The Effects Of Compound Traditional Chinese Medicine Additives On Growth Performance And Meat Quality Of Pigs

In order to study the effect of compound Chinese medicine additives on pig growth performance,carcass traits,meat quality and flavor indicators,the experiment selected 18Duroc×Landrace×Yorkshire pigs at 40 days of age as test animals and were randomly divided into 3 groups:the control group,Xiao Jian Zhong（XJZ）plus-minus compound group（TCM1 group）and Jiansananli-sepis（JSS）powder group（TCM2 group）.The control group was fed the basic diet,the TCM1 group was fed the basic diet+1%（XJZ）plus-minus compound,and the TCM2 group was fed the basic diet+0.3%（JSS）powder.During the feeding period,the growth performance of the pig was recorded,and slaughter sampling was conducted after 60 days of feeding.Determination of slaughter performance,apparent meat quality traits,nutrients and flavor substances.The results showed that:（1）Compared with the control group,the average daily weight gain of the TCM1 and TCM2 groups was significantly increased by 2.08%（P<0.05）,the difference in average daily feed intake was not significant（P>0.05）,but there was an upward trend,consumption The feed weight gain ratio decreased by 5.41%（P<0.01）and 3.24%respectively;the average daily feed intake and feed weight gain ratio of the TCM2 group were not significantly different from those of the TCM1 group（P>0.05）,but increased trend.（2）There were no significant differences in carcass weight,slaughter rate,lean meat rate and back fat thickness in the TCM1 and TCM2 groups compared with the control group（P>0.05）;the carcass weight and slaughter in the TCM1 group compared with the control group The rate increased by 5.15%and 3.47%respectively,and the lean meat rate and back fat thickness decreased by 0.22%and 1.99%respectively;compared with the control group,the TCM2 group’s carcass weight,slaughter rate and lean meat rate increased by 7.16%and 1.65 respectively%And 4.01%,the back fat thickness decreased by 12.16%;compared with TCM1 group,lean meat rate increased by 4.24%,carcass weight,slaughter rate and back fat thickness decreased by 1.20%,0.64%and 10.37%,respectively.（3）The result data of pH_45minand pH_24hof the three groups did not exceed the normal range;a*in the TCM1 and TCM2 groups（red and green,positive values represent reddish and negative values represent greenish）,cooking loss,drip loss and shear The difference in shear force was not significantly lower than that of the control group（P>0.05）;in the TCM1 group,L*（representing light and dark,positive values represent white,negative values represent dark）and b*（yellowish blue,positive values represent（Yellowish,negative value means bluish））increased by 4.69%and 9.13%compared with the control group;L*,a*,b*,drip loss,cooking loss and shear force in the TCM2 group were lower than the TCM1 group and the difference Not significant（P>0.05）.（4）Compared with the control group,the water content of TCM1 and TCM2 groups was significantly reduced by 0.55%and 7.16%（P<0.01）,the crude fat content was decreased by 11.97%and 12.34%（P>0.05）,crude protein The content increased by 9.09%and 3.85%（P>0.05）;the crude water,crude fat and crude protein of the TCM2 group were lower than those of the TCM1 group but the difference was not significant（P>0.05）,decreased by 6.64%,0.76%and 4.80%.（5）The content of various amino acids in the TCM1 and TCM2 groups was higher than that in the control group except for the proline in the TCM1 group;compared with the control group,the TCM1 and TCM2 groups showed an increase in umami amino acids,while the content of essential amino acids increased respectively Compared with TCM1group,the essential amino acid content increased by 0.79%;umami amino acid content decreased by 1.21%;glutamic acid content decreased by 2.42%,but the difference was not significant（P>0.05）.（6）Compared with the control group,the content of saturated fatty acids in TCM1group increased significantly by 7.07%（P<0.05）,and the content of monounsaturated fatty acids and polyunsaturated fatty acids decreased by 1.25%and 13.53%,respectively;compared with the control group in TCM2 group,Saturated fatty acids and polyunsaturated fatty acids decreased by 3.21%and 9.65%（P>0.05）,unsaturated fatty acids and monounsaturated fatty acids increased by 1.14%and 2.33%（P>0.05）;TCM2 group and TCM1 group Compared with it,saturated fatty acids decreased significantly by 9.60%（P<0.01）,and unsaturated fatty acids,monounsaturated fatty acids and polyunsaturated fatty acids increased by 3.73%,3.63%and 4.49%（P>0.05）,respectively.（7）The indexes of the five internal organs in the heart,liver,spleen,lung and intestine in the TCM1 and TCM2 groups were not significantly different from those in the control group（P>0.05）.In short,adding（XJZ）plus-minus compound and（JSS）powder to the pig basic diet can significantly improve the feed utilization and growth performance of pigs,and improve the carcass traits,water power,tenderness and meat flavor of pork.The overall effect of the two Chinese herbal additives is not much different.Provided data support for the application of Xiaojianzhong and Jingfangbaidusan compound in the production of live pigs.