Meta-Analysis on Effect of Dietary Nutrient Supplementation on Drip Loss of Pork

HUANG Tengteng; ZHOU Shihao; CHEN Xiaoling; HUANG Zhiqing

doi:10.12418/CJAN2026.494

Chinese Journal of Animal Nutrition >

2026 , Vol. 38 >Issue 8: 6176 - 6186

DOI: https://doi.org/10.12418/CJAN2026.494

RESEARCH PAPER

Meta-Analysis on Effect of Dietary Nutrient Supplementation on Drip Loss of Pork

HUANG Tengteng ,
ZHOU Shihao ,
CHEN Xiaoling ,
HUANG Zhiqing ^,^*

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Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China

^*professor, E-mail: zqhuang@sicau.edu.cn

Received date: 2026-01-14

Online published: 2026-08-13

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Abstract

This study was conducted to evaluate the effects of dietary supplemented with minerals, vitamins, fatty acids and plant extracts on drip loss of pork using a Meta-analysis, aiming to provide a scientific basis for improving pork water holding capacity through nutritional strategies. Relevant studies concerning the regulation of pork drip loss by dietary nutrient supplementation were collected by searching Chinese (CNKI and Wanfang) and English (Web of Science and Science Direct) databases. After screening based on inclusion and exclusion criteria, data were extracted and subjected to Meta-analysis using Review Manager 5.3 software. The results showed as follows: 1) regarding minerals, dietary supplemented with magnesium, selenium and chromium significantly decreased the drip loss of pork (P<0.05), while dietary supplemented with calcium and zinc showed no significant effect on the drip loss of pork (P>0.05); 2) regarding vitamins, dietary supplemented with vitamin E significantly decreased the drip loss of pork (P<0.05), while dietary supplemented with vitamins B₃ and D showed no significant effect on the drip loss of pork (P>0.05); 3) regarding fatty acids, dietary supplemented with conjugated linoleic acid showed no significant effect on the drip loss of pork (P>0.05); 4) regarding plant extracts, dietary supplemented with resveratrol, proanthocyanidins and oregano oil significantly decreased the drip loss of pork (P<0.05), while dietary supplemented with curcumin, chlorogenic acid, betaine, tea polyphenols and Astragalus polysaccharides showed no significant effect on the drip loss of pork (P>0.05). In conclusion, dietary supplemented with magnesium, selenium, chromium, vitamin E, resveratrol, proanthocyanidins and oregano oil contributes to reducing the drip loss and improving the water-holding capacity of pork.

Key words： minerals; vitamins; plant extracts; pork quality; drip loss; Meta-analysis

Cite this article

HUANG Tengteng , ZHOU Shihao , CHEN Xiaoling , HUANG Zhiqing . Meta-Analysis on Effect of Dietary Nutrient Supplementation on Drip Loss of Pork[J]. Chinese Journal of Animal Nutrition, 2026 , 38(8) : 6176 -6186 . DOI: 10.12418/CJAN2026.494

随着居民生活水平的提高和消费结构的升级,消费者对猪肉品质的要求已从单纯的“量”向“质”转变,肉品质成为决定生猪养殖经济效益的关键因素^[1]。系水力是评价猪肉品质的核心指标之一,通常以滴水损失来衡量^[2]。滴水损失过高不仅会导致猪肉在宰后贮藏、加工及运输过程中重量减轻,造成直接的经济损失,还会引起肌浆蛋白和水溶性风味物质的流失,导致肉质干硬、多汁性下降,严重影响消费者的感官体验和购买意愿^[3]。因此,如何通过科学手段降低滴水损失,已成为肉品科学领域的研究热点。在遗传育种和宰后处理之外,通过营养调控手段改善骨骼肌能量代谢和抗氧化状态,被认为是改善猪肉系水力最经济、有效的策略之一^[4]。

然而,尽管已有大量研究报道了各类营养物质对猪肉滴水损失的调控作用,但不同研究得出的结论并不一致,甚至存在相互矛盾的情况。在矿物质方面,虽然大多数研究表明饲粮添加铬能降低猪肉滴水损失,但陈代文等^[5]的研究却发现添加吡啶羧酸铬反而显著增加了猪肉滴水损失,这与Tian等^[6]和刘韵涵^[7]关于添加蛋氨酸铬和酵母铬显著降低了猪肉滴水损失的结论截然相反。在维生素方面,Kim等^[8]证实添加高剂量维生素E可显著降低猪肉滴水损失,但Guo等^[9]的大规模饲养试验却表明添加高剂量维生素E对猪肉滴水损失无显著影响。在脂肪酸方面,关于共轭亚油酸的效果争议尤为突出:Joo等^[10]研究发现添加共轭亚油酸能显著降低猪肉滴水损失,但Weber等^[11]和王琪等^[12]的研究则显示添加共轭亚油酸对猪肉滴水损失无显著影响。同样,在植物提取物方面,李明元等^[13]研究发现添加茶多酚能显著降低猪肉滴水损失,但陈君君^[14]研究却发现添加茶多酚对猪肉滴水损失无显著影响。

这些矛盾的研究结果广泛存在于不同的营养物质中,难以通过单一试验得出普遍性结论,也限制了相关营养策略在生产中的精准应用。因此,有必要通过Meta分析方法整合现有研究结果,系统评价不同营养物质对猪肉滴水损失的调控效力。本研究旨在整合营养物质调控猪肉滴水损失的研究,运用Meta分析方法评估矿物质、维生素、脂肪酸及植物提取物对猪肉滴水损失的改善效果,筛选出有效的营养调控策略,为通过营养手段提升猪肉系水力提供科学依据和数据支持。

1 材料与方法

1.1 文献检索策略

检索的中文数据库包括中国知网和万方,外文数据库包括Web of Science和Science Direct。使用主题进行检索,检索词为对应营养物质、猪、肉品质或滴水损失。检索的营养物质分类包括矿物质、维生素、脂肪酸及植物提取物。检索文献的发表时间从2000年1月到2025年1月。

1.2 文献纳入和排除标准

文献纳入标准:1)研究对象为阉公猪;2)结果指标包含滴水损失数据;3)猪只处于健康正常生理状况;4)对照组为基础饲粮,试验组为在基础饲粮中添加对应营养物质。排除标准:1)包含异常数据,数据与正常范围偏离过大;2)添加复合营养物质;3)饲粮配方不符合NRC营养需求标准;4)无法进行数据提取;5)重复数少于3。

1.3 文献数据提取

从纳入分析的文献中提取滴水损失的相关数据。对于研究中以图形形式呈现的数据,使用WebPlotDigitizer在线工具(https://apps.automeris.io/wpd4/index.zh_CN.html)进行数据点的识别与提取。对于包含同一干预措施但添加量不同的多个组的研究,在数据分析时将这些亚组的数据合并为一个整体干预组进行处理。

1.4 数据处理与分析

采用Review Manager 5.3软件进行Meta分析。针对本研究所纳入的连续型变量结局指标,选用标准化均数差(standardized mean difference,SMD)作为效应量,并计算其95%置信区间(95% confidence interval,95% CI)。采用随机效应模型(random effects model,REM)合并效应量并进行分析。通过Cochrane的Q检验并结合异质性(I²)统计量对纳入研究间的异质性进行评估。

2 结果

2.1 矿物质对猪肉滴水损失影响的Meta分析结果

矿物质对滴水损失影响的Meta分析结果见表1,结果表明,饲粮添加镁(P=0.010,95% CI:-1.80~0.22)、硒(P<0.001,95% CI:-1.69~-0.80)和铬(P=0.030,95% CI:-2.41~-0.11)均能显著降低猪肉滴水损失;然而,饲粮添加钙和锌对猪肉滴水损失未表现出显著影响(P>0.05)。矿物质对猪肉滴水损失影响的偏倚评估见表2,结果表明,初步检验提示铬和硒的Meta分析中可能存在偏倚(P<0.05);进一步采用剪补法对潜在的偏倚进行了校正与敏感性验证,结果表明铬和硒的Meta分析偏倚评估结果不显著(P>0.05)。对纳入文献大于10篇的不同添加形式的矿物质(硒、铬)对猪肉滴水损失影响的亚组分析结果见表3,结果表明,有机硒和纳米硒改善猪肉滴水损失的效果显著(P<0.05),而无机硒改善猪肉滴水损失的效果不显著(P>0.05);蛋氨酸铬改善猪肉滴水损失的效果显著(P<0.05),而吡啶羧酸铬和酵母铬改善猪肉滴水损失的效果不显著(P>0.05)。

表1 矿物质对猪肉滴水损失影响的Meta分析结果

Table 1 Meta-analysis results of effects of mineral on drip loss of pork

项目 Items	文献数 Literature number	样本量 Sample number	标准化均数差 SMD	95%置信区间 95% CI	异质性 I²/%	模型 Model	P值 P-value
钙 Ca	4	94	0.13	-0.74~1.01	71	REM	0.760
镁 Mg	8	154	-1.01	-1.80~0.22	75	REM	0.010
锌 Zn	3	88	-1.07	-2.29~0.16	82	REM	0.090
硒 Se	11	250	-1.25	-1.69~-0.80	40	REM	<0.001
铬 Cr	11	103	-1.26	-2.41~-0.11	76	REM	0.030

REM:随机效应模型 random effects model。表4、表7和表8同 the same as Table 4, Table 7 and Table 8。

表2 矿物质对猪肉滴水损失影响的偏倚评估

Table 2 Bias assessment of effects of minerals on drip loss of pork

项目 Items	文献数 Literature number	填补虚拟文献数 Filled virtual literature number	合并效应量 Pooled effect size	95%置信区间 95% CI	P值 P-value
硒 Se
原始模型 Original model	11	0	-0.39	-0.66~-0.13	0.003
调整后模型 Adjusted model	17	6	-0.12	-0.47~0.23	0.509
铬 Cr
原始模型 Original model	11	0	-0.51	-0.98~-0.04	0.033
调整后模型 Adjusted model	13	2	-0.20	-0.79~0.40	0.518

表3 不同添加形式的矿物质对猪肉滴水损失影响的亚组分析

Table 3 Subgroup analysis of effects of different forms of minerals on drip loss of pork

项目 Items	亚组P值 Subgroup P-value			亚组间Q统计量 Q statistic for subgroup differences	P值 P-value
硒 Se	无机硒	有机硒	纳米硒	0.98	0.612
	0.839	0.003	0.001
铬 Cr	吡啶羧酸铬	酵母铬	蛋氨酸铬	13.83	0.079
	0.240	0.177	0.001

2.2 维生素对猪肉滴水损失影响的Meta分析结果

维生素对滴水损失影响的Meta分析结果见表4,结果表明,饲粮添加维生素E能显著降低猪肉滴水损失(P<0.001,95% CI:-0.36~-0.16);然而,饲粮添加维生素B₃和维生素D对猪肉滴水损失未表现出显著影响(P>0.05)。维生素E对猪肉滴水损失影响的偏倚评估见表5,结果表明,初步检验提示维生素E的Meta分析中可能存在偏倚(P<0.05);进一步采用剪补法对潜在的偏倚进行了校正与敏感性验证,结果表明,维生素E的Meta分析偏倚评估结果不显著(P>0.05)。不同剂量(≤100 mg/kg、101~200 mg/kg及>200 mg/kg)的维生素E对猪肉滴水损失影响的亚组分析见表6,结果表明,在≤100mg/kg、101~200 mg/kg及>200 mg/kg添加水平下,维生素E均显著降低猪肉滴水损失(P<0.05)。

表4 维生素对猪肉滴水损失影响的Meta分析结果

Table 4 Meta-analysis results of effects of vitamins on drip loss of pork

项目 Items	文献数 Literature number	样本量 Sample number	标准化均数差 SMD	95%置信区间 95% CI	异质性 I²/%	模型 Model	P值 P-value
维生素B₃ Vitamin B₃	3	148	0.01	-0.71~0.74	0	REM	0.960
维生素D Vitamin D	4	108	-0.43	-1.28~0.42	88	REM	0.320
维生素E Vitamin E	13	288	-0.26	-0.36~-0.16	93	REM	<0.001

表5 维生素E对猪肉滴水损失影响的偏倚评估

Table 5 Bias assessment of effects of vitamin E on drip loss of pork

项目 Items	文献数 Literature number	填补虚拟文献数 Filled virtual literature number	合并效应量 Pooled effect size	95%置信区间 95% CI	P值 P-value
维生素E Vitamin E
原始模型 Original model	13	0	-0.28	-0.46~-0.11	0.001
调整后模型 Adjusted model	16	3	-0.13	-0.36~0.10	0.258

表6 不同剂量的维生素E对猪肉滴水损失影响的亚组分析

Table 6 Subgroup analysis of effects of different doses of vitamin E on drip loss of pork

项目 Item	亚组P值 Subgroup P-value			亚组间Q统计量 Q statistic for subgroup differences	P值 P-value
项目 Item	≤100 mg/kg	101~200 mg/kg	>200 mg/kg	亚组间Q统计量 Q statistic for subgroup differences	P值 P-value
维生素E Vitamin E	0.011	0.001	0.001	13.83	0.001

2.3 脂肪酸对猪肉滴水损失影响的Meta分析结果

脂肪酸对滴水损失影响的Meta分析结果见表7,结果表明,饲粮添加共轭亚油酸对猪肉滴水损失未表现出显著影响(P>0.05)。

表7 脂肪酸对猪肉滴水损失影响的Meta分析结果

Table 7 Meta-analysis results of effects of fatty acid on drip loss of pork

项目 Item	文献数 Literature number	样本量 Sample number	标准化均数差 SMD	95%置信区间 95% CI	异质性 I²/%	模型 Model	P值 P-value
共轭亚油酸 Conjugated linoleic acid	6	152	-0.06	-0.07~0.14	14	REM	0.490

2.4 植物提取物对猪肉滴水损失影响的Meta分析结果

植物提取物对滴水损失影响的Meta分析结果见表8,结果表明,饲粮添加白藜芦醇(P=0.008,95% CI:-2.07~-0.31)、原花青素(P=0.040,95% CI:-1.59~-0.03)和牛至油(P=0.020,95% CI:-1.43~-0.12)均能显著降低猪肉的滴水损失;然而,饲粮中添加姜黄素、绿原酸、甜菜碱、茶多酚和黄芪多糖对猪肉滴水损失均未表现出显著影响(P>0.05)。

表8 植物提取物对猪肉滴水损失影响的Meta分析结果

Table 8 Meta-analysis results of effects of plant extracts on drip loss of pork

项目 Items	文献数 Literature number	样本量 Sample number	标准化均数差 SMD	95%置信区间 95% CI	异质性 I²/%	模型 Model	P值 P-value
白藜芦醇 Resveratrol	3	48	-1.19	-2.07~-0.31	43	REM	0.008
姜黄素 Curcumin	4	58	-1.18	-2.39~0.04	69	REM	0.060
绿原酸 Chlorogenic acid	6	95	0.10	-0.55~0.74	43	REM	0.770
原花青素 Proanthocyanidin	4	94	-0.81	-1.59~-0.03	60	REM	0.040
甜菜碱 Betaine	5	79	-0.03	-1.22~1.16	70	REM	0.960
茶多酚 Tea polyphenol	6	182	-0.41	-1.46~0.64	88	REM	0.450
黄芪多糖 Astragalus polysaccharide	3	44	0.06	-2.54~2.66	88	REM	0.960
牛至油 Oregano oil	4	112	-0.78	-1.43~-0.12	43	REM	0.020

3 讨论

矿物质作为猪体代谢的关键调节因子,通过调控宰前应激、抗氧化防御及糖、脂代谢等多条路径影响猪肉系水力。本研究Meta分析发现,饲粮添加镁、硒和铬均显著降低了猪肉滴水损失,但作用机制各异。镁主要发挥应激阻断剂的作用。作为钙拮抗剂,镁能降低神经肌肉兴奋性,抑制运输等应激源引起的儿茶酚胺释放,从而减缓宰后早期的糖酵解速率,防止乳酸快速堆积导致的pH急剧下降,维持了肌原纤维蛋白的构象稳定性^[15-18]。硒改善系水力的机制则依赖于其抗氧化功能。作为谷胱甘肽过氧化物酶的核心组分,硒能显著清除宰后自由基,防止肌细胞膜脂质过氧化,从而保护细胞膜完整性并减少滴水损失^[19-20]。在亚组分析中,尽管不同硒源组间的差异未达显著水平,但相较于对照组,有机硒和纳米硒均对猪肉滴水损失产生了显著的改善效果。此外,高剂量无机硒可能引发促氧化作用,在实际应用中需警惕其潜在风险^[20-21]。与镁和硒不同,铬主要通过调节长期的糖代谢发挥作用。作为葡萄糖耐量因子,铬能增强胰岛素敏感性,上调骨骼肌葡萄糖转运蛋白4(GLUT4)表达并抑制糖原合酶活性,通过降低宰后糖酵解潜力和减少乳酸生成来延缓pH下降,从而提高系水力^[22-23];同时,铬还能促进肌内脂肪沉积,间接改善系水力^[24]。值得注意的是,不同形式的有机铬亚组间存在一定差异,蛋氨酸铬可显著降低猪肉滴水损失,而吡啶羧酸铬和酵母铬则作用不显著。这暗示特定氨基酸络合物可能生物利用率不同或者对猪肉滴水损失的改善效果存在一定差异,未来需进一步研究。

在维生素营养调控方面,本研究通过Meta分析发现维生素E作为机体最主要的脂溶性抗氧化剂,对降低猪肉滴水损失具有显著效果。本研究针对维生素E进一步进行了剂量亚组分析,结果显示不同剂量的维生素E均显著改善猪肉滴水损失。研究表明,饲粮添加维生素E能提高背最长肌中α-生育酚的浓度^[8,25]。沉积在肌细胞膜上的α-生育酚能够有效阻断膜磷脂多不饱和脂肪酸的链式过氧化反应,维持细胞膜的流动性与完整性,从而锁住胞内水分^[26-27]。此外,维生素E与水溶性抗氧化剂(如维生素C)、矿物质(如硒)或功能性添加剂(如肌肽、大豆异黄酮)的联合应用往往能产生协同效应,通过多靶点调节抗氧化酶系统进一步提升系水力^[28-32]。

在脂肪酸营养调控方面,共轭亚油酸作为一种功能性脂肪酸,因其具有降低背膘厚度和提高瘦肉率的潜力而受到关注^[33]。然而,本研究Meta分析显示饲粮添加共轭亚油酸对猪肉滴水损失无显著影响。这一结果与Weber等^[11]和王琪等^[12]的研究结果一致,上述研究均报道在猪饲粮中添加共轭亚油酸对猪肉滴水损失未产生显著影响。

在植物提取物营养调控方面,本研究Meta分析结果表明白藜芦醇、原花青素和牛至油能显著降低猪肉滴水损失。原花青素含有多个酚羟基,能够作为氢供体直接清除宰后肌肉中的活性氧,阻断自由基引发的脂质过氧化链式反应^[34-40]。张悦等^[34]和邓超等^[35]的研究证实,饲粮添加原花青素能显著提高育肥猪背最长肌和半腱肌中超氧化物歧化酶和谷胱甘肽过氧化物酶活性,降低丙二醛含量,有效保护了肌细胞膜磷脂的完整性,防止因膜通透性增加导致的胞内水分外渗。Xu等^[36]和Li等^[37]研究发现,原花青素能显著降低宰后肌肉的糖酵解潜力和乳酸含量,从而延缓宰后早期pH的下降速率,进而提高系水力。Yu等^[38]的研究进一步在分子水平上阐明,原花青素通过上调整合素β1和钙蛋白酶-1的表达,强化了细胞骨架与胞外基质的连接,显著增加了肌肉中结合水的比例,并改善了肌纤维的微观结构完整性。此外,Li等^[37]还发现短期添加原花青素可促进骨骼肌纤维类型由快肌纤维向慢肌纤维转化,进而提高系水力。

牛至油作为一种抗菌、抗氧化的植物精油,在Meta分析中也表现出降低猪肉滴水损失的潜力。牛至油促进系水力的核心物质是香芹酚和百里香酚,这2种酚类化合物具有疏水性,能够通过增加细胞膜的稳定性来抵抗外界刺激,同时其酚羟基结构能作为氢供体清除自由基,抑制膜脂过氧化^[41-42]。Zou等^[43]研究表明,牛至油能显著降低运输应激导致的猪肉滴水损失升高,其机制在于牛至油显著降低了血清皮质醇含量和肌肉活性氧产生,维持了宰后肌肉氧化还原平衡,从而保护了肌细胞膜的完整性。Simitzis等^[42]的研究也证实,牛至油能够以剂量依赖的方式改善猪肉的抗氧化能力,进而对系水力产生潜在的保护作用。

白藜芦醇作为一种天然植物多酚,因其抗氧化和代谢调节功能,在改善猪肉系水力方面表现出显著潜力。Zhang等^[44]证实饲粮添加白藜芦醇能显著降低猪肉滴水损失,其核心机制涉及抗氧化防御、肌纤维类型转化及脂质代谢重编程的协同作用。宰后肌肉的氧化稳定性直接关系到细胞膜的完整性,Cheng等^[45]研究也发现,白藜芦醇能通过激活核因子E2相关因子2(Nrf2)信号通路,显著上调谷胱甘肽过氧化物酶和超氧化物歧化酶活性,并降低Kelch 样ECH关联蛋白1(Keap1)蛋白表达水平,有效清除自由基并抑制脂质过氧化产物积累,从而保护肌细胞膜免受氧化损伤,减少胞内水分渗出。Zhang等^[44]和Cheng等^[45]均证实饲粮添加白藜芦醇能促进酵解型肌纤维向氧化型肌纤维的转化,这种转化伴随着糖酵解潜力和乳酸脱氢酶活性的降低,从而延缓了宰后pH的下降速率,进而提高猪肉系水力。此外,Zhang等^[46]的试验揭示,白藜芦醇还能通过调节脂肪酸合成酶(FASN)和脂蛋白脂酶(LPL)等脂代谢基因的表达促进肌内脂肪沉积,肌内脂肪的沉积会在肌束间形成物理屏障,以进一步阻滞水分扩散,从而提升猪肉的系水力。

本研究Meta分析结果显示,不同营养物质对猪肉滴水损失影响的研究普遍存在较高的异质性。造成这种异质性的原因主要在于营养物质添加形式的差异,此外,饲喂周期的长短、猪只遗传背景以及试验期间所处的环境状态^{[13-14,47 -50]},均可能干扰营养物质的调控效果。由于符合纳入标准的营养物质的研究数量仍然有限(多数植物提取物及脂肪酸的文献仅3~6篇),导致部分营养物质类别无法获得足够多的研究数量进行亚组分析来量化异质性的来源,这是本研究的局限性之一。此外,本研究的另一个局限性是纳入文献的发表时间跨度较长,生猪在生长性能、营养需要量及屠宰体重等方面经历了遗传改良与标准更新[以NRC(2012)为界],可能对研究结果产生一定影响。但考虑到猪肉滴水损失主要受宰后肌肉能量代谢、pH下降速率及细胞膜完整性等相对稳定的生物学过程调控,与猪只的绝对生长速度或上市体重关联较弱。若严格以NRC(2012)为界进行数据分割或剔除早期文献,将导致纳入文献数量大幅减少,影响分析效能。因此,未来研究需更多大规模和标准化的试验来充实数据,以便更精准地通过Meta分析评估营养物质对猪肉滴水损失的影响。

除了部分营养物质研究本身较少外,现有研究在指标测定上存在不统一现象,导致大量研究的数据无法使用而被剔除,这是本研究纳入营养物质不完全及纳入文献数量较少的主要原因。具体表现在以下3个方面:首先是测定时间点的不统一。本研究选择测定标准为屠宰后24 h,但筛选过程中发现大量研究仅检测了宰后48 h甚至72 h的猪肉滴水损失,或者未明确标注测定时间,导致无法与24 h的数据进行横向比较。其次是测定方法的不同。系水力包含滴水损失、解冻损失、蒸煮损失及加压失水率等多个指标,不同的研究选择了不同的测定方法,这些数据不具备可比性。最后是数据值的异常。正常猪肉宰后24 h滴水损失的参考范围通常在1%~5%^[51-52],但部分文献报道的数值严重偏离此范围。因此,为了提高未来对猪肉持水能力研究的规范性,建议研究者报告屠宰后24 h的滴水损失数据,并严格遵循我国农业行业标准《畜禽肉质的测定》(NY/T 1333—2007)^[51]进行规范化操作。

4 结论

本研究进行的Meta分析表明,饲粮添加镁、硒、铬、维生素E以及白藜芦醇、原花青素、牛至油等植物提取物均能显著降低猪肉滴水损失,其机制涉及缓解宰前应激、增强抗氧化能力、调节糖和脂代谢及诱导肌纤维类型转化。综上所述,合理应用矿物质、维生素及植物提取物是改善猪肉系水力、提升肉品质的有效营养策略。

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