高铜饲粮中VE的添加时间对猪生长性能和猪肉品质的影响

用 36头约克猪 ,研究了高铜 (2 5 0mg/kg)饲粮中VE的添加时间对 2 0～ 10 0kg猪生长性能和猪肉品质的影响。试验采用单因子设计 ,对照组饲粮不添加VE ,试验组分别在 2 0kg、6 0kg、80kg体重时添加 2 0 0mgVE/kg。结果表明 ,饲粮处理对生长性能和屠宰性能无明显影响 (P >0 0 5 ) ,添加VE有提高 6 0～ 80kg阶段ADG、降低F/G的趋势 ,添加时间越长 ,效果越明显 ;添加VE趋于减少鲜猪肉滴水损失和失水率 (P >0 0 5 ) ,显著提高肌肉铁、铜和VE含量 (P <0 0 1或 0 0 5 ) ;从 2 0kg开始添加VE能降低冷存前 6d的TBA值和滴水损失 (P <0 0 5 ) ,提高前 3d的肉色评分 (P <0 0 5 ) ;从 6 0kg和 80kg体重开始添加VE对冷存 3d猪肉的TBA值、滴水损失和肉色评分也有改善的趋势 (P >0 0 5 )。由此结论 ,在本试验条件下 ,从猪 2 0kg体重开始在饲粮中添加 2 0 0mgVE/kg可明显降低猪肉变质速度 ,延长贮存期 ;6 0kg以后添加的效果不明显

Growth Performance and Meat Quality of Pigs Fed High-copper Diets Supplemented with 200 mg Vitamin E /kg in Different Times

Thirty six Yorkshine pigs with average body weight of 20?kg were used in the experiment to study the effect of the duration of vitamin E (VE) supplementation in the basal diet with 250?mg/kg copper on the growth performance and meat quality. There were four treatments. VE was supplemented at the dose of 200?mg per kg diet respectively when pigs reached 20?kg, 60?kg or 80?kg of body weight until 100?kg. The control pigs were fed basal diet from 20?kg through 100?kg. The results showed that growth performance and carcass characteristics were not significantly influenced by the dietary treatments (P>0 05). VE supplementation tended to improve ADG and feed conversion rate during the period of 20?kg to 80?kg, the earlier the VE was added into diets, the greater the improvement was. VE inclusion reduced (P>0 05) drop loss, increased (P<0 01或0 05)the content of iron, copper and VE for fresh meat. The supplementation from 20?kg bodyweight reduced TBA value and drop loss of the pork chops stored at 4?℃ up to 6 days(P<0 05), kept color scores of the pork chops stored at 4?℃ for 3 days. The supplementation from 60?kg or 80?kg had a tendency to reduce TBA value and drop loss, and to improve color scores of the pork chops stored at 4?℃ (P>0 05). It is concluded that the supplementation of VE in the diet for pigs from 20?kg through 100?kg of bodyweight could delay the spoilage and extend shelf life of pork. The supplementation after 60?kg has no significant improvement on pork quality.