【作者】 曹璐；

【导师】 吴德；

【作者基本信息】 四川农业大学 ， 动物营养与饲料科学， 2010， 硕士

【摘要】 植物提取物是一种从植物中提取的含多种活性成分的混合物,具有抗菌、抗病毒和抗氧化等多种生物学特性。研究表明,植物提取物能提高动物的生产性能,改善动物的肠道环境,增强动物免疫力。近年来,植物提取物广泛应用于肉制品加工当中以提高肉制品的安全性和抗氧化性,延长肉制品的储存时间。本文考察植物提取物对断奶仔猪及育肥猪生长性能、抗氧化能力和胴体性状的影响。试验一、选用32日龄、体重(9.57±1.34)kg的断奶LY仔猪40头,随机分为5组,每组4个重复,每个重复2头猪。断奶仔猪分别饲喂基础日粮添加0.02%抗生素和添加0、0.02%、0.04%、0.06%植物提取物的日粮。试验第三周,每个处理选4头去势公猪进行消化代谢实验,测定养分消化率。试验第28d,仔猪称重后前腔静脉采血,离心后收集血清以测定仔猪血清中丙二醛含量、SOD酶和GSH-PX酶的活性。结果表明：(1)整个试验全期,各处理组之间仔猪的平均日增重和料肉比无显著差异(P>0.05)；0.02%PFA组仔猪的采食量与0%PFA添加组相比提高了16.17%(P0.05)。(2)植物提取物显著提高了断奶仔猪的能量消化率、氮表观消化率和粗蛋白消化率,与0%PFA添加组相比分别提高5.21%、5.60%和7.56%(P<0.05)。(3)植物提取物能显著降低仔猪血清中丙二醛的含量(11.17%-18.40%)(P<0.05),同时提高仔猪血清中谷胱甘肽过氧化物酶(8.94%-15.01%)(P<0.05)和超氧化物歧化酶(19.52%-25.36%)(P<0.05)的活性。试验二、选用20头健康DLY育肥猪(体重83.75±5.83kg),随机分成2个处理,每个处理5个重复,每个重复2头猪。育肥猪分别饲喂对照组日粮(基础日粮)和试验组日粮(基础日粮+0.04%植物提取物)。试验第28d,每个处理组选取6头体重相近的猪屠宰取样,测定胴体品质及肉质指标,采集背最长肌以测定猪肉的抗氧化能力。结果表明：(4)在试验的各个阶段,试验组育肥猪的平均日增重、平均日采食量和料肉比与对照组相比均无显著差异(P>0.05)。(5)试验组育肥猪的胴体重、屠宰率、背膘厚、眼肌面积和腿臀比例与对照组相比均无显著差异(P>0.05)。(6)在冷冻储存期间,试验组育肥猪猪肉a值均高于对照组,在屠宰后45min和24 h比对照组分别高出26.63%和20.45%(P<0.05)；同时与对照组相比,植物提取物降低了屠宰后猪肉的亮度和黄度,屠宰后96 h分别比对照组降低了6.48%和15.03%(P<0.05)。猪肉pH值和各时间点猪肉的滴水损失与对照组相比无显著差异(P>0.05)。(7)在4℃储存第0、3和7 d,试验组猪肉肉样中丙二醛的含量均显著低于对照组,分别降低了48.94.00%、46.27.93%和44.71%(P<0.05)；谷胱甘肽过氧化物酶活性均显著高于对照组,分别高出67.34%、76.84%和59.05%(P<0.05)；同时在各时间点试验组猪肉肉样中超氧化物歧化酶活性均显著高于对照组,分别高出36.67%、22.12%和41.34%(P<0.05)。根据以上结果,可得到以下结论：(1)植物提取物对断奶仔猪平均日增重和料肉比无显著影响,但植物提取物显著提高断奶仔猪的采食量、养分消化率和抗氧化能力。本试验中,植物提取物可替代抗生素作为断奶仔猪促生长剂使用；植物提取物的推荐剂量为0.02%。(2)植物提取物不影响育肥猪的生长性能和胴体品质；植物提取物显著改善宰后猪肉的肉色并提高冷冻存储猪肉的抗氧化能力,延长猪肉的货架时间。更多还原

【Abstract】 Phytogenic feed additives are plant-derived products, which obtained from plant material, have been reported to exhibit antimicrobial, antiviral, antioxidant activity. Some studies have demonstrated that plants and their derivatives used in diets showed an improvement on growth performance, ecosystem of gastrointestinal microbiota and immunological capability of livestock. Moreover, their use has been well documented in terms of their ability to increase safely, antioxidant capability and shelf-life of meat product through their antimicrobial and antioxidant. The aim of this study was determine the effects of phytogenic feed additive on growth performance, antioxidant capatbility and carcass characteristics in weanling piglets and finishing pigs.In experiment 1, A total of 40 LY weanling piglets (32 days old) with an average initial body weight of (9.57±1.34) kg were randomly allotted into 5 groups with 4 replicates in each group and 2 piglets in each replicate. Piglets in each group were fed basic diet supplemented with 0.02% antibiotics and supplemented with 0%、0.02%、0.04%、0.06% phytogenic feed additive. On the third weeks, four piglets in each group were chosen to metabolism test, at last, all the faecal samples, urine samples as well as feed samples were store in refrigerator at-20℃until they were further analyzed the apparent digestibility for nutrient. On 28 d, pigs were weighted, and then bled via jugular venipuncture. Serum samples were separated by centrifugation, and then analyzed for MDA concentration, SOD and GSH-Px activity. The results showed:(1) The whole period, no differences were noted among treatments for ADG and F/G (P>0.05); ADFI in 0.02%PFA group increased by 16.17%(P<0.05) compare with 0% PFA group.(2) Phytogenic feed additive significantly increased energy、N and CP digestibility by5.21%、5.60% and 7.56%(P<0.05), respectively. compare with the weanling piglets from 0%PFA group.(3) Phytogenic feed additive significantly reduced the serum MDA contents (11.17%～18.40%) (P<0.05); In addition, phytogenic feed additive significantly increased the serum GSH-PX and SOD activity by (8.94%～15.01%) and (19.52%～ 25.36%) (P<0.05), respectively, compare with the weanling piglets from 0% PFA group.In experiment 2, twenty DLY finishing pigs with an average initial body weight of (83.75±5.83kg) were randomly allotted into 2 goups with 5 replicates in each group and 2 pigs in each replicate. Finishing pigs were fed control diet (basic diet) and test diet (basic diet+0.04% phytogenic feed additive), respectively. Six pigs in each group with similar body weight were slaughtered on day 28 to measure carcass traits and meat quality. Meat samples were collected for antioxidant capability measurement. Results:(4) During each 2-week interval and all experimental period, ADG, ADFI and feed/gain were not affected by the dietary treatments (P>0.05)(5) All carcass traits were not affected by feeding diets with phytogenic feed additive (P>0.05)(6) During cold storage, the a* values in longissimus thoracis muscle from finishing pigs fed with phytogenic feed additive were higher than pigs fed control diet, and at 45min and 24h after slaughtering, the increases for a* values were evident by 26.63% and 20.45% (P<0.05) respectively. Dietary phytogenic feed additive decreased the L* and b* values of meat at 96h after slaughtering by 6.48% and 15.03%(P<0.05), respectively. However, pH and drip loss of meat were not significantly affected by the dietary treatment during cold storage.(7) Phytogenic feed additive significantly reduced the pork MDA contents by 48.94%,46.27% and 44.71%(P<0.05) for 1,3 and 7 days after storage at 4℃, respectively, compare with the pork from control group. In addition, phytogenic feed additive significantly increased the pork GSH-PX and SOD activity by 67.34%、76.84%、59.05% and 36.67%、22%、41.34% for 1,3 and 7 days after storage at 4℃, respectively, compare with the pork from control group. In conclusions(1) Phytogenic feed additive had no effect on ADG and F/G in weanling piglets, but significantly increased ADFI of weanling piglets; Phytogenic feed additive significantly increased nutrient digestibility and serum antioxidant capability in weanling piglets. In this study, phytogenic feed additive can replace antibiotics as growth promoter use in weanling piglets diet and the recommended dose is 0.02%. (2) Phytogenic feed additive had no effect on growth performance and carcass characteristics of finishing pigs, but significantly improved meat quality, as indicated by meat color and prolonged shelf-time by retarding lipid oxidation and increasing the antioxidative capability of pork during storage.更多还原