白藜芦醇对生长肥育期宁乡猪肉品质的影响  

Effects of Resveratrol on Meat Quality of Growing andFattening Ningxiang Pigs

作　　者：段平男 杨婷 陈佳亿 秦昆鹏 赵玉蓉[1] DUAN Pingnan;YANG Ting;CHEN Jiayi;QIN Kunpeng;ZHAO Yurong(College of Animal Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学动物科学技术学院,长沙410128

出　　处：《动物营养学报》2021年第8期4364-4372,共9页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：湖南省教育厅重点项目(18A087)。

摘　　要：本试验旨在研究饲粮中添加白藜芦醇对生长肥育期宁乡猪肉品质的影响。选用体重(43±1)kg的宁乡猪24头,随机分为2个组,每组6个重复,每个重复2头(公母各占1/2)。对照(CON)组饲喂基础饲粮,白藜芦醇(RES)组饲喂在基础饲粮中添加300 mg/kg白藜芦醇的试验饲粮。试验期80 d。饲养结束后,每栏取1头体重接近平均体重的猪进行屠宰,并采集背最长肌、股二头肌及腰大肌样品,用于肉品质指标检测。结果表明:1)饲粮中添加白藜芦醇对宁乡猪的生长性能和肌肉主要营养成分含量均无显著影响(P>0.05)。2)与对照组相比,白藜芦醇组宁乡猪宰后24 h背最长肌的红度(a^(*))显著提高(P<0.05),宰后24 h背最长肌和股二头肌的黄度(b^(*))有降低趋势(0.05≤P<0.10)。3)与对照组相比,白藜芦醇组宁乡猪背最长肌的磷酸果糖激酶(PFK)活性极显著降低(P<0.01),股二头肌的丙酮酸激酶(PK)活性和乳酸(LA)含量显著降低(P<0.05);肌肉pH无显著变化(P>0.05)。4)与对照组相比,白藜芦醇组宁乡猪背最长肌的谷胱甘肽过氧化物酶(GSH-Px)活性、总抗氧化能力(T-AOC)及股二头肌的GSH-Px活性均极显著提高(P<0.01),股二头肌的丙二醛(MDA)含量极显著降低(P<0.01)。由此可见,饲粮中添加白藜芦醇可以提高宁乡猪肌肉的抗氧化能力,降低宰后肌肉的糖酵解速率,对肉品质具有一定的改善作用。The purpose of this experiment was to study the effects of dietary resveratrol on meat quality of growing and fattening Ningxiang pigs.Twenty-four Ningxiang pigs with body weight(43±1)kg were randomly divided into 2 groups with 6 replicates per group and 2 pigs per replicate(males and females in half).Pigs were fed a basal diet in control(CON)group,and the others in resveratrol(RES)group were fed the basal diets supplemented with 300 mg/kg resveratrol.The trial lasted for 80 days.After the end of experiment,1 head of Ningxiang pig which body weight was similar with average body weight was selected for slaughter determination,and samples of longissimus dorsi,Biceps femoris and Psoas major were collected for meat quality analysis.The results showed as follows:1)dietary resveratrol had no significant effects on growth performance and the contents of muscles main nutrients of Ningxiang pigs(P>0.05).2)Compared with CON group,the redness(a^(*))of longissimus dorsi at 24 h after slaughter of Ningxiang pigs in RES group was significantly increased(P<0.05),while the yellowness(b^(*))of Longissimus dorsi and Biceps femoris at 24 h after slaughter had a decreasing tendency(0.05≤P<0.10).3)Compared with CON group,the activity of phosphofructokinase(PFK)of Longissimus dorsi of Ningxiang pigs in RES group was significantly decreased(P<0.01),the activity of pyruvate kinase(PK)and the content of lactic acid(LA)of Biceps femoris in RES group were significantly decreased(P<0.05).While the pH of muscle among groups had no significant difference(P>0.05).4)Compared with CON group,the activity of glutathione peroxidase(GSH-Px)and total antioxidant capacity(T-AOC)of longissimus dorsi and the activity of GSH-Px of Biceps femoris of Ningxiang pigs in RES group were significantly increased(P<0.01),and the content of malondialdehyde(MDA)of Biceps femoris was significantly decreased(P<0.01).Consequently,dietary resveratrol can improve muscle antioxidant capacity,and reduce postmortem muscle glycolysis rate,thus improve meat quality of Nin

关 键 词：白藜芦醇 宁乡猪 肉品质 糖酵解 抗氧化能力 

分 类 号：S828[农业科学—畜牧学]