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

吴琛; 刘俊锋; 孔祥峰; 杨焕胜; 印遇龙; 杨家晃

doi:10.3969/j.issn.1006-267x.2012.03.020

动物营养学报 >

2012 , Vol. 24 >Issue 3: 528 - 533

DOI: https://doi.org/10.3969/j.issn.1006-267x.2012.03.020

研究简报

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

吴琛 ,
刘俊锋 ,
孔祥峰 ,
杨焕胜 ,
印遇龙 ,
杨家晃

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1. 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;
2. 广西大学动物科学技术学院, 南宁 530005;
3. 中国科学院环江喀斯特农业生态试验站,环江 547100

收稿日期: 2011-09-30

网络出版日期: 2012-02-28

基金资助

国家自然科学基金项目(30901040;30928018)

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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

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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

Received date: 2011-09-30

Online published: 2012-02-28

Supported by

国家自然科学基金项目(30901040;30928018)

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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28~33 kg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45 d。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

本文引用格式

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 , 24(3) : 528 -533 . DOI: 10.3969/j.issn.1006-267x.2012.03.020

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.

Key words： arginine; Huanjiang mini-pig; meat quality; antioxidant function

参考文献

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