| This test is intended to supplement Duroc finishing pig feed with different doses of Se NPs, and study effect of Se NPs on growth performance of finishing pigs, antioxidant capacity, meat quality and retention of selenium in tissues and organs. A total of one hundred sixty finishing pigs with an average body weight of 70 kg were randomly allocated into 4 groups, 4 replicas in each group and 10 piglets per replica with the male and female by half. The control group was fed with basic diet and the three experiment groups were fed with respectively containing 0.1mg/kg, 0.3mg/kg, 0.5mg/kg Se NPs in the basic diet. Four groups of finishing pigs feeded to the market at the same environment, which are free to get food and drink water during feeding. At the end of the feeding trial, 8 pigs(2 pigs from each replica) from each group were slaughtered, samples were collected and then analised. The results are showed as follows:1. The results of growth performance showed that there are no significant differences of average daily feed intake, average daily gain and feed ratio among all the groups(P> 0.05), but compared with the control group there was a trend of increase on average daily feed intake, average daily gain, and lower feed ratio in experiment groups.2. The meat quality analysis showed that compared with the control group, there were no significant differences in back-fat thickness, drip loss, p H value, L* value, a* value, b* value among all the groups(P> 0.05), but the above indicators in experiment groups have a tendency to increase.3. The results of myoglobin showed that compared with the control group, the muscle myoglobin content in containing 0.1mg/kg, 0.3mg/kg, 0.5mg/kg Se NPs groups significantly improved by 6.41%(P>0.05), 31.43%(P<0.05) and 65.65%(P <0.05), meanwhile, the myoglobin content increased by the increased amount of Se NPs.4. The result of anti-oxidation ability showed that compared with the control, 0.1mg/kg Se NPs group improved the vitality of GSH-Px in liver, kidney, pancreas and heart respectively by 8.51%(P<0.05), 5.34%(P<0.05), 6.79%(P<0.05), 12.17%(P<0.05), meanwhile the T-AOC and SOD ability in serum were improved by 7.14%(P<0.05), 5.07%(P<0.05); 0.3mg/kg and 0.5mg/ kg Se NPs groups increased the GSH-Px vitality(P<0.05), however, decreased MDA content in serum, tissues and organs,(P<0.05); In addition, 0.3mg/kg Se NPs group improved the SOD, CAT vitality in liver respectively by 5.35%(P<0.05), 9.07%(P<0.05), 0.5mg/kg Se NPs significantly improved T-AOC, SOD vitality in pancreas and heart(P<0.05).5. The results of selenium retention analysis showed that compared with the control group, Se NPs groups improved the selenium content of serum and other organs and tissues in finishing pigs(P<0.05); meanwhile there were significant differences observed among6. the Se NPs groups, the selenium retention increased by the increased amount of Se NPs in finishing pigs.7. The results of correlation analysis between muscle selenium content and meat quality showed that the drip loss in the longest back muscle and muscle selenium content have a strong negative correlation(P<0.05), however a * values and muscle selenium content showed a strong positive correlation(P<0.05).8. The results of correlation analysis between muscle selenium content and antioxidant ability showed that the SOD and CAT vitality and selenium content in muscle presents a strong positive correlation(P>0.05);9. The results of correlation analysis between antioxidant ability and meat quality showed that: there was a strong negative correlation between drip loss and SOD, CAT vitality(P<0.05). L * value, b * values and T-AOC, SOD, GSH-Px vitality presented a strong negative correlation(P<0.05). However, L * value, b * values and MDA content presented a strong positive correlation(P<0.05).The results implicated that Se NPs supplementation promotes growth performance and meat quality, significantly increase the body selenium content and enhance antioxidant capacity of finishing pigs. The effectiveness of 0.5mg/kg was much better than that of the other level of Se NPs. Meat quality has a high positive correlation with antioxidant capacity, however, the meat quality and antioxidant capacity have a strong positive correlation with muscle selenium content. |
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