【作者】 蔡海莹；

【导师】 章孝荣； 张伟力；

【作者基本信息】 安徽农业大学 ， 动物营养与饲料， 2006， 硕士

【摘要】 本试验主要研究茶多酚作为天然饲料添加剂在提高猪生产性能和猪胴体品质、改善猪肉质、延长猪肉货架期、提高猪机体免疫力等方面的作用。选用体重约28kg左右的杜×长×大三元杂交的肥育猪50头，随机分成5个处理组，每组10头，通过在肥育猪饲料中添加茶多酚，对100kg左右猪胴体眼肌肉样做肉质常规和生化指标测定，研究日粮中茶多酚不同添加水平对肥育猪肉品质参数的影响。试验结果表明，在猪肉货架期，茶多酚有稳定猪肉色、提高猪肌肉抗氧化和系水力的作用；饲粮中添加茶多酚有利于提高猪肌肉品质，其中以每公斤饲料添加400mg茶多酚效果对猪营养和肉品质较有参考意义。选用体重约28kg左右的杜×长×大三元杂交的肥育猪40头，用于研究饲料中茶多酚对维生素E的增效作用以及茶多酚和维生素改善猪肉质的协同作用。试验结果表明，在猪肉货架期，一定浓度水平的茶多酚能提高猪肉维生素E的含量；茶多酚和维生素E有稳定猪肉色、提高猪肌肉系水力和抗氧化的协同作用，其中以在200mgVE／kg饲料基础上添加茶多酚300mg／kg饲料效果对猪营养和肉品质有参考意义。通过在肥育猪饲粮中添加茶多酚，对100kg左右猪胴体眼肌肉样做了肉质常规和生化指标测定，研究日粮中添加茶多酚对不同性别杜长大杂交商品猪(DLY／DYL)肉品质参数的影响。试验结果表明，饲料中添加茶多酚对杜×长×大猪在稳定猪肉色、提高猪肌肉系水力和抗氧化作用方面的某些参数与性别有一定关系。在猪肉货架期，茶多酚稳定母猪肉红度值的效果要好于阉公猪肉。通过在生长猪饲料中添加茶多酚，研究日粮中茶多酚不同添加水平对生长猪机体免疫力的影响。试验结果表明，各组基础日粮中添加茶多酚量为300mg和400mg茶多酚的超氧化物歧化酶、谷胱甘肽过氧化物酶与对照组差异显著；猪总抗氧化能力与茶多酚添加量的水平有关，400mg茶多酚／kg饲料组猪总抗氧化能力与对照组差异显著；在饲粮中添加一定浓度水平的茶多酚有提高猪机体免疫力的作用，但要达到显著效果，茶多酚的添加量以不少于400mg／kg为宜。更多还原

【Abstract】 Effects of the tea polyphenols on the producting charactence and the pork quality parameter and the co-effects of the tea polyphenols and vitamin E and immunity dint of finishing pigs by following trials:A feeding trial supplemented with different level tea polyphenols with 50 crossbred (Duroc×Landrace×Yorkshire ) finishing pigs about 28kg and randomly divided into five treatments were carried out in order to investigate the effects of the tea polyphenols on pork qualityparameter of about 100kg growing-finishing pig’s meat sample of longgisimus dorsi were tested for regular meat quality and biochemical parameters analysis. The results showed that the tea polyphenols not only could improve meat color but also could enhance antioxidant capacity and the meat water holding. The conclusion is that the dosage of the polyphenol at 400mg/kg dietary is suggested to be workable.A feeding trial supplemented different level tea polyphenols and the vitamin E with 40 crossbred (Duroc×Landrace×Yorkshire ) finishing pigs about 28kg were used to study the tea polyphenols increased the effect function of the vitamin and the co-effects of the tea polyphenols and vitamin E on pork qualityparameter of about 100kg growing-finishing pig’s, meat sample of longgisimus dorsi were tested for regular meat quality and biochemical parameters analysis. The results showed that certain density of the tea polyphenols can improve centent of vitamin E in pork. There was a co-effects between the tea polyphenols and vitamin E for stabling meat colors , enhancing the meat water holding and antioxidant capacity. The conclusion is that vitamin E 200mg/kgdietary supplementation with 400mg/kg tea polyphenols were recommanded as a goods reference.A feeding trial supplemented the tea polyphenols with 24 crossbred (Duroc×Landrace×Yorkshire ) growing-finishing pigs about 28kg were used in investigating effects of the tea polyphenols on pork qualityparameter of about 100kg growing-finishing pig’s meat sample of longgisimus dorsi were tested for regular meat quality and biochemical parameters analysis. The results showed that the tea polyphenols have certain relation with gender in which could improve certain parameter on meat color and antioxidant capacity and the meat water holding. During shelf live , the effect of the tea polyphenols for gilt was better than castrated.A feeding trial supplemented different level tea polyphenols(TP) with 40 crossbred (Duroc×Landrace×Yorkshire ) finishing pigs about 28kg and randomly divided into five treatment (eight for each treatment)were used in studying the effects of the tea polyphenols on immunity dint of growing pigs. The results showed that TP300mg/kg and TP400mg/kg dietary not only could enhance SOD、GSH-PX and GSH-PX of growing pigs but also total antioxidant capacity. The conclusion is that the tea polyphenols could improve growing pigs body immunity dint and in the dietary supplemented with 400mg/kg tea polyphenols were recommanded as a goods reference.更多还原