味精与高脂日粮对生长猪胴体性状与组成的影响

Effect of monosodium L-glutamate supplementation on carcass character and composition in growing pigs fed a normal-or high-fat diet

为了探讨味精与高脂日粮对生长猪胴体性状与组成的影响,选用25.0kg左右的三元杂交猪32头,随机分为基础日粮组、基础日粮+味精组、高脂日粮组、高脂日粮+味精组,饲喂30d后进行屠宰分割,测定胴体性状与组成。结果表明,高脂日粮组胴体脂肪率、腿臀比例、肉色评分、大理石纹评分、股二头肌肌内脂肪(IMF)和单不饱和脂肪酸(MUFA)含量均显著高于基础日粮组(p<0.05),胴体骨率和股二头肌多不饱和脂肪酸(PUFA)含量均显著低于基础日粮组(p<0.05);基础日粮+味精组胴体脂肪率、腿臀比例、肉色评分、大理石纹评分和股二头肌IMF含量均显著高于基础日粮组(p<0.05);高脂日粮+味精组腿臀比例、股二头肌IMF和不饱和脂肪酸含量均显著低于高脂日粮组(p<0.05),而股二头肌饱和脂肪酸含量显著高于高脂日粮组(p<0.05)。日粮添加味精有助于改善生长猪的胴体性状和组成。

This study was conducted to investigate the effect of monosodium L-glutamate（MSG） and high-fat（HF） diet on carcass character and composition in growing pigs.Thirty-two growing pigs with an initial body weight of 25.0kg were allocated into four groups, randomly, including basal diet group, MSG ＋ basal diet group, HF diet group,and MSG ＋ HF diet group.The carcass character and composition were determined after a 30d feeding. Result showed that total fat rate, ratio of hind leg to hip,scores of meat color and muscle marbling in HF diet group were higher（p 〈 0.05）, as well as contents of intramuscularly lipid and monounsaturated fatty acid of biceps femoris,while total bone rate and polyunsaturated fatty acid content of biceps femoris were Iower（p 〈 0.0.5） ,when compared with the basal diet group~ totar fat rate, ratio of hind leg to hip, scores of meat color and muscle marbling, and intramuscularly lipid content of biceps femoris in MSG ＋ basal diet group were higher（p 〈 0.0.5）than that in the basal diet group; MSG supplementation in HF diet decreased （p 〈 0.0.5）the ratio of hind leg to hip, contents of intramuscularly lipid and unsaturated fatty acid of biceps femoris while increased（p 〈 0.05）the content of saturated fatty acid than that of the HF diet group.These findings indicated that dietary supplementation with MSG could improve carcass character and composition in growing pigs.