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《Journal of Northeast Agricultural University》 2010-07
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Effect of vitamin D,vitamin E and magnesium on pork quality

LI Shiping1,FAN Chenghao1,REN Yanming1,2,YANG Hairong1,3,WANG An1(1.Institute of Animal Nutrition,Northeast Agricultural University,Harbin 150030,China;2.Heilongjiang Province Institute of Vete-rinary Drug and Feed Control,Harbin 150009,China;3.Harbin Fullcome Animal Husbandry Co.,Ltd.,Harbin 150001,China)  
A total of 60 crossbred pigs were used to study effects of vitamin D(VD),vitamin E(VE) and magnesium(Mg) on pork quality.The results showed: ① Longissimus muscle(LM) b values(yellowness) were not(P0.05) affected by supplementing VD,VE,Mg,VD/Mg and VE/Mg.However,the LM from pigs fed VD,VE,Mg,VD/Mg and VE/Mg were less(P0.05) light and redder(P0.05)(lower L* values and higher a* values,respectively).The L* values for LM were the lowest(P0.05) in feeding VE/Mg group;whereas,the a* values for LM were the highest(P0.05) in feeding VE group.The meat from pigs fed VE,Mg and VE/Mg had a more vivid color(P0.05).② Compared with VD,VE and Mg had the notable effects on LM pH after slaughter at 45 min,14 h and 24 h.Over time,the majority of effects on LM pH occurred in the VE/Mg group followed by the groups of Mg,VE and VD.③ Drip loss for LM from pigs fed VD was higher(P0.05) than those for the LM from pigs fed VE and Mg,whereas,the effects of VD,VE and Mg on share force were opposite.Lower marbling score for LM occurred(P0.05) in VD group followed by the Mg group.VE and Mg could enhance the chroma values for the LM;whereas,VD was suitable for improving the meat tenderness.
【Fund】: 东北农业大学创新团队计划资助(CXT0006)
【CateGory Index】: S828.5
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