低蛋白质饲粮中丝氨酸和甘氨酸比例对育肥猪背最长肌氧化应激状态的影响

刘永辉; 李响; 周锡红; 李凤娜

doi:10.3969/j.issn.1006-267x.2020.07.020

动物营养学报 >

2020 , Vol. 32 >Issue 7: 3109 - 3117

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.07.020

猪营养与饲料 SWINE NUTRITION AND FEED

低蛋白质饲粮中丝氨酸和甘氨酸比例对育肥猪背最长肌氧化应激状态的影响

刘永辉 ,
李响 ,
周锡红 ,
李凤娜

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1. 中国科学院亚热带农业生态研究所, 动物营养生理与代谢过程湖南省重点实验室, 长沙 410125;
2. 湖南师范大学生命科学学院, 动物肠道功能调控湖南省重点实验室, 长沙 410081

刘永辉(1995-),男,河南三门峡人,硕士研究生,从事动物营养研究。E-mail:lyh1393075615@163.com

收稿日期: 2020-02-04

网络出版日期: 2020-07-15

基金资助

国家重点研发计划（2018YFD0500405）

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Effects of Serine to Glycine Ratio in Low Protein Diet on Oxidative Stress Status in Longissimus Dorsi of Finishing Pigs

LIU Yonghui ,
LI Xiang ,
ZHOU Xihong ,
LI Fengna

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1. Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
2. Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha 410081, China

Received date: 2020-02-04

Online published: 2020-07-15

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摘要

本试验旨在评估和探讨低蛋白质饲粮中丝氨酸和甘氨酸比例对育肥猪背最长肌氧化应激状态的影响。选取96头体重相近（约59.50 kg）的杂交（杜洛克×大白×长白）健康公猪，随机分为4组，每组6个重复，每个重复4头猪。4组试验猪分别饲喂正常蛋白质饲粮（NPC组，粗蛋白质水平为16%，丝氨酸和甘氨酸的比例为1.18：1.00）、低蛋白质饲粮（LPC组，粗蛋白质水平为12%，丝氨酸和甘氨酸的比例为1.20：1.00）、额外添加0.48%丝氨酸和0.08%甘氨酸并减少豆粕含量使丝氨酸和甘氨酸的比例为2.00：1.00的低蛋白质饲粮（S2G1组，粗蛋白质水平为12%）和额外添加0.57%甘氨酸并减少豆粕含量使丝氨酸和甘氨酸的比例为1.00：2.00的低蛋白质饲粮（S1G2组，粗蛋白质水平为12%）。试验期43 d。结果表明：1）与NPC组相比，LPC组育肥猪背最长肌中氧合肌红蛋白含量降低（P>0.05），最长肌中高铁肌红蛋白含量显著升高（P<0.05），表明低蛋白质饲粮导致氧化应激。2）与LPC组相比，S2G1组和S1G2组育肥猪背最长肌中氧合肌红蛋白含量显著增加（P<0.05），且S2G1组育肥猪背最长肌中高铁肌红蛋白含量显著降低（P<0.05）；S2G1组和S1G2组育肥猪血清中超氧化物歧化酶的活性显著升高（P<0.05）；S1G2组育肥猪背最长肌中谷胱甘肽过氧化物酶1和谷胱甘肽过氧化物酶4的mRNA相对表达量显著升高（P<0.05），而背最长肌中白细胞介素-6和白细胞介素-8的mRNA相对表达量显著降低（P<0.05）。由此可见，猪育肥阶段饲喂丝氨酸和甘氨酸比例为1：2的低蛋白质饲粮有利于缓解宰后背最长肌的氧化应激。

关键词： 丝氨酸; 甘氨酸; 低蛋白质饲粮; 氧化应激; 游离氨基酸

本文引用格式

刘永辉 , 李响 , 周锡红 , 李凤娜 . 低蛋白质饲粮中丝氨酸和甘氨酸比例对育肥猪背最长肌氧化应激状态的影响[J]. 动物营养学报, 2020 , 32(7) : 3109 -3117 . DOI: 10.3969/j.issn.1006-267x.2020.07.020

Abstract

This experiment was conducted to evaluate and explore the effects of serine to glycine ratio in low protein diet on the oxidative stress status in longissimus dorsi of finishing pigs. A total of 96 crossbred (Duroc×Landrace×Yorkshire) healthy boars with similar body weight (about 59.50 kg) were selected and randomly divided into 4 groups with 6 replicates per group and 4 pigs in each replicate. Pigs in the four groups were fed the normal protein diet with 16% crude protein and the serine to glycine ratio was 1.18:1.00 (NPC group), the low protein diet with 12% crude protein and the serine to glycine ratio was 1.20:1.00 (LPC group), the low protein diet with 12% crude protein and the serine to glycine ratio was 2.00:1.00 by adding 0.49% serine and 0.08% glycine and reducing soybean meal content (S2G1 group), and the low protein diet with 12% crude protein and the serine to glycine ratio was 1.00:2.00 by adding 0.57% glycine and reducing soybean meal content (S1G2 group), respectively. The trial lasted for 43 days. The results showed as follows:1) compared with the NPC group, the oxymyoglobin content in longissimus dorsi of finishing pigs in the LPC group was decreased (P>0.05), and the metmyoglobin content in longissimus dorsi of finishing pigs in the LPC group was significantly increased (P<0.05). The low protein diet resulted in oxidative stress in the body. 2) Compared with the LPC group, the oxymyoglobin content in longissimus dorsi of finishing pigs in the S2G1 group and S1G2 group was significantly increased (P<0.05), and the metmyoglobin content in longissimus dorsi of finishing pigs in the S2G1 group was significantly decreased (P<0.05); the serum superoxide dismutase activity of finishing pigs in the S2G1 group and S1G2 group was significantly increased (P<0.05); the mRNA expression levels of glutathione peroxidase 1 and glutathione peroxidase 4 in longissimus dorsi of finishing pigs in the S1G2 group were significantly increased (P<0.05), while the mRNA expression levels of interleukin-6 and interleukin-8 in longissimus dorsi of finishing pigs in the S1G2 group were significantly decreased (P<0.05). It is concluded that when the ratio of serine to glycine in the low protein diet is 1:2, the oxidative stress in longissimus dorsi of the finishing pigs caused by low protein diet can be alleviated.

Key words： serine; glycine; low protein diet; oxidative stress; free amino acid

参考文献

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