Effect Of Compound Traditional Chinese Medicine On The Antioxidant And Meat Quality Of The Fattening Pigs

In recent years,synthetic feed additives such as antibiotics，auxin,commonly used in aquaculture,decline the quality and flavor of pork seriously,and had a great threat to the safety of consumers.In order to reduce the use of harmful,illegal drugs in aquaculture,on the basis of compound compatibility of traditional Chinese Medicine Pharmacology,according to the patterns and characteristics of the growth pig,a kind of compound Chinese herbal medicine feed additive has been developed.Animal experiments have been carried out to study the effect of compound Chinese medicine preparation added in different proportions on the antioxidation performance and meat quality of fattening pigs,the results were as follows.1 Blood biochemical index:3mL ear vein blood had been collected by the vacuum non anticoagulative tube to be made serum samples,determined blood biochemical indices in semi automatic biochemical analyzer.The results show that,compared with the control group,the experimental group 1 and experimental group 2 fattening pigs in serum ALB,TP content had increasing trend,but the difference was not significant(P>0.05).The experimental group of fattening pigs in serum of K+,Na+,HDL-C,TG,Cr,SG,and the concentration of BUN,concentration of ALB and TP,ALT and AST activity compared with the control group,the difference was not significant(P>0.05).2 Antioxidant properties:spectrophotometric method for the determination of malondialdehyde in serum and the longissimus muscle(MDA),total antioxidant capacity(T-AOC),peroxidase(SOD)and glutathione peroxidase(GSH-Px)level.Compared with the controlled group,the results show that:(1)The total peroxidase levels:experimental group 1 and 2 were increased by 12.86%and 18.69%,the difference reached significant level(P<0.05),two experimental groups with no significant difference(P>0.05);(2)Total antioxidant capacity:The level of T-AOC in serum were increased by 30.11%and 19.34%,the difference was significant(P<0.05),the differences between 2 test groups were not significant(P>0.05);(3)MDA level:The MDA content of serum,the test group 2 was lower than controlled group by 19.02%,a significant difference(P<0.05),and group 1 in the test group compared with the controlled group,the difference was not significant(P>0.05),two experimental groups with no significant difference(P>0.05);(4)Glutathione peroxidase level:the content of GSH-Px in two experimental groups compared with the controlled group,the difference was not significant(P>0.05).3 Pork quality:Determination of fattening pigs longissimus muscle pH24 values,cooked meat rate and degree of flesh colored red,compared with the controlled group,the results show that:(1)experimental group 1 and 2 were decreased by 4.52%and 5.78%(P<0.05);(2)the test group 1 cooked meat rate was increased by 5.70%(P<0.05),the test group 2 cooked meat rate has no significant difference with the test group 1(P>0.05).(3)9.14%and 5.20%improved red value incarnadine respectively(P<0.05),the differences between two test group were not significant(P>0.05).4 Meat:pork quality determination of antioxidant index finishing in T-SOD,GSH-Px and MDA in muscle content,the results show that,compared with the controlled group:(1)quality of pork within the T-SOD,GSH-Px contents increased,but the difference was not significant(P>0.05);(2)the content of MDA decreased 7.98%and 13.22%respectively,the difference was not significant;(3)the test group 2 compared with the controlled group,the content of T-AOC increased by 13.78%,a significant difference(P<0.05),group 1 has no significant difference compared with the controlled group(P>0.05).5 The level of MDA 5 in the process of cold storage:during refrigerating,two experimental groups’ MDA content was always lower than the controlled group.By the end of the 24th hour,the test group 1 and group 2 fattening pigs longissimus muscle were decreased by 18.04 and 28.96%than the control group(P<0.05).In summary,the compound traditional Chinese medicine preparation can improve the meat quality,enhance antioxidant performance and prolong the shelf life of meat.