半胱胺对宁乡猪胴体性状和肉品质的影响

秦龙山, 邢月腾, 张杨, 舒绪刚, 陈宇光, 张彬, 吴信, 杨志武, 刘星亮, 曾青华

doi:10.3969/j.issn.1006-267x.2017.09.037

动物营养学报 >

2017 , Vol. 29 >Issue 9: 3325 - 3330

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.09.037

研究简报 Short communications

半胱胺对宁乡猪胴体性状和肉品质的影响

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1. 湖南农业大学动物科学技术学院, 湖南省畜禽安全生产协同创新中心, 长沙 410128;
2. 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;
3. 仲恺农业工程学院, 动物科学技术学院, 广州 510225;
4. 宁乡县畜牧兽医水产局, 宁乡 410600

秦龙山(1992-),男,河南鹤壁人,硕士研究生,从事动物营养生理与代谢调控研究。E-mail:1400361065@qq.com

收稿日期: 2017-03-10

网络出版日期: 2017-09-08

基金资助

湖南省重点研发计划（2015NK2004，2015JC3100）；湖南省重大专项（2015NK1002）；宁乡县人民政府与湖南农业大学战略性合作项目

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Effects of Cysteamine on Carcass Traits and Meat Quality of Ningxiang Pigs

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1. Hunan Co-Innovation Center of Safety Animal Production, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2. Key Laboratory for Agro-Ecological Processes in Subtropical Region, Hunan Engineering and Research Center of Animal and Poultry Science, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
3. College of Animal Science and Technology, Zhongkai University of Agricultural and Engeerning, Guangzhou 510225, China;
4. Ningxiang Animal Husbandry and Veterinary Bureau, Ningxiang 410600, China

Received date: 2017-03-10

Online published: 2017-09-08

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摘要

本试验旨在研究饲粮中添加半胱胺对宁乡猪胴体性状和肉品质的影响。选取日龄相近、体重约43 kg的宁乡阉公猪30头，随机分为2组，每组5个重复，每个重复3头，对照组饲喂基础饲粮，试验组在基础饲粮中添加80 mg/kg半胱胺，试验期8周。结果表明：1）与对照组相比，试验组屠宰率提高了3.04%（P<0.05）。2）与对照组相比，试验组背最长肌滴水损失降低了21.83%（0.05≤P<0.10）。3）与对照组相比，试验组背最长肌饱和脂肪酸中硬脂酸含量下降了6.71%（P<0.05）；单不饱和脂肪酸中反油酸含量降低了62.57%（P<0.01），二十碳烯酸含量降低了28.02%（P<0.01）；多不饱和脂肪酸含量升高了7.14%（P<0.05），其中亚油酸含量升高了7.89%（P<0.05），二十碳三烯酸含量升高了34.10%（0.05≤P<0.10），α-亚麻酸含量下降了15.87%（P<0.01）。由此可知，在饲粮中添加半胱胺提高了宁乡猪屠宰率，通过降低硬脂酸和提高亚油酸的含量改善了肉品质。

关键词： 半胱胺; 宁乡猪; 胴体性状; 肉品质

本文引用格式

秦龙山, 邢月腾, 张杨, 舒绪刚, 陈宇光, 张彬, 吴信, 杨志武, 刘星亮, 曾青华 . 半胱胺对宁乡猪胴体性状和肉品质的影响[J]. 动物营养学报, 2017 , 29(9) : 3325 -3330 . DOI: 10.3969/j.issn.1006-267x.2017.09.037

Abstract

This study was conducted to investigate the effects of cysteamine (CS) on carcass traits and meat quality of Ningxiang pigs. Thirty Ningxiang barrows with an average initial weight of 43 kg were randomly allocated into 2 groups (each group had 5 replicates with 3 pigs per replicate). Pigs were fed either a basal diet (control group) or the basal diet supplemented with 80 mg/kg CS (experimental group). The experiment lasted for 8 weeks. The results showed as follows:1) compared with control group, dietary supplementation of CS increased dressing percentage by 3.04% (P<0.05). 2) Compared with control group, dietary supplementation of CS decreased drip loss by 21.83% (0.05 ≤ P<0.10). 3) Compared with control group, dietary supplementation of CS decreased C18:0 content of saturated fatty acid in longissimus dorsi muscle by 6.71% (P<0.05); C18:1 t9 content of monounsaturated fatty acid was decreased by 62.57% (P<0.01), and C20:1 content was decreased by 28.02% (P<0.01); polyunsaturated fatty acid content was increased by 7.14%(P<0.05), C18:2 c6 content of which was increased by 7.89%(P<0.05), C20:3 content of which was increased by 34.10% (0.05 ≤ P<0.10), and C18:3 content of which was decreased by 15.87% (P<0.01). It is concluded that dietary supplementation of CS increases dressing percentage, and improves meat quality by decreasing C18:0 content and increasing C18:2 c6 content of Ningxiang pigs.

Key words： cysteamine; Ningxiang pig; carcass traits; meat quality

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