数字农科院2.0

Effects Of Dietary Ramie Powder A.t Various Levels On G rowth Performance, Antioxidative Capacity And Fatty Acid Profile Of Finishing Pigs

文献类型： 外文期刊

作者： Li, YH; Liu, YY; Li, FN; Sun, A; Lin, Q; Huang, XG; Yin, YL

作者机构：

关键词： antioxidative; fatty acids; finishing pig; growth performance; ramie

期刊名称： JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

ISSN： 0931-2439

年卷期： 2019 年 103 卷 2 期

页码：

收录情况： JCR（2021版）

摘要： This study was conducted to evaluate the effects of ramie (Boehmeria nivea, previously known as a fibre crop and also called China grass) included in diets on growth performance, antioxidative capacity and muscular fatty acid profile of finishing pigs. A total of 180 Xiangcun Black pigs (initial body weight =70.71 +/- 1.21kg) were randomly allotted to 1 of 5 dietary treatments with six pens of six pigs per pen. The pigs were provided a basal diet or a diet contained 3%, 6%, 9% or 12% of ramie powder during a 50-day experiment period. The results showed that the inclusion of ramie increased (quadratic, p<0.05) the average daily gain (ADG) and gain:feed ratio (G:F) with the highest value of ADG and G:F in 3% ramie group, but ramie content in the diet up to 9% reduced the growth performance of the pigs compared with that of 3% ramie group. The activity of serum total superoxide dismutase (SOD) was increased (linear, p<0.05) by ramie, while content of malondialdehyde was decreased (linear, p<0.05). As increasing the dietary ramie level, the mRNA expression level of SOD1 was increased quadratically (p<0.05) in muscle tissues. Moreover, the addition of ramie linearly increased (p<0.05) polyunsaturated fatty acids content, whereas it linearly reduced (p<0.05) the lipid indices of atherogenicity (AI) and thrombogenicity (TI) in muscle tissues, and lower values of AI and TI reflect a healthier fat composition. The results indicated that ramie in a diet not more than 9% may improve antioxidative capacity with no detrimental impact on growth performance of Chinese native finishing pigs; meanwhile, it could beneficially change the pork fatty acid pattern which has a positive impact on consumer's health.

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