Effect of Licorice Residue on Growth Performance, Carcass Traits and Meat Quality of Growing-Finishing Pigs

LUO Zonggang, WANG Ling, YANG Yuanxin, WANG Guanjun, WEI Baiyu

doi:10.3969/j.issn.1006-267x.2019.05.047

Chinese Journal of Animal Nutrition >

2019 , Vol. 31 >Issue 5: 2397 - 2404

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.05.047

Molecular Nutrition

Effect of Licorice Residue on Growth Performance, Carcass Traits and Meat Quality of Growing-Finishing Pigs

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1. College of Animal Science, Southwest University, Rongchang 402460, China;
2. Chongqing Zhong Country Meijianda Agricultural Development Co., Ltd., Chongqing 404300, China;
3. Animal Husbandry and Aquaculture Bureau of Pingshan County in Sichuan Province, Yibin 645350, China

Received date: 2018-12-11

Online published: 2019-05-15

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Abstract

This study was conducted to investigate the effects of licorice residue on growth performance, carcass traits and meat quality of growth-finishing pigs. A total of 240 hybrid pigs with body weight about 80 kg were randomly divided into 4 groups with 3 replicates per group and 20 pigs per replicate by equal sex ratio. Pigs in control group were fed a basal diet, while those in three experimental groups were fed the basal diet supplemented with 1%, 2% and 4% licorice residue, respectively. The experiment lasted for 7 weeks. The results showed that 1% licorice residue group had the highest average daily gain, which was significantly different from control group (P<0.05). Compared with control group, the average daily feed intake in 1%, 2% and 4% licorice residue groups increased by 8.04% (P>0.05), 11.54% (P<0.05) and 13.28% (P<0.05), respectively. The feed/gain in 1% licorice residue group was significantly decreased compared with other three groups (P<0.05). Compared with control group, the dressing percentage in 2% and 4% licorice residue groups was significantly increased (P<0.05), and lion muscle area in 1% and 2% licorice residue groups was significantly increased (P<0.05), while diets supplemented with 1%, 2% and 4% licorice residue had no significant effects on common nutrient contents, backfat thickness, marbling score, pH_{24 h}, cook meat rate, drip loss and shear force of muscle (P>0.05). Seventeen amino acids were detected in muscle of growth-finishing pigs. Compared with control group, diets supplemented with 1%, 2% and 4% licorice residue had no significant effects on glycine, cystine and proline contents in muscle (P>0.05). The contents of total amino acids and essential amino acids in muscle in 1% licorice residue group were the highest, which were significantly higher than those in 4% licorice residue group (P<0.05), but had no significant differences compared with the control group (P>0.05). Compared with control group, the content of C20:0 in muscle was significantly decreased in 4% licorice residue group (P>0.05), and the content of unsaturated fatty acids in muscle was significantly increased in 1% licorice residue group (P<0.05). It is concluded that supplementation of 1% licorice residue increases the growth performance, lion muscle area and the content of unsaturated fatty acids in muscle of growth-finishing pigs, and then improves the meat quality. So, the recommended addition amount of licorice residue is 1% in the diet of growth-finishing pigs.

Key words： licorice residue; growing-finishing pigs; growth performance; carcass traits; meat quality

Cite this article

LUO Zonggang, WANG Ling, YANG Yuanxin, WANG Guanjun, WEI Baiyu . Effect of Licorice Residue on Growth Performance, Carcass Traits and Meat Quality of Growing-Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2019 , 31(5) : 2397 -2404 . DOI: 10.3969/j.issn.1006-267x.2019.05.047

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