关键词: 猪, 生长性能, 猪肉品质, 铜, VE

Abstract: Thirty six Yorkshine pigs with average body weight of 20 kg were used in the experiment to study the effect of the duration of vitamin E(VE) supplementation in the basal diet with 250 mg/kg copper on the growth performance and meat quality. There were four treatments. VE was supplemented at the dose of 200 mg per kg diet respectively when pigs reached 20 kg, 60 kg or 80 kg of body weight until 100 kg. The control pigs were fed basal diet from 20 kg through 100 kg. The results showed that growth performance and carcass characteristics were not significantly influenced by the dietary treatments(P>0.05). VE supplementation tended to improve ADG and feed conversion rate during the period of 20 kg to 80 kg, the earlier the VE was added into diets, the greater the improvement was. VE inclusion reduced(P>0.05) drop loss, increased(P<0.01或0.05)the content of iron, copper and VE for fresh meat. The supplementation from 20 kg bodyweight reduced TBA value and drop loss of the pork chops stored at 4℃ up to 6 days(P<0.05), kept color scores of the pork chops stored at 4℃ for 3 days. The supplementation from 60 kg or 80 kg had a tendency to reduce TBA value and drop loss, and to improve color scores of the pork chops stored at 4℃(P>0.05). It is concluded that the supplementation of VE in the diet for pigs from 20 kg through 100 kg of bodyweight could delay the spoilage and extend shelf life of pork. The supplementation after 60 kg has no significant improvement on pork quality.

Key words: GROWING FINISHING PIGS, GROTH PERFORMANCE, MEAT QUALITY, COPPER, VITAMIN E