肥育后期添加维生素E、吡啶羧酸铬对肥育猪肉品品质的影响

Effects of Vitamin E,Chromium Picolinate on Meat Quality of Growth-finished Pig

主要研究了维生素E、吡啶羧酸铬对于肥育猪肉品品质的影响效果。试验将45头体重80 kg左右二元杂交猪(杜长),随机分配到对照组和试验组,共分为3组,每组设3个重复,每个重复5头猪。结果表明,维生素E对于肉色、滴水损失、肌乳酸、肌糖原、挥发性盐基氮具有明显的改善作用,而对于大理石花纹评分、pH值、肌内脂肪的作用效果不明显。吡啶羧酸铬对于肉色、肌乳酸、挥发性盐基氮具有明显的改善作用,而对于大理石花纹评分、pH值、肌内脂肪、肌糖原的作用效果不明显,对于滴水损失还有不利的影响。

This study was intended to investigate effects of chromium picolinate and vitamin E on meat quality. Forty-five pigs（DurocXLandrace） averaging 80kg were randomly allocated in to three treatments with three replicates per treatment and five pigs per replicate. Meat color,drop loss,p-lactic acid,muscle glycogen,total volatile basic nitrogen were significantly influenced by the vitamin E,but there was no significant difference in marbling score,pH,intramuscular fat. Meat color,p-lactic acid,total volatile basic nitrogen were significantly influenced by chromium picolinate,but there was no significant difference in marbling score,pH,intramuscular fat and muscle glycogen. In the same time chromium picolinate has negative impact on drop loss.