姜黄素在育肥猪中应用效果的研究  

The Applied Effects of Curcumin in Finishing Swine

作　　者：周明[1] 张靖[1] 申书婷[1] 王欢[1] 李泽阳[1] 陈征义 

机构地区：[1]安徽农业大学动物科技学院,合肥230036 [2]广州市信农饲料科技有限公司,广州510540

出　　处：《中国粮油学报》2014年第3期67-73,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：研究了姜黄素在育肥猪中的应用效果。选取64头体重约70 kg的杜×长×大三元杂交猪,将其分为4组,每组16头猪。在基粮中加50 mg/kg喹烯酮后,喂第1组(对照组)猪;在基粮中分别加200、300、400 mg/kg姜黄素后,相应地喂第2、3、4组猪,饲养试验期40 d。试验结果如下:1)第3、4组猪平均日增重比对照组分别提高12.32%(P<0.01)、9.35%(P<0.05);第3、4组猪对饲料转化率分别比对照组提高12.69%(P<0.05)、9.92%(P>0.05)。2)第2和第4组猪血清谷丙转氨酶活性有显著的差异(P<0.05);第3、4组猪血清谷草转氨酶活性分别比对照组降低13.38%、21.75%(P<0.05),但第2组猪血清谷草转氨酶活性高于对照组(P<0.05);第4组猪血清总蛋白比对照组提高6.10%(P<0.05);第4组猪血清葡萄糖比对照组提高12.28%(P<0.05);与对照组比较,第2、3、4组猪血清丙二醛含量不同程度地降低。3)猪肌肉pH值随姜黄素在饲粮中添加量的增加而有下降的趋势;第3、4组猪肌肉滴水损失量分别与第2组有显著的差异(P<0.05)。4)第4组猪瘟血清抗体比对照组提高7.74%(P<0.05);第3、4组猪O型口蹄疫血清抗体显著高于第1、2组(P<0.05);第3、4组猪蓝耳病血清抗体不同程度地升高,分别比对照组提高6.15%、8.46%。这些结果表明:姜黄素对猪体健康有增进作用;能改善肉质;不同程度地提高猪的日增重、饲料转化率和血清葡萄糖、总蛋白浓度、病原抗体效价;谷草、谷丙转氨酶活性和丙二醛含量不同程度地降低。根据生产性能,育肥猪饲粮中姜黄素的适宜添加量是300 mg/kg;而按血清生化指标,则为400 mg/kg。Abstract The effects of applied effects of curcumin in pigs have been studied in the paper. 64 healthy,three-way crossbred （ Duroc × Landrace × Yorkshire） finishing pigs weighting about 70 kg have been divided into 4 groups for each group of 16 pigs. The group 1 （control group）pigs were fed for basal diet as supplemented 50 mg/kg quinoce-tone ： the group 2 - 4 pigs were respectively fed for basal diet as supplemented 200 and 300 and 400 mg/kg curcumin. Feeding experimental period was 40 d. Feeding experimental results were as follows： ADG of group 3,4 pigs were higher than group 1 by 12.32% （P 〈0.01 ） ,9.35% （P 〈0.05 ）. FCR of group 3,4 pigs was higher than group 1 by 12.69% （ P 〈 0.05 ） and 9.92% （ P 〉 0.05 ）, respectively. There were significant differences in the GPT activities inserum between group 2 and group 4 （ P 〈 0.05 ）. GOT activities in serum of the experimental group 3,4 pigs were low- er than the control 1 group by 13.38% （ P 〈 0.05 ） ,21.75% （ P 〈 0.05 ）, but GOT activities in serum of the group 2 pigs were higher than the control group（P 〈0.05） ：TP in serum of group 4 pigs was higher than group 1 by 6.10% （P 〈 0.05 ）, Glu in serum of group 4 pigs were higher than group 1 by 12.28% （P 〈 0.05 ）. The concentration of MDA in serum of groups 2,3 and 4 pigs was decreased at a different degree, pH value had decreasing trend with cur-cumin increase in diet; there were＇ significant differences （ P 〈 0.05 ） in drip loss between group 3 and 4. Swine fever antibady of group 4 pigs was 7.74% higher than group 1 （ P 〈 0.05 ） ; feet and mouth of groups 3 and 4 pigs were markedly higher than groups 1 and 2 （P 〈 0.05） ： PRRS antibady in serum of the groups 3 and 4 pigs was increased by 6.15% and 8.46% respectively than group 1. Based on the above experimental results, the conclusion could be determined：the supplement of curcumin in diet has active effect on pig body health;at different degree, improved ADG, FC1R, Glu

关 键 词：姜黄素 育肥猪 应用效果 

分 类 号：TQ646[化学工程—精细化工]