Evaluation on Effect of Replacing Antibiotics Using Gou-Qi Polysaccharides in Diets for Finishing Pigs

  • HAO Zhuang ,
  • LIU Fenghua ,
  • LI Zhen ,
  • HUO Jinjin ,
  • LI Jiandong
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  • Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China

Received date: 2019-07-04

  Online published: 2020-01-19

Supported by

 

Abstract

In this study, 1‰ of Gou-Qi polysaccharide was added into diets of finishing pigs to instead of antibiotics to evaluate the growth performance, pork quality and flavor, liver tissue morphology and antioxidant capacity of finishing pigs. Sixty 120-day-old Zang-Xiang black pigs with the similar body weight[(35±2) kg] were selected as experimental animals and randomly divided into 3 groups with 5 replicates in each group and 4 pigs in each replicate. Pigs in the control group were fed a basal diet, pigs in the antibiotic group were fed the basal diet+aureomycin (5 mg/kg) and flavomycin (80 mg/kg), and pigs in the Gou-Qi polysaccharides group were fed the basal diet+1‰ of Gou-Qi polysaccharides for 90 days. The results showed as follows:compared with the control group and antibiotic group, the average daily gain and average daily feed intake was significantly increased (P<0.05), the slaughter rate and carcass backfat were increased (P>0.05), the total content of unsaturated fatty acids in longissimus dorsi was significantly increased (P<0.05), the contents of palmitoleic acid, oleic acid, cis-11-eicosenoic acid, cis,cis-11,14-eicosadienoic acid were significantly increased (P<0.05), the essential fatty acids content increased (P>0.05), the contents of total amino acids, essential amino acids and delicious amino acids were increased (P>0.05), the activity of liver total superoxide dismutase (T-SOD) was significantly increased (P<0.05), the activity of catalase (CAT) was extremely significantly increased (P<0.01), and the content of malondialdehyde (MDA) was decreased (P>0.05) in the Gou-Qi polysaccharides group. It is concluded that Gou-Qi polysaccharides can improve the growth performance of finishing pigs, improve the flavor of pork, enhance the antioxidant capacity of liver, and to achieve the purpose of replacing antibiotics.

Cite this article

HAO Zhuang , LIU Fenghua , LI Zhen , HUO Jinjin , LI Jiandong . Evaluation on Effect of Replacing Antibiotics Using Gou-Qi Polysaccharides in Diets for Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2020 , 32(1) : 423 -431 . DOI: 10.3969/j.issn.1006-267x.2020.01.049

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