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从胚胎期到育肥期饲粮添加共轭亚油酸对猪肉品质、脏器指数及脂肪酸组成的影响 被引量:8

Effects of CLA Supplementation on Meat Quality, Organ Index and Fatty Acid Composition of Pigs from Embryo to Finishing Period
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摘要 试验旨在研究从胚胎期到育肥期饲粮添加1.5%共轭亚油酸(CLA),对猪肉品质、脏器指数和脂肪酸组成的影响。选用妊娠荣昌母猪12头,随机分为对照组和试验组,试验组母猪饲喂1.5%CLA,断奶后试验组仔猪继续饲喂含1.5%CLA的饲粮,直至240日龄。结果表明:饲粮中持续添加1.5%CLA能显著提高仔猪的断奶重,显著提高育肥猪眼肌面积、肌内脂肪和肉色评分(P<0.05),极显著提高了屠宰重、肌肉p H24h和大理石纹评分(P<0.01),极显著降低了肉色黄度值(P<0.01);对脏器指数的影响均不显著(P>0.05);极显著提高了肌肉饱和脂肪酸(SFA)含量(P<0.01),降低了不饱和脂肪酸(UFA)含量(P<0.01)。其中,试验组SFA中的C12:0、C14:0、C16:0、C20:0以及UFA中的C14:1和C16:1含量极显著增加(P<0.01),UFA中的C18:1n-9c和C18:3n-3含量极显著降低(P<0.01)。以上结果说明,饲粮持续添加CLA有利于仔猪生长,并明显改善育成期猪肉品质和改变猪肉中脂肪酸组成。 The objective of this study was to investigate the effect of 1.5% conjugated linoleic acid(CLA) supplementation from embryo to finishing period on the meat quality, organ index and fatty acid composition of Rongchang pigs. Twelve Rongchang pregnant sows were randomly divided into control and experimental group. The experimental group pregnant sows were fed with 1.5% CLA diet, and the diet of their piglets was also added 1.5% CLA until 240 day-old. The result showed that consistently adding 1.5% CLA increased the weaning weight of the piglets significantly, and significantly increased the intramuscular fat, loin eye area, and meat color of pigs(P〈0.05), the slaughter weight, p H24 h and marbling score were highly significantly increased(P〈0.01), while the b* value of pigs were highly significantly decreased(P〈0.01). In addition, adding CLA had no significant effect on organ index(P〉0.05). The experimental group had significantly higher saturated fatty acid(SFA) concentration and lower unsaturated fatty acid(UFA) concentration than control group(P〈0.01). C12:0, C14:0, C16:0, C20:0 concentrations in SFA, C14:1,C16:1 concentrations in UFA were highly significantly increased(P〈0.01), and C18:1n-9c, C18:3n-3 concentrations in UFA were highly significantly decreased(P〈0.01). These results suggest that consistently adding 1.5% CLA is beneficial to the growth of piglets, and also improve meat quality, alter the fatty acid composition of meat.
出处 《中国畜牧杂志》 CAS 北大核心 2017年第2期79-84,共6页 Chinese Journal of Animal Science
基金 国家"973"计划项目(2012CB124702) 国家自然科学基金项目(31302055) 重庆市农发资金项目(15430)
关键词 共轭亚油酸 肉品质 脏器指数 脂肪酸组成 CLA Pig Meat quality Organ index Fatty acid composition
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