Department of Animal Sciences, University of Illinois, Urbana 61801, USA.
J Anim Sci. 2012 Dec;90(13):5159-69. doi: 10.2527/jas.2012-5266. Epub 2012 Jul 31.
The objective was to evaluate the effect of feeding oxidized corn oil with or without a dietary antioxidant (AOX) on performance, tissue oxidative status, and meat quality in barrows. One hundred sixty barrows were arranged in a 2 × 2 factorial of treatments in a complete randomized block design with 8 pens per treatment and 5 pigs per pen. Diets contained 5.0 mg/kg of 1 of 2 types of corn oil (fresh or oxidized) with or without antioxidant. Final oxidized oil was produced in a heated container by continuously bubbling air heated to 95°C at a rate of 80 L/min to reach a target peroxide value of approximately 150 and 7.5 mEq/kg in the final diet. After 56 d, barrows fed diets formulated with fresh oil had increased ADG (P = 0.03) and ADFI (P = 0.04) and heavier final BW (P = 0.03) than barrows fed oxidized oil. Increased G:F (P = 0.07) was observed for barrows fed diets with AOX after 28 d of feeding but not after 56 d of feeding (P = 0.67) when compared with barrows not fed AOX. An increase (P = 0.06) in plasma thiobarbituric acid reactive substances (TBARS) values, a decrease (P = 0.03) in plasma glutathione peroxidase (GPx) enzyme activity, and a decrease (P = 0.01) in liver vitamin E concentrations were observed in barrows fed diets with oxidized oil. Dietary AOX reduced plasma protein carbonyl content regardless of oil type (P = 0.04). Barrows fed fresh oil had 4.4% heavier HCW (P = 0.01) and 0.7 percentage units increase in dressing percentage (P = 0.01) compared with barrows fed oxidized oil. Loin TBARS values from barrows fed AOX were lower (P < 0.001) after 14 and 21 d of storage in both fresh and oxidized oil groups. In summary, oxidized oil impaired growth performance and caused oxidation stress. Dietary AOX partially ameliorated the negative effects of oxidized oil in finishing pigs by reducing protein oxidation and improving shelf life.
本研究旨在评估在饲粮中添加或不添加抗氧化剂（AOX）的氧化玉米油对育肥猪生产性能、组织氧化状态和肉质的影响。160 头育肥猪采用完全随机区组设计，每个处理 8 个重复，每个重复 5 头猪，分为 2×2 因子试验，分别饲粮中添加 5.0 mg/kg 两种玉米油（新鲜或氧化）中的 1 种，且添加或不添加抗氧化剂。最后氧化油在加热容器中生成，空气以 80 L/min 的速度持续鼓泡加热至 95°C，使终末饲粮中的过氧化物值达到约 150，酸价达到 7.5 mEq/kg。试验期 56 d 后，与饲喂氧化油的猪相比，饲喂新鲜油的猪 ADG（P = 0.03）和 ADFI（P = 0.04）更高，末重也更重（P = 0.03）。与未添加 AOX 的猪相比，在饲喂饲粮 28 d 后，添加 AOX 的猪的 G:F 增加（P = 0.07），但在饲喂饲粮 56 d 后，G:F 没有差异（P = 0.67）。与饲喂氧化油的猪相比，饲喂氧化油的猪血浆中丙二醛（TBARS）值增加（P = 0.06），血浆谷胱甘肽过氧化物酶（GPx）活性降低（P = 0.03），肝脏维生素 E 浓度降低（P = 0.01）。饲粮添加 AOX 降低了氧化和新鲜玉米油饲粮猪血浆蛋白质羰基含量（P = 0.04）。与饲喂氧化油的猪相比，饲喂新鲜油的猪宰前活重更高（P = 0.01），屠宰率提高 0.7 个百分点（P = 0.01）。饲喂 AOX 的猪，在新鲜和氧化玉米油组中，贮藏 14 和 21 d 后， loin TBARS 值更低（P < 0.001）。总之，氧化油会损害育肥猪的生长性能，并造成氧化应激。饲粮添加 AOX 通过降低蛋白质氧化和提高货架期，部分改善了氧化油对育肥猪的负面影响。
