Effects of Herbal Tea Residue on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

XIE Yueqin; SUN Xiaohong; WANG Dongyang; CHEN Guoping; LUO Junyi; CHEN Ting; XI Qianyun; ZHANG Yongliang; SUN Jiajie

doi:10.3969/j.issn.1006-267x.2019.10.043

Chinese Journal of Animal Nutrition >

2019 , Vol. 31 >Issue 10: 4776 - 4783

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.10.043

Effects of Herbal Tea Residue on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

XIE Yueqin ,
SUN Xiaohong ,
WANG Dongyang ,
CHEN Guoping ,
LUO Junyi ,
CHEN Ting ,
XI Qianyun ,
ZHANG Yongliang ,
SUN Jiajie

Expand

National Pig Breeding Engineering Technology Center, Key Laboratory of Animal Nutrition Control in Guangdong, College of Animal Science, South China Agricultural University, Guangzhou 510642, China

Received date: 2019-04-15

Online published: 2019-10-17

Fold

Abstract

This experiment was conducted to study the effects of herbal tea residue on growth performance, carcass traits and meat quality of finishing pigs. A total of 78 cross-bred (Duroc×Landrace×Yorkshire) finishing pigs with a similar initial weight of 90 kg were selected and randomly allotted into 2 groups with 3 replicates per group and 13 pigs per replicate. Pigs in the control group were fed a basal diet, and the others in the experimental group were fed the basal diet supplemented with 4% herbal tea residue powder. The pre-experimental period lasted for 7 days, and the experimental period lasted for 31 days. The results showed as follows:1) compared with the control group, dietary 4% herbal tea residue powder had no significant effects on the final body weight, average daily gain, average daily feed intake and feed-to-gain ratio of finishing pigs (P>0.05). 2) Compared with the control group, the carcass weight and loin-eye area of finishing pigs in the experimental group were increased 10.98% and 21.88%, respectively (P<0.05). 3) Compared with the control group, the brightness value of flesh color, shear force and drip loss in muscle of finishing pigs in the experimental group were decreased by 11.58%, 26.83% and 42.21% (P<0.05), respectively, and the redness value of flesh color and marbling score were increased by 16.88% and 53.46% (P<0.05), respectively. 4) There were no significant differences in contents of dry matter, crude protein, crude fat and ash in muscle of finishing pigs between the two groups (P>0.05). 5) Compared with the control group, the contents of glutamic acid, alanine, arginine, histidine, isoleucine, leucine, proline, serine and aspartic acid in muscle of finishing pigs in the experimental group were increased by 4.88%, 12.83%, 0.91%, 6.65%, 8.50%, 6.06%, 14.23%, 15.85% and 3.02% (P<0.05), respectively; contents of saturated fatty acids such as lauric acid, myristic acid, heptadecanoic acid and stearic acid were decreased by 26.67%, 14.71%, 21.43% and 16.17% (P<0.05), respectively; contents of unsaturated fatty acids such as palmitoleic acid, oleic acid, arachidonic acid, linolenic acid, eicosatrienoic acid and erucic acid were increased by 24.34%, 6.61%, 43.14%, 12.71%, 58.33% and 40.00% (P<0.05), respectively; and the inosinic acid content was increased significantly by 11.27% (P<0.05). In conclusion, dietary 4% herbal tea residue can not only increase the carcass traits, but also improve the meat quality, and has no negative effects of finishing pigs.

Key words： herbal tea residue; solid waste pollution; finishing pigs; growth performance; meat quality

Cite this article

XIE Yueqin , SUN Xiaohong , WANG Dongyang , CHEN Guoping , LUO Junyi , CHEN Ting , XI Qianyun , ZHANG Yongliang , SUN Jiajie . Effects of Herbal Tea Residue on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2019 , 31(10) : 4776 -4783 . DOI: 10.3969/j.issn.1006-267x.2019.10.043

References

[1] 聂琳,彭杰,常军,等.木本饲料的研究进展[J].中国农学通报,2012,28(17):1-4.
[2] 贺颖颖,罗燕玉,林朝展,等.王老吉凉茶化学成分研究[J].中药材,2018,41(4):889-893.
[3] 张伟力.猪肉质测定的采样与前处理[J].养猪,2002(1):30-31.
[4] 张伟力.猪肉肉色与酸度测定方法[J].养猪,2002(2):33-34.
[5] 张伟力.猪肉系水力测定方法[J].养猪,2002(3):25-26.
[6] 张伟力.猪肉质地与风味测定[J].养猪,2002(4):33-35.
[7] 孙克年.茶叶在养殖业中的应用[J].江西饲料,1999(6):28-29.
[8] 王彤,刘显军.茶多酚对猪肉品质影响的研究综述[J].现代畜牧兽医,2013(6):21-22.
[9] 杨红初,石新林.茶叶末对肥育猪生产性能和肉质的影响[J].养猪,2010(3):9-10.
[10] 徐瑞,王改琴,邬本成,等.茶叶渣对育肥猪生产性能及猪肉品质的影响[J].黑龙江畜兽医,2017(10):73-75.
[11] 孙克年.茶叶在提升畜禽产品品质生产中的研究应用[J].中国饲料添加剂,2016(5):5-8.
[12] 陈伟,燕志宏,陶林,等.饲料中添加茶末对育肥猪胴体性状的影响[J].黑龙江畜牧兽医,2014(24):28-29.
[13] 马帮军.含茶饲料对猪胴体品质的影响[D].硕士学位论文.合肥:安徽农业大学,2015.
[14] 高雪丽,王亚静,陈复生.甘草功能特性研究进展[J].粮食与油脂,2016,29(10):1-4.
[15] TU F L,LIAO C M,LIN K J.Effects of supplemental Chinese traditional herbal medicine complex on the growth performance,carcass characteristics,and meat quality of male Holstein calves[J].Journal of Applied Animal Research,2014,42(2):222-227.

[16] 何叶如.几种绿色饲料添加剂对生长肥育猪的生产性能、消化机能和猪肉品质的研究[D].硕士学位论文.兰州:甘肃农业大学,2003.
[17] 孙建广.发酵乳酸杆菌对生长肥育猪生长性能和肉品质的影响[D].硕士学位论文.长沙:湖南农业大学,2009.
[18] 冯尚连,姜红进,朱建津,等.日粮添加超微粉碎茶粉对育肥猪生长性能及肉品质的影响[J].饲料研究,2013(12):54-56.
[19] 陈润生.猪生产学[M].北京:中国农业出版社,1995.
[20] 蔡海莹,朱建和,张晓,等.日粮中添加茶多酚对肥育猪肉品质的影响[J].中国畜牧杂志,2007,43(9):27-30.
[21] 王玉龙,费兆生.茶叶提取物对肉猪生产性能、肌肉品质及肌肉抗氧化指标的影响[J].畜牧与兽医,2014,46(12):50-52.
[22] 陈伟,刘忠伟,燕志宏,等.饲料中添加茶叶粉末对育肥猪肉质性状的影响[J].江苏农业科学,2014,42(8):190-192.
[23] 蔡海莹.茶多酚和维生素E对肥育猪生产性能及其肉品质的影响[D].硕士学位论文.合肥:安徽农业大学,2006.
[24] 佐野满昭,孙希琪.茶添加到家畜饲料中的利用效果[J].农业新技术新方法译丛,1996(2):32-33.
[25] SARKER M S K,YIM K J,KO S Y,et al.Green tea level on growth performance and meat quality in finishing pigs[J].Pakistan Journal of Nutrition,2010,9(1):10-14.

[26] 曾光辉,汪海峰.茶多酚的生理功能及其在畜牧生产中的应用研究进展[J].浙江畜牧兽医,2010,35(3):12-13.

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article

References