Effect Of Mulberry Leaf Powder On The Production Performance,slaughter Performance Meat Quality And Pork Flavor Of Pigs

The experiment was conducted to study the effect of different proportions of mulberry leaf powder on growth performance,slaughter performance,meat quality and volatile flavor of finished pork.A total of 64 healthy "L×Y" hybrid pigs with the same age,initial body weight of(31.18±4.57)kg were randomly allotted to 4 groups.The experiment lasted for 102 days.All the pigs were randomly divided into 4 groups with four repeats in each group.Group?(control group)was fed with basal diet,group ?,? and ? were assigned to the diet containing 4 levels of mulberry leaf powder(3%,6% and 9%)respectively.Compared with the control group,the results are as follows:(1)The addition of 6% and 9% mulberry leaf powder in the feed could significantly increase the average daily weight of finishing pigs by 10.80% and 8.80%,but the average daily intake and meat ratio was not significant.(2)Adding 3%,6% and 9% of mulberry leaves to the feed decreased the carcass weight,slaughtering rate and average back fat thickness of the finishing pigs,but the trend of decreasing was not significant.(3)The addition of 6% and 9% mulberry leaf powder in diets can significantly reduce the water loss rate to 3.25% and 3.66%;After adding 3%,6% and 9% of mulberry leaf powder,the shear strength of pork significantly reduced by 19.29%,32.75% and 23.27% respectively.The shear force value is inversely proportional to the tenderness of the muscle,so the tenderness of the pork is increased.After adding mulberry leaf powder,the meat color a,b and L showed an upward tendency,but the change was not significant;Compared with the difference of pH(45min)and pH(24h)in the four groups,the reduction rate of pH in the test group was lower than that in the control group,which indicated the mulberry leaf powder could reduce the slowing down of pH.(4)After adding 3%,6% and 9% of mulberry leaf powder to the feed,the total amount of amino acids,essential amino acids and the total amount of essential amino acids in the muscle of the fattening pig were improved.Among of this,6% addition in the basal diets has best effect on the total amount of amino acids,the total number of essential amino acids and the total amount of the main flavor amino acids,increasing by 15.78%,4.25% and 9.30%respectively.(5)Adding 3%,6% and 9% of mulberry leaf powder to the feed could increase the types and relative content of aldehydes,alcohols,esters and ketones in the pork,thereby improvingthe flavor of the pork.The relative contents of hexanal in groups II,III and IV significantly increased by 27.93%,65.90% and 47.40% respectively(P<0.05).The relative content of1-octen-3-ol significantly increased by 86.15%,128.79%,and 110.60% respectively(P<0.05),the relative content of methyl butyrate increased by 287.17%,288.75% and263.57% respectively(P<0.05).Compared with the control group,the relative content of2,3-sindione in group ? and ? significantly increased by 94.34% and 49.88%(P<0.05).In conclusion,adding 6% mulberry leaf powder to basal diets of pigs is comprehensively most suitable under the three different gradients of this experimental design,which has a better effect on average daily gain,pork loss of water,muscle tenderness,meat color and volatile flavor of pork.