【摘要】 以含量20%茶多酚添加到常规育肥料中作为纯天然绿色肉质改良剂进行试验,研究其改良的效果。根据胎次一致,营养状况,体重相近,阉公、母各半的原则,选择杜长大三元杂交保育猪30头,平均体重(35.00±1.20)kg,随机分成3组,每组10头,进行饲喂直至出栏,试验期120 d。对照组采用通用育肥料,试验组为在育肥料的基础上添加两个含量的茶多酚,试验1组0.009%(茶多酚含量20%,添加量450 g/t),试验2组0.013%[茶多酚含量20%,添加量650 g/t],分别测定试验组和对照组的生产性能(平均日增重、饲料效率)、肉质(肉色、p H值、大理石纹评分、嫩度、系水力、滴水损失)、体内抗氧化指标(GSH-PX、SOD、MDA)。结果表明,茶多酚作为肉质改良剂添加量为0.013%,能够显著改善肉色(P<0.05),显著改善系水力和降低滴水损失(P<0.05),茶多酚能够提高p H值;提高免疫活性包括谷胱甘肽过氧化物酶(GSH-PX)和超氧化物歧化酶(SOD)的活性(P<0.05)。饲料中添加茶多酚可以改善肉色,提高肌肉p H值,显著改善系水力和降低滴水损失,改善肉质,提高免疫活性,增加免疫力。更多还原

【Abstract】 In the present work, tea polyphenols purity of 20% were added to conventional feed as a nat-ural meat modifier, its modified effect on pig meat were analyzed. Thirty hybrid weaned pigs with halfmale and half female, similar birth time, nutrition condition, and average weight of(35.00±1.20) kgwere randomly divided into three groups and fed for 120 days. The control group were fed with conven-tional feed, group two and group three were fed with conventional feed with tea polyphenols additionamounts of 0.009% and 0.013% respectively. Their production performance(average daily gain andfeed utilization efficiency), meat qualities(meat color, p H, marbling score, tenderness, water-holding ca-pacity, drip loss) and antioxidant index(GSH-PX, SOD, MDA) were analyzed. The tea polyphenols addi-tion amount of 0.013% in conventional feed significantly improved meat quality(P<0.05), water-holdingcapacity(P<0.05), p H, decreased drip loss(P<0.05), and increased the activities of GSH-PX and SOD.The addition of tea polyphenols in feed could improve meat color, muscle p H, water-holding capacity,decrease drip loss, and increase immunity through the activities of GSH-PX and SOD.更多还原