Effects of Tomato Pomace Supplementation on Growth Performance, Carcass Traits, Meat Quality and Antioxidant Capacity of Finishing Pigs

LI Beibei, XU Zequan, LI Tao, YU Chenchen, MA Xin, WANG Zirong

doi:10.3969/j.issn.1006-267x.2017.12.037

2017 , Vol. 29 >Issue 12: 4554 - 4561

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.12.037

Molecular Nutrition

Effects of Tomato Pomace Supplementation on Growth Performance, Carcass Traits, Meat Quality and Antioxidant Capacity of Finishing Pigs

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1. College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China;
2. College of Food Science and Medicine, Xinjiang Agricultural University, Urumqi 830052, China

Received date: 2017-06-02

Online published: 2017-12-04

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Abstract

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).

Key words： tomato pomace; growth performance; carcass traits; meat quality; antioxidant capacity

Cite this article

LI Beibei, XU Zequan, LI Tao, YU Chenchen, MA Xin, WANG Zirong . Effects of Tomato Pomace Supplementation on Growth Performance, Carcass Traits, Meat Quality and Antioxidant Capacity of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2017 , 29(12) : 4554 -4561 . DOI: 10.3969/j.issn.1006-267x.2017.12.037

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