Effects Of Cysteamine And Diludin On Growth Performance And Carcass And Meat Quality In Finishing Pigs

The effects of Cysteamine (CS) and Diludin on performance, carcass and meat quality were studied in finishing pigs. Ninty six Duroc×Landrace-Yorkshine finishing pigs of original average weight 64.79±0.79kg were divided into four groups with four replicates, each of which including 6 pigs, in a randomized block design. The four groups were respectively fed corn-soybean basic diet(group CT), containing 90mg/kg CSH(group CS), containing 30mg/kg Diludin(group EMP), containing 90mg/kg CSH and 30mg/kg Diludin(group CS+EMP). The result as follows:1.feed/gain in group CS, group EMP, group CS+EMP were lower than that in group CT(P<0.05). Average daily gain(ADG)and average daily feed intake(ADFI)in group CS were lower than that in group CT, that group EMP, that group CS+EMP (P <0.05). Average daily feed intake(ADFI) that in group EMP was lower than that group CT.2.compared with the group CT, Group CS tended to improve the loin eye area, and decreased the back fat thickness and skin thickness (P>0.05). Group EMP and Group CS+EMP had no influence on the loin eye area, back fat thickness, skin thickness, lean meat rate and so on(P>0.05). group CS, group EMP, group CS+EMP had reduced the dressing percentage (P<0.05)3.group CS, group EMP, group CS+EMP had significant reduced the loss rate (P<0.05), feed/gain in group CS, group EMP, group CS+EMP improved muscle PH, tended to improve pork color and marbling scoring, and tended to reduce the storage loss.