Effects Of Cane Leaves Of Lonicera (Lonicera Macranthoides) And Chlorogenic Acid On Meat Quality Of Fattening Pigs

In this research, a total of 32 Landrace x Large White litters for barrow with mean body weight of 55 kg were divided randomly into 4 groups, the quantity of pigs in each litters was 10 to 12, fed with basal diet (control group), the basal diet containing 0.5%,1% of powdery cane leaves of Lonicera macranthoides (group of L. macran-thoides I, II), and basal diet containing 0.8% chlorogenic acid extracted from L. macranthoides (group of Chlorogenic acid) respectively for 60 days,8 replicates in each group. Those pigs were killed at the end of the experiment. Together, serum and tissues were taken. The results are as following: Part 1 effect of L. macranthoides and chlorogenic acid on growth performance and carcass quality.Compared with control group, the feed/gain rate was significantly decreased by 10.20% in chlorogenic acid group (P<0.05).Pigs in group I showed a trend of decreasing F/G by 3.40% (0.01>P>0.05). There was no significant difference on average daily gain and average daily feed intake between L. macranthoides and chlorogenic acid groups (P>0.05). There was a decreasing trend on ribeye area of L. macranthoides II (P<0.1). The index of liver in chlorogenic acid group was higher than the others. Part 2 effect of L. macranthoides and chlorogenic acid on blood agentsCompared with control group, the serum total cholesterol (TC) and triglyceride (TG) in both of groups I and II were significantly decreased (P<0.05). Part 3 effect of L. macranthoides and chlorogenic acid on meat quality0.5% and 1% dietary L. macranthoides decreased L* of incarnadine and increased a*. The rate of descent on value for pH was decreased by supplement of 0.5% and 1% of dietary L. pH value in 24 hours in muscle was lifted as well as the content of His, Gly, Arg, Val, Leu, Lys by 0.5% and 1% of dietary L. macranthoides. PUFA in muscle in group I was obviously increased(P<0.05). PUFA in liver also showed increasing trend (P<0.1). In addition, the content of His, Gly, Arg, Val, Leu, Lys in muscle in muscle were increased in group of chlorogenic acid. MUFA showed increasing trend in chlorogenic acid group.In conclusion, supplement of 0.5% and 1% L. macranthoides have no effects on growth performances in finishing pigs, but dietary chlorogenic acid. Meanwhile, the contents of TC and TG in blood were decreased by dietary L. macranthoides. Based on these data, we demonstrated 0.5% and 1% of dietary L. macranthoides or 0.8% of dietary chlorogenic acid have the ability to improve meat quality in finishing pigs.