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

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。

Effects of Dietary Arginine and Alanine on Meat Quality,Amino Acid Composition and Antioxidant Function in Huanjiang Mini-Pigs

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.