Effects of Compound Enzyme Preparations and Seaweed Oligosaccharides on Performance,Serum Biochemical Indexes and Meat Quality of Huaxiang Black Pigs
WU Qiwen
XIONG Yunxia
FAN Fuhao
MAO Jie
HE Qingqian
LI Zhiming
YE Xiufeng
GAO Kaiguo
Abstract：To investigate the effects of dietary adding compound enzyme preparation and seaweed oligosaccharides on growth performance,and pork quality of Huaxiang black pigs,120 pigs with the average body weight of 80 kg were selected and randomly divided into 3 groups with 4 replicates per group and 10 pigs per replicate.The treatments were control group(feeding a basal diet),enzyme preparation group(feeding the basal diet supplemented with 200 mg/kg complex enzyme preparation),and oligosaccharide group(feeding the basal diet supplemented with 400 mg/kg algal oligosaccharide).The experiment lasted for 40 days.The results showed that compared to the control group,adding complex enzyme preparation increased the average daily gain(P<0.05),increased the content of flavoring amino acids in longissimus dorsi muscle,and reduced the drip loss(P<0.05).Compared to the control group,addition of oligosaccharides increased the redness,intramuscular fat content,and flavor amino acid content of longissimus dorsi muscle(P<0.05).In conclusion,the compound enzyme preparation can improve the performance of pigs,and the addition of compound enzyme preparation and oligosaccharides can improve the meat quality of pigs.
Keywords：PigsCompound enzyme preparationOligosaccharidesGrowth performanceMeat quality
Publication Date：2025-02-17
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 16-22 )