Effects of Adding Alfalfa Meal on Carcass Traits and Meat Quality of Sushan Pigs in Middle and Late Fattening Stage

LI Bixia; ZHAO Weimin; WANG Li; FU Yanfeng; TU Feng; WANG Xuemin; FANG Xiaomin; CHEN Zhe; REN Shouwen

doi:10.3969/j.issn.1006-267x.2020.09.017

Chinese Journal of Animal Nutrition >

2020 , Vol. 32 >Issue 9: 4093 - 4101

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.09.017

Effects of Adding Alfalfa Meal on Carcass Traits and Meat Quality of Sushan Pigs in Middle and Late Fattening Stage

LI Bixia ,
ZHAO Weimin ,
WANG Li ,
FU Yanfeng ,
TU Feng ,
WANG Xuemin ,
FANG Xiaomin ,
CHEN Zhe ,
REN Shouwen

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Jiangsu Germplasm Resources Protection and Utilization Platform, Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

Received date: 2020-03-09

Online published: 2020-09-17

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Abstract

This study was conducted to investigate the effects of adding alfalfa meal on slaughter performance, carcass traits, muscle fatty acid and amino acid contents of Sushan pigs. A total of 60 healthy Sushan pigs with (30.0±1.0) kg body weight were randomly divided into 4 groups with 3 replicates in each group. The control group was fed a basic diet. During the middle fattening stage, the experimental groups were fed the basic diets supplemented with 5% (experimental group Ⅰ), 10% (experimental group Ⅱ) and 15% (experimental group Ⅲ) alfalfa meal. During the late fattening stage, the experimental groups were fed the basic diets supplemented with 10% (experimental group Ⅰ), 15% (experimental group Ⅱ) and 20% (experimental group Ⅲ) alfalfa meal. The pre-experiment lasted for 7 days and the experiment lasted for 128 days. The results showed as follows:1) compared with the control group, adding alfalfa meal to the diet could significantly increase the oil weight and backfat thickness of Sushan pig (P<0.01), but had no significant effect on average daily gain, slaughter rate and lean meat rate(P>0.05). 2) The water and crude protein contents of the longissimus dorsi in experimental groups were lower than those in the control group, the brightness value of the muscle in experimental groups was higher than that in the control group, the redness and yellowness value of the muscle in experimental groups were lower than those in the control group, and the difference between experimental group Ⅲ and the control group was extremely significant (P<0.01). 3) The total saturated fatty acid and total monounsaturated fatty acid contents in experimental groups were higher than those in the control group, and the total polyunsaturated fatty acid contents were lower than those in the control group, the difference was extremely significant (P<0.01). The contents of saturated fatty acids such as solanoic acid, palmitic acid and heptadecanoic acid in experimental groups were significantly higher than those in the control group (P<0.05), but the contents of polyunsaturated fatty acids such as linoleic acid, eicosadienoic acid and eicosapentaenoic acid in experimental groups were significantly lower than those in the control group (P<0.01). 4) The contents of total amino acids, essential amino acids and delicious amino acids in experimental groups were all higher than those in the control group, and the difference in the contents of fresh amino acids between experimental group Ⅲ and the control group was extremely significant (P<0.01). In conclusion, the slaughter performance, carcass traits and meat quality of Sushan pigs can be significantly improved by adding 10% alfalfa meal at the middle fattening stage and 15% alfalfa meal at the late fattening stage.

Key words： Sushan pigs; alfalfa meal; slaughter performance; carcass traits; meat quality

Cite this article

LI Bixia , ZHAO Weimin , WANG Li , FU Yanfeng , TU Feng , WANG Xuemin , FANG Xiaomin , CHEN Zhe , REN Shouwen . Effects of Adding Alfalfa Meal on Carcass Traits and Meat Quality of Sushan Pigs in Middle and Late Fattening Stage[J]. Chinese Journal of Animal Nutrition, 2020 , 32(9) : 4093 -4101 . DOI: 10.3969/j.issn.1006-267x.2020.09.017

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