L-carnitine On The Growing And Finishing Pigs On Growth Performance, Carcass Composition And Meat Quality And Its Mechanism Discussed

This research studied the effects of L-caedine on growth performance,carcass composition and loin quality in growing-finishshing pigs. It discussedthe mechanism of L-carnitine action by measuring meat traits, serum,hormone, and various tissue biochendcal parameters.Ninety crossbred pigs (Duroc×Yorkshire × Zhewhite,initally 38.04kg)were allotted to three treatment groups, each betheni with three replicates,each replicate with ten pigs(five barrows and five gilts. Pigs were fed acontrol diet or diets supplemented with 50mg/kg or 100mg/kg L-carnitine.The experimntal diets were fed in two phases, growin (38.04 to 60.46kg)and finishing (60.46 to 86.24kg periods. The growing and finishing dietswere formulated according to growing-finishing swine nutrints requirementsproposed by NRC(1998)respectively At 60.46kg of average BW one barrowand one gilt per replicate were bled to make serum and scanncd by ultrasonicset at p2 site to measure back fat deep. In addition, the digestive experimets,as#trt*@ttexaed insohe ash as indiCtor, were conduCted about one week befOre the end ofeach period.At the end of feeding trial, one barrow and one gil (about 86.0kg BW)in each replicate were slaughtered to detennin carcass comPosition and lointraAs, at the sarne time, variOus tissues and blood sarnPles were coheCtcd.The results of feeding tria1 showed L-ndine trcatmentS trended toAnprove the growth performance. Additinn of 50 wi and 100mg/ktrcandine increased ADG by 2.58%(P>0.05), 4.42%(P>0.05) decreased F/Gby 0.34 and 1.0() percent (P>0.05) corDPared to controL resPebelyIn grM PeriOd, the results of digesthe exPerimnts in vivo showedthat the thet aPpended 5omg/k L-Carnine could increase the digestibility ofCP, EE and CA by 2.16%(P>0.05), 18.98%to>0.05) and 11.71%(P<0.05)comPared to controL respeCtively; the 100Ing/k grouP sedCantiy increasedthe digestibility of CP, EE and CA by 3.82%(P<0.05), 27.05%to<0.05) and20.00%(P<0.05). In finishing PeriOd the L-candine tretants got thesdsde results.Mrding to the ffeding in the analysis ofdigcsthe enZyme aCtwhks induodenal contents, SUPPlementatiOn of 50mthe L-edine couldswificantly incrcase the abiliy of proteolytic cnZym, amylase and liPasc by43.98%to<0.05),165.55%(P<0.05), comPared tocontrO;100wi L-ndine treabent could also edcantly increase theabop of thcse cnzpes.There was no swificant differenee in carcass comPOsitinn among threetheabot grouPs, bllt additiOn of L-ch had posithe effeCtS on carcass.oomttt#@t&xThe loin quality measure indicated that addition of 50mg/k L-ndineincreased cooked meat rate' waterholding ability' intramuscular fat' inosinemonophosphate and muscle hemglobin by 5.53%(P>0.05), 8.82%(P=0.28),2.93%(P>0.05),21.00%(P>0.05), 28.41%(P=0.045)resPetheely, comPared tocontroL Addition of 100mg/k L-ndine increased cookcd meat rate.waterholding ability' intrarnuscular fat' inosine monOPhosphate and musclehemoglobin by 7.63%(P<0.05),28.41%(P=0.045),5 and7.98%to>0.05).The results ofketone analysis in sennn and liver showed that 50mg.kg or100rDg/k L-wtine treabent stimulated ketone production ingrowing-trishing pgi.In growing pgi, 50IDg.kg or 1tw L-ndinetreatmnt increased fi -hydroxybutyrate(one of ketone) in serurn by1 3. 29 % (P <0. 05),31. 3 9 %(Ped. 0 29)resPeboly cotDPared to controL Indrishing pigs, 50rng.kg or 100mglkg L-wtine treabent increased P-hydroxybutyrate, one of ketone, in sennn by 8.91%,27.80%(P>().05) and inljver by 9. 80%(P >0 .08), 16. 95 %(P <0 .01 ) respetheely comPared to controLThe rcnd of wtine analysis showcd supplementatin of L-ndinecould inCrease the cont6ntS of hee-ndine, ade-insohe cedine andfree-candine/ add-insohe cedine rate in seng livcr and muscle.EsPedslly in mUSCle, thetS addillg 50mglk or 1tw L-ndincswificantly incrcased the contcnt of hee ndine and add-insohe carulineto<0.05), comPared tO controLThe data of hormonc anaiysis in serurn deduced L-ndine tr...