Effect of Dietary Supplementation of Fu-libao and Glutamic Acid on Finishing and Slaughter Performance and Meat Quality of Pigs

Luo Sicong; Qiu Jinhua; Wu Zhuyue; Yang Cui; Yang Jiahuang

文献导航

搜索文章

搜索思路

钛学术文献服务平台 \
学术期刊 \
综合期刊 \
其它期刊 \
动物与饲料科学：英文版期刊 \
Effect of Dietary Supplementation of Fu-libao and Glutamic Acid on Finishing and Slaughter Performance and Meat Quality of Pigs

Effect of Dietary Supplementation of Fu-libao and Glutamic Acid on Finishing and Slaughter Performance and Meat Quality of Pigs

作者：

Luo Sicong Qiu Jinhua Wu Zhuyue Yang Cui Yang Jiahuang

基本信息来源于合作网站，原文需代理用户跳转至来源网站获取

Fu-libao

L-glutamic

acid

FINISHING

SLAUGHTER

performance

MEAT

quality

摘要：

[Objective]The paper was to investigate the effect of dietary supplementation of Fu-libao and L-glutamic acid on finishing and slaughter performances and meat quality trait of"L(Large Yorkshire)×L(Landrace)"crossbred pigs.[Method]Twelve individuals of L×L crossbred pigs with similar body weight of about 51 kg were selected.The pigs were randomly divided into two groups,three replicates each group,two piglets each replicate.The pigs in control group were fed with conventional diet(control diet),and pigs in treatment group were fed with the control diet added with 0.1%Fu-libao(mainly contained soybean phospholipid)and 0.6%L-glutamic acid.All the pigs were under the same feeding conditions except for different diets during the trial.At the end of the trial,one pig with similar body weight was selected from each replicate for slaughter and determination of meat quality.[Result]Dietary supplementation of Fu-libao and L-glutamic acid had no significant impact on finishing performance of pigs between the two groups(P>0.05),but the back fat thickness of pigs in treatment group was increased(P<0.05).On the contrary,the longissimus muscle(LM)area,meat color and water-holding capacity(WHC)were reduced significantly compared with the control group(P<0.05).However,the contents of glutamic acid,glysine,alanine,threonine,proline,valine and arginine in LM were increased significantly compared with the control group(P<0.05);moreover,the total amino acid and total flavor amino acid contents in LM were increased by 5.85%(P<0.05)and 6.87%(P<0.05)respectively.In addition,the content of intramuscular fat(IMF)in LM was improved from 5.11±0.24(control group)to 8.86±0.52(treatment group)(P<0.05).[Conclusion]Although dietary supplementation of Fu-libao and L-glutamic acid did not increase the finishing and slaughter performances of L×L crossbred pigs,it significantly enhanced the contents of total amino acid,total flavor amino acid and IMF,and significantly improved meat quality.

内容分析

关键词云

关键词热度

相关文献

推荐文献

根据相关规定，获取原文需跳转至原文服务方进行注册认证身份信息

完成下面三个步骤操作后即可获取文献，阅读后请点击下方页面【继续获取】按钮

钛学术文献服务平台

学术出版新技术应用与公共服务实验室出品

原文合作方

获取文献流程

1.访问原文合作方请等待几秒系统会自动跳转至登录页，首次访问请先注册账号，填写基本信息后，点击【注册】

2.注册后进行实名认证，实名认证成功后点击【返回】

3.检查邮箱地址是否正确，若错误或未填写请填写正确邮箱地址，点击【确认支付】完成获取，文献将在1小时内发送至您的邮箱

*若已注册过原文合作方账号的用户，可跳过上述操作，直接登录后获取原文即可

点击【获取原文】按钮，跳转至合作网站。

首次获取需要在合作网站进行注册。

注册并实名认证，认证后点击【返回】按钮。

确认邮箱信息，点击【确认支付】，订单将在一小时内发送至您的邮箱。

* 若已经注册过合作网站账号，请忽略第二、三步，直接登录即可。

期刊分类
期刊（年）
期刊（期）
期刊推荐

其它

动物与饲料科学：英文版2020 动物与饲料科学：英文版2019

动物与饲料科学：英文版2020年第5期动物与饲料科学：英文版2020年第3期动物与饲料科学：英文版2020年第2期动物与饲料科学：英文版2020年第1期

按字母查找期刊：

A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
其他

联系合作广告推广: shenyukuan@paperpass.com

篇名	Effect of Dietary Supplementation of Fu-libao and Glutamic Acid on Finishing and Slaughter Performance and Meat Quality of Pigs
来源期刊	动物与饲料科学:英文版	学科	农学
关键词	Fu-libao L-glutamic acid FINISHING SLAUGHTER performance MEAT quality
年，卷（期）	2020,（1）	所属期刊栏目
研究方向		页码范围	26-30
页数	5页	分类号	S82
字数		语种
DOI