Effects of Cysteamine Chelated Zinc on Growth Performance, Nutrient Apparent Digestibility, Carcass Traits and Meat Quality of Finishing Pigs

WANG Yuqi; TANG Min; YU Guanghui; SONG Junlin; JIANG Jianyang; SONG Chunyang

doi:10.3969/j.issn.1006-267x.2020.01.017

2020 , Vol. 32 >Issue 1: 120 - 128

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.01.017

Effects of Cysteamine Chelated Zinc on Growth Performance, Nutrient Apparent Digestibility, Carcass Traits and Meat Quality of Finishing Pigs

WANG Yuqi ,
TANG Min ,
YU Guanghui ,
SONG Junlin ,
JIANG Jianyang ,
SONG Chunyang

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College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China

Received date: 2019-07-18

Online published: 2020-01-19

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Abstract

This experiment was conducted to investigate the effects of different dietary levels of cysteamine chelated zinc (Zn-CS) on growth performance, nutrient apparent digestibility, carcass traits and meat quality of finishing pigs. Ninety finishing pigs (Duroc×Landrace×Yorkshire) with average body weight of (64.67±1.15) kg were selected and randomly divided into 5 groups with 3 replicates (pens) per group and 6 pigs in each replicate (half male and half female). Pigs in the control group (group Ⅰ) were fed a basal diet, and those in the experiment groups (groups Ⅱ, Ⅲ, Ⅳ and Ⅴ) were fed the basal diet supplemented with 60, 90, 120 and 150 mg/kg Zn-CS, respectively. The trial period was 60 days after 7-day preliminary trial period. In the end, one pig in each replicate was randomly slaughtered. The results showed as follows:1) compared with the control group, the average daily gain of finishing pigs in groups Ⅲ, Ⅳ and Ⅴ was significantly increased (P<0.05), and the ratio of feed to gain in groups Ⅲ and Ⅴ was tended to be decreased (P>0.05). 2) Compared with the control group, the crude protein apparent digestibility of finishing pigs in group Ⅴ was increased by 3.47% (P>0.05). 3) Compared with the control group, the lean meat rate of finishing pigs in groups Ⅲ and Ⅳ was increased by 6.14% and 5.51%, respecitively (P>0.05), and the Zn-CS supplementation had no significant effects on meat quality of finishing pigs (P>0.05). 4) Compared with the control group, the muscle aspartate content of finishing pigs in group Ⅲ was increased by 7.65% (P>0.05), the muscle isoleucine content of finishing pigs in groups Ⅲ and Ⅳ was increased by 9.09% and 7.95%, respectively (P>0.05), and the muscle histidine content of finishing pigs in groups Ⅲ, Ⅳ and Ⅴ was increased by 7.22%, 8.25% and 7.22%, respectively (P>0.05). 5) In terms of fatty acid composition in muscle, compared with the control group, the stearic acid content of finishing pigs in groups Ⅲ and Ⅳ was decreased by 7.67% and 7.99%, respecitively (P>0.05), and the linoleic acid content was increased by 5.29% and 5.50%, respectively (P>0.05). In conclusion, dietary Zn-CS can improve the growth performance, increase the apparent digestibility of crude protein, the lean meat rate, and the contents of linoleic acid, histidine, aspartate and isoleucine in muscle, so as to improve the meat quality of finishing pigs. Under this experiment condition, considering the combined results, the dietary optimal supplemental level of Zn-CS for finishing pigs is 90 mg/kg.

Key words： cysteamine chelated zinc; finishing pigs; growth performance; carcass traits; meat quality

Cite this article

WANG Yuqi , TANG Min , YU Guanghui , SONG Junlin , JIANG Jianyang , SONG Chunyang . Effects of Cysteamine Chelated Zinc on Growth Performance, Nutrient Apparent Digestibility, Carcass Traits and Meat Quality of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2020 , 32(1) : 120 -128 . DOI: 10.3969/j.issn.1006-267x.2020.01.017

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