Effect Of Mulberry Powder On Performance And Meat Flavor Of Pigs

The experiment was conducted to study the effect of different dosage of mulberry leaf powder on the production performance and meat flavor of finished pigs,and to expound the application value of mulberry leaf powder in the production of high quality pork and to select the appropriate additive quantity.A total of 64 crossbred pigs of length�large?Landrace�Yorkshire pig?with average body weight?31.18�4.57?were randomly divided into four groups.The control group was fed a corn-bean meal-based diet,group?,?and?were assigned to the diet containing 4 levels of mulberry leaf powder?3%,6%and 9%?respectively At the beginning and at the end of the experiment,the initial and final weights of the pigs were counted,and the average daily weight gain,average daily feed intake,and feed-to-weight ratio were calculated.When the test pigs reached the age of 180 days,4 pigs from each group were selected for slaughter,and then slaughter performance and meat quality indicators and flavor indices were determined.The results are as follows:?1?The average daily weight gain of group II was the most obvious.Compared with the control group,the average daily weight gain was significantly increased?P<0.05?and increased by 13.5%.Compared with the control group,the final weight of group II finishing pigs was significantly higher than that of the control group,and the final weight increased by 7.62%.?2?After measuring the longissimus dorsi muscle,it was found that the difference between the pH_45min5min and the pH_24h4h of the fattening pigs in the three experimental groups was lower than that in the control group,and the pH-decrease rate slowed down.Compared with the control group,the pork muscle shear force of each experimental group was significantly reduced?P<0.05?.The muscle water loss rate of finishing pigs in group II and III decreased?P<0.05?,which was decreased by15.9%and 19.1%,respectively.?3?There was no significant difference in muscle dry matter content between the experimental groups compared with the control group?P>0.05?;there was no significant difference in muscle protein content between the three experimental groups compared with the control group?P>0.05?.Increased;Compared with the control group,the intramuscular fat content in muscles of group I,II,and III increased significantly by 9.2%,14.7%,and 11.5%,respectively?P<0.05?,with no significant difference among groups.?P>0.05?.?4?Compared with the control group,the inosinic acid content in group II and group III was significantly different?P<0.05?,increased by 18.82%and 20.20%,respectively.Inosinic acid content in group I was not significantly different from that in the control group?P>0.05?,but the inosinic acid content was increased by 6.75%.The levels of saturated fatty acids in group II and group III were significantly different from those in the control group?P<0.05?,and significantly decreased by12.6%and 8.5%.Group II and III had significantly higher levels of unsaturated fatty acids and polyunsaturated fatty acids than the control group?P<0.05?.Unsaturated fatty acids increased by 10.69%and 5.22%,respectively,and polyunsaturated fatty acids increased by 30.11%and 31.80%,respectively.?5?Adding 3%,6%and 9%of mulberry leaf powder to diets has a certain increase effect on total amino acids,total essential amino acids,and total amount of amino acids in the fattening pig muscles,especially for adding 6 The percentage of mulberry leaf powder was the best,and the total amount of amino acids,the total amount of essential amino acids,and the total amount of main amino acids were increased by 15.78%,4.25%,and 9.30%,respectively.In summary,the addition of mulberry leaf powder to finishing pig diets can improve the growth performance of finishing pigs,reduce the thickness of backfat,increase the lean meat percentage,and improve the flavor of pork,but the addition ratio should not exceed 6%.The most suitable additive for powder is 6%?...