Effects of Bamboo Vinegar Powder on Meat Quality and Meat Flavor of Finishing Pigs

DONG Li, ZHONG Zhaoxin, WANG Shunan, PENG Zhong, LIU Zijuan, TANG Huijuan, YU Lihuai

doi:10.3969/j.issn.1006-267x.2017.03.023

Chinese Journal of Animal Nutrition >

2017 , Vol. 29 >Issue 3: 916 - 922

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.03.023

Molecular Nutrition

Effects of Bamboo Vinegar Powder on Meat Quality and Meat Flavor of Finishing Pigs

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1. College of Animal Science and Technology of Yangzhou University, Yangzhou 225009, China;
2. Xingwang Meat Product Company in Haimen, Nantong 226151, China

Received date: 2016-09-23

Online published: 2017-03-09

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Abstract

This experiment was conducted to investigate the effects bamboo vinegar powder (BVP) on the meat quality and meat flavor of finishing pigs. Forty pigs with similar body weight were selected and randomly assigned to 5 groups with 4 replicates per group and 2 pigs per replicate. The five groups were as follows:CON (a basal diet), ANT (basal diet+0.12% antibiotics), BV5 (basal diet+0.5% BVP), BV10 (basal diet+1.0% BVP) and BV15 (basal diet+1.5% BVP). The experiment lasted 60 days. The results showed as follows:1) the redness value of meat in BV5 and BV10 was significantly higher than that in CON and ANT (P<0.05), the shear force of meat in BV10 and BV15 was significantly lower than that in CON (P<0.05), while the shear force of meat in the BVP supplemental groups was significantly lower than that in ANT (P<0.05). 2) The contents of aspartic acid and flavor amino acids in meat of BV10 and BV15 were significantly higher than those of CON and ANT (P<0.05), and the glutamic acid content in the BVP supplemental groups was significantly higher than that in CON and ANT (P<0.05). 3) The inosinic acid content in meat of BV5 and BV10 was significantly higher than that of CON and ANT (P<0.05), while the inosinic acid content in meat of BV15 was also significantly higher than that of ANT (P<0.05). 4) The palmitic acid content in meat of BV10 and the palmitoleic acid content in meat of BV5 were significantly higher than those of the other groups (P<0.05), and the stearyl acid content in meat of BV10 and BV15 was significantly higher than that of CON (P<0.05). It is concluded that BVP can improve the meat quality, increase the meat flavor and enrich the meat nutrient contents of finishing pigs, which is better effective than usage of the antibiotics. The recommend additive amount of BVP is 1.0%.

Key words： BVP; antibiotics; pigs; meat quality; flavor amino acids; fatty acids

Cite this article

DONG Li, ZHONG Zhaoxin, WANG Shunan, PENG Zhong, LIU Zijuan, TANG Huijuan, YU Lihuai . Effects of Bamboo Vinegar Powder on Meat Quality and Meat Flavor of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2017 , 29(3) : 916 -922 . DOI: 10.3969/j.issn.1006-267x.2017.03.023

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