Effects of Perilla Oil on Serum Lipid Indices, Carcass Performance and Meat Quality of Finishing Pigs

CHEN Jing; SUN Na; LIU Xianjun; LI Jiantao; HE Yang; LI Haidong; CHENG Qi

doi:10.3969/j.issn.1006-267x.2019.11.050

Chinese Journal of Animal Nutrition >

2019 , Vol. 31 >Issue 11: 5329 - 5337

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.11.050

Effects of Perilla Oil on Serum Lipid Indices, Carcass Performance and Meat Quality of Finishing Pigs

CHEN Jing ,
SUN Na ,
LIU Xianjun ,
LI Jiantao ,
HE Yang ,
LI Haidong ,
CHENG Qi

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1. College of Animal Science&Veterinary medicine, Shenyang Agricultural University, Shenyang 110866, China;
2. Shenyang Wisediligence Agricultural Technology. Co., Ltd., Xinmin 110300, China

Received date: 2019-05-08

Online published: 2019-11-19

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Abstract

This experiment was conducted to study the effects of soybean oil replaced by perilla oil on serum lipid indices, carcass performance, meat quality and fatty acids composition in longissimus dorsi of finishing pigs. A completely randomized single factorial design was adopted in the experiment, a total of 120 "Duroc×Landrace×Yorkshire" crossbred finishing pigs with an average initial body weight of about 60 kg were randomly divided into 4 groups with 3 replicates per group and 10 pigs per replicate. The soybean oil replaced by perilla oil by equal weight, and the perilla oil replacement levels in the 4 experimental diets were 0, 33%, 67% and 100%, respectively. The pre-experimental period lasted for 7 days, and the experimental period lasted for 68 days. The results showed as follows:1) the perilla oil replacement level of 100% significantly decreased the contents of total cholesterol (TC) and low density lipoprotein-cholesterol (LDL-C) in serum (P<0.05), and significantly increased the high density lipoprotein-cholesterol (HDL-C) content (P<0.05). The perilla oil replacement level had no significant effect on serum triacylglycerol (TG) content (P>0.05). 2) The perilla oil replacement levels of 67% and 100% significantly increased the carcass weight of finishing pigs (P<0.05), and the perilla oil replacement level of 100% significantly increased the eye muscle area of finishing pigs (P<0.05). The perilla oil replacement level had no significant effect on slaughter rate, carcass length, backfat thickness and head weight of finishing pigs (P>0.05). 3) The perilla oil replacement level of 67% significantly increased the meat marbling score (P<0.05), but the perilla oil replacement level had no significant effect on meat color, drip loss, cooked meat percentage and pH (P>0.05). 4) The perilla oil replacement level of 100% significantly increased the contents of α-linolenic acid, eicosapntemacnioc acid and n-3 PUFA in longissimus dorsi (P<0.05), and significantly decreased the n-6/n-3 and stearic acid content (P<0.05). In conclusion, dietary higher perilla oil replacement levels (67% and 100%) have better improvement effects on serum lipid indices, carcass performance, meat quality and fatty acids composition in longissimus dorsi of finishing pigs.

Key words： perilla oil; finishing pigs; serum lipid; carcass performance; meat quality

Cite this article

CHEN Jing , SUN Na , LIU Xianjun , LI Jiantao , HE Yang , LI Haidong , CHENG Qi . Effects of Perilla Oil on Serum Lipid Indices, Carcass Performance and Meat Quality of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2019 , 31(11) : 5329 -5337 . DOI: 10.3969/j.issn.1006-267x.2019.11.050

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