Effects of Lactobacillus delbrueckii and Xylo-Oligosaccharides on Carcass Traits and Meat Quality of Huanjiang Mini-Pigs

CAI Qiaoli; TANG Wu; JIANG Huijiao; HUANG Pan; YU Zhongban; HUANG Xingguo; KONG Xiangfeng

doi:10.3969/j.issn.1006-267x.2020.02.019

2020 , Vol. 32 >Issue 2: 636 - 645

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.02.019

SWINE NUTRITION AND FEED

Effects of Lactobacillus delbrueckii and Xylo-Oligosaccharides on Carcass Traits and Meat Quality of Huanjiang Mini-Pigs

CAI Qiaoli ,
TANG Wu ,
JIANG Huijiao ,
HUANG Pan ,
YU Zhongban ,
HUANG Xingguo ,
KONG Xiangfeng

Expand

1. Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Key Laboratory of Animal Nutrition Physiology and Metabolism Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
2. College of Animal Science and Technology, Hunan Co-Innovation Center of Animal Production Safety, Hunan Agricultural University, Changsha 410128, China;
3. Huanjiang County Aquatic, Animal husbandry and Veterinary Bureau, Huanjiang 547100, China

Received date: 2019-07-29

Online published: 2020-02-21

Fold

Abstract

This study was conducted to determine the effects of Lactobacillus delbrueckii (LD) and xylo-oligosaccharides (XOS) on carcass traits and meat quality of Huanjiang mini-pigs. A total of 96 Huanjiang mini-pigs with average body weight of 9.5 kg were randomly divided into 3 groups, with 3 replicates per group and 4 pigs per replicate (male:female=1:1). The control group was fed with a basic diet, and the Lactobacillus delbrueckii group (LD group) and Lactobacillus delbrueckii+xylo-oligosaccharides group (LD+XOS group) were fed diets supplemented with 0.05% LD and 0.05% LD+0.02% XOS, respectively. The pre-test period lasted for 4 days and the trial period lasted for 84 days. The carcass traits were determined on days 28, 56 and 84 of the experiment (body weight:about 15, 26 and 37 kg, respectively), and the longissimus dorsi was taken to determine the meat quality. The results showed that compared with the control group, on day 28 of the experiment, the backfat thickness and contents of stearic acid and saturated fatty acid in muscle of LD group were significantly decreased (P<0.05), the muscle pH_{45 min} of LD group was significantly increased (P<0.05), and the loin eye area, pH_{45 min} and crude protein (CP) content in muscle of LD+XOS group were significantly increased (P<0.05); on day 56 of the experiment, the muscle palmitoleic acid content of LD group was significantly increased (P<0.05), the brightness value and palmitic acid (C16:0) content in muscle of LD+XOS group were significantly decreased (P<0.05), and the contents of dry matter, CP, arachidonic acid, aspartic acid, threonine, serine, glycine, valine, tyrosine, phenylalanine, lysine, histidine and arginine in muscle were significantly increased (P<0.05); on day 84 of the experiment, the skin thickness and muscle brightness value of LD group and LD+XOS group were significantly decreased (P<0.05), the muscle arachidonic acid content of LD group was significantly decreased (P<0.05), the back thickness and muscle redness value, C16:0 content of LD+XOS group were significantly increased (P<0.05). In addition, on day 84 of the experiment, the fat rate of LD group was significantly lower than that of LD+XOS group (P<0.05), and the muscle pH_{45 min} was significantly higher than that of LD+XOS group (P<0.05). These findings suggest that dietary supplementation with LD and XOS can improve the carcass traits, meat quality and muscle nutrients, and the effects of the combined addition are better.

Key words： Lactobacillus delbrueckii; xylo-oligosaccharides; Huanjiang mini-pigs; carcass traits; meat quality

Cite this article

CAI Qiaoli , TANG Wu , JIANG Huijiao , HUANG Pan , YU Zhongban , HUANG Xingguo , KONG Xiangfeng . Effects of Lactobacillus delbrueckii and Xylo-Oligosaccharides on Carcass Traits and Meat Quality of Huanjiang Mini-Pigs[J]. Chinese Journal of Animal Nutrition, 2020 , 32(2) : 636 -645 . DOI: 10.3969/j.issn.1006-267x.2020.02.019

References

[1] 梁世理.浅谈环江香猪产业发展现状与对策研究[J].今日畜牧兽医,2018,34(7):67-68.
[2] 侯改凤,李瑞,刘明,等.德氏乳杆菌对育肥猪胴体性状及肉品质的影响[J].动物营养学报,2016,28(6):1814-1822.
[3] 韦良开,李瑞,刘明,等.德氏乳杆菌对宁乡猪生产性能、胴体性状及肉品质的影响[J].动物营养学报,2017,29(12):4562-4569.
[4] 谢菲,罗钧秋,陈代文,等.低聚木糖对生长育肥猪生长性能、胴体性状和肉品质的影响[J].四川农业大学学报,2018,36(4):520-526.
[5] 蔡巧利,唐武,蒋慧姣,等.德氏乳杆菌和低聚木糖对环江香猪生长性能和血浆生化参数的影响[J].动物营养学报,2019,31(8):3891-3897.
[6] 侯改凤,李瑞,刘明,等.德氏乳杆菌对育肥猪生长性能、养分消化率、血清生化指标及肠道结构的影响[J].动物营养学报,2015,27(9):2871-2877.
[7] 郭秋平,文超越,王文龙,等.低聚木糖对仔猪生长性能、肌肉组织营养成分含量及肌纤维类型组成的影响[J].动物营养学报,2017,29(8):2769-2776.
[8] 潘杰,韩丽,张婷,等.低聚木糖对生长肥育猪生长性能、胴体性状和肉品质的影响[J].动物营养学报,2017,29(7):2475-2481.
[9] 柏美娟,孔祥峰,徐海军,等.瘦肉型和脂肪型肥育猪胴体性状和肉质的比较研究[J].中国畜牧兽医,2009,36(6):178-181.
[10] 李婉,张晓峰,常爱武,等.低聚木糖对小鼠肠道菌群和短链脂肪酸的影响[J].河南工业大学学报(自然科学版),2014,35(5):93-96,120.
[11] BAE C H,PARK M S,JI G E,et al.Effects of phosphorylated cross-linked resistant corn starch on the intestinal microflora and short chain fatty acid formation during in vitro human fecal batch culture[J].Food Science and Biotechnology,2013,22(6):1649-1654
[12] 戴四发,闻爱友,王立克,等.肉仔鸡肌肉色泽与品质相关性研究[J].中国农业大学学报,2007,12(1):61-64.
[13] QIAO M,FLETCHER D L,SMITH D P,et al.The effect of broiler breast meat color on pH,moisture,water-holding capacity,and emulsification capacity[J].Poultry Science,2001,80(5):676-680.

[14] 李飞鸣,李霞,黄仁志,等.发酵桑饲料对宁乡土杂猪生长性能与屠宰性能及肉品质的影响[J].蚕业科学,2018,44(6):929-935.
[15] 邢廷杰,韩丽,解培峰,等.饲粮添加低聚木糖对肥育猪血浆生化参数和肉品质的影响[J].中国畜牧杂志,2018,54(9):94-99.
[16] 杨海玲,曾勇庆,魏述东,等.莱芜猪肌肉脂肪酸组成的发育性变化及其对肉质特性的影响[J].中国畜牧杂志,2006,42(5):18-21.
[17] 刘琪,莫中成,郭冰冰,等.棕榈酸经过氧化物酶体增殖物激活受体α影响KGN细胞SR-BI的表达和脂质含量[J].实用医学杂志,2019,35(8):1233-1238,1245.
[18] 张泽生,高山,郭擎,等.棕榈油酸的研究现状及展望[J].中国食品添加剂,2016(9):198-202.
[19] CAMERON N D,ENSER M,NUTE G R,et al.Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat[J].Meat Science,2000,55(2):187-195.

[20] 侯川川,马莲香,邱家凌,等.饲粮类型对育肥湖羊肌肉脂肪酸和氨基酸组成的影响[J].中国畜牧杂志,2019,doi:10.19556/j.0258-7033.20190326-12.
[21] 程小飞,宋锐,徐远琴,等.网箱养殖刺鲃肌肉营养成分分析及评价[J].现代食品科技,2019,35(6):245-250,236,doi:10.13982/j.mfst.1673-9078.2019.6.032.
[22] 韩丽,潘杰,解培峰,等.低聚木糖对生长肥育猪血浆生化参数、肌肉氨基酸含量和肌纤维类型组成的影响[J].动物营养学报,2018,30(5):1880-1886.
[23] LORENZO JM,FRANCO D.Fat effect on physico-chemical,microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis,proteolysis and sensory properties[J].Meat Science,2012,92(4):704-714.

[24] 胡孟,张海军,王晶,等.L-组氨酸对肉鸡生长性能、肌肉品质、血浆抗氧化能力和肌肉咪唑二肽含量的影响[J].动物营养学报,2017,29(8):2697-2706.

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article

References