宰前短期饮水中添加VC对育肥猪肉品质的影响

Effects of vitamin C added in the drinking water on the meat quality of finishing pigs for a short time before slaughter

试验考察宰前48 h饮水中添加VC对育肥猪血液指标、肉品质的影响。结果表明:宰前饮水短期添加VC对育肥猪胴体品质无影响;与对照组相比,添加VC 500和1 000 mg/L组血浆VC含量提高(P<0.05),肉的亮度L24*h降低(P<0.05);添加500 mg/L组肉的红度(a2*4 h)增加(P<0.05)。添加VC 500和1 000 mg/L两组间各项指标差异不显著(P>0.05)。本试验表明饮水中短期添加VC的适宜量为500 mg/L。

The study determined the effects of vitamin C （VC） supplemented in the drinking water on pork quality and blood parameters of finishing pigs for 48 h before slaughter. The results indicated that supplementation of VC in the drinking water did not influence carcass traits of finishing pigs for a short time before slaughter. Compared to control group, supplementation of VC 500 mg/L and 1 000 mg/L increased VC content in plasma（P〈0.05） and decreased L24 h value of the meat（P〈0.05） Supplementation of VC 500 ,mg/L increased az44 h value of the meat（P〈0.05）. There was no difference between meat quality traits of supplementation of VC 500 mg/L and 1 000 mg/L. These data indicated that appropriate amount of of VC added in the drinking water for a short time was 500 mg/L.