动物营养学报 >

2022 , Vol. 34 >Issue 9: 5630 - 5641

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.09.019

研究论文 RESEARCH PAPER

饲粮添加有机硒和铁对育肥猪肉品质、抗氧化特性以及关键转运载体基因表达的影响

  • 韩萌萌 ,
  • 龚赛明 ,
  • 殷运菊 ,
  • 罗杰 ,
  • 舒剑成 ,
  • 邓敦 ,
  • 沈康 ,
  • 郭秋平 ,
  • 李凤娜
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  • 1. 中国科学院亚热带农业生态研究所亚热带农业生态过程重点实验室, 动物营养生理与代谢过程湖南省重点实验室, 长沙 410125;
    2. 中国科学院大学, 北京 100049;
    3. 湖南农业大学动物科学技术学院, 长沙 410128;
    4. 唐人神集团股份有限公司, 株洲 412007
韩萌萌(1996—),男,安徽亳州人,硕士研究生,从事分子营养与肉品质调控研究。E-mail:15591808189@163.com

收稿日期: 2022-03-30

  网络出版日期: 2022-10-17

基金资助

湖南省重点研发计划项目（2022NK2026）；湖南省科技创新领军人才计划（2021RC4039）

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Effects of Dietary Organic Selenium and Iron on Meat Quality, Antioxidant Characteristics and Key Transporter Gene Expression of Finishing Pigs

  • HAN Mengmeng ,
  • GONG Saiming ,
  • YIN Yunju ,
  • LUO Jie ,
  • SHU Jiancheng ,
  • DENG Dun ,
  • SHEN Kang ,
  • GUO Qiuping ,
  • LI Fengna
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  • 1. Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
    2. University of Chinese Academy of Sciences, Beijing 100049, China;
    3. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
    4. Tangrenshen Group Limited Company, Zhuzhou 412007, China

Received date: 2022-03-30

  Online published: 2022-10-17

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摘要

本试验旨在研究饲粮添加有机硒和铁对育肥猪肉品质、抗氧化特性以及肌肉组织中硒、铁关键转运载体基因表达的影响。选用体况良好、体重约70 kg的"杜×长×大"三元杂交育肥猪240头，随机分成2个组，每组6个重复，每个重复20头猪（公母各占1/2）。对照组饲粮中添加亚硒酸钠和硫酸亚铁，试验组饲粮中添加酵母硒和甘氨酸亚铁，硒含量均为0.30 mg/kg，铁含量均为100 mg/kg。预试期3 d，正试期60 d。结果表明，与对照组相比：1）饲粮添加有机硒和铁对育肥猪生长性能和胴体性状无显著影响（P>0.05）；2）试验组育肥猪股二头肌中粗蛋白质含量、血清和肌肉组织中硒元素含量均显著提高（P<0.05）；3）试验组育肥猪背最长肌24 h红度值和肉色评分显著提高（P<0.05）；4）饲粮添加有机硒和铁显著提高育肥猪血清总抗氧化能力（P<0.05），极显著提高血清谷胱甘肽过氧化物酶活性（P<0.01）；5）饲粮添加有机硒和铁显著提高育肥猪肌肉组织中肌红蛋白（Mb）、铁调节蛋白1（IRP1）、转铁蛋白（TF）和转铁蛋白受体1（TFR1）的mRNA相对表达量（P<0.05），显著提高肌肉组织中谷胱甘肽过氧化物酶1（GPX1）、硒蛋白W （SELENOW）和硒蛋白P （SELENOP）的mRNA相对表达量（P<0.05）。综上所述，与无机硒和铁相比，育肥猪饲粮中添加有机硒和铁可改善猪肉感官品质，提高血清中硒和铁元素含量，促进肌肉组织中硒元素的沉积，提高机体抗氧化能力，同时提高肌肉组织中与铁、硒相关的部分转运载体的mRNA表达水平。

关键词： 有机硒; 有机铁; 肉品质; 抗氧化特性; 育肥猪

本文引用格式

韩萌萌 , 龚赛明 , 殷运菊 , 罗杰 , 舒剑成 , 邓敦 , 沈康 , 郭秋平 , 李凤娜 . 饲粮添加有机硒和铁对育肥猪肉品质、抗氧化特性以及关键转运载体基因表达的影响[J]. 动物营养学报, 2022 , 34(9) : 5630 -5641 . DOI: 10.3969/j.issn.1006-267x.2022.09.019

Abstract

This experiment aimed to investigate the effects of dietary organic selenium and iron on meat quality, antioxidant characteristics and key selenium and iron transporter gene expression in muscle tissue of finishing pigs. A total of 240 healthy "Duroc×Landrace×Yorkshire" crossbred finishing pigs with an average body weight of about 70 kg were randomly divided into 2 groups with 6 replicates per group and 20 pigs (half male and half female) per replicate. Pigs in the control group were fed diets supplemented with sodium selenite and ferrous sulfate, and the others in the experimental group were fed diets supplemented with selenium yeast and ferrous glycine. The selenium content was 0.30 mg/kg, and the iron content was 100 mg/kg. The pre-trial period lasted for 3 days, and the experiment period lasted for 60 days. The results showed as follows, compared with the control group:1) dietary organic selenium and iron had no significant effects on growth performance and carcass traits of finishing pigs (P>0.05); 2) the crude protein content in biceps femoris muscle and the selenium content in serum and muscle tissue of finishing pigs in the experimental group were significantly increased (P<0.05); 3) the 24 h redness value and meat color score in longissimus dorsi muscle of finishing pigs in the experimental group were significantly increased (P<0.05); 4) dietary organic selenium and iron significantly increased the serum total antioxidant capacity of finishing pigs (P<0.05), and extremely significantly increased the serum glutathione peroxidase activity (P<0.01); 5) dietary organic selenium and iron significantly increased the mRNA relative expression levels of myoglobin (Mb), iron-regulatory protein 1 (IRP1), transferrin (TF) and transferrin receptor 1 (TFR1) in muscle tissue of finishing pigs (P<0.05), and significantly increased the mRNA relative expression levels of glutathione peroxidase 1 (GPX1), selenprotein W (SELENOW) and selenprotein P (SELENOP) in muscle tissue (P<0.05). To sum up, compared with the inorganic selenium and iron, dietary organic selenium and iron can improve the pork sensory quality, increase the serum selenium and iron content, promote the selenium deposition in muscle tissue, improve the antioxidant capacity, and improve the mRNA expression levels of some transporters related to iron and selenium in muscle tissue of finishing pigs.

Key words： organic selenium; organic iron; meat quality; antioxidant characteristics; finishing pigs

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