Ma Wenfeng, Ma Zhuo, Mao Pei, Zhang Xiaoli, Wu Xiaohong, Gao Mengmeng, Wu Qiujue
College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471023, China.
Veterinary Medicine and Engineering, Nanyang Vocational College of Agriculture, Nangyang 473000, China.
Foods. 2025 Jun 10;14(12):2046. doi: 10.3390/foods14122046.
The purpose of this study was to investigate the effects of fermented pine needles on the carcass traits, meat quality, and antioxidant capacity of finishing pigs. In total, 80 Duroc × (Landrace × Large white) crossbred pigs of approximately 4 months of age, with an initial body weight of 60.5 ± 2.5 kg, were randomly assigned to four experimental treatments, which were then denoted as the control treatment (basal diet), the fermented pine needle (FR) 1 treatment, the FR2 treatment, and the FR3 treatment (the pigs were fed the basal diet supplemented with 1.0, 2.0, and 3.0% fermented pine needles, respectively) for 55 d. The obtained results showed that, compared with the CON group, the fermented pine needle treatments increased the lean meat percentage, total antioxidative capacity, and superoxide dismutase activity in the serum and muscle. In addition, the treatments increased the mRNA expression levels of , catalase, and in the muscle and decreased the malondialdehyde activity in the serum and muscle and the mRNA expression level. Compared with the CON and FR1 treatment, the FR2 and FR3 treatments increased springiness, serum activity, and muscle CAT activity, and decreased hardness, chewiness, gumminess, and cohesiveness. Moreover, compared with the CON treatment and other fermented pine needle treatments, the FR2 treatment not only significantly elevated the carcass weight, dressing percentage, pH, a* value (redness), and marbling scores of the finishing pigs, but also remarkably reduced the L* value (lightness), b* value (yellowness), and shear force in the meat quality. In conclusion, the experiment indicated that the addition of fermented pine needles to the diet has no negative impact on the carcass characteristics of finishing pigs and could improve the tenderness and freshness of the meat, as evidenced by the modified antioxidant enzyme activity and mRNA expression levels of antioxidant genes in the muscles of finishing pigs.
本研究的目的是探讨发酵松针对育肥猪胴体性状、肉质和抗氧化能力的影响。总共80头约4月龄的杜洛克×（长白×大白）杂交猪，初始体重为60.5±2.5 kg，被随机分配到四种实验处理组，分别记为对照处理组（基础日粮）、发酵松针（FR）1处理组、FR2处理组和FR3处理组（猪分别饲喂添加1.0%、2.0%和3.0%发酵松针的基础日粮），为期55天。所得结果表明，与对照组相比，发酵松针处理提高了血清和肌肉中的瘦肉率、总抗氧化能力以及超氧化物歧化酶活性。此外，这些处理提高了肌肉中过氧化氢酶等的mRNA表达水平，并降低了血清和肌肉中的丙二醛活性以及某mRNA表达水平。与对照组和FR1处理相比，FR2和FR3处理提高了弹性、血清某活性和肌肉过氧化氢酶活性，并降低了硬度、咀嚼性、胶黏性和内聚性。而且，与对照组处理和其他发酵松针处理相比，FR2处理不仅显著提高了育肥猪的胴体重、屠宰率、pH值、a值（红色度）和大理石花纹评分，还显著降低了肉质中的L值（亮度）、b*值（黄度）和剪切力。总之，该实验表明，日粮中添加发酵松针对育肥猪的胴体特性没有负面影响，并且可以改善肉的嫩度和新鲜度，育肥猪肌肉中抗氧化酶活性和抗氧化基因mRNA表达水平的改变证明了这一点。
