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饲粮精氨酸与丙氨酸对环江香猪肉质、氨基酸组成及抗氧化功能的影响
引用本文:吴 琛,刘俊锋,孔祥峰,杨焕胜,印遇龙,杨家晃.饲粮精氨酸与丙氨酸对环江香猪肉质、氨基酸组成及抗氧化功能的影响[J].动物营养学报,2012(3):528-533.
作者姓名:吴 琛  刘俊锋  孔祥峰  杨焕胜  印遇龙  杨家晃
作者单位:中国科学院亚热带农业生态研究所,中国科学院亚热带农业生态过程重点实验室/湖南省畜禽健康养殖工程技术研究中心,长沙 410125;中国科学院亚热带农业生态研究所,中国科学院亚热带农业生态过程重点实验室/湖南省畜禽健康养殖工程技术研究中心,长沙 410125;广西大学动物科学技术学院,南宁 530005
基金项目:国家自然科学基金项目(30901040;30928018)
摘    要:本试验旨在研究饲粮精氨酸与丙氨酸对环江香猪肉质、氨基酸组成及抗氧化功能的影响,选用体重为 28~33kg的环江香猪 16头(公母各占 1/2),按体重相近原则随机分为 2组,每组 4个重复,每个重复 2头猪。丙氨酸组在基础饲粮中外源添加 1.71%的 L-丙氨酸(等氮对照),精氨酸组在基础饲粮中外源添加 0.83%的 L-精氨酸和 0.88%的米糠。试验期为 45d。结果表明:与丙氨酸组相比,精氨酸组瘦肉率显著提高(P<0.05),脂肪率和背最长肌中粗脂肪含量显著降低(P<0.05);肝脏丝氨酸、缬氨酸、亮氨酸和异亮氨酸含量显著提高(P<0.05);血浆过氧化氢酶活性显著提高(P<0.05),丙二醛含量显著降低(P<0.05)。上述结果提示,饲粮中适宜水平的精氨酸可提高环江香猪瘦肉率,降低脂肪率,增强机体抗氧化功能,从而改善部分肉品质指标。

关 键 词:精氨酸  环江香猪  肉质  抗氧化功能

Effects of Dietary Arginine and Alanine on Meat Quality,Amino Acid Composition and Antioxidant Function in Huanjiang Mini-Pigs
WU Chen,LIU Junfeng,KONG Xiangfeng,YANG Huansheng,YIN Yulong,YANG Jiahuang.Effects of Dietary Arginine and Alanine on Meat Quality,Amino Acid Composition and Antioxidant Function in Huanjiang Mini-Pigs[J].Acta Zoonutrimenta Sinica,2012(3):528-533.
Authors:WU Chen  LIU Junfeng  KONG Xiangfeng  YANG Huansheng  YIN Yulong  YANG Jiahuang
Institution:1.Key Laboratory for Agro-Ecological Processes in Subtropical Region/Hunan Provincial Engineering Research Center for Healthy Breeding of Livestock and Poultry,Institute of Subtropical Agriculture,Chinese Academy of Sciences,Changsha 410125,China;2.College of Animal Science and Technology,Guangxi University,Nanning 530005,China;3.Huanjiang Observation and Research Station for Karst Ecosystems,Chinese Academy of Sciences,Huanjiang 547100,China)
Abstract:This study was conducted to determine the effects of dietary arginine and alanine on meat quality,amino acid composition and antioxidant function in Huanjiang mini-pigs.Sixteen Huanjiang mini-pigs(male∶female=1∶1) with body weight of 28 to 33 kg were used and randomly assigned into 2 groups with 4 replicates per group and 2 pigs in each replicate,representing supplementation of 1.71% L-alanine(isonitrogenous control,alanine group) or 0.83% L-arginine+0.88% rice bran(arginine group).The experiment lasted for 45 d.The results showed that compared with the alanine group,the lean meat percentage in arginine group was increased(P<0.05),while total fat percentage and crude fat content of longissimus dorsi were decreased(P<0.05);the contents of serine,valine,leucine and isoleucine in liver of pigs in arginine group were increased(P<0.05);arginine diet increased the plasma catalase activity(P<0.05),while decreased the plasma malondialdehyde content(P<0.05).These findings indicate that the dietary arginine with suitable level can improve meat quality by increasing lean meat percentage and antioxidant capacity and decreasing total fat percentage in Huanjiang mini-pigs.
Keywords:arginine  Huanjiang mini-pig  meat quality  antioxidant function
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