日粮中添加湿发酵饲料对育肥猪肉品质及抗氧化性能的影响

Effects of Dietary Supplementation of Wet Fermented Feed on Quality and Antioxidant Property of Fattening Pork

为研究日粮中添加湿发酵饲料对育肥猪肉品质及抗氧化性能的影响,本实验以三元猪研究对象,在实验组日粮中添加10%的湿发酵饲料(含发酵豆粕、发酵玉米和发酵麸皮),出栏后取臀肉进行实验,分析对照组与样品组的相关指标变化,并进行感官评定。结果表明:与对照组相比,添加10%湿发酵饲料组的滴水损失率显著降低了29.80%(P<0.05),但在剪切力上无显著性差异(P>0.05);样品组的臀肉红度值(a*)与黄度值(b*)显著升高(P<0.05),色泽更加饱满鲜艳。两组的抗氧化能力有显著性差异(P<0.05),样品组的总抗氧化能力(The total antioxidant capacity,T-AOC)、超氧化物歧化酶(Superoxide dismutase,SOD)活力、谷胱甘肽过氧化物酶(Glutathione peroxidase,GSH-PX)活力均显著提高(P<0.05),分别提高了51.90%、37.51%、29.63%,丙二醛(Malonaldehyde,MDA)含量显著降低了10.73%(P<0.05),蛋白游离羰基含量无显著性差异(P>0.05)。电子鼻结果显示,两组肉样间的风味差异较大,实验组肉样风味更加丰富。感官评定结果显示,实验组在总分、风味、多汁感、整体评价上均显著高于对照组(P<0.05)。综上所述,添加10%湿发酵饲料的日粮可以提高三元猪的保水性及其抗氧化性能,改善猪肉品质。

This research was designed to explore the effects of adding 10% wet fermented feed to fattening pork quality and antioxidant properties. In this study, ternary pig research subjects added 10% wet fermentation feed(including fermented soybean meal, fermented corn and fermented bran) to the diet of the experimental group. After the pigs came out of the pen,the buttocks were selected for experimentation. The relevant indicator changes in the control group and the experimental group were analyzed and the sensory assessment was performed. The results showed that the drip loss rate of the 10% wet fermentation feed group was significantly reduced by 29.80% compared with the control group(P<0.05). There was no significant difference in shear force(P>0.05). The meat redness value(a*) and yellowness value(b*) of the experimental group were significantly increased(P<0.05), which indicated that the flesh color of the group was more plump and vivid.There were significant differences in antioxidant capacity between the two groups(P<0.05). Among them, the total antioxidant capacity(T-AOC), superoxide dismutase(SOD) activity and glutathione peroxidase(GSH-PX) activity in the experimental group were significantly higher than those in the control group(P<0.05), with 51.90%, 37.51% and 29.63%respectively. malonaldehyde(MDA) content was significantly reduced by 10.73%(P<0.05), and protein free carbonyl content was not significantly reduced(P>0.05). The results of the electronic nose experiment showed that the flavor difference between the two groups of meat samples was larger, and the meat sample flavor of the experimental group was more abundant. The sensory evaluation results showed that the experimental group was significantly higher than the control group in terms of total score, flavor, juiciness and overall evaluation(P<0.05). In conclusion, the addition of 10% wet fermented feed in the diet could improve the water holding capacity and antioxidant properties, thereby improving pork quality.