| In animal husbandry,artificial feed additives are added to ensure the rapid growth of animal health.This study intends to prepare the Chinese medicine compound for“Jianpi Cuzhang granules”.Screening of granule preparation,conducted quality preliminary research,research granules on pig growth performance,carcass traits and meat quality,in order to promote its application in pig production.The experiment selected white Atractylodes,Radix Codonopsis,Yam,Hawthorn,and Poria cocos,combine extraction and enrichment.Using single factor screening of excipients and L9(3~4)orthogonal experiment screened granule preparation.The results showed that the mixing ratio of dextrin and mannitol was 1:1,the proportion of the extract powder and the filling agent was 1:3,and the volume fraction of ethanol was 70%.The granules were prepared with the best process and the quality was studied.The granules are inspected for appearance,granularity,moisture,solubility and TLC.AtractylenolidesⅠcontent of granules was determined by HPLC,the chromatographic conditions was:chromatographic column C18(200 mm x 4.6 mm,5 microns);column temperature was 30℃,mobile phase was acetonitrile:water=70:30(v:v).Velocity was:1.0 mL/min;Detection wavelength was 220 nm.Use the conditions for standard standard curve,precision and reproducibility,sample recovery rate test and content of AtractylenolidesⅠ.Results show that the product is yellow brown,particle size,moisture and melt inspection were all qualified,TLC examination confirmed granules contain AtractylenolidesⅠ;The retention time of the standard products and granules of AtractylenolidesⅠwas about 23.7 min,and the regression equation is Y=27,263X-5731,r=0.99992.The experimental results showed that the RSD was0.48%.The reproducibility results showed that the RSD was 1.63%.According to the results of the sample recovery,the recovery rate of AtractylenolidesⅠcontrol product was 99.77±0.25,and the RSD was 0.33%.The minimum content of the 6 batches of granulocyte was 293.41±5.13?g/g.Using single-factor completely random design of experiment,selecting 216 the average weight of(30.0+2.0)kg"du*long*big"Growing-Finishing Pigs,randomly divided into 6 groups respectively withⅠ,Ⅱ,Ⅲ,Ⅳ,Ⅴ,Ⅵgroup.After the experiment period,test pig growth performance and meat quality;SPSS 18.0statistical software was used for single factor analysis of variance.The results showed that the end weight and average daily weight gain of each experimental group were increased.Ⅳ,Ⅴgroup andⅥaverage daily gain was significantly higher than that of control group(P<0.05);BesidesⅡandⅢgroup,heavy material than the other group were significantly lower than control group(P<0.05);Compared with the control group,the body weight,slaughtering rate and length of carcass were increased,but the difference was not significant(P>0.05).Average backfat and suet rate all showed a trend of decline,includingⅣ,Ⅴgroups andⅥgroup significant difference compared with controls(P<0.05);The area of the eye muscle was increased with the addition of"Jianpi Cuzhang granules",whichⅣ,Ⅴgroups andⅥgroup significant difference compared with controls(P<0.05);Compared with the control group,the pH,flesh-colored brightness and yellowing values of the various groups were increased,but the difference was not significant(P>0.05).Compared with the control group,Ⅲgroup,Ⅳ,Ⅴgroup andⅥred color value increases significantly(P<0.05);The water content,fat content and shear strength of each group added the"Jianpi Cuzhang granules"were lower than that of the control group,and the decrease of fat content was obvious(P<0.05),the shear force ofⅣ,ⅤandⅥgroup decreased significantly(P<0.05);Compared with the control group,muscles in inosinic acid content of each group added the"jianpi Cuzhang granules"increased,theⅣ,ⅤandⅥgroup improved significantly(P<0.05).The above results showed that the particle size,moisture and solubility of the"Jianpi Cuzhang granules"were qualified,and the experimental conditions of HPLC were feasible.The experimental results showed that the granules could improve the growth performance and quality of meat. |