학술논문
茶多酚对育肥猪生长性能、抗氧化能力、胴体品质和肉品质的影响 / Effects of Tea Polyphenol on Growth Performance, Antioxidant Capacity, Carcass Performance and Meat Quality of Finishing Pigs
Document Type
Academic Journal
Author
晁娅梅; 陈代文; 余冰; 何军; 虞洁; 毛湘冰; 罗玉衡; 黄志清; 罗钧秋; 王韶辉; 罗成贵; 郑萍; CHAO Yamei; CHEN Daiwen; YU Bing; HE Jun; YU Jie; MAO Xiangbing; LUO Yuheng; HUANG Zhiqing; LUO Junqiu; WANG Shaohui; LUO Chenggui; ZHENG Ping
Source
动物营养学报. 28(12):276-285
Subject
Language
Chinese
ISSN
1006-267X
Abstract
本试验旨在研究茶多酚对育肥猪生长性能、抗氧化能力、胴体品质和肉品质的影响，探讨其在肥育猪上的应用效果。采用单因子试验设计，试验选择60头（74．19±7．41） kg的育肥猪随机分为2个组，每组6个重复，每个重复5头猪。对照组饲喂基础饲粮，茶多酚组饲喂在基础饲粮中添加400 mg／kg茶多酚的试验饲粮。试验期为6周。结果表明：1）与对照组相比，茶多酚组显著提高育肥猪的净增重和平均日增重（ P＜0．05）。2）与对照组相比，茶多酚组显著降低育肥猪血清中谷胱甘肽过氧化物酶（GSH?Px）的活性（P＝0．05），极显著提高肝脏GSH?Px活性（P＜0．01），显著提高肝脏总抗氧化能力（T?AOC）（P＝0．05），并且茶多酚组肝脏中丙二醛（MDA）含量较对照组降低了26．24％（P＝0．09）；茶多酚组显著降低了育肥猪肝脏中GSH?Px、过氧化氢酶（ CAT）和醌氧化还原酶1（ NQO1）的基因的表达量（ P≤0．05）。3）与对照组相比，茶多酚组对育肥猪的胴体和肉品质的影响不显著（P＞0．05）。茶多酚组育肥猪屠宰后24 h pH、45 min亮度（ L?）值与对照组相比分别提高了1．65％（ P＝0．09）和3．74％（ P＝0．10），而24 h L?值却比对照组降低了4．26％（ P＝0．10）。综上，在本试验条件下，育肥猪饲粮中添加400 mg／kg的茶多酚显著改善了育肥猪的平均日增重和净增重，降低了血清中GSH?Px活性，提高了肝脏中GSH?Px活性和T?AOC，但对育肥猪的胴体品质和肉品质无显著的影响。
This experiment was to study the effects of tea polyphenol on growth performance, antioxidant ca?pacity, carcass performance and meat quality of finishing pigs, and discuss its application effects. Sixty (74.19±7.41) kg finishing pigs were divided into 2 groups with 6 replicates per group and 5 pigs per replicate. Pigs in control group were fed a basal diet, while pigs in tea polyphenol group were fed the basal diet supple?mented with 400 mg/kg tea polyphenol. The experiment lasted for 6 weeks. The results showed as follows:1) compared with the control group, tea polyphenol group significantly improved weight gain and average daily gain of pigs(P<0.05). 2) Compared with the control group, tea polyphenol group significantly reduced the activity of glutathion peroxidase ( GSH?Px) in serum ( P=0.05) , significantly increased the activity of GSH?Px ( P<0.01) and total antioxidant capacity ( T?AOC) ( P=0.05) in liver, and decreased the malondialdehyde ( MDA) content by 26.24% ( P=0.09) in liver of finishing pigs. Adding tea polyphenol additive could signifi?cantly decrease the expression of GSH?Px, catalase ( CAT) and quinone oxidoreductase 1 ( NQO1) in liver of finishing pigs ( P≤0.05) . 3) Compared with the control group, supplementation with tea polyphenol had no effects on carcass performance and meat quality (P>0.05). The pH after slaughter for 24 h and brightness (L?) value after slaughter for 45 min of pig muscle in tea polyphenol group were increased by 1.65% (P=0.09) and 3.74% (P=0.10), while L? value after slaughter for 24 h was decreased by 4.26% (P=0.10) compared with the control group. In conclusion, under the condition of this test, supplementation with 400 mg/kg tea polyphenol in the diet can significantly improve weight gain and average daily gain, reduce the activity of GSH?Px in serum, but increase the activity of GSH?Px and T?AOC in liver of finishing pigs. How?ever, supplementation with tea polyphenol has no significantly effects on carcass performance and meat quality of finishing pigs.
This experiment was to study the effects of tea polyphenol on growth performance, antioxidant ca?pacity, carcass performance and meat quality of finishing pigs, and discuss its application effects. Sixty (74.19±7.41) kg finishing pigs were divided into 2 groups with 6 replicates per group and 5 pigs per replicate. Pigs in control group were fed a basal diet, while pigs in tea polyphenol group were fed the basal diet supple?mented with 400 mg/kg tea polyphenol. The experiment lasted for 6 weeks. The results showed as follows:1) compared with the control group, tea polyphenol group significantly improved weight gain and average daily gain of pigs(P<0.05). 2) Compared with the control group, tea polyphenol group significantly reduced the activity of glutathion peroxidase ( GSH?Px) in serum ( P=0.05) , significantly increased the activity of GSH?Px ( P<0.01) and total antioxidant capacity ( T?AOC) ( P=0.05) in liver, and decreased the malondialdehyde ( MDA) content by 26.24% ( P=0.09) in liver of finishing pigs. Adding tea polyphenol additive could signifi?cantly decrease the expression of GSH?Px, catalase ( CAT) and quinone oxidoreductase 1 ( NQO1) in liver of finishing pigs ( P≤0.05) . 3) Compared with the control group, supplementation with tea polyphenol had no effects on carcass performance and meat quality (P>0.05). The pH after slaughter for 24 h and brightness (L?) value after slaughter for 45 min of pig muscle in tea polyphenol group were increased by 1.65% (P=0.09) and 3.74% (P=0.10), while L? value after slaughter for 24 h was decreased by 4.26% (P=0.10) compared with the control group. In conclusion, under the condition of this test, supplementation with 400 mg/kg tea polyphenol in the diet can significantly improve weight gain and average daily gain, reduce the activity of GSH?Px in serum, but increase the activity of GSH?Px and T?AOC in liver of finishing pigs. How?ever, supplementation with tea polyphenol has no significantly effects on carcass performance and meat quality of finishing pigs.