饲粮精氨酸与丙氨酸对环江香猪肉质、氨基酸组成及抗氧化功能的影响  

Effects of Dietary Arginine and Alanine on Meat Quality,Amino Acid Composition and Antioxidant Function in Huanjiang Mini-Pigs

作　　者：吴琛[1,2] 刘俊锋[1,2] 孔祥峰[1,3] 杨焕胜[1] 印遇龙[1] 杨家晃[2] 

机构地区：[1]中国科学院亚热带农业生态研究所中国科学院亚热带农业生态过程重点实验室/湖南省畜禽健康养殖工程技术研究中心,长沙410125 [2]广西大学动物科学技术学院,南宁530005 [3]中国科学院环江喀斯特农业生态试验站,环江547100

出　　处：《动物营养学报》2012年第3期528-533,共6页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家自然科学基金项目(30901040;30928018)

摘　　要：本试验旨在研究饲粮精氨酸与丙氨酸对环江香猪肉质、氨基酸组成及抗氧化功能的影响,选用体重为28～33 kg的环江香猪16头(公母各占1/2),按体重相近原则随机分为2组,每组4个重复,每个重复2头猪。丙氨酸组在基础饲粮中外源添加1.71%的L-丙氨酸(等氮对照),精氨酸组在基础饲粮中外源添加0.83%的L-精氨酸和0.88%的米糠。试验期为45 d。结果表明:与丙氨酸组相比,精氨酸组瘦肉率显著提高(P<0.05),脂肪率和背最长肌中粗脂肪含量显著降低(P<0.05);肝脏丝氨酸、缬氨酸、亮氨酸和异亮氨酸含量显著提高(P<0.05);血浆过氧化氢酶活性显著提高(P<0.05),丙二醛含量显著降低(P<0.05)。上述结果提示,饲粮中适宜水平的精氨酸可提高环江香猪瘦肉率,降低脂肪率,增强机体抗氧化功能,从而改善部分肉品质指标。This study was conducted to determine the effects of dietary arginine and alanine on meat quality,amino acid composition and antioxidant function in Huanjiang mini-pigs.Sixteen Huanjiang mini-pigs(male∶female=1∶1) with body weight of 28 to 33 kg were used and randomly assigned into 2 groups with 4 replicates per group and 2 pigs in each replicate,representing supplementation of 1.71% L-alanine(isonitrogenous control,alanine group) or 0.83% L-arginine+0.88% rice bran(arginine group).The experiment lasted for 45 d.The results showed that compared with the alanine group,the lean meat percentage in arginine group was increased(P<0.05),while total fat percentage and crude fat content of longissimus dorsi were decreased(P<0.05);the contents of serine,valine,leucine and isoleucine in liver of pigs in arginine group were increased(P<0.05);arginine diet increased the plasma catalase activity(P<0.05),while decreased the plasma malondialdehyde content(P<0.05).These findings indicate that the dietary arginine with suitable level can improve meat quality by increasing lean meat percentage and antioxidant capacity and decreasing total fat percentage in Huanjiang mini-pigs.

关 键 词：精氨酸 环江香猪 肉质 抗氧化功能 

分 类 号：S828[农业科学—畜牧学]