黄酮类化合物对育肥猪胴体性状、肉质及抗氧化能力的影响

Effects of Flavonoids in on Carcass Traits, Meat Quality and Antioxidant Capacity in Finishing Pigs.

作者信息

Yang Zekun, Guo Qiuping, Kong Xiangfeng, Li Yixing, Li Fengna

机构信息

Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning 530004, China.

Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China.

出版信息

Antioxidants (Basel). 2024 Nov 13;13(11):1385. doi: 10.3390/antiox13111385.

DOI:10.3390/antiox13111385

PMID:39594527

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11591327/

Abstract

This experiment aimed to explore the effects of flavonoids in (FFAI) on carcass traits, meat quality, and the antioxidant capacity of finishing pigs. The results indicated that the addition of an appropriate amount of FFAI into their diet could significantly reduce the backfat thickness and perirenal fat percentage of finishing pigs, as well as the drip loss, water-holding capacity, shear force, and the levels of lactate, glucose-6-phosphate, glucose, ATP, phosphofructokinase, and pyruvate in the longissimus dorsi (LD) muscle. It also elevated the levels of flavor amino acids such as glutamate, serine, and threonine, and enriched the composition of flavor substances, including benzene and octanal, which significantly contributed to the enhancement of pork flavor. Furthermore, it enhanced the expression levels of and . In summary, the appropriate addition of FFAI to the diet could improve the carcass traits, meat quality, and antioxidant capacity of finishing pigs. The optimal level of FFAI supplementation is 0.12%.

摘要

本试验旨在探讨饲料中黄酮类化合物（FFAI）对育肥猪胴体性状、肉质及抗氧化能力的影响。结果表明，在育肥猪日粮中添加适量FFAI可显著降低育肥猪的背膘厚和肾周脂肪率，以及背最长肌（LD）的滴水损失、保水力、剪切力，还有乳酸、6-磷酸葡萄糖、葡萄糖、三磷酸腺苷、磷酸果糖激酶和丙酮酸的含量。它还提高了谷氨酸、丝氨酸和苏氨酸等呈味氨基酸的含量，并丰富了风味物质的组成，包括苯和辛醛，这对猪肉风味的提升有显著贡献。此外，它还提高了……和……的表达水平。综上所述，日粮中适当添加FFAI可改善育肥猪的胴体性状、肉质和抗氧化能力。FFAI的最佳添加水平为0.12%。