日粮添加氧化鱼油及硒和维生素E对育肥猪生产性能的影响

Effect of Dietary Supplementation of Oxidative Fish Oil and Selenium and Vitamin E on Growth Performance and Meat Quality of Finishing Pigs

试验旨在研究氧化鱼油对育肥猪后期生产性能和冷藏生猪肉肉质的影响以及硒和维生素E的抗氧化作用。将40头DLY杂交猪（59.4kg）分为4个处理,对照组和3个添加剂组（0.3mg/kg硒,100mg/kg维生素E,0.3mg/kg硒＋100mg/kg维生素E）。试猪平均体重为81.3kg时,将每个处理的10头猪各分为2组,分别在日粮中添加5%新鲜和氧化鱼油,试猪于平均体重109.8kg时屠宰取样。结果表明：①各处理组血清乳酸脱氢酶（LDH）和冷藏0-6d肉样的TVB-N、pH、L^＊无显著差异。②氧化鱼油显著提高肌肉丙二醛（MDA）含量,肉色b^＊值和血清尿素氮（BUN）、丙二醛（MDA）（P〈0.05）;③油脂和添加剂在日增重（ADG）、滴水损失、肉色a^＊值、血清超氧化物歧化酶（SOD）和谷胱甘肽过氧化物酶（GPx）活性上表现显著的互作效应（P〈0.05）。本试验结果表明育肥后期添加5%氧化鱼油5周,对冷藏2d肉样b^＊值和2、4d肉样MDA含量有显著影响,硒和维生素E表现显著的抗氧化效应和与氧化鱼油的互作效应,硒＋维生素E的添加在氧化鱼油组的作用效应大于新鲜鱼油组。

A study was conducted to characterize the effects of oxidative fish oil on performances and pork quality , and to determine the effect of Se and vitamin E for antioxidant defense. A total of 40 crossbred pigs （Duroc ×Landrace × Yorkshire） with an average weight of 59.4 kg were individually penned and fed four experimental diets containing control group and the additive treatments （0.3 mg/kg Se,100 mg/kgVE,0.3 mg/kg Se＋100 mg/kgVE）; Every group was divided into two groups of 5 pigs each group and fed two diets containing 5% untreated （POV 36.40 meq/kg） and oxidative （POV 104.62 meq/kg） fish oil in averaging 81.3 kg. At 109.8 kg of BW, 40 pigs were slaughtered as a subsample to evaluate dietary effects on pork quality. No significant effects on animal performances and total volatile basic nitrogen, pH, L^＊ of meat were observed among the dietary treatments （P〉0.05）. Pigs fed diets without additives and oxidized dietary lipids showed increased b^＊, malonaldehyde contents of meat and malonaldehyde, BUN contents of serum indicating a response to oxidative stress （P〈0.05）, it could be alleviated significantly by 0.3 mg/kgSe＋100 mg/kgVE supplementation （P〈0.05）. The interactive effect of the fat and additives was observed in ADG, drop loss, a^＊ of meat and SOD,GPx activities in serum（P〈0.05）. The results indicated that the antioxidant effect of Se and VE and the interactive effect of the fat and additives was observed, but no significant differences in dietary oxidative oil and animal performance or meat quality.