日粮添加黄腐酸对育肥猪脂质代谢的影响。
Effects of dietary supplementation of fulvic acid on lipid metabolism of finishing pigs.
作者信息
Chang Q, Lu Z, He M, Gao R, Bai H, Shi B, Shan A
机构信息
Institute of Animal Nutrition, Northeast Agricultural University, Mucai street No.59, Xiangfang District, Harbin 150030, China.
Institute of Animal Nutrition, Northeast Agricultural University, Mucai street No.59, Xiangfang District, Harbin 150030, China
出版信息
J Anim Sci. 2014 Nov;92(11):4921-6. doi: 10.2527/jas.2014-8137.
The experiment was conducted to investigate the effects of dietary supplementation of fulvic acid on lipid metabolism of finishing pigs. One hundred eighty crossbred barrows (Landrace × Yorkshire, 60 ± 2.5 kg) were randomly allotted to 5 dietary treatments (36 pigs/treatment) and fed a basal diet supplemented with 0, 0.2%, 0.4%, 0.6%, and 0.8% fulvic acid for 42 d. Thirty pigs (6 pigs/treatment) were slaughtered at the end of the experiment. Blood samples and adipose tissue were collected for determination of blood parameters and lipid metabolic enzymes. The results showed that compared with the control group, dietary supplementation of 0.2%, 0.4%, and 0.6% fulvic acid significantly reduced mean backfat thickness of pigs (P < 0.05). The serum concentrations of low-density lipoprotein, leptin, growth hormone, insulin, and triiodothyronine were significantly increased by adding fulvic acid in diets (P < 0.05). With the raised concentration of dietary fulvic acid, hormone sensitive lipase (HSL) activity was significantly increased (P < 0.05), and lipoprotein lipase (LPL) activity was significantly decreased (P < 0.05) in adipose tissue. In conclusion, dietary supplementation of fulvic acid reduced the mean backfat thickness of pigs. This change related to the increased activity of HSL and the decreased activity of LPL in adipose tissue.
本试验旨在研究日粮中添加黄腐酸对育肥猪脂肪代谢的影响。选用180头杂交阉公猪（长白×约克夏，体重60±2.5 kg），随机分为5组（每组36头），分别饲喂添加0、0.2%、0.4%、0.6%和0.8%黄腐酸的基础日粮，为期42天。试验结束时宰杀30头猪（每组6头），采集血液样本和脂肪组织，用于测定血液参数和脂质代谢酶。结果表明，与对照组相比，日粮中添加0.2%、0.4%和0.6%的黄腐酸显著降低了猪的平均背膘厚度（P<0.05）。日粮中添加黄腐酸显著提高了血清低密度脂蛋白、瘦素、生长激素、胰岛素和三碘甲状腺原氨酸的浓度（P<0.05）。随着日粮黄腐酸浓度的升高，脂肪组织中激素敏感性脂肪酶（HSL）活性显著升高（P<0.05），脂蛋白脂肪酶（LPL）活性显著降低（P<0.05）。综上所述，日粮中添加黄腐酸可降低猪的平均背膘厚度。这种变化与脂肪组织中HSL活性增加和LPL活性降低有关。
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