期刊
LIVESTOCK SCIENCE
卷 149, 期 1-2, 页码 155-166出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.livsci.2012.07.009
关键词
Dried distillers grains with solubles; Vitamin E; Finishing pigs; Meat quality; Fatty acid profiles; Shelf life
资金
- Ministry of Education of China [20092325120008]
- earmarked fund for China Agriculture Research System [CARS-36]
An experiment was conducted to study the effects of supplemental corn dried distillers grains with solubles (DDGS) and vitamin E on growth performance, meat quality, fatty acid profiles, and pork shelf life in finishing pigs. Forty-eight (58 +/- 2 kg of BW) crossbred pigs (Duroc x Landrace x Large white) were randomly allotted to one of six dietary treatments in a 3 x 2 factorial arrangement, each treatment with eight replicates consisting of eight pigs. The dietary treatments included three DDGS levels (0, 15, and 30%) and two vitamin E levels (10 and 210 IU/kg). No differences in average daily gain and gain to feed ratio were observed among treatments. However, average daily feed intake was decreased (P < 0.05) with increasing levels of DDGS in the diets. Diets supplemented with high levels of vitamin E decreased shear force and drip loss of meat (P < 0.05). Feeding diets containing DDGS decreased the proportion of saturated fatty acids (P < 0.05), and increased the proportion of unsaturated fatty acids and polyunsaturated fatty acids (P < 0.05) in adipose and muscle. Increasing dietary levels of vitamin E caused an increase in alpha-tocopherol concentration of plasma, liver, muscle, and adipose tissues (P < 0.05). When longissimus muscle samples were vacuum-packaged and stored at 4 degrees C, the concentration of total volatile basic nitrogen (TVB-N) in meat was increased with increasing levels of DDGS in diets and was decreased by the supplementation of vitamin E in diets. There was an increasing trend for thiobarbituric acid reactive substances (TBARS) when diets containing 15-30% DDGS were fed compared with corn-soybean meal-based diet. Especially on 13 d of storage, the addition of DDGS in diets has a significant effect on TBARS value (P < 0.05). However, supplementation with high levels of vitamin E in DDGS diets decreased TBARS value of meat on 4, 7, 10 and 13 d (P < 0.05) of storage. These data indicated that diets containing high levels of DDGS have some adverse effects on pork shelf life, supplementation with vitamin E can partially reverse these effects. (C) 2012 Elsevier B.V. All rights reserved.
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