饲粮中添加姜黄素对猪血液生理生化、抗氧化指标及肉品质的影响  

Effects of dietary curcumin on physiology,biochemistry,antioxidation and meat quality of pigs

作　　者：涂尾龙[1,2] 雷胡龙 毛慧[1] 薛惠琴 夏东[1,2] TU Weilong;LEI Hulong;MAO Hui;XUE Huiqin;XIA Dong(Institute of Animal Husbandry and Veterinary Science,Shanghai Academy of Agricultural Sciences,Shanghai 201106,China;Shanghai Engineering Research Center of Breeding Pig,Shanghai 201106,China)

机构地区：[1]上海市农业科学院畜牧兽医研究所,上海201106 [2]上海种猪工程技术研究中心,上海201106

出　　处：《上海农业学报》2023年第3期73-78,共6页Acta Agriculturae Shanghai

基　　金：宁波市科技创新2025重大项目;上海市嘉定区自然科学研究课题(JDKW-2020-0010);上海市农业科学院卓越团队[沪农科卓(2022)016]。

摘　　要：以杜长大三元育肥猪为试验对象,研究姜黄素对育肥猪的生理生化、抗氧化及猪肉品质等多方面的影响。结果显示:饲喂姜黄素组猪血清的红细胞比积(HCT)显著低于对照组,血清的白细胞计数(WBC)、中性细胞绝对值(NEUT)和淋巴细胞数(LYMPH)显著高于对照组;谷氨酪转肽酶(GGT)含量、高密度脂蛋白(HDLC)含量显著高于对照组;血清谷丙转氨酶(ALT)活性、碱性磷酸酶(ALP)活性、球蛋白(GLOB)含量、甘油三酯(TG)含量、低密度脂蛋白(LDL-C)含量、乳酸脱氢酶(LDH)含量显著低于对照组;总超氧化物歧化酶(T-SOD)含量显著高于对照组,丙二醛(MDA)含量显著低于对照组。另外,饲喂姜黄素组猪日增重显著高于对照组,失水率、嫩度、肌内脂肪三个方面,饲喂姜黄素组均显著好于对照组。综上,饲喂添加400 mg∕kg姜黄素的日粮后,猪肉品质显著改善。‘Duroc×Landrace×Yorkshire’pigs were used to study the effects of curcumin on physiology,biochemistry,antioxidant and pork quality.The results showed that the serum HCT of pigs that fed with curcumin was significantly lower than control group,and the serum WBC,NEUT and LYMPH of pigs fed with curcumin were significantly higher than control group.The contents of Glutamine Tyrotranspeptidase(GGT)and high density Lipoprotein(HDL-C)in curcumin group were significantly higher than control group.Serum Alanine Aminotransferase(ALT)activity,Alkaline Phosphatase(ALP)activity,GLOB content,Triglyceride(TG)content,low density Lipoprotein(LDL-C)content and Lactate Dehydrogenase(LDH)content in pigs fed with curcumin group were significantly lower than control group.The Total Superoxide Dismutase(T-SOD)content in curcumin group was significantly higher than control group,and the Malondialdehyde(MDA)content was significantly lower than control group.In addition,the daily gain,water loss rate,tenderness and intramuscular fat in curcumin group were significantly better than control group.In conclusion,adding 400 mg∕kg of curcumin to the diet could improve pork quality significantly.

关 键 词：姜黄素 生理生化指标 抗氧化指标 生长性能 肉品质 

分 类 号：S828.5[农业科学—畜牧学]