五味子、柠檬酸对生长肥育猪抗氧化功能和肉品质的影响

Effects of Schisandra Chinesnsis and Citric Acid on Antioxidant Status and Meat Quality of Finishing Pigs

试验选择平均体重(20.8±0.9)kg的二元杂交(大白×长白)猪96头。随机分为4组,每组4个重复,公、母各半。对照组饲喂基础日粮,试验组日粮分别添加1%柠檬酸(CA组)、0.5%五味子(SC组)和1%CA+0.5%SC(CA+SC组),研究五味子、柠檬酸对生长肥育猪抗氧化功能和肉品质的影响。结果表明:日粮中添加0.5%SC、1%CA或1%CA+0.5%SC可显著降低背最长肌、血清、组织中丙二醛(MDA)含量(P<0.05);添加0.5%SC或1%CA+0.5%SC可显著提高血清与组织中超氧化物歧化酶(SOD)和谷胱甘肽还原酶(GR)活性(P<0.05);添加0.5%SC可显著降低背最长肌滴水损失(P<0.05)。从试验结果可以看出,日粮中添加五味子与柠檬酸可提高血清与组织的抗氧化能力,改善部分肉品品质。

This study was designed to investigate effect of schisandra chinesnsis（SC）,citric acid（CA） and their complex（1%CA＋0.5%SC） on antioxidant status and meat quality of finishing pigs.Ninety six crossbred（Yorkshire × Landrace） pigs（BW=20.8±0.9 kg） were randomly assigned to one of four dietary treatments（4 pensper treatment）,6 pigs per pen（3 gilts and 3 barrows）.Testing groups were fed basal diet supplemented with 1%CA,0.5%SC and 1%CA＋0.5%SC respectively.Control group was fed a corn-soybean meal basal diet.The result showed that compared with the control group,diets supplemented with SC,CA or complex significantly reduced malondialdehyde（MDA） concentration of tissues and sera of pigs（P 0.05）.Superoxide dismutase（SOD） and glutathione reductase（GR） activity of tissues and sera of pigs were significantlyelevatedby supplementation SC or complex（P 0.05）.Diets supplemented with SC,CA or complex decreased MDA concentration of LM and SC supplementation decreased drip loss of LM（P 0.05）.The results suggested that diets supplemented with SC,CA and complex enhanced antioxidant status,so some meat quality of finishing pigs was improved effectively.