Effect Of Gallic Acid On Pork Quality And Fat Deposit Ability

Pork is the most consumed meat in my country.Consumers pay more attention to the color,taste and nutrition of pork when purchasing pork.In addition to breeding new breeds,whether some natural source plant extracts can improve the growth performance and meat quality of fattening pigs is a current research hotspot.Gallic acid is a non-flavonoid in polyphenol compounds and exists in large quantities in the roots of plants.In stems and leaves.Studies have shown that gallic acid can improve obesity and metabolic diseases caused by diet in mice and rats.The addition of gallic acid in the process of adipogenic differentiation of 3T3L-1cells can significantly reduce the size of lipid droplets.Studies have also shown that gallic acid can improve broiler chickens.Growth speed and antioxidant capacity,and reduce the emission of greenhouse gases from ruminants to the environment,but whether gallic acid can improve pig growth performance and meat quality has not yet been studied.In this experiment,the "Duroc×Landrace×Yorkshire" three-way crossbred pig was used as the test object to explore the effects of gallic acid on the growth performance,meat quality,anti-oxidation and fat deposition of fattening pigs.This experiment provides a theoretical basis for using gallic acid as a feed additive to improve the production performance and meat quality of fattening pigs.The test results are as follows:1.Gallic acid is able to improve the carcass quality and meat quality of fattening pigs.In the experiment,60 pigs of the same batch of 80-day-old "Duroc×Landrace×Yorkshire" three-element hybrid pigs were selected and randomly divided into three groups.They were fed with ordinary diet,400mg/kg gallic acid diet and 600mg/kg gallic acid daily,After feeding the grain for 60 days,weigh,slaughter,and collect samples of the longissimus muscle of the back of the pig for detection and analysis.The results showed that:(1)Gallic acid is able to significantly reduce the backfat thickness of finishing pigs(p <0.05)and increase carcass lean meat rate(p<0.05),but it has no significant effect on average daily gain,daily feed intake and feed-to-weight ratio(P >0.05);(2)Gallic acid significantly improve the muscle color,intramuscular fat,muscle marbling and tenderness of fattening pigs(p <0.05),significantly reduce muscle shearing force and improve meat quality(p <0.05);(3)Gallic acid significantly reduce the activities of phosphoglycerate kinase(PGK)and glyceraldehyde-3-phosphate dehydrogenase(GAPDH)and increase type I fiber in pig muscle(p <0.05).It shows that gallic acid in the fattening pig diet is able to improve the quality of fattening pork and the type of muscle fiber,and it can also reduce the glycolysis level of pork after slaughter.2.Gallic acid is able to improve the antioxidant,immune and lipid transport capacity of fattening pigs.Take the fattening pig plasma and centrifuge to obtain the serum,and use the kit and automatic analyzer to detect the serum biochemical index,immune index,antioxidant enzyme activity and hormone level.The results showed that:(1)Gallic acid is able to reduce serum total cholesterol(TC),low density lipoprotein(LDL),triglyceride(TG)content and increase serum total protein(TP),high density lipoprotein(HDL)and The level of interleukin2(IL-2)(p <0.05);(2)Gallic acid is able to enhance the activity of glutathionase(GSH-Px)and superoxide dismutase(SOD)in pig serum(p <0.05),Reduce malondialdehyde(MDA)content(p <0.05);(3)Gallic acid increase serum insulin(Insulin),adiponectin(Adiponectin)and leptin(Leptin)levels(p <0.05).It shows that gallic acid improve the antioxidant capacity of fattening pigs by increasing the antioxidant enzyme activity in serum and muscle,and enhance lipid transport and metabolism by increasing serum insulin,adiponectin,leptin and high-density lipoprotein levels.3.Gallic acid is able to reduce the fat deposition ability of fattening pigs.In this experiment,pig subcutaneous fat was used as the research object.The effects of gallic acid on fat decomposition and lipid synthesis-related genes and protein expression in fattening pigs were studied by q PCR,Western blot,and HE staining.The results show that:(1)Observing subcutaneous fat tissue slices by HE staining,it is found that gallic acid can significantly reduce the size of pig subcutaneous fat cells(p <0.05);(2)Gallic acid significantly increase pigs The expression of lipolysis-related genes and proteins in subcutaneous fat reduces the expression of lipid synthesis-related genes and proteins(p<0.05);(3)Gallic acid significantly reduces liver lipid deposition,and increases liver antioxidant enzyme activity and antioxidant enzyme protein Expression(p <0.05).It shows that gallic acid promote fat decomposition of fattening pigs,reduce lipid synthesis,and reduce fat deposition under the skin of fattening pigs.In summary,this study proved that gallic acid improve the carcass lean rate,meat quality,antioxidant enzyme activity and lipid transport capacity in the serum and meat of fattening pigs,and reduce subcutaneous fat and liver lipid deposition.It provides an important basis for gallic acid as a new feed additive to improve livestock and poultry production performance,immunity,meat quality.