Effect of Dietary Supplementation of Fermented Mixed Oilseed Meal on Pork Quality and Antioxidant Capacity
SHI Yinyin, SHENG Qingkai, WU Leilei, HE Chao, LI Haihua
1. Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300392, China; 2. Shandong Key Laboratory of Animal Microecologics and Efficient Breeding of Livestock and Poultry, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, China; 3. Xintai City Livestock and Veterinary Industry Development Service Center, Tai’an 271200, China; 4. Shandong Zhengyu Agricultural and Animal Husbandry Technology Group Co. Ltd., Yantai 277100, China
Abstract：This study was carried out in order to explore the effect of dietary supplementation of fermented mixed oilseed meal on the quality and antioxidant capacity of pork. Three-way crossed hybrid pigs (fattening, lean-type, Duroc × Landrace × Large White) were randomly divided into a control group and an experimental group, fed a basal diet with 100% soybean meal and 40% fermented mixed oilseed meal + 60% soybean meal, respectively. After completion of feeding, the pigs were slaughtered to evaluate carcass traits and the quality and antioxidant capacity of the longissimus dorsi muscle. With respect to carcass traits and muscle quality attributes, compared with the control group, the experimental group showed a significant increase in loin eye area, pH and brightness values of longissimus dorsi at 24 h postmortem and intramuscular fat content (P < 0.05) and a significant decrease in backfat thickness and muscle hardness (P < 0.05). Regarding amino acid composition, the contents of Ala, Met, Ile and Phe in the muscle were significantly higher in the experimental group (P < 0.05). In terms of fatty acid composition, C18:1n9c and C18:2n6c relative contents were significantly higher (P < 0.05), while C10:0 and C14:0 relative contents were significantly lower in experimental group (P < 0.05). With regard to antioxidant capacity, the experimental groups showed a significant increase in the level of glutathione peroxidase (P < 0.05) and a significant decrease in the level of malondialdehyde (P < 0.05). In summary, the fermented mixed meal can enhance the quality and antioxidant properties of meat from fattening pigs and potentially improve the amino acid and fatty acid profiles of longissimus dorsi.
2026, Vol. 40 
