Wang Ding, Jang Young Dal, Kelley Marlee, Rentfrow Gregg K, Azain Michael J, Lindemann Merlin D
Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.
Department of Animal and Dairy Science, University of Georgia, Athens, GA 30602, USA.
Transl Anim Sci. 2023 Jul 28;7(1):txad086. doi: 10.1093/tas/txad086. eCollection 2023 Jan.
The study objective was to evaluate the effect of two fat source and graded levels of vitamin E () supplementation on growth performance, carcass characteristics, and meat quality of pigs at heavy slaughter weight (150 kg). A total of 48 individually-fed pigs (24 barrows, 24 gilts; 28.44 ± 2.69 kg) were blocked by sex and weight and randomly assigned to eight dietary treatments in a 2 × 4 factorial arrangement. Fat treatments were 5% tallow () and distiller's corn-oil () in the diets. The VE treatments included four levels of α-tocopheryl-acetate (11, 40, 100, and 200 ppm). Growth performance, carcass traits, organ weight, primal cuts, and pork quality were measured. Increasing dietary VE supplementation levels linearly increased overall Average daily gain (ADG) and average daily feed intake (< 0.05), with an interaction between fat sources and VE supplementation levels on cumulative ADG (< 0.05) during phases 1 and 3 (28 to 100 kg) and 1 to 4 (28 to125 kg) wherein ADG in the pigs fed the DCO diet, but not the TW diet, increased with increasing dietary VE supplementation level. A similar interaction was observed in 24 h pH and picnic shoulder ( < 0.05). No notable effect of fat source was observed in growth performance. With increasing dietary VE supplementation levels, there were quadratic responses in pork pH at 45 min and 24 h postmortem with the highest value in 40 and 100 ppm of VE levels while TBARS values on day 7 postmortem decreased linearly ( < 0.05). Compared with the TW diet, the DCO diet resulted in greater TBARS values during 7 postmortem ( < 0.05; day 5, = 0.09). These results demonstrated that increasing dietary VE supplementation level could enhance growth rate and feed intake and reduce lipid peroxidation of pork whereas the diet containing DCO as a fat source could negatively affect pork shelf-life and carcass characteristics and that increasing VE supplementation level had no notable interaction with fat sources for carcass characteristics.
本研究的目的是评估两种脂肪来源和不同水平维生素E（）补充剂对重屠宰体重（150千克）猪的生长性能、胴体特性和肉质的影响。总共48头单独饲养的猪（24头公猪，24头母猪；体重28.44 ± 2.69千克）按性别和体重进行分组，并随机分配到采用2×4析因设计的8种日粮处理组中。脂肪处理为日粮中添加5%牛脂（）和玉米酒精糟油（）。维生素E处理包括四种水平的α-生育酚乙酸酯（11、40、100和200 ppm）。测定了生长性能、胴体性状、器官重量、主要切块和猪肉品质。增加日粮维生素E补充水平可使总体平均日增重（ADG）和平均日采食量呈线性增加（< 0.05），在第1阶段和第3阶段（28至100千克）以及第1至4阶段（28至125千克），脂肪来源与维生素E补充水平之间对累积ADG存在交互作用（< 0.05），其中饲喂玉米酒精糟油日粮的猪的ADG随日粮维生素E补充水平的增加而增加，但饲喂牛脂日粮的猪未出现这种情况。在宰后24小时pH值和野餐肩肉中观察到类似的交互作用（< 0.05）。在生长性能方面未观察到脂肪来源的显著影响。随着日粮维生素E补充水平的增加，宰后45分钟和24小时猪肉pH值呈二次反应，在维生素E水平为40和100 ppm时达到最高值，而宰后第7天的硫代巴比妥酸反应物（TBARS）值呈线性下降（< 0.05）。与牛脂日粮相比，玉米酒精糟油日粮在宰后7天导致更高的TBARS值（< 0.05；第5天， = 0.09）。这些结果表明，增加日粮维生素E补充水平可提高生长速度和采食量，并减少猪肉的脂质过氧化，而以玉米酒精糟油作为脂肪来源的日粮可能对猪肉保质期和胴体特性产生负面影响，并且增加维生素E补充水平与脂肪来源对胴体特性没有显著交互作用。
