紫苏油对育肥猪血清脂质指标、胴体性能及肉品质的影响

Effects of Perilla Oil on Serum Lipid Indices,Carcass Performance and Meat Quality of Finishing Pigs

本试验研究旨在紫苏油替代豆油对育肥猪血清脂质指标、胴体性能、肉品质以及背最长肌脂肪酸组成的影响。采用单因素完全随机设计,将120头60 kg左右的“杜×长×大”三元杂交育肥猪随机分为4个组,每组3个重复,每个重复10头猪。用紫苏油等重量替代豆油,使4种试验饲粮中紫苏油的替代水平分别为0、33%、67%和100%。预试期7 d,正试期68 d。结果表明:1)紫苏油替代水平为100%时显著降低了血清胆固醇(TC)和低密度脂蛋白-胆固醇(LDL-C)含量(P<0.05),显著提高了血清高密度脂蛋白-胆固醇(HDL-C)含量(P<0.05)。紫苏油替代水平对血清甘油三酯(TG)含量没有显著影响(P>0.05)。2)紫苏油替代水平为67%和100%时显著提高了育肥猪胴体重(P<0.05),紫苏油替代水平为100%时显著提高了育肥猪眼肌面积(P<0.05)。紫苏油替代水平对育肥猪屠宰率、胴体直长、背膘厚和头重没有显著影响(P>0.05)。3)紫苏油替代水平为67%时显著提高了猪肉大理石花纹评分(P<0.05),但紫苏油替代水平对猪肉的肉色、滴水损失、熟肉率和pH没有显著影响(P>0.05)。4)饲粮紫苏油替代水平为100%时显著提高了背最长肌中α-亚麻酸、二十碳五烯酸(EPA)和n-3多不饱和脂肪酸(n-3 PUFA)含量(P<0.05),同时显著降低了n-6/n-3及硬脂酸含量(P<0.05)。由此可见,饲粮中较高的紫苏油替代水平(67%和100%)对育肥猪血清脂质指标、胴体性能、肉品质以及背最长肌中脂肪酸组成有较好的改善效果。

This experiment was conducted to study the effects of soybean oil replaced by perilla oil on serum lipid indices,carcass performance,meat quality and fatty acids composition in longissimus dorsi of finishing pigs.A completely randomized single factorial design was adopted in the experiment,a total of 120“Duroc×Landrace×Yorkshire”crossbred finishing pigs with an average initial body weight of about 60 kg were randomly divided into 4 groups with 3 replicates per group and 10 pigs per replicate.The soybean oil replaced by perilla oil by equal weight,and the perilla oil replacement levels in the 4 experimental diets were 0,33%,67% and 100%,respectively.The pre-experimental period lasted for 7 days,and the experimental period lasted for 68 days.The results showed as follows:1)the perilla oil replacement level of 100% significantly decreased the contents of total cholesterol(TC)and low density lipoprotein-cholesterol(LDL-C)in serum(P<0.05),and significantly increased the high density lipoprotein-cholesterol(HDL-C)content(P<0.05).The perilla oil replacement level had no significant effect on serum triacylglycerol(TG)content(P>0.05).2)The perilla oil replacement levels of 67% and 100% significantly increased the carcass weight of finishing pigs(P<0.05),and the perilla oil replacement level of 100% significantly increased the eye muscle area of finishing pigs(P<0.05).The perilla oil replacement level had no significant effect on slaughter rate,carcass length,backfat thickness and head weight of finishing pigs(P>0.05).3)The perilla oil replacement level of 67% significantly increased the meat marbling score(P<0.05),but the perilla oil replacement level had no significant effect on meat color,drip loss,cooked meat percentage and pH(P>0.05).4)The perilla oil replacement level of 100% significantly increased the contents ofα-linolenic acid,eicosapntemacnioc acid and n-3 PUFA in longissimus dorsi(P<0.05),and significantly decreased the n-6/n-3 and stearic acid content(P<0.05).In conclusion,dietary higher perilla oil replacement levels(67%and 100%)have better improvement effects on serum lipid indices,carcass performance,meat quality and fatty acids composition in longissimus dorsi of finishing pigs.