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

QIN Longshan, XING Yueteng, ZHANG Yang, SHU Xugang, CHEN Yuguang, ZHANG Bin, WU Xin, YANG Zhiwu, LIU Xingliang, ZENG Qinghua

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

Chinese Journal of Animal Nutrition >

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

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

Molecular Nutrition

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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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

Cite this article

QIN Longshan, XING Yueteng, ZHANG Yang, SHU Xugang, CHEN Yuguang, ZHANG Bin, WU Xin, YANG Zhiwu, LIU Xingliang, ZENG Qinghua . Effects of Cysteamine on Carcass Traits and Meat Quality of Ningxiang Pigs[J]. Chinese Journal of Animal Nutrition, 2017 , 29(9) : 3325 -3330 . DOI: 10.3969/j.issn.1006-267x.2017.09.037

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