The current study was to investigate the effects of cysteamine （CS） on carcass characteristics, meat quality, and antioxidant status in finishing pigs. A total of 24 crossbred （PIC variety） finishing pigs （60.05&...The current study was to investigate the effects of cysteamine （CS） on carcass characteristics, meat quality, and antioxidant status in finishing pigs. A total of 24 crossbred （PIC variety） finishing pigs （60.05±1.24 kg, 12 gilts and 12 barrows） were assigned randomly to one of the three dietary groups, with four pens/group （one gilt and one barrow per pen）. Pigs were fed with a basal diet containing 0 （control）, 70, or 140 mg/kg CS for 47 days. The results indicated that dietary CS supplementation increased （P〈0.05） the average daily gain and feed intake with optimal responses occurring at 70 mg/kg. Dietary supplementation of CS increased （P〈0.05） the dressing percentage and lean percentage of finishing pigs with optimal responses occurring at 140 mg/kg. The CS supplementation, however, had no effect （P〉0.05） on meat quality. Dietary CS supplementation increased （P〈0.05） total antioxidant capacity （T-AOC） and decreased malondialdehyde （MDA） with optimal responses occurring at 70 mg/kg. CS supplementation at both 70 mg/kg and 140 mg/kg doses improved （P〈0.05） the muscle RNA/DNA ratio. Collectively, the results suggest dietary supplementation of 70 mg/kg CS could significantly improve growth performance and antioxidant status without adverse effects on the gastrointestinal tracts in finishing pigs while the 140 mg/kg CS supplementation improved the carcass quality. However, meat quality was not affected by CS supplementation.展开更多
文摘The current study was to investigate the effects of cysteamine （CS） on carcass characteristics, meat quality, and antioxidant status in finishing pigs. A total of 24 crossbred （PIC variety） finishing pigs （60.05±1.24 kg, 12 gilts and 12 barrows） were assigned randomly to one of the three dietary groups, with four pens/group （one gilt and one barrow per pen）. Pigs were fed with a basal diet containing 0 （control）, 70, or 140 mg/kg CS for 47 days. The results indicated that dietary CS supplementation increased （P〈0.05） the average daily gain and feed intake with optimal responses occurring at 70 mg/kg. Dietary supplementation of CS increased （P〈0.05） the dressing percentage and lean percentage of finishing pigs with optimal responses occurring at 140 mg/kg. The CS supplementation, however, had no effect （P〉0.05） on meat quality. Dietary CS supplementation increased （P〈0.05） total antioxidant capacity （T-AOC） and decreased malondialdehyde （MDA） with optimal responses occurring at 70 mg/kg. CS supplementation at both 70 mg/kg and 140 mg/kg doses improved （P〈0.05） the muscle RNA/DNA ratio. Collectively, the results suggest dietary supplementation of 70 mg/kg CS could significantly improve growth performance and antioxidant status without adverse effects on the gastrointestinal tracts in finishing pigs while the 140 mg/kg CS supplementation improved the carcass quality. However, meat quality was not affected by CS supplementation.
