摘要：本试验研究日粮添加姜黄素对宫内发育迟缓(intrauterine growth retardation，IUGR)猪肌肉肉品质及抗氧化的影响。本试验通过将18只猪作为研究对象，均分为正常组(NBW)、IUGR+姜黄素组(IUGR+CUR)和IUGR组。NBW组和IUGR组饲喂基础日粮，IUGR+CUR组饲喂基础日粮+200mg/kg姜黄素。饲喂115天后屠宰，取后腿肌肉进行肉质和抗氧化相关指标的检测。结果表明IUGR组和NBW组相比，IUGR组肌肉a值显著降低(P<0.05)，CAT的活性极显著下降(P<0.01)，GSH-PX的活性显著下降(P<0.05)，而MDA的含量极显著的提升(P<0.01)，PC的含量显著提升(P<0.05)。在日粮中添加姜黄素可极显著改善肌肉的滴水损失(P<0.01)，并极显著降低肌肉中MDA的含量(P<0.05)，极显著提升CAT的活力(P<0.01)，显著提升SOD的活力(P<0.05)。结论：IUGR猪肌肉抗氧化能力降低，肉质变差。姜黄素则可以通过改善肌肉的滴水损失改善肉质，并改善肌肉的抗氧化能力。

关键词：姜黄素；IUGR；抗氧化；肉质

Effects of Dietary Curcumin on Anti-oxidation Capacity and Meat Quality in the Muscle of IUGR Pigs 

Abstract： The present study was designed to evaluate the effects of dietary supplementation of curcumin on anti-oxidation and meat quality in the muscle of IUGR (intrauterine growth retardation) pigs. 18 IUGR newborn pigs were randomly assigned to the following three experimental groups (n = 6/group): NBW group (normal pigs, fed with basic diets), IUGR+ curcumin group (IUGR pigs, fed with basic diets + 200 mg/kg curcumin). and IUGR group (IUGR pigs, fed with basic diets). After 115 days of feeding, the pigs were slaughtered and the hind leg muscles were taken for the detection of meat quality and antioxidant related indicators. The results showed that the a value of the IUGR group was significantly lower than that of the NBW group (P<0.05), the activity of CAT was significantly decreased (P<0.01),the activity of GSH-PX was significantly decreased (P<0.05), and the contents of MDA were significantly increased (P<0.01) ,PC were significantly increased (P<0.05). Adding curcumin to the diet significantly improved muscle drip loss (P<0.01), and significantly reduced MDA content in muscle (P<0.05) .Increased the activity of CAT significantly and SOD activity (P<0.05). Conclusion: the anti-oxidant capacity and the meat quality of IUGR pigs were decreased. Curcumin can improve meat quality and improve muscle antioxidant capacity.

Key words: curcumin；IUGR；anti-oxidation；meat quality

目  录

摘要1

关键词1

Abstract1

Key words1

引言2

1材料与方法3

1.1试验动物和试验设计 3

1.2试验动物日粮 3

1.3试验材料与试验仪器 3

1.4测定指标与方法 3

1.4.1肉质相关指标的测定3

1.4.2肌肉抗氧化指标的测定3

1.5数据统计与分析 3

2结果与分析3

2.1日粮中添加姜黄素对IUGR猪肌肉肉质的影响4

2.1.1日粮中添加姜黄素对IUGR猪肌肉pH的影响4

2.1.2日粮中添加姜黄素对IUGR猪肌肉系水力的影响4

2.1.3日粮中添加姜黄素对IUGR猪肌肉肉色的影响4

2.2日粮中添加姜黄素对IUGR猪肌肉抗氧化能力的影响4

3讨论5

3.1姜黄素对IUGR猪肉质指标的影响5

3.2姜黄素对IUGR猪肌肉抗氧化指标的影响5

3.2.1姜黄素对IUGR猪肌肉MDA指标的影响5

3.2.2姜黄素对IUGR猪肌肉PC指标的影响5

3.2.3姜黄素对IUGR猪肌肉CAT指标的影响6

3.2.4姜黄素对IUGR猪肌肉T-AOC指标的影响6

3.2.5姜黄素对IUGR猪肌肉SOD指标的影响6

3.2.6姜黄素对IUGR猪肌肉GSH指标的影响6

3.2.7姜黄素对IUGR猪肌肉GSH-PX指标的影响6 日粮添加姜黄素对IUGR猪肌肉肉品质及抗氧化的影响:http://www.chuibin.com/shengwu/lunwen_206224.html