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Effects of dietary citrus extract on growth performance, carcass characteristics and meat quality of pigs

文献类型： 外文期刊

作者： Cui, Yi-Yan 1 ; Tian, Zhi-Mei 1 ; Deng, Dun 1 ; Liu, Zhi-Chang 1 ; Wang, Gang 1 ; Chen, Wei-Dong 1 ; Ma, Xian-Yong 1 ;

作者机构： 1.Guangdong Acad Agr Sci, State Key Lab Livestock & Poultry Breeding,Inst A, Key Lab Anim Nutr & Feed Sci South China,Guangdon, Minist Agr,Guangdong Prov Key Lab Anim Breeding &, Guangzhou 510640, Peoples R China

2.Guangdong Lab Lingnan Modern Agr, Maoming, Peoples R China

关键词： citrus extract; fatty acids; free amino acids; meat quality; oxidative stability; pig

期刊名称：JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION （ 影响因子：2.13； 五年影响因子：2.322 ）

ISSN： 0931-2439

年卷期：

页码：

收录情况： SCI

摘要： This study investigated the effects of citrus extract on growth, carcass and meat quality of Duroc x Landrace x Large White pigs. One hundred and eight pigs (54 barrows, 54 females) were assigned to one of three dietary treatments for 138 days. The dietary treatments were (1) basic diet; (2) basic diet supplemented with 75 mg/kg chlortetracycline; and (3) basic diet supplemented with citrus extract (0.25 ml/kg during 56-112 days of age and 0.20 ml/kg during 113-194 days of age). No significant differences among treatments were found for growth performance, carcass characteristics, meat quality and free amino acids (p > 0.05). Feeding citrus extract tended to increase intramuscular fat (p = 0.052). Citrus extract and chlortetracycline increased C15:0 concentration (p = 0.016) and superoxide dismutase activity (p = 0.004). The pigs that received chlortetracycline exhibited the lowest (p = 0.033) muscle malondialdehyde concentration. Overall, citrus extract ameliorated some meat quality indicators without adverse effects on pig growth or carcass performance.

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