Corino C, Musella M, Pastorelli G, Rossi R, Paolone K, Costanza L, Manchisi A, Maiorano G
Department of Veterinary Sciences and Technologies for Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy.
Meat Sci. 2008 Jun;79(2):307-16. doi: 10.1016/j.meatsci.2007.10.001. Epub 2007 Oct 13.
To assess the effects of dietary CLA, lysine and sex on performance, blood metabolites, carcass characteristics, meat quality and skeletal development, seventy-two pigs (initially 105.3±6.6kg live weight) barrows and gilts, were assigned to one of four diets in a 2×2×2 factorial arrangement. The diets contained 0% or 0.75% CLA, and 0% or 0.16% of l-lysine-HCl. All pigs were slaughtered at an average weight of 153.4±11.0kg. Neither CLA nor lysine supplementation influenced growth, blood metabolites or carcass characteristics. CLA reduced (P<0.05) pH(24) and increased (P<0.01) yellowness (b(∗)) of the Longissimus muscle. Lysine increased (P<0.01) pH(24) and reduced (P<0.01) muscle ash content. CLA reduced (P<0.05) collagen synthesis, and lysine increased (P<0.05) collagen synthesis in Longissimus muscle, but no influence on intramuscular collagen maturity or muscle hydroxylysylpyridinoline crosslink concentration were observed. In addition, metacarpal bone diameter was reduced (P<0.05) by CLA. Barrows had higher ADG, final weight (P<0.01), carcass weight, lean percentage (P<0.05), serum cholesterol (P<0.05) and triacylglycerol (P<0.001) than gilts. Metatarsal diameter was larger in gilts than barrows (P<0.05).
为评估日粮共轭亚油酸（CLA）、赖氨酸及性别对生长性能、血液代谢物、胴体特性、肉质和骨骼发育的影响，选用72头猪（初始体重105.3±6.6千克），包括去势公猪和后备母猪，按2×2×2析因设计分为4种日粮处理组。日粮中CLA含量为0%或0.75%，L-盐酸赖氨酸含量为0%或0.16%。所有猪在平均体重153.4±11.0千克时屠宰。添加CLA和赖氨酸均未影响生长性能、血液代谢物或胴体特性。CLA降低了（P<0.05）背最长肌的pH（24小时）值，并增加了（P<0.01）其黄度（b*）。赖氨酸增加了（P<0.01）背最长肌的pH（24小时）值，并降低了（P<0.01）肌肉灰分含量。CLA降低了（P<0.05）背最长肌中的胶原蛋白合成，而赖氨酸增加了（P<0.05）其胶原蛋白合成，但未观察到对肌内胶原蛋白成熟度或肌肉羟赖氨酸吡啶啉交联浓度有影响。此外，CLA降低了（P<0.05）掌骨直径。去势公猪的平均日增重、末重（P<0.01）、胴体重、瘦肉率（P<0.05）、血清胆固醇（P<0.05）和甘油三酯（P<0.001）均高于后备母猪。后备母猪的跖骨直径大于去势公猪（P<0.05）。
