期刊论文

Effects of Resveratrol on Meat Quality of Growing and Fattening Ningxiang Pigs

中文

动物营养学报

1006-267X

2021

33

08

4364-4372

10.3969/j.issn.1006-267x.2021.08.017

湖南省教育厅重点项目（18A087）；

本校为第一机构

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

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 whi...