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《Journal of Northeast Agricultural University》 2011-12
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Effect of Ligustrum lucidum power and its extract on meat quality and antioxidation of finishing pigs

SHAN Zhidan,SHAN Anshan,LI Jianping,HOU Lei(Institute of Animal Nutrition,Northeast Agricultural University,Harbin 150030,China)  
This experiment was conducted to study the effect of Ligustrum lucidum and its extract on meat quality and antioxidation in finishing pigs.Forty-eight 56-day-old piglets(Duroc×Landrace×Largewhite;20 kg) were allotted to four treatments with three replications per treatment and 4 piglets per replication.The control group was fed a basal diet,and the testing groups were fed the basal diet supplemented with 1% Ligustrum lucidum(LL group),0.1% Ligustrum lucidum extract(LLE group) and 0.01% chlortetracycline(CTC group).The trial period was from 56-day-old to 150-day-old.The results showed that the drip loss of the testing groups was significantly decreased(P0.05),and that of LLE group was the lowest;LL and LLE groups could significantly increase total antioxidant capability(T-AOC) content of serum(P0.05);LL and LLE groups were significantly lower than the other groups for the malondialdehyde(MDA) content of serum(P0.05);LLE group was significantly higher than CTC group for catalase(CAT) content(P0.05);testing groups were significantly higher than control group for superoxide dismutase(SOD) activity of heart(P0.05).The diets supplemented with LL and its extract could enhance antioxidant status,so some indices of meat quality of finishing pigs were improved effectively,and the effects were better than chlortetracycline.
【Fund】: 国家科技支撑计划项目(2006BAD12B07-11);; 国家教育部博士点基金项目(20060224003);; 东北农业大学科技人才启动基金;东北农业大学创新团队发展计划(CXT006);; 黑龙江省科技攻关重大项目(GA07B201)
【CateGory Index】: S828.5
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