开发研制的肉质改良剂 ,正是在国家安全生产猪肉的有关政策法规基础上生产出的高科技产品 ,对发展安全、高效、优质的放心肉和促进养猪业可持续发展都具有重要的现实意义。肉质改良剂具有促进生长、降低料耗、提高肉的持水性和改善肉色、提高饲料利用…     

Dietary mulberry leaf powder affects growth performance,carcass traits and meat quality in finishing pigs

This study was conducted to evaluate the effect of mulberry leaves as an alternative source of protein on growth performance, carcass traits and meat quality in finishing pigs. A total of 180 Xiangcun Black pigs were randomly assigned to five treatment groups with six pens of six pigs per pen. The pigs were provided with a basal diet or a diet contained 3%, 6%, 9% or 12% of mulberry leaf powder during a 50‐day experiment period. The results showed that dietary mulberry leaf powder had no negative effect on growth performance in Xiangcun Black pigs, except in the 12% mulberry group, where final body weight and average daily gain decreased (p < .05) and feed to gain ratio of the pigs increased (p < .05). Dietary mulberry inclusion decreased (quadratic, p < .05) the back fat thickness, fibre mean cross‐sectional area (CSA) in the longissimus dorsi (LD) muscle and mRNA expression levels of myosin heavy chain (MyHC) IIb in LD and biceps femoris (BF) muscles, while increased (linear or quadratic, p < .05) the plasma concentration of albumin, levels of crude protein (CP), inosine monophosphate (IMP) and several amino acids in muscle tissues. When compared with the other groups, the 9% mulberry diet increased (p < .05) loin‐eye area and contents of CP and IMP in muscles, while decreased (p < .05) plasma activity of cholinesterase and concentrations of uric acid and urea. The 6% mulberry diet had the lowest fibre mean CSA and shear force and increased total fibre number of the LD muscle, when compared with the other groups. These results suggest that including mulberry in the diet at <12% is an effective feed crop to improve meat quality and the chemical composition of muscle without negatively affecting growth performance.     

Effects of growth rate on carcass and meat quality traits and their association with metabolism-related gene expression in finishing pigs

The objective of this study was to evaluate the effect of different growth rates on carcass characteristics and meat quality and their relationship with myogenesis and lipogenesis in finishing pigs. Pigs were slaughtered at the same age and were assigned to high (HGR) or low (LGR) growth rates with 120 kg or 110 kg final body weights at slaughter. The results indicated that pigs with HGR had heavier (P < 0.05) final body weight, carcass weight, dressing percentage, backfat thickness, higher (P < 0.05) concentrations of fat in the muscle and higher (P < 0.05) total RNA concentration in muscle than pigs with LGR. The messenger RNA (mRNA) expression of lipoprotein lipase, fatty acid synthase, malic enzyme, peroxisome proliferator-activated receptor γ, and sterol regulatory element binding protein-1 in fat were higher (P < 0.05) in pigs with HGR. Additionally, the mRNA expression of glycogen synthase in muscle was lower (P < 0.05) in pigs with HGR. These results indicate differences in postmortem myogenesis and lipogenesis traits of pigs with different growth rates; these differences in turn might have affected carcass characteristics and meat quality.     

不同梯度发酵豆粕对育肥猪生长性能、胴体性状及肉品质的影响

试验旨在研究不同梯度发酵豆粕等量替代普通豆粕对育肥猪生长性能、胴体性状及肉品质的影响.采用单因素完全随机试验设计,选择240头初始体重(61.25±2.31) kg的杜×长×大育肥猪,随机分为6组,每组8个重复,每个重复5头猪.对照组育肥猪饲喂玉米-豆粕型基础日粮,5个试验组依次采用5％、7％、9％、11％、13％...     

芽孢杆菌对育肥猪生长性能和肉品质的影响

试验选择平均体重为(23.5±0.89)kg的三元商品猪75头用于评估日粮添加芽孢杆菌对生长育肥猪生长性能和肉品质的影响。共分为3组,每组5个重复,每个重复5头猪。对照组饲喂两阶段(生长和育肥期)基础日粮,试验组分别在基础日粮中添加0.015%和0.03%的芽孢杆菌。试验开展16周。结果:试验全期(0~16周)日增重和增重耗料比表现为显著线性升高(P<0.05);6周肥猪干物质消化率随日粮芽孢杆菌添加水平的升高显著线性升高(P<0.05)。0.03%芽孢杆菌组显著提高了6和16周血液葡萄糖水平(P<0.05);日粮芽孢杆菌添加水平显著线性提高16周肥猪粪中乳酸杆菌和大肠杆菌含量(P<0.05)。日粮芽孢杆菌添加水平显著线性提高了第3天猪肉感官指标、滴水损失和屠体重(P<0.05)。因此,利用芽孢杆菌作为益生菌添加到饲料中可以提高生长肥育猪的生长性能和胴体质量。     

不同亚麻酸水平及饲料组成对育肥猪生长性能和肉品质的影响

旨在研究不同亚麻酸水平的日粮对育肥猪生长性能、胴体性状及肉品质的影响。试验选取900头60 kg左右,健康状况良好的杜×长×大三元育肥猪作为试验对象,采用随机区组设计,分为5个处理,每个处理3个重复,每个重复60头猪。5个试验组分别为:对照组(玉米豆粕型);10%苜蓿草粉组;20%苜蓿草粉组;大豆油组(与10%的草粉组亚麻酸水平一致);亚麻油组(与20%的草粉组亚麻酸水平一致)。试验期67 d,其中正试期60 d。结果表明:1)10%的苜蓿草粉组的日增重显著高于20%苜蓿草粉组和亚麻油组,也高于豆油组和对照组,但差异不显著。2)2个草粉组的瘦肉率高于两个加油组,也高于对照组,然而其屠宰率下降。3)试验组的眼肌面积显著高于对照组,以10%草粉组最高,2个草粉组的大理石纹和肉色优于豆油组和亚麻油组。4)试验组和对照组相比,降低了棕榈酸、硬脂酸等饱和脂肪酸的含量,提高了亚油酸、亚麻酸等多不饱和脂肪酸的含量。这些结果表明,在日粮中加入10%的苜蓿草粉有利于提高动物的生产性能,添加苜蓿草粉和植物油均有助于改善肉的品质,其中苜蓿草粉组饲料组成对亚麻酸的沉积效果优于植物油脂。     

Effects of selenium and vitamin E supplementation on selenium distribution and meat quality of pigs

Abstract

The study was conducted on 60 pigs kept in individual pens. The animals were allocated to four groups. The growing-finishing pigs from the control group were fed with basic feed containing 0.3 mg selenium (Se) derived from Na₂SeO₃ kg^?1 and 60 mg of dl-α-tocopheryl acetate kg^?1. The remaining three groups were differentiated by adding 0.2 mg kg^?1 Se-enriched yeast (Saccharomyces cerevisiae) and/or 60 mg vitamin E to feed (grower and finisher). Our results show that the addition of organic Se to inorganic Se commonly used in pig feed caused a significant increase in hepatic Se and muscle. This indicates the possibility of using these products as functional foods to improve Se status in humans residing within regions which are deficient in this trace element. We found no beneficial effect of supplementation with vitamin E and Se on the quality of the meat.     

复方中草药添加剂对育肥猪肉品质的影响

试验选用杜长大三元杂交猪145头,分为3组,对照组26头,中草药组75头,复合添加剂组44头,体重(60±1.6)kg。试验组A饲喂基础日粮加4%复方中草药添加剂,试验组B饲喂基础日粮加复合添加剂,对照组饲喂基础日粮加常规添加剂。试验进行52d,体重达到90kg左右试验结束。测定试验各组平均日增重、血相、屠宰测定评定肉品各项指标。试验结果表明:试验组与对照组日增重差异不显著,血相淋巴细胞明显增加,而肉品品质测定8项指标均位优良,肉品安全性检测未检验出重金属、抗生素、呋喃唑酮和β-兴奋剂均未超过国家部颁标准规定,认为是合格产品达到安全肉标准。     

Economic values for meat quality traits in pigs.

The aim for this study was to derive economic values for meat quality traits. Meat quality experts from 10 slaughter and retail companies in Switzerland were asked to give an interview in which they indicated their willingness to pay different prices for carcasses from different quality classes. Economic values for the seven meat quality traits color (L*), drip loss, intramuscular fat content, iodine value, pH1 (45 min after slaughtering), pH2 (24 to 30 h after slaughtering), and proportion of premium cuts were derived from the answers. For each trait, a weighted mean of these economic values was calculated using the number of pigs slaughtered by a company per year as a weighting factor. Population mean and standard deviation of the investigated traits were taken from station test results of Swiss Large White pigs (intramuscular fat content, iodine value, pH1, pH2, and proportion of premium cuts) and from the literature (color and drip loss). Weighted means (range among companies) of economic values per slaughter pig on the basis of one phenotypic standard deviation of the trait in Swiss Francs (SFr.) were -22.92 (0 to -62.46) for color, -10.27 (0 to -43.64) for drip loss, 10.84 (0 to 29.43) for intramuscular fat content, -29.90 (-15.54 to -43.58) for iodine value, 11.50 (.67 to 19.79) for pH1, 0 (0) for pH2, and 10.92 (-2.30 to 33.67) for proportion of premium cuts.     

木棉籽油对育肥猪生长性能、胴体性状、肉品质及经济优势的影响

文章旨在评估木棉籽油替代大豆油对育肥猪生长性能、胴体性状和肉品质的影响.试验将500头20?w平均体重为(84.40±0.18)kg的育肥猪随机分为2组,每组5个重复,每个重复50头.对照组饲喂含有1.5％大豆油的基础日粮,处理组饲喂含有0.8％木棉籽油的基础日粮,试验分为0～3?w和4～6?w共42?d.结果:对照组...     

微生物发酵饲料对育肥猪生长性能及肉质的影响

为了研究乳酸菌发酵饲料对育肥猪生长性能、肉品质的影响及其机理,选择体重约80 kg的杜×长×大三元杂交生长育肥猪320头,随机分为对照组和试验组,每组8个重复,每个重复20头猪,对照组饲喂基础饲粮,试验组饲粮中5%的原料经乳酸菌发酵处理后再与其他原料混合;试验预试期3 d,正试期4周,在第4周结束时,每组随机抽取6头猪进行屠宰,测定屠宰性能和肉质。结果显示:与对照组相比,饲喂发酵饲料对肥育猪的干物质采食量、平均日增重和料重影响差异不显著(P0.05),猪血清中的生长激素和胰岛素样生长因子-I水平组间差异也不显著(P=0.11);试验组育肥猪的背最长肌pH_(45 min)和肉色评分显著增加(P0.05),背最长肌肉剪切力显著降低(P0.05);试验组血清谷胱甘肽还原酶活性有升高趋势(P=0.08)。结果表明:肥育猪饲料中添加5%发酵饲料原料可改善猪肉品质。     

Free-range rearing of pigs during the winter: adaptations in muscle fiber characteristics and effects on adipose tissue composition and meat quality traits

This research aimed to determine whether outdoor free-range rearing during the winter (average ambient temperature of 5 degrees C) vs. indoor housing (22 degrees C) affects meat quality, muscle metabolic traits, and muscle fiber characteristics. Forty Large White gilts and barrows were blocked by weight within each gender (20 per gender) and allotted randomly into two groups of pigs, with one reared indoors (IN) in individual pens (2.6 m2) and the other reared outdoors (OUT) from December to March in a 0.92-ha pasture. Both groups had free access to the same grower-finisher diet from 23 to 105 kg. At slaughter, adipose (backfat [BF] and omental fat [OF]) and muscle tissues (longissimus muscle [LM], rectus femoris [RF], and semitendinosus [ST]) were obtained from the right side of each carcass. Muscle fibers were stained and classified on the basis of stain reaction as slow-oxidative (SO), fast oxidative-glycolytic (FOG), and fast glycolytic (FG); fiber area and distribution were determined. Also assessed were carcass characteristics, initial and ultimate pH, L*a*b* values, drip loss percent, glycolytic potential (GP), and intramuscular lipid content, as well as the fatty acid profile of each muscle and adipose tissue. The OUT pigs had lower (P < 0.05) ADG and leaner (P < 0.05) carcasses than IN pigs. Rearing environment did not (P > 0.63) affect the intramuscular lipid content of the ST, but intramuscular lipid content was lower (P < 0.01) in the LM and tended to be higher (P = 0.06) in the RF of OUT than in those of IN pigs. In the BF outer layer of the OUT pigs, the higher PUFA content was compensated by both a lower (P < 0.01) saturated and monounsaturated fatty acid (MUFA) content, whereas in the OF, LM, and dark portion of the ST, only the percentage of MUFA was decreased (P < 0.01). In all tissues of the OUT pigs, the linolenic acid content was higher (P < 0.01) and the n-6:n-3 ratio was lower (P < 0.01). The GP of all muscles was higher (P < 0.01), and the ultimate pH of the RF and ST was lower (P < 0.01), in OUT compared with IN pigs. Lightness (L*) values were lower (P < 0.01) in the LM. Percentages of drip loss were higher (P < 0.05) in the LM and light portion of the ST of OUT than in those of IN pigs. The LM and RF of OUT pigs had more (P < 0.01) FOG and fewer (P < 0.01) FG fibers than muscles of IN pigs. Results suggest that rearing pigs outdoors increases aerobic capacity of glycolytic muscles but has little concomitant influence on meat quality traits.     

The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs

The objective of the present study was to investigate the effect of fermented apple diet (FAD) supplementation on the growth performance and meat quality in finishing Berkshires. The FAD was made from dropped apple mixed with rice bran and barley bran. Until 81 ± 1 kg live weight at 133 ± 1 days, the animals were fed a growing diet, after which experimental samples were fixed at 0, 2, 4 and 6% FAD as C, T1, T2 and T3 in the finishing diets. Growth performance, ADG, ADFI and feed efficiency were improved in T1 than other groups. In carcass parameters, carcass weight was higher ( P  < 0.05) in T1 than in other groups. In meat quality, moisture and crude protein contents decreased ( P  < 0.05) by addition of FAD. pH₂₄ and WHC were higher ( P  < 0.05) in T1 than other groups. In sensory evaluation, marbling of fresh meat and tenderness, juiciness, flavor and overall acceptability of cooked meat were improved by the addition of FAD. According to the results of our experiment, FAD can be used for improvement of meat quality parameters.     

The influences of weaning age and weight on carcass traits and meat quality of pigs

The purpose of this study was to establish the effects of weaning age and weight on pigs, and their interaction with carcass traits and meat quality. A total of 468 piglets were obtained from 57 sows and four boars and grouped by age at weaning (D21, 18–24 days; D28, 25–32 days). Each weaning group was subdivided into three weight groups (L, M and H) according to weaning weight. The D28 group had heavier carcass weight, redness and yellowness, but had lower marbling scores and less drip loss than the D21 group (P < 0.05). The pigs with a light weight at weaning had higher carcass weights and lower yellowness than did pigs with a medium or heavy weight at weaning (P < 0.05). Weaning age was found to have a negative correlation with drip loss, while weaning weight was negatively correlated with carcass weight and drip loss (P < 0.05). We concluded that carcass and meat quality traits in pigs were significantly related to their age and weight at weaning. Therefore, we find that piglet weaning age and weight are no less important than post‐weaning growth performance and behavior, with regard to carcass traits and meat quality.     

添加苜蓿草粉对育肥猪生产性能和肉品质的影响

本研究旨在通过为期3个月的舍内连续饲喂试验,探讨在饲粮中添加苜蓿(Medicago sativa)草粉对育肥猪生产性能和肉品质的影响。试验选取60kg左右、胎次相近、体重相近、健康状况良好的杜×长×大育肥猪160头,公母各半。本试验共设置5个处理,即对照组和试验1、2、3、4组,每组4个重复,每个重复8头猪。饲粮中苜蓿草粉水平依次为0、5%、10%、15%和20%。结果表明,1)10%苜蓿草粉添加量显著(P0.05)提高了育肥猪的末重,且10%和15%苜蓿草粉添加量显著(P0.05)提高了育肥猪的日增重,显著(P0.05)降低了育肥猪的料重比。2)当苜蓿草粉添加量为10%、15%和20%时,猪眼肌面积显著(P0.05)高于其他各处理,当苜蓿草粉添加量为5%、10%和15%时,育肥猪肌内脂肪含量显著(P0.05)高于其他各处理,但是各苜蓿草粉添加量对猪肉的pH、系水率、熟肉率等指标均无显著影响(P0.05)。综合认为,苜蓿草粉添加量对育肥猪的生产性能和肉品质有一定的改善,其中10%的添加量效果最好。     

The effects of the beta-adrenergic agonist salbutamol on meat quality in pigs

The beta-adrenergic agonist Salbutamol was administered to pigs at 3 ppm in the feed between weaning and slaughter at 85 kg. Growth rate was not affected by Salbutamol. Treated pigs had a higher dressing percentage (2.6%) and produced carcasses that were less fat (17%) and had longissimus (LD) muscles of larger (11%) cross-sectional area. They also had smaller livers that contained less glycogen. The thinner backfat in treated animals was less firm and tended to separate from the underlying lean. However, these changes were attributable solely to the reduced fatness and there was no direct effect of Salbutamol. There were no differences in pH 45 min postmortem, percentage drip loss during storage or reflectance value of the LD between the two groups, indicating no greater propensity for Salbutamol-treated pigs to develop pale, soft, exudative muscle. However, treated pigs had higher final pH values in the muscles; this was reflected in slightly reduced hue and saturation values. These results suggest that the propensity of the pigs to develop dark, firm, dry meat was slightly increased. Salbutamol-treated pigs produced LD muscles that were slightly tougher (22%), had reduced concentration of heme pigments in the muscle, reduced plasma glucose and increased plasma creatine phosphokinase activity. Salbutamol improved lean meat yield but slightly increased the potential to produce dark, firm, dry meat and reduced tenderness.     

猪血浆蛋白质多态性与肉质性状的关系研究

为筛选猪的肉质性状的生化遗传标记,以湖南省望城种猪场大白猪群为研究对象,采用聚丙烯酰胺凝胶电泳检测了大约克夏猪群4种血浆蛋白质多态性,并利用通用线性模型分析了血浆蛋白质多态性与肉质性状的关系,结果表明:除Amy1的AB型对失水率性状有显著水平的负效应(P<0.05),各蛋白位点不同基因型对5个肉质性状的效应均没有达到显著水平(P>0.05)。     

甜菜碱和B族维生素对商品猪生长性能及同体肉品质影响

许多研究表明,甜菜碱可以促进肥育猪生长,改善饲料利用率,降低背膘厚,减少胴体脂肪沉积,增大眼肌面积和提高瘦肉率。日粮中添加B族维生素,可