牛磺酸对育肥猪生长性能、肉品质、抗氧化功能及肌肉能量代谢的影响

Effects of Taurine on Growth Performance,Meat Quality,Antioxidant Function and Muscle Energy Metabolism of Finishing Pigs

本试验旨在研究饲粮中添加牛磺酸对育肥猪生长性能、肉品质、抗氧化功能及肌肉能量代谢的影响。试验选用体重78 kg左右的“杜长大”育肥猪48头,按照随机区组设计分为2组,每组4个重复,每个重复6头猪。对照组饲喂基础饲粮,试验组在基础饲粮中添加2000 mg/kg牛磺酸。试验期39 d。试验开始和结束时,对试验猪进行空腹称重,记录每个重复耗料量,计算平均日增重(ADG)、平均日采食量(ADFI)和料重比(F/G)。试验第39天,每重复选取3头接近平均体重的试验猪前腔静脉采血,测定血清抗氧化指标。试验结束后,每重复选取2头接近平均体重的试验猪进行屠宰,取背最长肌和肝脏样品,测定抗氧化和肌肉品质、能量代谢指标。结果表明:1)与对照组相比,试验组育肥猪ADG提高了8.11%(P<0.05),ADFI和F/G无显著差异(P>0.05)。2)与对照组相比,饲粮添加牛磺酸显著提高了育肥猪背最长肌pH45 min、肌红蛋白含量和肉色红度(a*)值(P<0.05),但对背最长肌pH24 h、滴水损失、压榨损失、剪切力、肉色黄度(b*)值和亮度(L*)值均无显著影响(P>0.05)。3)与对照组相比,饲粮添加牛磺酸显著提高了育肥猪肝脏总抗氧化能力(T-AOC)(P<0.05),显著降低了肝脏丙二醛(MDA)含量(P<0.05),但对血清、肌肉的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、谷胱甘肽过氧化物酶(GSH-Px)活性和还原型谷胱甘肽(GSH)、氧化型谷胱甘肽(GSSG)、MDA、硫代巴比妥酸反应物(TBARS)含量以及T-AOC均无显著影响(P>0.05)。4)与对照组相比,饲粮添加牛磺酸显著提高了育肥猪背最长肌琥珀酸脱氢酶(SDH)、苹果酸脱氢酶(MDH)和肌酸激酶(CK)活性(P<0.05),显著降低了背最长肌乳酸脱氢酶(LDH)活性(P<0.05)。综上所述,饲粮添加2000 mg/kg牛磺酸能显著改善育肥猪肝脏抗氧化能力,调节肌肉能量代谢关键酶活性,改善生长性能和肉品质。

This study was conducted to investigate the effects of taurine on growth performance,meat quality,antioxidant function and muscle energy metabolism of finishing pigs.A total of 48 crossbred(Duroc×Landrace×Yorkshire)finishing pigs weighted about 78 kg were selected and randomly allocated into 2 groups with 4 replicates per group and 6 pigs per replicate by a completely randomized block design.Pigs in the control group were fed a basal diet,while the others in the trial group were fed the basal diet supplemented with 2000 mg/kg taurine.The experiment lasted for 39 days.According to the body weight on an empty stomach at the beginning and end of the experiment and records of feed intake by replicate,the average daily gain(ADG),average daily feed intake(ADFI)and ratio of feed to gain(F/G)were calculated.On day 39,three pigs of each replicate which body weight were similar to average body weight were selected to collect anterior vena cava blood for analysis of serum antioxidant indices.After the end of experiment,two pigs of each replicate which body weight were similar to average body weight were selected for slaughter determination,and samples of longissimus dorsi muscle and liver were collected for analysis of antioxidant,meat quality and energy metabolism indices.The results showed as follows:1)compared with the control group,the ADG of finishing pigs in the trial group was significantly increased by 8.11%(P<0.05),but the ADFI and F/G were not significantly changed(P>0.05).2)Compared with the control group,dietary taurine significantly increased the pH45 min,myoglobin content and redness(a*)value in longissimus dorsi muscle of finishing pigs(P<0.05),but had no significant effects on the pH24 h,drip loss,milling loss,shear force,yellowness(b*)value and lightness(L*)value in longissimus dorsi muscle(P>0.05).3)Compared with the control group,dietary taurine significantly increased the total antioxidant capacity(T-AOC)in liver of finishing pigs(P<0.05),significantly decreased the malondialdehyde(MDA)content in liver(P<0.05),but had no significant effects on the activity of superoxide dismutase(SOD),catalase(CAT),glutathione peroxidase(GSH-Px)and contents of reduced glutathione(GSH),oxidized glutathione(GSSG),MDA and thiobarbituric acid-reactive substances(TBARS)as well as T-AOC both in serum and muscle(P>0.05).4)Compared with the control group,dietary taurine significantly increased the activity of succinate dehydrogenase(SDH),malate dehydrogenase(MDH)and creatine kinase(CK)in longissimus dorsi muscle of finishing pigs(P<0.05),and significantly decreased the lactate dehydrogenase(LDH)activity in longissimus dorsi muscle(P<0.05).In conclusion,dietary taurine can significantly enhance the antioxidant capacity in liver,regulate the key enzyme activity in muscle energy metabolism,and improve the growth performance and meat quality of finishing pigs.