辣木叶对育肥猪生长性能、屠宰性能、抗氧化功能和肉品质的影响

Effects of Moringa Leaf on Growth Performance,Slaughter Performance,Antioxidant Function and Meat Quality of Finishing Pigs

本试验旨在研究饲粮添加不同水平的辣木叶对育肥猪生长性能、屠宰性能、抗氧化功能和肉品质的影响。选用体况良好、平均体重为(65.40±1.63)kg的"杜×长×大"三元杂交育肥猪144头,随机分为4个组,每组6个重复,每个重复6头猪。对照组饲喂基础饲粮,试验组分别饲喂在基础饲粮中添加3%、6%和9%辣木叶的试验饲粮。预试期7 d,正试期45 d。结果表明:1)与对照组相比,6%辣木叶组育肥猪的终末体重和平均日增重显著提高(P<0.05),3%和6%辣木叶组育肥猪的料重比显著降低(P<0.05)。2)与对照组相比,6%辣木叶组育肥猪的胴体直长显著增加(P<0.05),6%辣木叶组育肥猪的背膘厚度显著降低(P<0.05)。3)与对照组相比,6%和9%辣木叶组育肥猪的血清超氧化物歧化酶(SOD)活性显著提高(P<0.05),3%、6%和9%辣木叶组育肥猪的血清丙二醛含量显著降低(P<0.05)。4)饲粮中添加辣木叶对育肥猪肌肉干物质、粗蛋白质和粗脂肪含量无显著影响(P>0.05)。与对照组相比,6%和9%辣木叶组育肥猪的肌肉SOD活性和总抗氧化能力显著提高(P<0.05)。综上所述,饲粮中添加辣木叶可以提高育肥猪的生长性能和抗氧化功能,改善肉品质。本试验条件下,辣木叶适宜添加水平为6%。

This experiment was conducted to study the effects of dietary different supplemental levels of Moringa leaf on growth performance,slaughter performance,antioxidant function and meat quality of finishing pigs.A total of 144 cross-bred（ Duroc×Landrace×Yorkshire） finishing pigs with a similar initial weight of（ 65.40±1.63） kg were selected and randomly allotted into 4 groups with 6 replicates per group and 6 pigs per replicate.Pigs in the control group were fed a basal diet,and the others in the experimental groups were fed the basal diets supplemented with 3%,6% and 9% Moringa leaf,respectively. The pre-experimental period lasted for 7 days,and the experimental period lasted for 45 days. The results showed as follows： 1） compared with the control group,the final body weight and average daily gain of finishing pigs in 6% group were significantly increased（ P0.05）,the ratio of feed to gain of finishing pigs in 3% and 6% groups was significantly decreased（ P0.05）. 2） Compared with the control group,the carcass straight length of finishing pigs in 6% group was significantly increased（ P 0. 05）,the backfat thickness of finishing pigs in 6% group was significantly decreased（ P0.05）. 3） Compared with the control group,the serum superoxide dismutase（ SOD） activity of finishing pigs in 6% and 9% groups was significantly increased（ P0.05）,the serum malondialdehyde content of finishing pigs in 3%,6% and 9% groups was significantly decreased（ P0.05）. 4） Dietary Moringa leaf had no significant effects on the contents of dry matter,crude protein and ether extract in meat of finishing pigs（ P0.05）. Compared with the control group,the meat SOD activity and total antioxidant capacity of finishing pigs in 6% and 9% groups were significantly increased（ P0.05）. In conclusion,dietary Moringa leaf can increase the growth performance and antioxidant function,and improve the meat quality. The suitable supplemental level of Moringa leaf is 6%.