The Influences Of Preslaughter Dietary Supplements On The Meat Quality Parameters In Duroc×Landrace×Yorkshine Finishers

Four experiments were included in the thesis, it has a study of differentsupplementations in the preslaughter basic diet affecting meat quality in Duroc×Landrance×Yorkshine finishers. Experiment 1 discussed the effects of Modified Vitamin E and other additiveDietary Formulation on Quality of Finishing Pigs,48 Duroc×Landrace×Yorkshinefinishers were randomly assigned to 2 groups with 24 for control and 24 for treated.Amodified Vitamin E finishing diet is fed for 15d before slaughter as in treated groupfor comparing to the regular.The modifiers were Vitamin E 100ppm,and the VitaminE in the15% fresh ricebran,0.2% NaHCO3,100ppm Fe,0.25ppm Se,800mg/d/ VC intreated diet at due time.Eventually, randomly sampled 12 finishers of each group wereslaughtered at about 100kg live weight for slaughtering and meat quality analysis.Theresults showed a tendency of lower yellowness color, lower drip loss, lower cookingloss and higher Napole yield(P<0.05)for the treated, it implied positive effects ofmodified Vitamin E modifier additive of preslaughter formulation for improving somemeat quality parameters of finishers. Experiment 2 studied the Effect of MgSO4 on Meat Quality of Duroc×Landrance×Yorkshine finishers in Pre-slaughter Dietary.20 Duroc×Landrance×Yorkshine finishers were used for the study on 8 days preslaughter dietary addingMgSO4·7H2O(MSH).The results show that: MSH have an effect on meat quality,there have a significant differentiation in the pH and the content of Maleic Dialdehyde(MDA) at 24h postmortem between the control and treated groups(P<0.05).and theMSH have a tendency of improvement in meat color,drip loss,cooking loss,Napoleyield, but the differentiations are not marked(P>0.05). Experiment 3 discussed the effects of Chinese Herb on Meat Quality of Duroc×Landrance×Yorkshine Finishers in Pre-slaughter Dietary.48 Twenty Duroc×Landrance×Yorkshine finishers which have the same age and weight about 60kg wereselected in the experiment to study the effect of Chinese Herb supplementation in thebasal diet on the growth performance and meat quality of pigs.They were assigned totwo groups with 24 for control and 24 for treated, each group has identical quantity ofpigs with the same sex. Additional 1% Chinese Herb supplementation was fed for 55 dbefore slaughter as in treated group for comparing to the regular.Eventually, randomlysampled 12 finishers of each group were slaughtered at about 100kg live weight forslaughtering and meat quality analysis.The results showed that the Chinese Herbsupplementation has a tendency to increase the anti-oxidation and enhance the flavorof meat.The 48h yellowness color of the female pigs in the treated group decreasedsharply(P<0.05),the content of myoglobin and the gross concentration of pigmentimproved(P<0.05),the gross unsaturated fatty acid in the treated group was higherthan the control group, but was not significantly influenced by the dietary treatments. Experiment 4 Further studied the effects of different supplementations on meatquality of Duroc×Landrance×Yorkshine finishers in pre-slaughter dietary.48 Duroc×Landrance×Yorkshine finishers which have the weight about 60kg were selected inthe experiment,they were assigned to four groups with 12 for the control and 12 fortreated1, treated2 ,treated3 group respectively ,each group has identical quantity ofpigs with the same sex..A modified Vitamin E finishing diet is fed for 40d beforeslaughter as in treated group1. The treated group2 was fed with a Chinese Herbsupplementation from Beijing and the treated group3 was fed with a Chinese Herbsupplementation from Shandong for comparing to the regular. Randomly sampled 6finishers of each group were slaughtered at about 95kg live weight for slaughtering andmeat quality analysis.The results show that for the gelding male pigs there is atendency to improve the carcass rates in the treated groups.The redness of 24h ingroup2 increased comparing to the other three groups P<0.05).Napole yield improved (in treated group2 as for the control group(P<0.05),in treated group1 the content...