本试验的目的是探讨饲粮中添加番茄渣对育肥猪生长性能、胴体性状、肉品质和抗氧化能力的影响。采用单因素试验设计，将80头平均体重为（95.20±3.95）kg的"杜×长×大"三元杂交育肥母猪随机分成4组，每组4个重复，每个重复5头。对照组饲喂基础饲粮，TOP100组、TOP200组、TOP300组分别饲喂基础饲粮+100 g/（头·d）番茄渣、基础饲粮+200 g/（头·d）番茄渣、基础饲粮+300 g/（头·d）番茄渣。预试期3 d，正试期37 d。结果显示：1）TOP100组平均增重和平均日增重极显著高于其他3组（P<0.01）。2）与对照组相比，TOP200组的胴体重显著增加（P<0.05）；TOP100组的胴体长显著降低（P<0.05）；TOP100组、TOP200组、TOP300组的眼肌面积分别增加了49.11%、46.82%、71.93%（P<0.05）。3）与对照组相比，TOP200组的肌肉红度值极显著升高（P<0.01），TOP100组的肌肉蒸煮损失减少了15.17%（P<0.05），TOP100组、TOP200组的肌肉离心失水率极显著降低（P<0.01）。4）与对照组相比，TOP300组的肝脏总抗氧化能力显著升高（P<0.05）；TOP200组的肝脏丙二醛含量显著降低（P<0.05）；TOP300组的肌肉总超氧化物歧化酶活性显著降低（P<0.05）；TOP100组、TOP200组、TOP300组的肌肉丙二醛含量显著降低（P<0.05）。以上研究结果表明，饲粮中添加100 g/（头·d）番茄渣能显著提高育肥猪的平均日增重且降低料重比，改善胴体性状和肉品质，并提高肝脏和肌肉抗氧化能力；此外，番茄渣在育肥猪饲粮中的添加量每天每头不宜超过300 g。

This study aimed to discuss the effects of tomato pomace supplementation on growth performance, carcass traits, meat quality and antioxidant capacity of finishing pigs. A single factor design was adopted in this experiment. Eight Dorok×Landrace×Yorkshire crossbreeding-finishing pigs with the average body weight of (95.20±3.95) kg were randomly assigned into four groups, and each group had 4 replicates and 5 pigs in each replicate. Pigs in control group were fed a basal diet, and pigs in groups TOP100, TOP200 and TOP300 were fed basal diet+100 g/(pig·d), basal diet+200 g/(pig·d) and basal diet+300 g/(pig·d), respectively. The length of pre-feeding was 3 days, and the length of formal feeding was 37 days. The results showed as follows:1) the average weight gain and average daily gain of the group TOP100 was significantly higher than those of the other groups (P<0.01). 2) Compared with the control group, the carcass weight of the group TOP200 was significantly increased (P<0.05), the carcass length of the group TOP100 was significantly decreased (P<0.05), and the eye muscle area of the groups TOP100, TOP200 and TOP300 was increased by 49.11%, 46.82% and 71.93%, respectively (P<0.05). 3) Compared with the control group, the muscle redness (a^*) value of the group TOP200 had a significant rise (P<0.01), the muscle cooking loss of the group TOP100 was decreased by 15.17% (P<0.05), and the water lossing ratio after centrifuging of muscle of groups TOP100 and TOP200 was significantly declined (P<0.01). 4) Compared with the control group, the liver total antioxidant capacity (T-AOC) of the group TOP300 was significantly increased (P<0.05), the liver malondialdehyde (MDA) content of the group TOP200 was significantly decreased (P<0.05), the muscle total superoxide dismutase (T-SOD) activity of the group TOP300 was significantly decreased (P<0.05), and the muscle MDA content of the groups TOP100, TOP200 and TOP300 was significantly decreased (P<0.05). The results indicated that supplemented with 100 g/(pig·d) tomato pomace in the diet can significantly improve the average daily gain of fattening pigs, decrease the feed/gain, improve carcass traits and meat quality, and enhance the antioxidant capacity of liver and muscle. Moreover, the addition of tomato pomace in the diet should be no more than 300 g/(pig·d).