Effects of dietary citrus extract on growth performance, carcass characteristics and meat quality of pigs

作者：Cui, Yi-Yan; Tian, Zhi-Mei; Deng, Dun; Liu, Zhi-Chang; Wang, Gang; Chen, Wei-Dong^*; Ma, Xian-Yong^*

来源：Journal of Animal Physiology and Animal Nutrition, 2022, 106(4): 813-824.

DOI：10.1111/jpn.13623

• citrus extract
• fatty acids
• free amino acids
• meat quality
• oxidative stability
• pig

This study investigated the effects of citrus extract on growth, carcass and meat quality of Duroc x Landrace x Large White pigs. One hundred and eight pigs (54 barrows, 54 females) were assigned to one of three dietary treatments for 138 days. The dietary treatments were (1) basic diet; (2) basic diet supplemented with 75 mg/kg chlortetracycline; and (3) basic diet supplemented with citrus extract (0.25 ml/kg during 56-112 days of age and 0.20 ml/kg during 113-194 days of age). No significant differences among treatments were found for growth performance, carcass characteristics, meat quality and free amino acids (p > 0.05). Feeding citrus extract tended to increase intramuscular fat (p = 0.052). Citrus extract and chlortetracycline increased C15:0 concentration (p = 0.016) and superoxide dismutase activity (p = 0.004). The pigs that received chlortetracycline exhibited the lowest (p = 0.033) muscle malondialdehyde concentration. Overall, citrus extract ameliorated some meat quality indicators without adverse effects on pig growth or carcass performance.

• 单位
  广东省农业科学院