放牧时间对羊肉多不饱和脂肪酸沉积及氧化稳定性的影响

分析不同放牧时间对羊肉抗氧化性能的影响。选择40只乌珠穆沁去势公羔,按照体重和出生月份接近的同质原则随机分成5个处理组:舍饲组(0H,对照),放牧2 h组(2H)、放牧4 h组(4H)、放牧8 h组(8H)和放牧12 h组(12H)。舍饲组圈养,4个放牧组在清晨6:00出牧,依组次分别在8:00、10:00、14:00和18:00归牧。试验期102 d,预试期15 d,正式期87 d。放牧试验结束后,从各组挑选体重接近的6只屠宰,取背最长肌,测定多不饱和脂肪酸(PUFA)和抗氧化物浓度。结果表明,1)放牧时间显著影响羊肉中抗氧化物的浓度。舍饲组的丙二醛(MDA)含量显著(P<0.001)高于4个放牧组,且4个放牧组之间差异不显著。放牧4~12 h组的谷胱甘肽过氧化物酶(GSH-Px)显著(P=0.020)低于舍饲组,但其超氧化物歧化酶(SOD)显著(P<0.001)高于舍饲组。总抗氧化能力(T-AOC)在各组间差异不显著。2)放牧时间与羊肉中的MDA、SOD水平呈二次曲线关系,MDA先降低,至放牧10 h后升高,SOD先升高,至放牧10 h后降低;GSH-Px水平与放牧时间呈负线性关系,放牧时间越长其值越低。3)放牧4,12 h组的PUFA和高度氧化多不饱和脂肪酸(HP-PUFA)均显著高于放牧2 h和舍饲组(P<0.01)。PUFA和HP-PUFA沉积量与抗氧化物浓度之间关系密切。绵羊每天放牧2~10 h,可以改善羊肉的氧化稳定性,防止PUFA氧化,从而延长高品质羊肉的保质期。     

Dietary green tea polyphenols do not affect vitamin E status,antioxidant capacity and meat quality of growing pigs

Supplementation of pigs with vitamin E, the most important lipid-soluble antioxidant, has been shown to improve meat quality and animal health. Previous studies in cultured cells and laboratory animals indicate synergistic effects between polyphenols and vitamin E. The present feeding trial was undertaken to investigate the effects of dietary green tea polyphenols (GTP) on vitamin E status, antioxidative capacity and parameters of meat quality in growing pigs. Eighteen castrated, crossbred, male pigs received a flavonoid-poor diet based on corn starch, caseinate and rapeseed oil with a total vitamin E content of 17 IU/kg diet over a period of 5 weeks. This basal diet was supplemented with green tea extract to provide daily doses of 0 (control), 10 and 100 mg GTP/kg body weight. Dietary supplementation of growing pigs with GTP did not affect serum, liver, lung and muscle vitamin E (α- and γ-tocopherol) concentrations, plasma antioxidant capacity (ferric reducing ability of plasma, trolox equivalent antioxidant capacity) or parameters of meat quality including meat temperature, pH, conductivity, colour and drip loss. In conclusion, supplementation of pig diets with green tea catechins is not associated with improved antioxidant status and meat quality under practice-oriented conditions.     

Dietary supplementation with carnosine improves antioxidant capacity and meat quality of finishing pigs

This study was conducted to determine the effect of dietary carnosine (β‐alanyl‐l ‐histidine) supplementation on antioxidant capacity and meat quality of pigs. 72 pigs approximately 60 kg were fed a corn‐ and soybean meal‐based diet supplemented with 0, 25, 50 or 100 mg carnosine per kg diet for 8 weeks. Carnosine supplementation did not affect growth performance and carcass traits of pigs. However, the addition of 100 mg carnosine per kg diet increased pH value of muscle at 45 min, 24 h and 48 h postmortem. It also decreased drip loss at 48 h postmortem and increased redness value of muscle at 45 min postmortem (p < 0.05). The addition of 100 mg carnosine per kg diet enhanced glycogen concentration and Ca‐ATPase activity at 24 and 48 h postmortem, and reduced malondialdehyde and carbonyl protein complexes concentrations in muscle at 24 h postmortem (p < 0.05). The addition of 100 mg carnosine per kg diet increased glutathione peroxidase (GSH‐Px), superoxide dismutase (SOD) and catalase (CAT) activities in plasma, liver or muscle, as well as SOD and GSH‐Px genes expression in muscle (p < 0.05). Taken together, these findings indicate that carnosine supplementation improves antioxidant capacity and meat quality of pigs.     

日粮中不同来源多不饱和脂肪酸对育肥猪生长性能和猪肉脂肪酸组成的影响

选取125日龄,体重为60kg左右的杜×长×大三元去势肥育猪32头,随机分为4组,每组8头,公母各半。对照组添加2%猪油,3个试验组分别添加3%亚麻油、3%鱼油和1.5%亚麻油+1.5%鱼油,研究日粮中不同来源脂肪酸对育肥猪生长性能和猪肉脂肪酸组成的影响。结果表明:1)日粮中添加不同油脂对猪生长性能无显著影响;2)日粮中添加3%亚麻油、3%鱼油以及1.5%亚麻油+1.5%鱼油组,可以使猪肉中的C18∶3分别提高236.9%(P<0.01)、27.1%(P>0.05)和204.9%(P<0.01);C20∶5分别提高142.4%(P<0.01)、732.9%(P<0.01)和360.5%(P<0.01);C22∶5分别提高24.0%(P>0.05)、40.5%(P<0.05)和36.4%(P<0.05);C22∶6分别提高5.6%(P>0.05)、222.2%(P<0.01)和136.9%(P<0.01);总n-3PUFA的含量提高131.2%(P<0.01)、317.2%(P<0.01)和223.0%(P<0.01);3)各试验组猪肉中总n-3PUFA的含量显著提高,n-6/n-3的值显著降低。     

维生素E和脂肪来源对番鸭胸肌脂肪酸组成及脂质稳定性的影响

本试验旨在研究不同油脂(大豆油和鱼油)来源日粮添加不同水平的维生素E对番鸭生长和屠宰性能以及胸肌脂肪酸组成的影响。选择120只1日龄的雌性番鸭随机分为4个处理组,试验基础日粮维生素E水平为20 mg/kg,其中两个处理组分别添加20 g/kg的鱼油和大豆油,另外两个处理组在油脂日粮的基础上分别添加200 mg/kg维生素E,试验分为两个阶段,1~42 d和43~66 d,测定试验期间番鸭的体重、日增重和料比以及屠宰性能和胸肌脂肪酸组成。结果显示:日粮各处理对番鸭生长和屠宰性能均无显著影响(P> 0.05),同时对胸肌成分及屠宰24 h后pH值无显著影响(P> 0.05)。肌肉储存1和7 d后,高水平维生素E均显著降低了丙二醛含量(P <0.05)。鱼油组较大豆油组显著提高了胸肌二十碳五烯酸和二十二碳六烯酸比例(P <0.05),同时n-6脂肪酸比例显著降低(P <0.05),n-3脂肪酸比例显著升高(P <0.05),导致n-6/n-3显著降低(P <0.05)。结论:本试验条件下,番鸭与其他家禽品种一样,饲粮中脂肪酸成分的变化对其肌肉脂肪酸组成有显著的影响。此外,日粮添加的维生素E水平超过生理需要水平时可以延长肉的货架期。     

Chromatographic analysis of lypophilic compounds in eggs from organically fed hens

Egg yolks represent a common foodstuff in the human diet and are an important source of nutrients including lipids and carotenoids. The aim of this study was to compare the carotenoid, fatty acid and vitamin E contents of the yolk of eggs from nine hen breeds (Barred Plymouth Rock, Speckled Italian, Black Italian, Red Italian, Rhode Island, Silver Laced Wyandotte, Gold Araucana, Partridge Brahma and Yellow Cochin) raised in barns in an enclosed house. Gas chromatography-mass spectrometry (GC-MS) was used for the fatty acid analyses, and reversed phase-high performance liquid chromatography-photodiode array detection (RP-HPLC-PDA) for carotenoids and vitamin E quantification. The major carotenoids identified were lutein and zeaxanthin, which together represented more than 93% of the total carotenoids, followed by β-cryptoxanthin and β-carotene.The results indicated that the total carotenoid content of the eggs ranged from 16.84–87.31 μg/g egg yolk (average value 49 μg/g egg yolk). The most representative fatty acids found were palmitic acid, stearic acid, oleic acid and linoleic acid. Significant differences in the proportions of α-linolenic acid were observed among the samples. The α-tocopherol content was directly correlated with the total carotenoid content. The results show that the chemical composition of egg yolk varies greatly among hen breeds.     

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.     

Dietary integration with oregano (Origanum vulgare L.) essential oil improves growth rate and oxidative status in outdoor‐reared,but not indoor‐reared,pigs

The effects of a diet supplemented with oregano essential oil on performance, oxidative status, pork quality traits and sensorial properties were evaluated. In two studies, 72 pigs in indoor or outdoor conditions were assigned to either a control diet or an identical diet supplemented with 0.2% oregano essential oil. Pigs reared outdoor showed lower live weight, average daily gain and average gain:feed ratio compared to indoor pigs. The oregano supplementation improved the growth performance of the outdoor‐ but not the indoor‐reared animals. The serum oxidative status was influenced by the diet. A higher oxidative stability was observed in the oregano‐supplemented groups. As for the rearing conditions, the data suggest that after an initial adapting period, the free‐range farming systems could be better tolerated by pigs. Meat derived from pigs reared outdoor showed higher pH and a* values. Lightness was influenced by both the diet and the rearing conditions. The control group reared indoor showed shear force values higher than both supplemented groups, while no differences were detected with the control group reared outdoor. In the consumer test performed under blind conditions, the oregano groups achieved higher consistency scores compared with the control. Under informed conditions, the meat derived from the oregano‐supplemented pigs reared outdoor received the highest scores for consistency and overall liking regardless of the rearing system. The same result for the overall liking score was obtained in the expectation test. The data obtained showed that dietary oregano essential oil can be effective in reducing performance losses due to the outdoor‐rearing system, increasing the oxidative status of the animal and oxidative stability of the meat, without modifying the meat quality traits and improving consumer perceptions of the meat quality.     

Fatty acid composition, oxidative stability and sensory quality of meat from broiler chicken fed autolysate from bacteria grown on natural gas

Bacterial autolysate, a down stream product of bacterial biomass grown on natural gas by mainly the methanotrophic bacteria Methylococcus capsulatus, was fed at 8% as is to broiler chickens from 1 to 35 days of age for studies of fatty acid composition, lipid oxidation and sensory quality of thigh meat stored frozen for 6 month at -18 °C or -80 °C. Lipid oxidation was measured by thiobarbituric acid reactive substances (TBARS) and volatile profile by dynamic headspace gas chromatography. Adding bacterial autolysate to diets did not affect the total content of saturated, monounsaturated or polyunsaturated fatty acids in thigh meat, but increased the levels of C14:0, C16:0, C18:0 and C16:1n-7 and reduced the levels of C18:1n-7, C18:2n-6 and C18:3n-3 fatty acids. Feeding of bacterial autolysate tended (p < 0.08) to reduce TBARS of meat samples. Contents of volatiles were generally low, but feeding of bacterial autolysate significantly reduced levels of butanal (p < 0.04) and tended to reduce levels of hexanal (p < 0.11), pentanal (p < 0.09), 1-penten-3-ol (p < 0.08) and butanone (p < 0.08). Bacterial autolysate had no effects on sensory quality parameters of meat related to odour and flavour. To conclude, adding bacterial autolysate to diets did not affect the relative proportion of saturated, monounsaturated or polyunsaturated fatty acids, but reduced content of volatiles in frozen-stored broiler meat. The reduced susceptibility to lipid oxidation in broiler meat may be related to antioxidant properties of the bacterial autolysate.     

Effect of dietary Rhodobacter capsulatus on cholesterol, triglycerides concentration, and meat quality of finishing pigs

The study was designed to investigate the effect of Rhodobacter capsulatus on serum and meat cholesterol, fatty acid composition in meat, as well as meat quality of finishing pigs. A total of 16 120-day-old Landrace female pigs of about 60 kg initial body weight were randomly assigned into two groups. The pigs were fed a supplemented diet with 0.04% dietary R. capsulatus or a control diet for 60 days. Total cholesterol and low density lipoprotein-cholesterol concentration in serum was significantly lowered ( P  < 0.05) in the pigs fed the R. capsulatus supplemented diet compared to the control diet. Carcass weight, carcass length, shoulder fat, back fat and loin fat thickness, longissimus muscle (LM) area, and color score did not differ significantly between the pigs fed the R. capsulatus supplemented diet and control diet. Among the nutrient composition of LM meat, neutral fat and triglyceride concentration were significantly ( P  < 0.05) reduced in the finishing pigs by dietary supplementation of R. capsulatus . The proportions of n-6 PUFA were higher ( P  < 0.05) in the pigs fed the R. capsulatus supplemented diet than in the pigs fed the control diet. The supplementation of dietary R. capsulatus to finishing pig diet played important roles in reducing serum cholesterol and meat triglycerides, as well as in increasing polyunsaturated fatty acid content in LM meat.     

日粮添加氧化鱼油及硒和维生素E对育肥猪生产性能的影响

试验旨在研究氧化鱼油对育肥猪后期生产性能和冷藏生猪肉肉质的影响以及硒和维生素E的抗氧化作用。将40头DLY杂交猪(59.4kg)分为4个处理,对照组和3个添加剂组(0.3mg/kg硒,100mg/kg维生素E,0.3mg/kg硒+100mg/kg维生素E)。试猪平均体重为81.3kg时,将每个处理的10头猪各分为2组,分别在日粮中添加5%新鲜和氧化鱼油,试猪于平均体重109.8kg时屠宰取样。结果表明:①各处理组血清乳酸脱氢酶(LDH)和冷藏0~6d肉样的TVB-N、pH、L*无显著差异。②氧化鱼油显著提高肌肉丙二醛(MDA)含量,肉色b*值和血清尿素氮(BUN)、丙二醛(MDA)(P0.05);③油脂和添加剂在日增重(ADG)、滴水损失、肉色a*值、血清超氧化物歧化酶(SOD)和谷胱甘肽过氧化物酶(GPx)活性上表现显著的互作效应(P0.05)。本试验结果表明育肥后期添加5%氧化鱼油5周,对冷藏2d肉样b*值和2、4d肉样MDA含量有显著影响,硒和维生素E表现显著的抗氧化效应和与氧化鱼油的互作效应,硒+维生素E的添加在氧化鱼油组的作用效应大于新鲜鱼油组。     

Effect of vitamin E supplementation of sheep and goats fed diets supplemented with polyunsaturated fatty acids and low in Se

Vitamin E (VitE) and selenium (Se) are an essential part of the antioxidative functions of metabolism. There are situations of low supply of both micronutrients. As VitE is involved in ruminal biohydrogenation of polyunsaturated fatty acids (PUFA) and their protection against oxidation in metabolism, diets supplemented with PUFA may challenge VitE to an extent making recommended supplies insufficient. Twelve goats and sheep each were fed a diet supplemented with PUFA and characterised by low Se and limited VitE contents during the last 2 months of gestation and the first 2 months of lactation. The basal diet consisted of hay and concentrate. Six goats and sheep received extra VitE, while the control groups received no extra VitE. Blood and milk samples were taken. In addition, liver, heart muscle and spleen samples were obtained from the offspring after slaughtering at an age of 8 weeks. No significant changes were observed in serum Se and VitE. A significant increase in serum VitE concentrations between 2 and 4 weeks postpartum (pp) was evident in the supplemented kids. In 4, 6 and 8 weeks pp, the serum concentrations of VitE in the supplemented kids were significantly higher compared to the unsupplemented group. In the kids, VitE was higher in liver of the supplemented groups. There were no significant differences in response to extra VitE between sheep and goat. The kids responded to serum VitE different from that of lambs, as a significant difference was observed between supplemented and unsupplemented animals in the goat kids, but not the lambs. In conclusion, goats and sheep have to be viewed differently and may not be considered alike relating to VitE/Se metabolism and requirements, especially in young animals.     

Tall oil fatty acid inclusion in the diet improves performance and increases ileal density of lactobacilli in broiler chickens

1. Studies were conducted with tall oil fatty acids (TOFA) to determine their effect on broiler chicken performance and ileal microbiota. TOFA, a product originating from coniferous trees and recovered by fractional distillation of side-streams from pulp production, mainly comprises free long-chain fatty acids (~90%) and resin acids (~8%). Conjugated linolenic acids and pinolenic acid are characteristic fatty acid components of TOFA.

2. TOFA products at 750 mg/kg feed were tested in two 35-day broiler chicken trials, each using a wheat soya-based diet and with 12 replicate pens per treatment. In both trials, TOFA improved body weight gain at all time points (P < 0.001) and feed conversion efficiency during the first 21 days (P < 0.01). Two different dry TOFA formulations (silica carrier and palm oil coating) were tested and showed performance effects similar to liquid TOFA.

3. Ileal digesta of the broiler chickens was analysed for total eubacteria, Lactobacillus spp., Enterococcus spp., Escherichia coli and Clostridium perfringens on days 14 and 35. TOFA significantly increased total eubacteria and lactobacilli density on day 14 (P < 0.05). There was a significant positive correlation between these bacterial groups and broiler body weight on day 14 (P < 0.01).

4. A numerical reduction in C. perfringens was observed. In vitro growth inhibition studies showed that C. perfringens was strongly inhibited by 10 mg/l TOFA (P < 0.001), while common lactobacilli were resistant to >250 mg/l. The in vitro results were thus in line with in vivo observations.

5. The mechanisms behind the bacterial shifts and their role in performance improvement are unknown. Further purification of TOFA components is needed to identify the effective agents.     

不同n-3/n-6多不饱和脂肪酸对产蛋鸡免疫功能的影响

选用 16 8只 30周龄海兰褐蛋鸡 ,研究不同 n- 3/ n- 6多不饱和脂肪酸 (PUFA)对产蛋鸡免疫功能的影响。 n- 3/ n- 6比值分别为 1∶ 1,1∶ 4 ,1∶ 8,1∶ 16 ,1∶ 32 ,维生素 E添加水平为 30 mg/ kg和 30 0 mg/ kg。在试验开始后的第 5周和第 7周给每个处理组中的 6只鸡注射牛血清白蛋白 (BSA) ,并分别于注射后第 10天翅静脉采血 ,测定 BSA抗体效价。测定第 5周及第 10周时外周全血淋巴细胞增殖速度和蛋黄 Ig Y水平。在第 9周给每个处理中 4只鸡注射脂多糖 (L PS) ,并于注射后 6 h,12 h,2 4 h后采血测定血浆中抗体 Ig G水平。试验结果表明 ,随着日粮中 n- 3/ n- 6比值的下降 ,BSA抗体效价显著下降 (P<0 .0 5 ) ,全血淋巴细胞增殖速度在第 5周时有上升的趋势 ,但差异不显著 ,而在第 10周时显著上升 (P<0 .0 5 )。蛋黄中抗体 Ig Y水平有随 n- 3/ n- 6比值下降而下降的趋势。注射 L PS后各时间点血浆 Ig G浓度随着 n- 3/ n- 6比值下降而下降。当日粮中 n- 3/ n- 6比值在 1∶ 1～ 1∶ 8之间时 ,产蛋鸡具有较好的免疫功能     

Egg yolk fatty acid profile of avian species – influence on human nutrition

Lipids are an important nutritional component of the avian egg. A review of the literature was completed to determine the fatty acid compositions in egg yolk from some avian species. Additionally, the nutritional influence of lipid and lipoprotein content on the plasma of male participants during 30‐day feeding was discussed. The ostrich eggs had the highest unsaturated fatty acid and the lowest cholesterol content in relation to other avian species. Ostrich had a higher proportion of 18:3n‐3 (p < 0.01) compared with other species. Chicken yolk numerically contained much higher levels of 22:6n‐3 than those found in turkeys, quails and geese, but the amount of 22:6n‐3 in ostrich egg was lower by comparison with other species (p < 0.01). After the storage of eggs at the room temperature, there was a notable loss of vitamin E (vitE) in the yolks of all species and this decrease was marginal (p < 0.01) in ostrich compared with other species. There were significant (p < 0.05) increases in plasma low‐density lipoprotein (LDL) level in all male subjects. Plasma high‐density lipoprotein (HDL) level decreased (p < 0.05) only in men who were fed chicken or ostrich eggs daily. Consumption of different species’ eggs had no influence on the total male plasma cholesterol and triglyceride levels. LDL‐C:HDL‐C ratio increased (p < 0.05) after goose and turkey egg consumption. Consumption of one egg/month by healthy human subjects had no effect on serum total cholesterol and triglyceride. The LDL‐C:HDL‐C ratio (which is a strong predictor of coronary heart disease risk) increased, although non‐significantly, by consuming chicken, quail and ostrich eggs.     

Influence of conjugated linoleic acids and vitamin E on milk fatty acid composition and concentrations of vitamin A and α‐tocopherol in blood and milk of dairy cows

The objective of this trial was to investigate the influences of conjugated linoleic acid (CLA ) and vitamin E (Vit. E) and their interactions on fatty acid composition and vitamins in milk (α‐tocopherol, retinol and β‐carotene) as well as on α‐tocopherol in blood of pluriparous cows from week 6 ante partum until week 10 post‐partum (p.p.). We assigned 59 pluriparous German Holstein cows to four treatment groups with the treatment factors CLA and Vit. E at two levels in a 2 × 2 factorial design. Milk fatty acid composition and milk vitamins were analysed on lactation days 7 and 28. α‐tocopherol in blood serum was analysed on days ?42, ?7, 1, 7, 14, 28 and 70 relative to parturition. Milk concentration of α‐tocopherol was influenced by Vit. E (p  < .001) and CLA (p  = .034). Percentage of cis ‐9, trans ‐11 CLA in total milk fat was influenced by treatment with CLA (p  < .001), while for percentage of trans‐ 10, cis ‐12 CLA an interaction between treatment and day (p  = .019), driven by an increase in both CLA groups from day 7 to day 28, was found. Serum ratios of α‐tocopherol to cholesterol were influenced by Vit. E (p  < .001). Results suggest that treatment with CLA during late pregnancy and early lactation is suitable to enhance the proportion of trans‐ 10, cis ‐12 CLA in milk and thereby influencing nutritional properties. As treatment with Vit. E did not have an impact on milk fatty acid composition, it might be possible to increase the antioxidative capacity of the dairy cow without affecting milk properties. Consequently, combined treatment with CLA and Vit. E might elicit synergistic effects on the cow and milk quality by increasing the proportion of CLA in milk fat as well as the excretion of Vit. E and the Vit. E levels in serum.     

茶多酚对生长猪机体维生素E状态、抗氧化性能及肉质的影响

日粮添加维生素E对降低动物脂质过氧化具有重要作用,可以改善动物肉品质及动物健康状况。本试验在日粮中添加不同水平的茶多酚,研究其对生长猪维生素E状态、血浆抗氧化性能及肉质的影响。选择240头平均体重为(31.24±0.48)kg的三元猪,随机分为3组,每组4个重复,每个重复20头猪。试验共设计3种日粮,对照组饲喂基础日粮,处理组在基础日粮中分别添加10和100 mg/kg茶多酚,试验共进行5周。结果显示:各处理组对生长猪试验初期和末期血浆总抗氧化力和铁还原力均无显著影响(P> 0.05),但对照组、10和100 mg/kg茶多酚添加组血浆试验末期铁还原力均显著高于试验初期(P <0.05)。日粮添加茶多酚对生长猪肝脏、肌肉、血浆α-生育酚和γ-生育酚含量均无显著影响(P> 0.05),其中肝脏生育酚含量最高,之后依次是肌肉、肺和血浆。日粮添加10或100 mg/kg茶多酚,肺中α-生育酚和γ-生育酚含量较对照组有提高趋势(P=0.09)。各组对生长猪肉质均无显著影响(P> 0.05)。日粮添加100 mg/kg茶多酚较对照组提高了生长猪屠宰后48 h肌肉的滴水损失。综上所述:生长猪日粮添加茶多酚对组织维生素E水平、血浆抗氧化力及肌肉品质无显著改善作用。     

Dietary lycopene supplementation improves meat quality,antioxidant capacity and skeletal muscle fiber type transformation in finishing pigs

This study aimed to investigate effects of dietary lycopene supplementation on meat quality,antioxidant ability and muscle fiber type transformation in finishing pigs.In a 70-day experiment,18 Duroc
Landrace
Yorkshire barrows were randomly allocated to 3 dietary treatments including a basal diet supplemented with 0,100 and 200 mg/kg lycopene,respectively.Each dietary treatment had 6 replicates with one pig each.Results showed that dietary 200 mg/kg lycopene supplementation increased muscle redness a^*value,intramuscular fat and crude protein contents,and decreased muscle lightness L^*and yellowness b^*values(P<0.05),suggesting that addition of 200 mg/kg lycopene to the diet of finishing pigs improved color,nutritional value and juiciness of pork after slaughter.Results also showed that dietary lycopene supplementation enhanced antioxidant capacity of finishing pigs(P<0.05).Moreover,dietary supplementation of 200 mg/kg lycopene significantly increased slow myosin heavy chain(MyHC)protein level and slow-twitch fiber percentage,and decreased fast MyHC protein level and fast-twitch fiber percentage(P<0.05),suggesting that the addition of 200 mg/kg lycopene to the diet of finishing pigs promoted muscle fiber type conversion from fast-twitch to slow-twitch.Together,we provide the first evidence that dietary 200 mg/kg lycopene supplementation improves meat quality,enhances antioxidant capacity and promotes muscle fiber type transformation from fast-twitch to slow-twitch in finishing pigs.