Effect of Dietary Supplementation of Fu-libao and Glutamic Acid on Finishing and Slaughter Performance and Meat Quality of Pigs  

作　　者：Yang Cui Luo Sicong Yang Jiahuang Qiu Jinhua Wu Zhuyue 

机构地区：[1]Guangxi Institute of Animal Science,Nanning 530001,China

出　　处：《Animal Husbandry and Feed Science》2020年第1期26-30,共5页动物与饲料科学（英文版）

基　　金：Major Special Project of Science and Technology Innovation-driven Development in Guangxi Province(GK AA17204052);Special Project of Basic Scientific Research Operating Expenses of Directly Affiliated Public-Interest Research Institutions in Guangxi Province(GMYK 2019-9);Special Fund Project of Central Government Guiding the Development of Local Science and Technology(GK ZY18076011).

摘　　要：[Objective]The paper was to investigate the effect of dietary supplementation of Fu-libao and L-glutamic acid on finishing and slaughter performances and meat quality trait of"L(Large Yorkshire)×L(Landrace)"crossbred pigs.[Method]Twelve individuals of L×L crossbred pigs with similar body weight of about 51 kg were selected.The pigs were randomly divided into two groups,three replicates each group,two piglets each replicate.The pigs in control group were fed with conventional diet(control diet),and pigs in treatment group were fed with the control diet added with 0.1%Fu-libao(mainly contained soybean phospholipid)and 0.6%L-glutamic acid.All the pigs were under the same feeding conditions except for different diets during the trial.At the end of the trial,one pig with similar body weight was selected from each replicate for slaughter and determination of meat quality.[Result]Dietary supplementation of Fu-libao and L-glutamic acid had no significant impact on finishing performance of pigs between the two groups(P>0.05),but the back fat thickness of pigs in treatment group was increased(P<0.05).On the contrary,the longissimus muscle(LM)area,meat color and water-holding capacity(WHC)were reduced significantly compared with the control group(P<0.05).However,the contents of glutamic acid,glysine,alanine,threonine,proline,valine and arginine in LM were increased significantly compared with the control group(P<0.05);moreover,the total amino acid and total flavor amino acid contents in LM were increased by 5.85%(P<0.05)and 6.87%(P<0.05)respectively.In addition,the content of intramuscular fat(IMF)in LM was improved from 5.11±0.24(control group)to 8.86±0.52(treatment group)(P<0.05).[Conclusion]Although dietary supplementation of Fu-libao and L-glutamic acid did not increase the finishing and slaughter performances of L×L crossbred pigs,it significantly enhanced the contents of total amino acid,total flavor amino acid and IMF,and significantly improved meat quality.

关 键 词：Fu-libao L-glutamic acid FINISHING SLAUGHTER performance MEAT quality 

分 类 号：S828.5[农业科学—畜牧学]