期刊论文

Effects of Chlorogenic Acid and Leucine on the Carcass Traits,Meat Quality and Serum Biochemical Indexes of Fattening Pigs

中文

中国畜牧兽医

1671-7236

2024

51

3

1060-1068

10.16431/j.cnki.1671-7236.2024.03.017

2022RC1032:湖南省青年科技人才项目 2022NK2026:湖南省重点研发项目

本校为其他机构

[目的]研究饲粮添加绿原酸与亮氨酸对生长育肥猪胴体性状、肉品质、背部脂肪酶活性及血清生化指标的影响,并探究绿原酸与亮氨酸是否存在协同作用效果.[方法]试验选取24头(公母各半)115日龄健康、体重相近(68.3 kg±1.3 kg)的杜×长×大三元杂交育肥猪,采用单因子试验设计随机分成3组,每组8个重复,每个重复1头猪.对照组(A组)饲喂基础饲粮,绿原酸组(B组)和亮氨酸+绿原酸组(C组)分别在基础饲粮中添加0.05％绿原酸及0.25％亮氨酸+0.025％绿原酸.试验期25 d.试验结束后称重,统计试验猪生长性能;通过前腔静脉采集血液,检测血清生化指标;试验猪屠宰后进行胴体分割,测定胴体性状、背最长肌肉品质、背部脂...

[Objective]This experiment was aimed to study the effects of dietary chlorogenic acid and leucine supplementation on carcass traits,meat quality,backfat enzyme activity and serum biochemical indexes of fattening pigs and to explore whether there was a synergistic effect of chlorogenic acid and leucine.[Method]A total of 24(half male and half female)healthy crossbred fattening pigs(Duroc× Landrace× Large White)with a similar body weight(68.3 kg± 1.3 kg)at 115 days old were selected,which were randomly divided into three groups,with eight repl...