Effects of different selenium sources on pork quality and muscle antioxidant capacity of growing-finishing pigs | 日粮中添加不同硒源对生长肥育猪肉品质的影响

中国人. 以亚硒酸钠、酵母硒和纳米硒作为不同硒源添加到肥育猪基础日粮中,通过试验,对肥育猪背最长肌的pH值、肌乳酸含量、肌内脂肪含量、肌肉嫩度、滴水损失、Hart透过率、VBN等肉质指标及肌肉组织中的GSH-Px活性、T-AOC、MDA含量和O2―.含量等抗氧化指标进行了测定。结果表明:日粮中添加0.8mg.kg-1亚硒酸钠显著提高了肌内脂肪含量1.55%(p0.05),而添加亚硒酸钠对其他肉质指标影响不明显。日粮中添加酵母硒能降低肌肉滴水损失(p0.05),不同硒添加水平间0.5,0.8mg.kg-1添加水平显著低于0.3mg.kg-1,而添加酵母硒对其他肉质指标影响不明显。添加纳米硒能降低肌肉滴水损失(p0.05)和肌肉VBN(0.8mg.kg-1硒添加水平)(p0.05),0.5,0.8mg.kg-1添加水平显著提高肌肉嫩度和肌肉Hart透过率(p0.05),但对其他肉质指标影响不明显。本试验中纳米硒0.5,0.8mg.kg-1添加水平显著提高肌肉GSH-Px活性(p0.05);日粮中添加亚硒酸钠显著提高T-AOC(0.3,0.5mg.kg-1),降低MDA含量(0.3mg.kg-1)和O2-.含量(0.3,0.5mg.kg-1)(p0.05),而酵母硒和纳米硒各添加水平均显著提高T-AOC、降低MDA含量和O2―.。

英语. Na2SeO3,Se yeast and nano-Se as different selenium sources were added to the basal diets.Pork quality was examined in pH value,lactic acid content,drop loss,shear force,intramuscular fat percentage,Hart value and VBN content of longissimus muscle,and muscle antioxidant capacity was examined in GSH-Px activity,T-AOC,MDA content and O2-• content of longissimus muscle.The results were as follows:(1) 0.8 mg•kg-1 Na2SeO3 in test diets could raise intramuscular fat by 1.55%(p0.05),but the effect of Na2SeO3 on other indicators of pork quality was not marked.(2) Se yeast in test diets could reduce the drop loss(p0.05),and the drop loss of 0.5,0.8 mg•kg-1 Se level was lower than that of 0.3 mg•kg-1 Se level(p0.05),but had unmarked effect on other pork quality indices.(3) Nano-Se in test diets could reduce the drop loss(all Se level),VBN content(0.8 mg•kg-1),shear force(0.5、0.8 mg•kg-1)(p0.05),and raise the Hart value(0.5,0.8 mg•kg-1)(p0.05),but the effect on other indicators of pork quality was not marked.(4) In this experiment only Nano-Se in test diets could raise GSH-Px activity(0.5、0.8 mg•kg-1)(p0.05).Na2SeO3 in test diets could raise T-AOC(0.3、0.5 mg•kg-1),reduce MDA content(0.3 mg•kg-1) and O2-• content(0.3,0.5 mg•kg-1)(p0.05).Se yeast and Nano-Se in test diets could raise T-AOC,reduce MDA content and O2-•content of longissimus muscle(p0.05).