本试验旨在研究肌肽与维生素E单独及联合使用对育肥猪肉品质和抗氧化性能的影响.试验采用2因素2×3析因设计,设3个肌肽水平(0、50、100 mg/kg),2个维生素E水平(0、200 mg/kg),选择90头体重约为70 kg的"杜×长×大"三元杂交育肥猪,按体重相近、性别比例相同原则,随机分为6组,每组3个重复,每个重复5头猪.预试期为7 d,试验期为42 d.结果表明:1)饲粮中添加肌肽能显著提高屠宰后45 min肌肉的pH和降低贮存48 h肌肉的滴水损失(P<0.05),极显著提高屠宰24 h后肌肉的pH和降低贮存24 h肌肉的滴水损失(P<0.01);维生素E能极显著降低贮存24和48 h肌肉的滴水损失(P<0.01),二者均能显著改善肉色(P<0.05).肌肽与维生素E在改善肉色和降低贮存24 h肌肉的滴水损失上存在互作效应(P<0.05),且联合添加优于单独添加.2)饲粮中添加肌肽可显著提高育肥猪血清总抗氧化能力(T-AOC)及总超氧化物歧化酶(T-SOD)和过氧化氢酶(CAT)活性(P<0.05),极显著提高谷胱甘肽过氧化物酶(GSH-Px)活性(P<0.01),维生素E可极显著提高育肥猪血清T-AOC及T-SOD和GSH-Px活性(P<0.01).在提高血清的T-AOC和GSH-Px活性上,二者存在显著互作效应(P<0.05),且联合添加优于单独添加.3)肌肽可显著降低贮存24 h背最长肌的丙二醛(MDA)含量(P<0.05),极显著降低贮存48、72和96 h背最长肌的MDA含量(P<0.01);维生素E可极显著降低贮存24、48、72和96 h背最长肌的MDA含量(P<0.01),且肌肽与维生素E对贮存48 h背最长肌的MDA含量存在显著互作效应(P<0.05).综上,饲粮中添加100 mg/kg的肌肽、200 mg/kg的维生素E为最优组合.

A 2×3 (carnosine×vitamin E) mulitiple-factor experiment was conducted to investigate the effects of the dietary supplementation with the carnosine and vitamin E on meat quality and antioxidant capacity of growing-finishing pigs. In the test, 90 growing-finishing pigs (Duroc×Landrace×Yorkshire) with an average weight of 70 kg were randomly divided into 6 groups, each including 3 replicates (5 pigs per replicate). The carnosine supplemental levels were 0, 50, and 100 mg/kg, and vitamin E supplemental levels were 0 and 200 mg/kg, respectively. Preliminary trial period was 7 days, and trial period was 42 days. The results showed as follows: 1) the addition of carnosine in the diet significantly improved muscle pH at 45 min post-slaughter and decreased muscle drip loss at 48 h (P<0.05), and significantly improved muscle pH at 24 h post-slaughter and reduced muscle drip loss at 24 h (P<0.01). Vitamin E significantly reduced muscle drip loss at 24 and 48 h (P<0.01). Both of carnosine and vitamin E significantly improved meat color (P<0.05), carnosine and vitamin E had interaction effects on improving meat color and decreasing muscle drip loss at 24 h and the complex of carnosine and vitamin E had the better effect. 2) The addition of carnosine in the diet significantly improved serum total antioxidative capacity (T-AOC) and total superoxide dismutase (T-SOD), catalase (CAT) activities of growing-finishing pigs (P<0.05), and significantly improved the activity of glutathione peroxidase (GSH-Px) (P<0.01). Vitamin E significantly improved serum T-AOC and T-SOD and GSH-Px activities of growing-finishing pigs (P<0.01). Carnosine and vitamin E had interaction effects on improving T-AOC and GSH-Px activity in serum (P<0.05), and the complex of carnosine and vitamin E had better effect. 3) Carnosine significantly reduced the malondialdehyde (MDA) content of longissimus dorsi storage at 24 h (P<0.05), 48, 72 and 96 h (P<0.01). Vitamin E significantly reduced the MDA content of longissimus dorsi storage at 24, 48, 72 and 96 h (P<0.01), and carnosine and vitamin E had interaction effects on the MDA content of longissimus dorsi storage at 48 h (P<0.05). In conclusion, dietary 100 mg/kg carnosine and 200 mg/kg vitamin E is the optimal combination.